Beef Eye of Round Roast

Beef Eye of Round Roast


  • 1 cup of flour
  • 2 tsp cayene pepper
  • 2 tsp paprika
  • Plenty of salt & pepper
  • 4 Tbsp Canola oil (any oil with a high smoke point)


  1.  In a dish combine 1 cup of flour, salt, black pepper, cayenne pepper and paprika. (can swap out cayenne and paprika with onion powder and garlic powder)
  2. In a heavy bottomed fry pan or skillet add 4 Tbs of oil such as canola, olive, sunflower, peanut or coconut (oil with a high smoke point)
  3. Pat flour and spice mixture onto all sides of the meat so it is completely covered. 
  4. Heat oil in the skillet or pan on the stove top to a high heat and brown all sides of the meat for aprox 2 minutes per side turning the meat very gently as to avoid removing the crust.
  5. Ideally transfer over proof skillet to a preheated oven at 220°C and cook for 5-8 minutes. Reduce the heat to 160°C and cook for aprox 45minutes. Use a meat thermometer to check doneness.
  6. Rest for 5-8 minutes remembering that the internal temp will increase by aprox 3-5°c during resting.

Culinary Term Wellington, Meat meals beef pork Porirua Palmerston

Preston’s Compilation of Culinary Terms

There are many culinary terms used for meat and the cooking of meat.  We have listed terms associated with meat for your future reference.



