Corned beef "S" SILVERSIDE - Kooyong by Elders Australia (pre-order cooked 1 day notice)

Brand: KOOYONG Beef by PT. Elders Indonesia
Product Code: 11123
PRICE IS CHARGED: PER KILOGRAM
NATURAL INGREDIENTS: NO SALTPETER / POTASSIUM NITRATE
PRE-ORDER COOK: 1 DAY NOTICE (please see details below)
Availability: In Stock

Available Options

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Rp 218.000,-
We are expanding our services, you can now pre-order a home made cooked corned beef on this link CURED, PROCESSED & COOKED MEAT  
This idea came from one of our customers who do not want the hassle of cooking and cleaning up an oily kitchen after cooking corned beef in a pressure cooker.
We have tried, tested and perfected the cooking of our home made corned beef. We gave away some samples to our most loyal customers and they gave it a thumbs up! They surely have ordered for more since then.
This also can be an easy item to get for a party or functions.

How do we cook it ?
Please see our amateur video on this link 
Corned beef brisket point end Kooyong by Elders Australia cooked with pressure cooker
We only use high quality ingredients: pepper corns, coriander seeds, cinnamon, cloves, bay leaves, garlic, ginger, onion, palm sugar, salt and BRAGG organic-raw-unfiltered apple cider vinegar and salt.
If you want to add other spices or if you do not want any of the above ingredients, please let us know. We will cook it as per your requests.

Price
Price is calculated as = (weight of the raw corned beef x price per kilogram) + (cooking & packaging costs)
 
How to order, packaging, self-life & how to store
  • 1 day notice
  • Order should be placed latest at 10am for delivery on the next working day as :
    • Steak cuts 1/2" individually vacuumed plastic pack (recommended).
      • Store some of it in the chiller / fridge to be consumed in the next 7 days.
      • The rest can be stored in the freezer for up to 3 months.
    • Whole cut, wrapped with aluminium foil.
      • Cut some to be consumed in the next 7 days, place it in an air-vacuumed container and store it in the chiller / fridge.
      • The rest; portion and package individually in a ziplock bag or a vacuum pack, then freeze up to 3 months.
    • ​Please note ;
      • Our corned beef brisket & silverside are cut from whole cut into 2 or 3
      • You might get edge or middle cut

Corned beef is the easiest and simplest meat to cook by simply boil it and add any kind of your fabourite herbs, even my 12yo son cook it on this Utube video Harry 1st cooking video Kooyong by Elders corned brisket (natural ingredients no saltpeter)
 
Or watch How to cook simple corned beef on this link GREG's KITCHEN  https://www.youtube.com/watch?v=vBD4S-IyPRM
 
Our corned Beef :
  • Customized brined or cured just for us with natural ingredients. No potassium nitrate also known as niter or saltpeter (KNO3). 
    • Saltpeter has been used for the longest time to cure meats. It gives the meat its distinct red-pinkies color. 
    • Saltpeter also found in toothpaste formulated for sensitive teeth, and also used to make fireworks, explosives, matches and fertilizers. 
    • Saltpeter can be replaced by a smaller amount of nitrite to get the same curing effect (most commercial cured meats do this), though a prolonged cure that converts nitrate into nitrite can develop more flavor. Tender Quick is not a direct substitute because it contains mostly salt.  
    • Today's corned beef is now brined or cured using a salt water or sodium nitrite mixture, which fixes the pigment in the meat and causes it to be pink in color. That's why corned beef remains pink after cooking, according to the U.S. Department of Agriculture Food Safety and Inspection Service.
    • But, seriously,.... why we add chemicals in our food just to make it look pretty? 
  • With no saltpeter, our corned beef colour is not red-pinkies but natural colour of beef that been cured or brined for 5-7 days.
  • Please see our amateur video on these utube links SILVERSIDE and POINT END BRISKET 
Corned beef Q & A
 
Should corned beef be rinsed before cooking?
Yes, rinse the meat several times under cool water to remove any excess salt and grounded herbs. But don't think this means you're rinsing away all the flavor; by this point, the meat is fully infused with it.
 
Should corned beef be covered while simmering?
Corned beef should be simmered until it is fork tender. To make corned beef: ... Add the spice packet, a bottle of dark beer and enough water to cover the corned beef completely. Bring it to a boil and cover, cooking on a low simmer for 2 1/2 – 3 1/2 hours.
 
Can you overcook corned beef?
Testing for doneness: Many a recipe urges the cook to boil a corned beef until it's "fall-apart" or "fork" tender. Problem is, an overcooked corned beef borders on mushiness.
 
How long should corned beef rest?
Let the corned beef rest for 10 - 15 minutes before slicing so as to retain the moisture. This allows for easier slicing and remember, always cut against the grain of the flat cut portion of the brisket.
 
How do you cut corned beef across the grain?
Use the carving knife to slice the corned beef into thin slices. Slice the meat across the grain: place the knife so that the blade forms a right angle to the grain of the meat. Start at the leaner end and work toward the fattier end.
 
