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Home » Consumer Information » Whats Cooking » Cooking Guidelines For Meat » Grilling
GRILLING
Grilling is a healthier method of cooking as much of the fat drips away during cooking.
Suitable Cuts
Beef: Steaks (sirloin, rump, fillet, minute), Burgers, Sausages
Lamb: Neck fillet, Cutlets, Chops (loin, chump, double loin), Steaks (double loin, leg), Liver, Kidney, Burgers, Sausages
Tips
Steaks may need the fat snipping round the edge to prevent the meat curling up during cooking.To prevent the bones on lamb cutlets burning, cover with foil. Preheat grill on maximum setting for about 3-5 minutes prior to use or consult manufacturer's instructions. Place grill pan on the appropriate runner to allow food to cook approximately 5cm (2”) away from the heat source. Trim away any excess fat from the meat. It should not be necessary to add extra fat to meat which is to be grilled.
Some meats are ideal marinated prior to grilling. Seal both sides of meat at maximum setting and turn down as necessary to a moderately high heat for the remainder of the cooking time.
Cooking Times
Grilling times vary considerably according to the thickness of the meat and the degree of cooking preferred.
Beef
| Type of Meat |
Approximate Thickness |
Approximate Time for Each Side |
| Steaks (sirloin or rump) |
2cm (¾") |
Rare – 2 ½ mins
Medium – 4 mins
Well Done – 6 mins |
| Steaks (fillet) |
2-3cm (¾-1¼") |
Rare – 3-4 mins
Medium – 4-5 mins
Well Done – 6-7 mins |
| Minute Steak |
1cm (½") |
1 minute |
| Burgers |
1-2cm (½-¾") |
4-6 mins |
Lamb
| Type of Meat |
Approximate Thickness |
Approximate Time for Each Side |
| Neck Fillet, sliced |
1-1.5cm (½-?") |
3-5 mins |
| Cutlets |
2cm (¾") |
4-6 mins |
| Chops (loin, chump) |
2cm (¾") |
6-8 mins |
| Steaks (double loin, leg) |
1-2cm (½-¾")2cm + (¾"+) |
4-6 mins6-8 mins |
| Double Loin Chops |
2-3cm (¾-1¼") |
8-10 mins |
Reference: A Consumer Guide to Cooking British Meat. Meat and Livestock Commission, P.O. Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX.
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