  • A Blanc – French for “in white”. Usually used to describe cream sauces, or meats that are prepared without browning them.
  • Affriander – A French term for a stylish and appetizing presentation of a dish. 
  • Affrioler – A French term for enticing ones guests to the table with hors d’oeuvres or small samplings. 
  • Ageing – The change that takes place when freshly slaughtered meat is allowed to rest and reach the state at which it is suitable for consumption. 
  • Al Dente – An Italian term literally meaning “to the tooth”. Describing the degree of doneness for pastas and other foods where there is a firm center. Not overdone or too soft. 
  • Al Forno – An Italian term used to describe baked or roasted foods. 
  • Amuse-bouche – A French term meaning “Amuse the mouth”. Also known as, amuse-gueule, amusee, petite amuse, and lagniappe. These are small samplings of food served before a meal to whet the appetite and stimulate the palate. 
  • Antipasto – An Italian term referring to an assortment of hot or cold appetizers (smoked meats, fish, cheeses, olives, etc.) it literally translates to “before the pasta” and denotes a relatively light dish served before courses that are more substantial.
  • Aromatic – Any herb, spice, or plant that gives foods and drinks a distinct flavour or aroma. 
  • Assation – A French term for cooking foods in their own natural juices without adding extra liquids.
  • Au Gratin – A French term for a dish topped with a layer of either cheese or bread crumbs mixed with butter. It is then broiled or baked until brown. 
  • Au Jus – A French term for meats served in their natural juices. 
  • Au Poivre – A French term meaning “with pepper”, typically describing meats either prepared by coating in coarse ground peppercorns before cooking or accompanied by a peppercorn sauce. 
  • Bard – To wrap a lean cut of meat in a fat, like bacon, to prevent drying out when roasted. The barding fat bastes the meat while cooking and is then removed a few minutes before is done to allow browning 
  • Baron – An English term for a large cut of beef anywhere from 25-50kg, these are generally reserved for celebrations and significant events. In France, it is used to describe the saddle and legs of lamb. 
  • Baste – To spoon, brush or pour fat, drippings or liquid continually over a baking or roasting food in order to promote a moist finished product, to add flavour, and to glaze it. 
  • Batter – An uncooked mixture usually containing milk, flour, and eggs. It can be thick enough to be poured or spooned (as with muffins), or thin, to coat foods before being fried in oil. 
  • Blackened – A cooking technique where meat is coated with a seasoning mixture of paprika, cayenne pepper, white pepper, garlic powder, onion powder, dried thyme, and dried oregano. A cast-iron skillet is heated until oil added to the pan reaches its smoke point. This technique gives the food a crust and sears in the juices. 
  • Bleu – A French term for a cut of meat cooked only until warmed through, or very rare. 
  • Blondir – A French term for lightly browning food in a fat. Meats and flour (to produce roux) are cooked in this fashion. 
  • Boil – To heat a liquid to the point of breaking bubbles on the surface or to cook submerged in a boiling liquid. 
  • Bolognaise – An Italian term for various dishes based on beef and vegetables, or relating to the area of Bologna. 
  • Bon Appetit – Any of several French phrases that relate to its literal translation of “good appetite”. “Have a good meal”, “Enjoy your dinner”, etc. 
  • Boning – To remove flesh from the bone or joint of meats, poultry, etc. A special boning knife is used and a degree of skill is required so as not to damage the end product. 
  • Bonne Femme – A French phrase describing food prepared uncomplicated and simple or rustic. 
  • Bottom Cuts – Cuts of meat that are from the lower parts of an animal when it is standing. It does not refer to a lesser quality as much as it signifies the second and third category meats suited for braising or boiling, as opposed to sirloin and other top end cuts. 
  • Bouillon – The French word for a broth, it is a liquid made from scraps of meats, poultry, or fish with chopped vegetables simmered in water. The liquid that is strained after cooking is the bouillon.
  • Bouquet Garni – A bundle of fresh herbs usually consisting of parsley, thyme, and bay leaf that is bound by twine and placed into a soup, stock, or sauce to aid flavour. The bundle is removed just before service. 
  • Braise – A method of cooking in which very little liquid is used and the food is cooked over several hours in a sealed pan. Tougher cuts of meat are better prepared this way. 
  • Butterfly – To cut food, usually meat, fish, or poultry, evenly down the center but not completely through. The two halves are then opened flat and grilled, sautéed or stuffed and rolled to be roasted. 
  • Cajun – Used in reference to people of French Acadian descent who were removed from their homeland of Nova Scotia by the British in the late 1700s. Cajun cooking has long been wrongly thought of as synonymous with creole cooking of the same region. Cajun and creole differ in the fact that, Cajun cuisine relies more on rouxs and a large amount of animal fat where as creole cooking utilizes more butter and cream.
  • Canapé – French for “couch”, these are bite size bread portions either toasted or untoasted, topped with a variety of meats, cheeses, pates, or spreads that are served as a light accompaniment to cocktails.
  • Casing – The thin, tubular membrane of the intestine used to hold processed meats and forcemeats, as in sausages and salami. 
  • Carving – The time-honored tradition of separating whole roasted meats or poultry in a ceremonial or lavish setting. 
  • Casserole – Both a cooking utensil constructed of an ovenproof material that has handles on either side and a tight fitting lid, and the food prepared in it. Casseroles may contain a variety of meats, vegetables, rice, potatoes, etc. It is sometimes topped with cheeses or breadcrumbs similar to dishes served au gratin. 
  • Charcuterie – Products based on, but not limited to, pork and its offal. These include sausages, salami, patés, and similar forcemeats. Also used in referrence to the practitioner of this ancient culinary art. 
  • Chemisé – A French culinary term for a food that is wrapped (in puff pastry, for example) or coated ( A thick sauce poured over the top). 
  • Chevaler – A French culinary term for a dish where the ingredients are arranged overlapping each other, such as sliced beef or cutlets. 
  • Chine – A culinary term referring to the backbone of an animal and its addition or removal from cuts of meat.
