All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Lean and honest. Quick-fry thin or braise slow. Weeknight kitchen workhorse.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Round steak comes from the upper rear leg. It is one of the leanest cuts on the carcass, very low in intramuscular fat. Best used thin and fast or long and slow.
Tip: Pound slices to 5mm thick for a schnitzel or a quick pan fry. The lean meat cooks in 60 seconds a side.
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
F000781 - Beef, round steak, separable lean, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
115kcal
Energy per 100g
115 kcal
485 kJ • typical average
Protein22.5g
Complete protein. All essential amino acids present.
Total Fat3.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium55mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy115 kcal / 485 kJ▼
Total energy from protein, fat and carbohydrates.
Protein22.5 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat3.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated1.3 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.
Sodium55 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.
Zinc4.1 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.5 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)5.2 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
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Two options. Slice thin and stir fry over high heat, or braise whole in stock for 2-3 hours until tender.
Seasoning
Salt and pepper. For schnitzel, a seasoned flour and egg wash then panko crumb.
Internal Temperature
For quick-fry: medium 60°C, do not push past that. For braising: internal doesn't matter, go by fork-tender.
Resting
Minute-steaks need no rest. Braises rest in the liquid off-heat for 10 minutes.
Recipe Suggestions
Recipes
01
Round Steak Schnitzel
▼You'll Need
4 x round steaks (150g each)1 cup plain flour2 eggs, beaten2 cups panko breadcrumbs1 tsp paprikaVegetable oil for fryingLemon wedgesFlaky salt
Method1Pound steaks between baking paper to 5mm thick. Season with salt.
2Set up three bowls: flour with paprika, beaten egg, panko.
3Coat steaks: flour, egg, then panko. Press the crumb on.
4Shallow fry in 1cm of hot oil for 90 seconds per side until deep golden.
5Drain on paper. Salt. Serve with lemon.
Tip: Chill the crumbed schnitzels for 15 minutes before frying. The crumb sets and you get a cleaner fry.
02
Slow Braised Round in Red Wine
▼You'll Need
1kg round steak, cut in 3cm chunks2 tbsp plain flour2 tbsp beef tallow1 onion, diced2 carrots, diced2 garlic cloves, minced400ml red wine500ml beef stock1 tbsp tomato paste2 bay leavesSalt and pepper
Method1Dust beef chunks with seasoned flour. Brown in tallow in a heavy pot in batches.
2Remove beef. Sweat onion, carrot, garlic for 8 minutes.
3Add tomato paste. Cook 2 minutes. Add wine and reduce by half.
4Return beef. Add stock, bay leaves. Bring to a simmer, cover, cook 2.5-3 hours in a 150°C oven.
5Rest 10 minutes. Serve with mash or crusty bread.
Tip: The lower the heat and the longer the cook, the more the collagen melts. Do not boil. Barely simmer.
03
Classic Beef Stroganoff
▼You'll Need
600g Burnham Grazing round steak, sliced thinly2 tbsp plain flour, seasoned3 tbsp butter1 brown onion, sliced300g button mushrooms, sliced3 garlic cloves, crushed2 tbsp Dijon mustard300ml beef stock200ml sour cream2 tbsp chopped parsley500g pappardelle or buttered noodlesCracked pepper
Method1Toss strips of beef in seasoned flour. Brown hard in butter in batches. Set aside.
2Soften onion and mushrooms in the same pan 8 minutes. Add garlic and mustard. Cook 1 minute.
3Add stock. Reduce by a third. Return beef.
4Off the heat, stir in sour cream and parsley. Season with pepper.
5Toss with cooked pasta. Serve immediately.
Tip: Round steak gets tough if it sits in heat too long. The technique is brown fast, simmer briefly, and finish with sour cream off the heat.
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