All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Pre-cut cubes of trimmed beef. Ready for the pot. Casseroles, curries, braises.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Diced beef is trimmed, pre-cut cubes of stewing beef, usually from the chuck or round. Leaner than gravy beef but still well-suited to slow cooking.
Tip: Diced beef is leaner than gravy beef. If your stew looks thin, add a splash of cream or a spoonful of butter at the end for richness.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000776 - Beef, diced (lean trim), raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
140kcal
Energy per 100g
140 kcal
586 kJ · typical average
Protein22.5g
Complete protein. All essential amino acids present.
Total Fat5.5g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium50mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy140 kcal / 586 kJ▼
Total energy from protein and fat.
Protein22.5 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat5.5 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated2.3 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium50 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.3 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.2 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.6 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.4 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)5.0 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
No need to bring to room temperature. Cold from the fridge is fine for a long braise.
Best Cooking Method
Low and slow braise in liquid (stock, wine, or tomato base) at 150-160°C for 3-5 hours until fork tender.
Seasoning
Season well before searing. The sear builds flavour. Salt after for crust.
Internal Temperature
Done when a fork slides in with no resistance. Internal ~93°C for fully rendered collagen.
Resting
Rest 15 minutes in the braising liquid before serving. Skim fat if desired.
Recipe Suggestions
Recipes
01
Hearty Beef Casserole
▼You'll Need
800g diced beef2 tbsp flour2 tbsp olive oil1 onion, diced3 carrots, chunked2 potatoes, cubed3 garlic cloves, minced600ml beef stock2 tbsp tomato paste2 tsp paprikaSalt and pepper
Method1Toss beef in seasoned flour. Brown in olive oil. Remove.
2Saute onion, carrot, garlic until softened (about 5 minutes).
3Stir in paprika and tomato paste. Cook 1 minute.
4Return beef. Add stock and potatoes. Bring to a simmer.
5Cover and cook at 160°C for 2 hours. Uncover last 20 minutes to reduce.
Tip: Cut your vegetables in similar sizes to the beef. They finish at the same time.
02
Slow-Cooked Beef Ragu
▼You'll Need
1kg diced beef3 tbsp olive oil1 onion, finely diced2 celery sticks, diced2 carrots, finely diced4 garlic cloves, minced400ml red wine2 x 400g tinned tomatoes500ml beef stockFresh pasta to serve
Method1Brown beef in olive oil. Remove.
2Slowly cook onion, celery, carrot and garlic until very soft (10 minutes).
3Deglaze with wine. Reduce by half. Add tomatoes and stock.
4Return beef. Simmer covered on low for 2.5 hours until beef breaks apart.
5Shred beef with a fork in the sauce. Serve over fresh pasta.
Tip: The soffritto (onion, celery, carrot) is the backbone of the ragu. Cook it low and slow until soft and sweet.
03
Beef and Guinness Stew with Mash
▼You'll Need
800g Burnham Grazing diced beef2 tbsp plain flour, seasoned3 tbsp beef tallow or olive oil2 brown onions, sliced3 carrots, chunks4 garlic cloves, crushed2 tbsp tomato paste440ml Guinness400ml beef stock2 tbsp brown sugar2 bay leaves4 sprigs thymeButtery mashed potatoes, parsley
Method1Toss beef in seasoned flour. Brown hard in tallow in batches. Set aside.
2Soften onions and carrots in the pot 8 minutes. Add garlic and tomato paste. Cook 2 minutes.
3Pour in Guinness. Scrape up the fond. Reduce by half.
4Add stock, sugar, bay, thyme and beef. Cover and simmer gently 2 hours.
5Serve over buttery mash with parsley.
Tip: Brown sugar balances the bitterness of Guinness. Without it the stew tastes flat. Do not skip.
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