  • Chop – A small cut of meat taken from the rib section and commonly including a portion of the rib itself. Also referring to quick, heavy blows of a cleaver or knife when preparing foods. 
  • Chuck – An inexpensive cut of beef taken from the section between the neck and shoulder blade. 
  • Clarify – To clear a liquid by removing the cloudy sediments. 
  • Cleaver – An axe-like cutting tool used for a multitude of tasks. A good cleaver has a well balanced weight and can easily cut through bone as well as chopping vegetables. 
  • Coat – A culinary term for surrounding a food with another either before or after cooking, as with coating in breadcrumbs before baking or sautéeing or topping a finished product with a sauce prior to serving. 
  • Concentrate – A culinary term used to describe a substance in which the water content has been reduced to a certain thickness. 
  • Condiment – An accompaniment to prepared foods that heighten the flavour, aid in digestion, preserve the food, or stimulate the appetite. 
  • Confit – A cooked meat or poultry that is prepared and stored in its own fat. Duck and goose are common to this ancient technique of cooking and storage. 
  • Consommé – A clarified, highly flavourful broth served hot or cold. The broth is clarified using a “raft” of egg whites during preparation. As the whites cook they attract the various sediments like a magnet. 
  • Cordon Bleu – Originally a blue ribbon worn by the members of France’s highest order of knighthood, it has extended to apply to a food preparation of the highest standards and also in reference to the cook that prepared it. 
  • Cure – To treat foods in order to preserve them. Smoking, salting, and pickling are some of the many ways to cure foods. 
  • Cutlet – A thin cut of meat from the leg or rib section, usually from lamb, veal, or pork. 
  • Daube – A French term referring to a method of braising meat in red wine stock well seasoned with herbs. 
  • Dash – A measuring term referring to a very small amount of seasoning added to food. Generally, a dash is considered to be approximately ⅛ of a teaspoon. 
  • Deep Fry – To cook food in a container of hot fat, deep enough to completely cover the item being cooked. 
  • Deglaze – A technique whereby after sautéing a food, liquid is added to the pan to loosen the caramelized bits of food on the bottom used to make a pan sauce. 
  • Demi-glace – A French term meaning “half-glaze”. A rich brown sauce and that is used as a base for many other sauces, it begins with a basic brown sauce preparation which is combined with veal stock and wine. This is slowly reduced by half to a thickness that coats the back of a spoon.
  • Dilute – To reduce a mixtures strength or thickness by adding liquid. 
  • Disjoint – A cooking term meaning to separate meats at the joint. Separating the drumstick from the thigh of poultry would be an example of this. 
  • Draw – To remove the entrails from poultry or fish, also to clarify a mixture. 
  • Dredge – To coat a food that is to be fried with a dry mixture. 
  • Dress – To prepare fish, poultry, and game for cooking, such as plucking, skinning, or scaling and then eviscerating. 
  • Drippings – The juices and fat that gather at the bottom of a pan in which foods are cooked. These are used to form a sauce for the finished product. 
  • Dry Aging – The process of placing carcasses or wholesale cuts of beef in refrigerated temperatures -1 to 1ºC with no protective packaging for 14 days with 80 to 85 percent humidity and an air velocity of 0.5 to 2.5 m/second. Only whole pieces of meat still covered with the natural fat can be aged, not cut pieces of individual steaks. With aging, the natural enzymes in the muscle breakdown the connective tissues and muscle fibers enhancing tenderness and flavour, in addition, marbling, helps make meat juicier, more flavourful, and tender. While cooking, the marbling is melted and lubricates the muscle strands providing the steak with the flavour qualities and tenderness one expects from a dry aged steak. 
  • Dust – To coat a food with a powdery ingredient such as flour.
  • Emballer – A French term meaning to wrap an article of food which is to be poached or simmered in stock. The food item is usually wrapped in cheesecloth to hold it together. It also refers to the filling of a mould to be cooked, such as paté. 
  • Entrecôte – A French term meaning “between the ribs”. It is the tender, highly marbled cut taken from the boned set of ribs of beef. 
  • Entrée – Usually the main course of a meal, but when referred to a full French menu, it is the third course. With a trend towards a reduction in the number of courses, today’s menus usually center on a main dish preceded by an appetizer course. 
  • Escalope – French word meaning a thinly sliced white meat, usually veal
  • Eviscerate – To remove the internal soft tissues from a carcass. 
  • Farce – The French word for “stuffing”.
  • Filet – A French term for a boneless cut of meat taken from the undercut of the sirloin. 
  • Fillet – A boneless cut of meat, also, the action of removing flesh from the bone to obtain the fillet. 
  • Fines Herbes – A chopped mixture of aromatic herbs used to flavour various foods. Classically, this mixture is comprised of chervil, tarragon, parsley, and chives. 
  • Finish – To complete the preparation of a dish for consumption. This may entail adjusting the seasoning or the consistency, adding garnish, or mounting a soup or sauce with butter or vinegar before service.
  • Flank – A cut of beef taken from the abdominal muscles. 
  • Flavour – The sensation felt when food or drink comes in contact with the taste buds. There are four basic tastes; sweet, salty, sour, and bitter. The particular flavour of a dish derives from a combination of these. When one taste overpowers the dish, it is described as such. A skillful cook combines similar or contrasting flavours and produces a harmonious whole. Flavours are enhanced by the texture, consistency, colour, and temperature of the finished product. 
  • Forcemeat – A mixture of raw or cooked seasoned ingredients used to stuff a variety of foods, especially sausages. Also the basis for patés, meat pies, terrines, quenelles, etc. 
  • Free Range – Animals bred for consumption that are allowed to roam and feed without confinement which promotes better quality meats and poultry, primarily because they to not consume their own excrement, as when they are caged. 
  • French – A term used to describe various cuts of vegetables and meats. A long very thin strip, also referred to as julienne. To trim away the meat at the end of a rib or chop so that the bone is exposed. 
  • Frill – A fluted paper decoration placed over a protruding bone. This type of garnish is classically found on the presentation of a crown roast. 
  • Fry – Also referred to as sautéeing, the process of cooking a food in hot fat over moderate to high heat. 
