Father’s Day Gift Box
Father’s Day is around the corner!
In celebration of Father’s Day, we have put together 3 gift boxes for dad. We know this has been challenging time for all and we want everyone to know it’s the little things like celebrating your dad that help us get through it. You have the option to pick up from Carlton or getting it delivered FREE to your door. We suggest sending it straight to dad’s doorstep.
The gift box meat items have been individually selected to be paired perfectly with Sir Paz’s 2017 Yarra Valley Shiraz. The shiraz its self is ripe red berry fruit and seductive spice notes dominate the nose and palate of this shiraz. Superb texture and palate weight signal complicity and the potential to age well. In each gift box, you will find a 750ml bottle of Sir Paz shiraz, .800g of thick natural skinned wagyu sausages.
You will be able to choose from three different cuts of beef depending on what dad likes best! Your choice between Porterhouse steak, Scotch fillet steak and 9+ Wagyu score roast, these items have been meticulously chosen to be paired with the Sir Paz Shiraz.
You will also get to choose between decadent Chef liquid concentrate:
Champignons - Mushroom Pilze
CHEF Mushroom Liquid Concentrate has the distinctive aroma and flavour of mushrooms, including shitake and porcini. A tasty and economic alternative. In a rich liquid form, you can add drop by drop to a dish until you get the precise flavour you want.
Legunes - Groenten Gemus
CHEF Vegetable Liquid Concentrate is a fresh and flavoursome concentrate, with well balanced mirepoix base and herb notes. Ideal for adding a depth of flavour to soups and vegetable based dishes. In a rich liquid form, you can add drop by drop to a dish until you get the precise flavour you want.
Demi Glaze – Braune Sauce
CHEF Demi-Glace Liquid Concentrate is vegan! Perfect base for brown sauces, with prominent red wine and tomato notes.
These are marinated concentrates so they need to be diluted before use, please follow the instructions on the label and marinate the meat before cooking.
Phoenix Master Selection 9+ Marble Sore wagyu
The Phoenix Master Selection personifies excellence and is the epitome of the paddock to palate journey, bringing together the finest Wagyu from specialist purebred and fullblood breeders across Australia. Raised in some of the nation’s richest pastures and grain fed for a minimum of 400 days on the world-class Grassdale feedlot, The Phoenix Master Selection branding is reserved for only the purest marbled Wagyu. Master Selection delivers an exceptional experience for the most fastidious beef connoisseur.
The Phoenix Master Selection is:
Certified Purebred & Fullblood Wagyu
- Grain fed for 400+ days
- 100% MSA graded
- 100% hormone-free
- Halal accredited
This roast comes weighted between 2.2- 2.4 kilo so we recommend cooking low and slow. (see below for recipe)
Porterhouse steak and Scotch fillet steak
The scotch fillet can also be called Cube Roll and Ribeye depending on how it is prepared. Scotch Fillet is a very popular cut and is regarded to be very flavoursome compared to other cuts. When it comes to flavours of steak the amount fat marbling is the biggest indicator. Scotch fillet has a middle join of fat, that is perfectly sized to melt when cooking releasing the delicious flavour and texture for that melt in your mouth flavour, we all know and love. Depending on how you like your steak rear, medium or well-done University Meat’s Scotch fillet will impress dad this Father’s Day. We recommend seasoning with salt and pepper before cooking and serving with roast vegetables.
Porterhouse steak also goes by striploin and sirloin depending on how it is prepared. Porterhouse steak is known to be leaner than other cuts but is characterised with a having a tender mouth feel. Porterhouse steak has a thin strip of fat running along to the top side of the cut which gives its flavour, but unlike the scotch fillet is don’t have the fat marbling resulting in it being leaner. To cook this steak high heat is required to seal all the juices in or in other words sear the outside first before cooking. We recommend serving with hot chips and a salad or in a steak sandwich with mustard.
These cuts of meat are really quick and easy to cook we recommend cooing for 3 minutes on each side for rare, 4 minutes for medium and 5 minutes for well done. Garnish with thyme and butter just like Gordon Ramsey in the below link.
9+ Marble Score Wagyu Roast Recipe
Servings & Prep Time
20 prep 3-hour cook 10 servings
- 2- 2.4 kilo of 9+ Wagyu score roast
- 2 tablespoons butter, at room temperature
- 6 teaspoons olive oil
- Salt & freshly ground black pepper
- 10 potato, peeled, halved lengthways, patted dry with paper towel
- 2 bunches baby carrots, trimmed to 1cm, washed, scrubbed, patted dry with paper towel
- 1 tablespoon plain flour
- 375ml beef stock
- Steamed spinach or green beans, to serve
- Preheat oven to 220°C. Heat 2 teaspoons of the butter and 2 teaspoons oil in a large shallow flameproof roasting pan over high heat. Cook the roast, turning occasionally, for 5 minutes or until well browned. (If you don't have a flameproof roasting pan, you can use a frying pan to brown the beef and then transfer to a roasting pan.)
- Remove roasting pan from heat and season beef all over with salt and pepper. (The beef is seasoned after browning because salting may draw the moisture out of the beef, making it tough.)
- Place the potatoes, 3 teaspoons of the remaining butter and 1 teaspoon of the remaining oil in a bowl. Use your hands to rub the butter and oil evenly over the potatoes. Season with salt and pepper. Arrange the potatoes in a single layer around the beef.
- Cook beef and potatoes in preheated oven, basting beef with the pan juices once during cooking to keep it moist, for 30 minutes
- Place remaining oil and butter in another roasting pan. Place in the oven for 5 minutes or until butter melts. Add carrots and toss to coat well. Turn potatoes and baste beef. Add carrots to oven and cook, shaking pan occasionally, for 25 minutes until beef is medium or until cooked to your liking.
- Transfer beef to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest. It is important to rest before serving as it allows juices and heat to redistribute. While beef is resting, transfer potatoes to a tray lined with baking paper. Increase oven temperature to 250°C. Return potatoes to oven and continue to cook while beef is resting. To make gravy, strain pan juices from the roasting pan into a heatproof jug. Return 2 tablespoons of pan juices to the roasting pan (alternatively, if you don?t have a flameproof roasting pan, transfer to a saucepan) and heat over high heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles.
- Gradually add the stock and cook, scraping the pan with a flat-bottomed wooden spoon to dislodge any bits cooked onto the base of the pan. Boil, uncovered, stirring occasionally, for 8-10 minutes or until the gravy reduces and thickens slightly. Strain gravy into a warmed serving jug.