All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Pre-diced chuck or shin. Made for long, slow stews. Breaks down rich and tender.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Gravy beef is pre-diced chuck or shin, cut into stew-sized pieces. It has enough connective tissue to braise into silky, rich stew meat, and enough lean meat to stay hearty.
Tip: Dust the beef in seasoned flour before browning. Builds crust and thickens your sauce at the same time.
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
F000775 - Beef, gravy beef (diced chuck/shin), raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
150kcal
Energy per 100g
150 kcal
628 kJ · typical average
Protein22.0g
Complete protein. All essential amino acids present.
Total Fat7.0g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium55mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy150 kcal / 628 kJ▼
Total energy from protein and fat.
Protein22.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat7.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated3.0 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.
Sodium55 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.4 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.5 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.8 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.5 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
Classic Beef and Red Wine Stew
▼You'll Need
1kg gravy beef3 tbsp plain flour2 tbsp beef tallow2 onions, diced3 carrots, chunked2 celery sticks, sliced3 garlic cloves, crushed400ml red wine700ml beef stock2 tbsp tomato paste3 sprigs thymeSalt and pepper
Method1Season flour with salt and pepper. Toss beef to coat.
2Heat tallow. Brown beef in batches. Remove. Saute onion, carrot, celery, garlic 5 minutes.
3Add tomato paste, cook 1 minute. Deglaze with red wine, reduce by half.
4Return beef. Add stock and thyme. Bring to a simmer. Cover.
5Cook at 160°C for 2.5 hours until beef is fork tender. Adjust seasoning.
Tip: Brown the beef in batches that don't crowd the pan. Crowding steams. Steaming kills crust.
02
Beef and Guinness Pie Filling
▼You'll Need
1kg gravy beef2 tbsp flour2 tbsp beef tallow2 onions, diced500ml Guinness500ml beef stock2 tbsp Worcestershire2 bay leaves200g button mushrooms, halvedSalt and pepper
Method1Toss beef in seasoned flour. Brown in batches in tallow. Remove.
2Soften onions. Deglaze with Guinness, reduce by third.
3Return beef. Add stock, Worcestershire, bay leaves. Simmer covered 2.5 hours.
4Add mushrooms in final 30 minutes. Reduce lid off for last 15 minutes.
5Cool fully before topping with pastry to make a pie, or serve as stew.
Tip: Guinness can turn bitter if not reduced properly. Let it cook down before adding stock.
03
Beef and Mushroom Pie
▼You'll Need
800g Burnham Grazing gravy beef, cubed2 tbsp seasoned flour2 tbsp olive oil1 brown onion, diced300g button mushrooms, halved3 garlic cloves, crushed2 tbsp tomato paste300ml red wine500ml beef stock2 tbsp Worcestershire sauce2 sprigs thyme500g puff pastry1 egg, beaten
Method1Toss beef in flour. Brown hard in olive oil. Set aside.
2Soften onion and mushrooms 8 minutes. Add garlic and tomato paste. Cook 1 minute.
3Add wine. Reduce by half. Add stock, Worcestershire, thyme and beef. Simmer covered 2 hours.
4Cool the filling. Pour into a pie dish. Top with puff pastry. Brush with egg.
5Bake at 200 degrees C for 30 minutes until golden.
Tip: Cool the filling completely before topping with pastry. Hot filling melts the pastry and you lose the puff.
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