  • Fumé – A French term used to describe foods that are prepared by “smoking”. 
  • Game – Any wild animal or bird that is hunted for the purpose of human consumption. 
  • Giblets – A cooking term referring to the heart, liver, gizzard, and neck bone of poultry. 
  • Gizzard – A muscular digestive pouch found in the lower stomach of poultry, used to grind the fowls food with the aid of small stones swallowed for this purpose. 
  • Glaze – A thick, syrupy substance obtained by reducing an unthickened stock. Used as an essence added to sauces to fortify their flavour. 
  • Glazing – The technique of applying a glossy surface to food. This can be done by basting the food with a sauce while it is cooking or by putting a glaze on it and placing briefly under the broiler. To glaze cold foods, apply a coat of aspic, gelatin, or dissolved arrowroot. 
  • Grilling – Also called broiling, is a method of cooking over or under a radiant heat source such as gas, electricity, charcoal, or wood. The intense heat produced seals in the juices by forming a crust on the surface of the food. The grill or grate itself, must be constantly cleaned and seasoned with oil so that food does not adhere and the distinctive grill marks may show predominantly for presentation.
  • Hare – A game animal belonging to the family of rabbit, but larger and possessing a dark flesh. Mountain varieties have a more delicate flavour than that of the plains hare.
  • Hash – A dish of finely chopped meats & vegetables (usually leftovers are used) combined with seasonings and sautéed until golden brown. 
  • Haute Cuisine – A French term used to describe food that is presented in an elegant or elaborate manner, perfectly prepared, or of the highest quality. 
  • Heifer – A young cow between eight and twenty months of age. Resulting from the improvements in raising dairy cattle and overcapacity thereof, an increasing number of heifers are being slaughtered for beef rather than being kept for milk. Equal to veal in most respects, the meat and offal are of good quality. 
  • Herbs – Any of a variety of aromatic plants very used in cookery, not only the season hot dishes but also used in salads or as a vegetable by themselves. In previous times, the term “herbs” once included all plants and vegetables that grew above ground, those growing below ground were considered “roots”. 
  • Hock – The lower portion of an animal’s leg, just above the hoof. In relation to the ankle of a human. 
  • Hog Jowl – Cheek of a hog, usually only found in the south, and commonly cured or smoked. It is similar in most respects to bacon and used to flavour stews, baked beans and the like. 
  • Hog Maw – The stomach of a pig, commonly stuffed with a forcemeat mixture or used in soups or stews. 
  • Huile – The French word for “oil”, usually referring to cooking oil.
  • Incise – The technique of making shallow incisions into meats or fish with a sharp knife for the purpose of either tenderisatation or to insert herbs/ spices into the flesh. 
  • Infusion – The technique of steeping an aromatic substance into a heated liquid until the liquid has absorbed the added ingredients flavour. Oil, milk, and tea leaves are common ingredients used in the infusion process.
  • Interlarding – The technique of inserting thin strips of pork fat called “lardons” into lean cuts of meat using a larding needle. Similar to larding, with interlarding, the fat is left protruding from the surface of the meat whereas larding is achieved by submersing the fat wholly in the flesh.
  • Issues – A term used in cooking to describe either the inedible parts of an animal such as hair or skin
  • Jamaican Jerk – A Caribbean cooking technique, also, the seasoning blend used. Primarily used in grilled preparations such as pork or chicken, the seasoning blend usually consists of ground chilies, thyme, cinnamon, ginger, allspice, cloves, garlic, and onions. The seasonings are either rubbed into the meat or mixed with a liquid to create a marinade. 
  • Jambon – The French word for “ham.” 
  • Jambon Cru – French for “raw ham”. 
  • Jambonneau – A French term for the knuckle end of a pork leg. It’s usually braised or poached, eaten fresh, smoked, or salted. Also used in reference to a preparation of stuffed chicken leg because of its similar shape. 
  • Jambonnière – A cooking vessel with deep sides, handles on each end, and a lid, having the same shape as a ham. Used for cooking a whole leg or shoulder of pork. 
  • Jus – A French word loosely translated into “juice”, but has a more specific meaning than the translation. In French cookery it is primarily a sauce made by diluting the pan juices of a roast with liquid then boiling it in the roasting pan until all of the sediment has absorbed into the stock. Also used to describe thickened or clear brown stock, especially veal.
  • Kidney – A red offal, or variety meat. The kidneys of beef and veal are multi-lobed while pork and lamb are single-lobed. Young animals such as calves, heifers, and lamb have the most delicate flavour; pigs kidneys are rather strong in flavour while those of beef and sheep tend to be tough as well as strong flavoured. In all cases, the membrane that surrounds the kidney must be removed so they do not shrink when cooked. Any blood vessels, together with the core of fat must also be removed.
  • Kobe Beef – An exclusive grade of beef cattle produced in Japan. The production of this beef is very limited and extremely expensive to obtain . The cattle are subjected to a treatment of limited mobility, massaged with sake, and fed a selective diet that includes plentiful amounts of beer, resulting in extremely tender and full flavoured meat. 
  • Lard – Lard is the layer of fat located along the back and underneath the skin of the hog. Hog-butchers prepare it during the slaughtering process and preserve it in salt. In Italy it is used mainly (either minced or in whole pieces) to prepare various kinds of sauces and soups, to cook vegetables and legumes, or to lard beef or poultry. In order to remove any excess of salt, lard should be blanched by placing it in cold water, bringing it to a boil and then letting it cool entirely under cold running water. 
  • Lardons – A French term referring to bacon or other fatty substances that have been cut into narrow strips and either cooked or used to lard meats.
  • Loin – The meat section of an animal that comes from the area on both sides of the backbone extending from the shoulder to the leg, or from the rib to the leg as in beef and lamb. 
  • London Broil – A term used to describe both a dish and a cut of meat. Large pieces of flank steak (from the lower hindquarters) or top round (from the inner portion of the hind leg) are cut into pieces, marinated, grilled, or broiled, and then sliced across the grain. Many thick cuts of meat, including top round and sirloin tip, are labeled “London broil”. 
