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The Meat Guy Trial Set

Get the most out of your 1kg striploin block!

last update date 2023-09-19 | release date 2020-12-09

GET THE MOST OUT OF YOUR 1KG STRIPLOIN BLOCK!

If you calculate cost per kg, you may find that the bigger blocks of meat at The Meat Guy are more cost effective than their smaller steak-cut counterparts. However, if you live alone, you may find yourself staying away from these cuts thinking “Well, yeah. They’re cheaper, but I can’t eat that huge thing all on my own.” Hold ooon! It’s easy to be intimidated by the size of it all, and just dismiss these cuts as a waste of money for people who live alone. However, with a bit of planning and creativity, you may just end up with a full week’s worth of food AND also save more money in the long run! In this guide, we’ll be sharing recipes and how-to’s for the big blocks of meat sold at The Meat Guy. This is perfect for anyone who lives alone, and wants to treat themselves to some delicious beef while on a budget!

THAT 1KG SIRLOIN ROAST IS JUST TOO MUCH FOR ME… OR IS IT?!

THAT 1KG SIRLOIN ROAST IS JUST TOO MUCH FOR ME… OR IS IT?!


Hearing “ONE KG BLOCK OF MEAT” can be a bit scary. But… if you really think about it, a 1kg block of meat is just about the same size as a 1-liter carton of milk. A block of meat that size can easily be stored in a regular freezer!

If you keep it frozen, it can last for up to 3 months. Plus, thawing is so easy! Simply place it on a tray or bowl to catch any leakage, and leave it in the refrigerator for about 2 days. The meat should be good for about 10 days if left unopened. However, we recommend consuming the thawed meat within 2 days after it has been thawed.

When cooking the meat, you need to make sure to apply enough heat in order to kill off all the bacteria that may have developed in the meat. If you do it right, cooked meat should be able to last for about 2 days after cooking. (As long as you keep it in the refrigerator once it’s cooked.) So, with that, why not try out these fun recipes and keep all the leftovers in the fridge to enjoy for the next couple of days?

HOW TO PROPERLY STORE THAWED MEAT IN THE REFRIGERATOR

Thawed and opened meat will lose its freshness when left exposed to air. In other words, if you keep the meat from being exposed to air, you can preserve the freshness and deliciousness of said meat.

If you plan on storing part of the thawed-out meat, you need to make sure to transfer it into a sealed bag and remove as much air from the bag as possible. Pro tip: insert a straw in the end of the sealed part of the bag, seal part of it, suck the air out with the straw, then quickly seal the rest of the bag. This method will ensure that you remove as much air from the bag as possible.

Also, when storing meat in the refrigerator, it’s best to keep it in the coolest part of the refrigerator. If you have a fridge that has a designated “chiller” compartment, that would be the best place to keep your meat either for thawing or storage, as temperatures in that area usually reach around 0 ° C. If your fridge doesn’t have that area, find the coldest place in the refrigerator and keep it there to keep the meat as fresh as possible.

GUIDE TO FINISHING A WHOLE SIRLOIN BLOCK BY YOURSELF!

Today, we’ll be introducing some recipes you can try at home to be able to make the most out of the block of meat you purchased. These recipes are good for up to 2 people! The Meat Guy’s 1kg striploin block is rich in red meat, and has a beautiful meaty flavor and texture. It’s so good that if you wanted, you can simply just cut it up into steak-sized portions and have steak all week without getting bored of the flavor! Of course, that won’t be as fun, so we’ll be introducing a couple of other recipes to add variety into your daily meals.

If you leave your meat to thaw out halfway, it’ll be easier to cut. You can save time in the future by planning ahead and cutting the meat to the desired size before repacking and refreezing individually. All you have to do is transfer the meat from the freezer to the refrigerator, and let it thaw out overnight. Check to see how much of the meat has thawed out. If the meat is about halfway there, this would be the best time to cut it up! Think about which recipes you’d like to use the meat for and cut it to the appropriate sizes and portions.

SIMPLE & DELICIOUS SIRLOIN STEAK

SIMPLE & DELICIOUS SIRLOIN STEAK


Start the week off by cooking a classic steak to enjoy the meaty flavor of the striploin! This recipe uses a 2cm-thick piece of steak. If you plan to cook a thicker steak, please adjust the cooking times accordingly.

【PREPARATIONS】
  • 1.Thaw the meat completely.
  • 2.Remove the steak from the refrigerator 30 minutes before cooking and allow it to come back to room temperature.
  • 3.Cut off the streaks between the meat and fat with a knife.
  • 4. Wipe off the excess moisture with a paper towel.
  • 5. Season one side of the meat with salt & pepper just before cooking.