  • Luau – A Hawaiian traditional feast which usually revolves around the roasting of a whole pig. The celebration and ceremonies are held in combination with dance, music, and song. 
  • Macerate – To soak foods in a liquid, such as wine, alcohol, vinegar, or simple syrup, so they absorb the flavour of the liquid and break down tissues to soften the food. 
  • Magret – A portion of meat from the breast of duck, presented with the skin and underlying layer of fat still attached. 
  • Maison – French for “house”, the term is generally used to denote a specialty of the particular restaurant. 
  • Manchette – Frilled paper used to decorate projecting bones of a chop, roast, or leg. 
  • Marbling – Small pieces or flecks of fat that run through a cut of meat aiding in the tenderness and flavour. 
  • Marinade – A seasoned liquid either cooked or uncooked, used to soak foods for varying lengths of time for the purpose of adding flavour to the food, but also to soften the fibers of meats. In many cases the marinade maybe used for deglazing or to make an accompanying sauce. 
  • Marinate – One of the oldest culinary procedures, used to steep meat or game in a marinade for a certain length of time to tenderize and flavour the flesh. 
  • Marrow – The soft tissue found in the center of certain bones of an animal., commonly prepared by baking or poaching, also used to fortify soups and stews. 
  • Meat – The flesh of birds and animals used as food, meat is composed of small fibers which are bound together in bundles to form the muscle of the animal. There are three main categories, red meat (beef, lamb,etc.),white meat (pork, rabbit poultry, etc.), and dark meat (venison, pheasant, duck, etc.) 
  • Medallion – Small, round cuts of beef, chicken, veal, or other meats taken from the tip or end cut, or formed in a mould. 
  • Mince – To cut or chop food into very fine pieces. 
  • Mixed Grill – An assortment of various meats, poultry, seafood and vegetables barbecued or grilled and served together.
  • Mortar & Pestle – A mortar is a bowl-shaped container made of a hard wood, marble, pottery, or stone. The pestle is a bat-shaped tool that is used to grind inside the mortar (bowl) and pulverize food substances. The pestle is rotated against the bottom of the mortar to pulverize the ingredient between them to the desired consistency. Crushing the fibers of herbs releases the full range of essential oils they contain. 
  • Moutarde – The French word for “mustard”. 
  • Mutton – The flesh of a castrated and fattened male sheep that is over one year old. Mutton is best at the end of the winter and in the spring, in summer months the odor of the oils from the wool impregnate the flesh giving it a much stronger smell. Firm, dark red flesh and hard, pearly white fat are signs of good quality when choosing mutton. 
  • Noisette – The French word for “hazelnut”, also a small round steak, usually of lamb or mutton, the cut from the rib or loin. 
  • Offal – Also called variety meats, they are the edible internal parts and some extremities of a carcass. Offal Is divided into two categories, white and red. Red – Kidneys, heart, liver, tongue, liver, and spleen; White – Bone marrow, testicles, sweetbreads, stomach, mesentery, and the head. 
  • Oil – A fatty substance that holds a liquid state at normal room temperatures. Of the many types of oils it is the vegetable oils that are used in cooking. 
  • Paillard – A veal escalope or cutlet that is quickly sautéed and usually served with an accompanied pan sauce.
  • Pan Sauce – A sauce made by deglazing the sauté pan used to cook meat, poultry, or fish, etc. with wine, stock or both and adding various ingredients including herbs, shallots, capers, etc. The liquid is then reduced to sauce consistency.
  • Pincer – A French culinary term describing the browning of vegetables and bones to be used in the production of stocks. 
  • Pinch – A culinary term describing a small quantity of usually salt, pepper, or spices. Taken between the thumb and index finger, the quantity required of a pinch is equal to ¼ tsp. measured. 
  • Poaching – A method of cooking achieved by gently simmering food in a liquid. The amount of liquid used depends on the food being cooked. 
  • Pollo – The Italian and Spanish word for “chicken”. 
  • Pot Roasting – A cooking method by which moist heat slow cooks the food after first being browned in butter, or some other fat, and then covered and transferred to the oven. 
  • Poularde – The French term for a large chicken or hen suitable for roasting. 
  • Poulet – A French term for a young spring chicken. 
  • Poultry – The generic term for any domesticated birds raised for the purpose of food. 
  • Poussin – The French term for very young, small chicken. 
  • Pullet – The name given to a hen that is less than one year old. 
  • Quadriller – To mark the surface of grilled or broiled food with a crisscross pattern of lines. The scorings are produced by contact with very hot single grill bars, which brown the surface of the food. 
  • Quasi – A French term for a cut of veal taken from the rump. 
  • Quenelle – A dumpling made with forcemeat of pork, beef, or fish bound together with fat and eggs. The term is also used to describe the oval, three sided shape commonly produced. 
  • Rabbit – A burrowing mammal closely related to the hare. Rabbit meat is very lean but since it is skinned before cooking, it absorbs more of the fat used to cook it. 
  • Rack – A portion of the rib section of an animal usually containing eight ribs. The rack is either cut into chops or served whole as with a crown roast.
  • Ragout – In classic French terminology, it was used to describe anything which stimulated the appetite, the modern term refers to either a stew or sauce made from meat, poultry, fish, game, or vegetables cut into evenly size pieces and cooked in a thick sauce, generally well seasoned. There are two types of ragout; blonde and brown. 
  • Ragu – An Italian red sauce with meat typically served with pasta. 
  • Rasher – Either a single slice or serving of meats such as bacon or ham. 
  • Reduce – To concentrate or thicken a liquid by boiling or simmering, which evaporates some of the water and reduces the volume. The finished product is called a reduction. 
  • Reheat – To bring a prepared food back to the correct temperature suitable for eating after it has already been cooked and cooled down.
  • Rennet – A natural enzyme obtained from the stomach of calves or lamb. It is used to coagulate or curdle milk when making cheese. 
  • Rest – To let meats set before serving so that the muscle fibers relax and allow the juices to be retained. Also used in baking to indicate placing dough or batter to one side in a cool place as part of its preparation. 
  • Rib – A cut of meat taken from the rib section, between the short loin and the chuck.
  • Ris – The French word for “sweetbreads”. 
  • Rissolé – A French term for foods that are fried until crispy and golden brown. 
  • Ristra – A Spanish term for foods that are stung up on rope or twine, used mainly for drying chiles or for decoration purposes. 
  • Roast – A cut of meat that is large enough to serve more than one person. 
  • Roasting – The cooking of meats, fish, poultry, or game by exposing them to the heat of an open flame, over a grill, or the radiant heat of an oven. 
  • Roebuck – A small deer common to German and east European forests. The flesh of young roebuck is delicate and dark red with no need for marinating. 
  • Rondeau – A cooking pan usually only found in restaurants that is round, shallow, with straight sides, opposing handles and a lid. It is generally used for braising, stewing, or oven roasting. 
  • Rotisserie – A rotating spit for cooking meats and poultry, also the shop or restaurant where spit-roasted meats are prepared and sold. 
  • Rouelle – A round, thick slice of veal cut across the leg commonly used in roasting or braising, this cut is used to make osso bucco. 
  • Roulade – A French term for any of various preparations which are stuffed and then rolled. 
  • Roux – A cooked mixture of equal amounts of flour and butter, or other fat, used to thicken many sauces and stews. The cooking time varies depending the on the type of the required. The three types of roux are blonde, brown, and black. 
  • Saddle – A cut of meat consisting of the two loins from the rib section to the haunch or tail, most commonly from hare, rabbit, lamb, or venison. 
  • Salting – An ancient process of preserving meats, mainly pork and fish. 
  • Sauce– A hot or cold seasoned or flavoured liquid either served with, or used in the cooking process of a dish, designed to accompany food and to enhance or bring out its flavour. 
  • Saucisse – The French term for a small sausage. 
  • Saucisson – The French term for a large, smoke cured sausage. 
  • Sauté – A cooking technique which refers to preparing a food quickly in oil and/or butter over direct heat. 
  • Savory – In cooking terminology, it describes foods that are not sweet, but piquant and full flavoured. 
  • Score – To cut narrow gashes in fat to prevent the meat from curling when cooked. Searing – The browning or caramelizing of a foods surface using direct heat. Searing seals in the natural juices of foods, brings out the flavour, and creates a thin layer at the bottom of the pan, which is deglazed and used for making sauces. 
  • Season – To add an ingredient to foods before, during, or after cooking to enhance its flavour, but not taking away from the natural flavour of the food. The term also refers to coating the cooking surface of a new pan or grill with oil and then heating, this smoothes out the surface of new pots and pans to prevent foods from sticking. 
  • Shank – A cut of meat taken from the front leg of the carcass, though highly flavourful, extended cooking is required to break down the tough connective tissues. 
  • Sharpening Steel – A long, thin, grooved rod made of extremely hard, high carbon steel, diamond steel, or ceramic, used to keep a fine edge on a blade. 
  • Short Loin – The most tender section of beef, it lies in the middle of the cattles back between the ribs and sirloin. 
  • Short Rib – The large or top section of the rib cage that is cut into portions usually 2-3 inches long 
  • Shoulder – A cut of meat referring to the part of the carcass to which the front legs are attached. 
  • Shred – To use a knife or a grater (a kitchen tool with round, sharp-edged holes) to cut food into long, thin strands. 
  • Silver Skin – A tough connective membrane found on cuts of meat where they attach to certain bones and joints. The silver skin must be removed before cooking. 
  • Simmer – To cook food slowly in a sauce or other liquid over gentle heat just below the boiling point. 
  • Singeing – The process of rotating poultry over a flame in order to burn off any feathers that remain after plucking. 
  • Sirloin – The section of beef between the short loin and the round, the section is divided into three cuts, the top sirloin contains part of the top loin muscle of the short loin, the tenderloin which is also a continuation of the short loin, and the bottom sirloin which has a portion of the sirloin tip from the round. 
  • Smoke – To expose foods to smoke from a wood fire, using select woods, for a prolonged period of time. Traditionally used for preservation purposes, smoking is used as a means of adding natural flavours to food. 
  • Soup – Any combination of meats, fish, and/or vegetables cooked in a liquid that produces a thick, smooth, or chunky consistency. 
  • Spare Rib – The lower portion of the rib cage and breast plate of a pig or hog. 
  • Spit – A pointed rod on which a portion of meat or a whole animal is speared for roasting over or in an open flame. 
  • Steam – To cook foods in a steamer or on a rack over boiling water. Steaming retains flavour, shape, texture, and nutrients better than boiling or poaching. 
  • Stew – A method of cooking by which meat and/or vegetables are barely covered by a liquid and allowed to cook for a substantial period of time. 
  • Stir – To gently agitate ingredients with a utensil to ensure the mixture is smooth and does not stick to the bottom of the pan. 
  • Stock – The strained liquid resulting from cooked vegetables, meat, and/or fish in a significant amount of water with aromatics added. 
  • Stuff – To fill the interior of foods with another preparation before or after cooking. 
  • Suet – White fatty casing that surrounds the kidneys and the loins in beef, sheep, and other animals. Suet has a higher melting point than butter and when it does melt it leaves small holes in the dough, giving it a loose soft texture.
  • Sweetbreads – The two thymus glands of veal, lamb, and pork, located in the throat and near the heart. 
  • Tournedo – A cut of beef taken from the tenderloin that is no more or less than 2½cm thick and 5-6½ cm in diameter.
  • Trim – To remove the parts of a food that are not needed for preparation. 
  • Tripe – The stomach of an animal used in cooking. 
  • Trotter – The hoof or foot of an animal that is used in cooking. 
  • Truss – To thread twine through the body of poultry for the purpose of holding the legs and sometimes the wings in place during cooking. 
  • Veal – The flesh of calves between 1-3 months old, the pale flesh is a result of not feeding them grains or grasses which darken the flesh. 
  • Venison – A term describing the flesh of deer. 
  • Vitello – The Italian word for “veal”. 