【DIRECTIONS】
  1. 1. Pre-heat some oil in a frying pan over medium heat.
  2. 2.When you notice a bit of smoke coming out from the frying pan, gently place the steak in the pan seasoned side down. The key to this step is to STAY CALM. Expect a bit of sizzling or splashing oil, since the water from the meat WILL react with the hot oil. Don’t panic!
  3. 3.Cook the meat for about 1 minute without touching it, then check the color. Check that about 1/3 of the steak is browned when you look at it from the side. If it has, then it’s ready to flip!
  4. 4.Flip it over and let the other side cook on high heat for about 30 seconds. Cover the pan, and continue cooking on low heat for about 2 minutes.
  5. 5.Gently press the center of the steak to check for doneness. If you feel it pushing back on your finger, then it’s done! If not, cover the pan again and let it continue cooking over low heat for about 1 minute.
  6. 6.Wrap the cooked meat in aluminum foil and let it rest for about 5 minutes to lock in all the juices. Cut the meat as you like, and enjoy!

ROAST SIRLOIN OF BEEF RECIPE, WITH ENOUGH MEAT LEFT FOR DAY 3 STEW!

ROAST SIRLOIN OF BEEF RECIPE, WITH ENOUGH MEAT LEFT FOR DAY 3 STEW!

Take on the challenge on day 2 by creating some delicious roast beef! It may look like a difficult dish to pull off, but just chill. If you apply the same method of cooking as that of a regular steak, you can easily make roast beef using a good ole frying pan. You can keep the leftovers in the fridge and have homemade cold cuts or slice thin and place on a bed of hot rice for a delicious roast beef bowl. Leftovers can also be used to beef up your salads!

【INGREDIENTS】
INGREDIENTS

  • 250-300g Sirloin block
  • 1/4 teaspoon salt
  • Black pepper to taste
  • 2tbsp olive oil

【DIRECTIONS】
  1. 1.Take the meat out of the refrigerator after completely thawing and allow it to come down to room temperature before rubbing some salt & pepper on it by hand.
  2. 2.Heat the olive oil in a frying pan on low heat. Slowly start to cook the meat on medium heat until all the surfaces are browned.
  3. 3.Cover the pan and lower the heat. Continue cooking for about 2 minutes.
  4. 4.Cover the pan tightly with aluminum foil and leave it for about 1 hour.
  5. 5.After an hour, remove the foil and transfer the meat onto a cutting board. Cut into desired thickness and season with a bit of salt and pepper to taste.

DAY 3-5 BEEF STEW WITH SIRLOIN (FOR 2-3 PEOPLE)

DAY 3-5 BEEF STEW WITH SIRLOIN (FOR 2-3 PEOPLE)

The roast beef from the previous recipe can double as meat for this recipe! You can either keep the roast beef chilled and eat it little by little OR use it on this recipe. Use what’s left of the raw block meat for this beef stew, or add the leftover roast beef… Either way, it’ll be delicious!

【INGREDIENTS】
INGREDIENTS

  • 250-300g grass-fed beef (cut into smaller chunks from the bigger striploin block)
  • 1 onion
  • Your desired amount of vegetables (carrots, potatoes, broccoli)
  • 1 clove of garlic
  • A little salt and pepper (for seasoning the meat)
  • 8g butter
  • 75ml red wine
  • 200ml water
  • 1 bay leaf
  • 1 tbsp ketchup
  • 1/2 can (around 150g) of demi-glace sauce
  • Salt to taste (for seasoning the stew)

【DIRECTIONS】
  1. 1．We’re going to be using part of the block meat for this recipe. Prepare the meat by cutting it into 4 equal pieces and lightly season with some salt & pepper.
  2. 2．Place the butter and the meat in a pot and start cooking at medium heat until all the sides of the meat are browned.
  3. 3．Peel and slice the garlic and onions and cook in the pot until browned and tender.
  4. 4．Add the red wine and simmer until half of the liquid has evaporated.
  5. 5．Add the water, bay leaf, ketchup, and demi-glace sauce. Cook over medium heat and stir continuously. Remove the foam that has developed on the surface and continue simmering over low heat for about 1.5 to 2 hours.
  6. 6．Cook the vegetables as you like. (Grilled, boiled, fried, it’s up to you!)
  7. 7．Season with salt & pepper to taste and serve with vegetables on the side.

YOU CAN FINISH A 1KG SIRLOIN BLOCK ON YOUR OWN!

You don’t need to be intimidated by the bigger blocks of meat anymore. Try out all the recipes introduced in this article and get started with prepping a full week’s worth of dishes! Once you get the hang of things, you may even think that the bigger blocks aren’t enough anymore! Don’t forget to let us know how it goes. Good luck, and have fun!

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