How to Barbecue

Cooking on the barbecue

Barbecuing is a favourite way to cook, and popular way to entertain. Beef, lamb, pork and chicken are all very easy to barbecue; choose from delicious steaks, chops, cutlets or kebabs.

  1. Coat the meat in oil instead of adding oil to the barbecue grill or hotplate. If the meat has been marinated lightly pat it dry with absorbent paper (this helps the meat brown rather than stew).
  2. Ensure the barbecue is hot before you cook; the meat should sizzle as it makes contact with the plate or grill.
  3. Cook one side until the first sign of moisture appears on the upper side, turn and cook other side. Turn once only for rare and medium. For well-done turn a second time once moisture re-appears and reduce temperature until cooked. Use tongs rather than a barbecue fork to turn the meat.
  4. Test for doneness with tongs. Rare is soft when pressed, medium is springy but soft and well done is very firm. Remove steak, cover it loosely, and rest it in a warm place for few minutes before serving.
Thickness of Cut
  • For the best results when barbecuing, beef cuts should have a minimum thickness of 21mm and lamb cuts should have a minimum thickness of 15mm
  • Steaks over 30mm in thickness that are cooked above medium should also be finished in a hot oven, or with the hood on the barbecue down. If cooking on an open barbecue, reduce the heat to medium, move the meat to a cooler part of the barbecue plate to finish. 
BBQ Tips
  • Make sure your barbecue is HOT before you start to cook. The hand test can give you a good sense of how hot the grill or barbecue plate is. Hold your outstretched palm about 6cm from the heat. If you can only hold it above the heat for around a second it means it’s too hot. If you can hold your hand above the heat for 3 to 4 seconds it’s at a moderately high temperature, which is perfect for barbecuing. Any longer, say 8 seconds then the heat is too low. The barbecue should be hot enough to sizzle the meat as it makes contact with the plate or grill.
  • Marinated meat needs to be treated differently. Don’t pour marinade over the meat while it’s cooking, this makes the meat stew and causes flare-ups. To keep meat moist you can brush the meat with a little of the marinade as it cooks. Don’t brush it on the meat during the last minutes of cooking time. For more information, visit How to marinate meat.
  • Don’t crowd the flat-plate or char-grill plate when you barbecue. This reduces the heat and the meat will then release juices and begin to stew.
  • When you barbecue don’t turn the meat too often, the rule is – turn meat once only. Use tongs to turn the meat, not a barbecue fork  as piercing the meat  will drain the juices onto the grill or barbecue plate. For more information please visit How to cook the perfect steak.
  • Always rest meat after it comes off the heat. This allows the juices, which have been driven to the centre of the meat by the heat to return to the surface. If given the time to rest the meat will loose less juice when you cut it and when you eat it the meat will be juicier and tastier.
  • Never test for ‘doneness’ by cutting the meat.  
Best cuts for barbecuing:
Beef – Fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade, oyster blade, beef spare ribs and lean mince for burgers.

Lamb – Steaks (round or topside), fillet/tenderloin, eye of shortloin/backstrap, loin chops, forequarter chops, spare ribs and lamb cutlets

Pork – Steaks (round or topside), fillet/tenderloin, loin and forequarter chops, belly, slices

Veal – Leg steaks, schnitzels, fillet steaks, eye of loin, loin cutlets, loin chops, rump steaks, shoulder steaks and spare ribs

Chicken – Schnitzel, tenderloins, breast and thigh cutlets

How to Cook a Roast Using a Kettle BBQ

Cooking a roast in a kettle barbecue

  1. Preheat the kettle barbecue according to the cooking guide that comes with it. As a general rule, heap about 25 heat beads in rails on each side of the barbecue. Light the beads and allow them to develop to a fine, white ash stage (this takes about 30 minutes).
  2. Determine the weight of the roast and brush it lightly with oil. Season with salt, pepper and flavourings.
  3. Add the beef or lamb roast to the kettle barbecue and close the lid. Roast for the recommended cooking time (see below chart). For ease and accuracy, use a meat thermometer.
  4. Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest it in a warm place for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.

Tips for cooking a roast in a barbecue:

  • Avoid lifting the barbecue lid too often (you lose about 10 – 15°C each time). To boost the temperature in a kettle barbecue during roasting, add 6 to 10 heat beads on each side at 1 hour intervals.
  • Avoid ramping up the flame directly under the meat when adjusting the heat as this dries the roast out (giving it a tough under-side).
  • Most roast recipes that use the cuts outlined below can be adapted from oven roasting to roasting in a barbecue.
  • Allow for time out before cooking AND time out after cooking.
  • Make sure the meat stands at room temperature for around 15-20 mins before cooking (no longer in summer and certainly not left in direct sunlight). This takes the fridge chill from the meat and allows it to cook evenly.
  • Leave time for resting after cooking. The meat should stand in a warm place for around 20 mins before carving, otherwise all of the juices will be on the serving plate rather than in the roast. Wrap the roast loosely with foil – not tightly or it will sweat.
  • To take all of the guesswork out use a meat thermometer. Inexpensive leave-in styles cost around $10 from kitchenware shops. Place the meat thermometer in the thickest part of the roast (away from any bone) before cooking. Check the temperature when the estimated cooking time is up, 60°C for rare, 65°C – 70°C for medium and 75°C for well done for beef, lamb or veal.  Pork should reach 71°C for medium and 76°C for well done
Cooking chart for roasting beef or lamb in a covered barbecue:


Cooking chart for roasting pork in a covered barbecue


How to Cook a Roast Using a Hooded BBQ

Cooking a roast in a hooded barbecue

  1. Preheat the barbecue in line with the type of cut you are roasting (see our chart). For 200ºC the burners should be set at medium. Determine the weight of the roast and brush it lightly with oil. Season with salt, pepper and flavourings.
  2. Place the beef or lamb in the centre of the barbecue. Turn the burners directly under the meat off. The remaining burners are left on to conduct and circulate the heat around the roast.
  3. Close the lid and roast for the recommended cooking time (see below chart). For ease and accuracy use a meat thermometer.
  4. Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest it in a warm place for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.

Tips for cooking a roast in a barbecue:

  • Avoid lifting the barbecue lid too often (you lose about 10 – 15°C each time). To boost the temperature in a kettle barbecue during roasting, add 6 to 10 heat beads on each side at 1 hour intervals.
  • Avoid ramping up the flame directly under the meat when adjusting the heat as this dries the roast out (giving it a tough under-side).
  • Most roast recipes that use the cuts outlined below can be adapted from oven roasting to roasting in a barbecue.
  • Allow for time out before cooking AND time out after cooking.
  • Make sure the meat stands at room temperature for around 15-20 mins before cooking (no longer in summer and certainly not left in direct sunlight). This takes the fridge chill from the meat and allows it to cook evenly.
  • Leave time for resting after cooking. The meat should stand in a warm place for around 20 mins before carving, otherwise all of the juices will be on the serving plate rather than in the roast. Wrap the roast loosely with foil – not tightly or it will sweat.
  • To take all of the guesswork out use a meat thermometer. Inexpensive leave-in styles cost around $10 from kitchenware shops. Place the meat thermometer in the thickest part of the roast (away from any bone) before cooking. Check the temperature when the estimated cooking time is up, 60°C for rare, 65°C – 70°C for medium and 75°C for well done for beef, lamb or veal.  Pork should reach 71°C for medium and 76°C for well done
Cooking chart for roasting beef or lamb in a covered barbecue:
Cooking chart for roasting pork in a covered barbecue