How far ahead can you cook corned beef?
You can prepare the beef a day ahead and slice when cold, this allows for more uniform cuts, and easier to reheat when it's covered in a shallow pan. Refrigerate your whole roast or any leftovers within two hours of cooking, and they can remain in the refrigerator for 3-4 days or in the freezer for up to three months.
 
How do you store leftover corned beef?
Leftover corned beef should be sliced and refrigerated promptly—within 2 hours of cooking or reheating. Use cooked-ahead or leftover corned beef within 3 to 4 days or freeze 2 to 3 months.
 
How do you reheat leftover corned beef?
Add about 1/2 inch of water to the pan, cover it with foil and heat the meat at about 275 degrees Fahrenheit for 25 to 30 minutes. Add the cabbage in a layer at that point, and allow it to roast, covered, for about 15 more minutes. You should end with a tender and tasty corned beef and cabbage meal.

All of our beef comes from famous branded beef mostly imported from Australia, some from New Zealand and the US and some others from local brands that use young live cattle imported from Australia, fattened and processed in Indonesia, produced and managed by Australia PMA companies. We do not sell non branded beef products.


BEEF LOIN CUTS for STEAK or ROAST (Sirloin, Tenderloin, Ribeye and Rump)

  • CHILLED WHOLE CUTS
    • When we supply BEEF LOIN CUTS to you, they are already 'aged'. This means, the beef has spent a certain period of time in a chiller at temperatures -1 to 2 degrees Celsius. Aging beef increases its tenderness and improves its taste, providing a stronger flavour. Most of our aged beef process is WET AGED. This process can take anywhere from 2 to 6 weeks depending on the type and cut of the meat, as well as the desired end flavour and tenderness.
    • They're NOT re-frozen nor repacked !
    • They're packed securely in original cryovac vacuumed plastic bags with their own label.
    • We are experienced in handling the product and do so with knowledge, care and love.
  • FROZEN STEAK or PORTIONED ROAST FAMILY SIZE BEEF LOIN CUTS
    • These are processed from well-aged and chilled whole loin beef cuts.
    • The process is hygienic as we have implemented all the HEALTH & SAFETY regulations.
    • The process includes:
      • Taking the beef out from its original CRYOVAC vacuum plastic bag.
      • Rinsing off the juice/blood with filtered water (our water filter is provided by YUKI and it is their claim that YUKI filters provide water that can be consumed without needing to boil it)
      • Wrapping the beef in cling wrap neatly and tightly before freezing it. Once it is fully frozen we cut it into steaks or family size roasts using a band saw, individually vacuum pack it and then freeze straight away.

BEEF SECONDARY CUTS for STEW (Blade, Silverside, Brisket, Knuckle/Round, Shank, Top side, Flank, Ribs/Bones, Oxtail etc)

  • CHILLED WHOLE CUTS
    • They are NOT AGED.
    • They're NOT re-frozen nor repacked !
    • They're packed securely in original CRYOVAC vacuum plastic bags with their own label.
    • We are experienced in handling the product and do so with knowledge, care and love.
  • FROZEN PORTIONED CUTS
    • They are processed from chilled whole secondary beef cuts.
    • The process is hygienic as we have implemented all the HEALTH & SAFETY regulations.
    • The process includes:
      • Taking the beef out from its original CRYOVAC vacuum plastic bag.
      • Rinsing off the juice/blood with filtered water (our water filter is provided by YUKI and it is their claim that YUKI filters provide water that can be consumed without needing to boil it)
      • The process includes:
        • Taking the beef out from its original CRYOVAC vacuum plastic bag.
        • Rinsing off the juice/blood with filtered water (our water filter is provided by YUKI and it is their claim that YUKI filters provide water that can be consumed without needing to boil it)
        • Wrapping the beef in cling wrap neatly and tightly before freezing it. Once it is fully frozen we cut it into steaks or family size roasts using a band saw, individually vacuum pack it and then freeze straight away.

HOW TO HANDLE CHILLED MEAT

  • Do not let it sit out of the fridge upon receival – place it quickly in the coldest fridge you have. If you have a new house assistant and she/he is not experienced with beef at all, as mostly they are not, please explain to them the difference between a freezer and a fridge. You don't wanna come home to your gorgeous chilled loin beef frozen down hard! however, our delivery person usually will advise them to place the chilled beef in the fridge and not the freezer.
  • The beef should sit at a constant temperature (do not open the fridge too often) If you have 2 refrigerators choose the one which is not opened frequently.
  • Do not place trays of food or heavy things on top of your beef – this will squash it and juices may be lost or worse you may puncture the bag.
  • We recommend to cook it as soon as possible because they are already aged (We do not sell under-aged beef, anyhow if you so desire, you can consume it. We will advise you as to how much time you should keep it in the fridge for best edible quality)
  • Please ask us if you want to keep the chilled aged beef longer in the fridge. We will advise how many more days you can keep it chilled in the fridge by referring to the POD (Packed On Date), this is "CRUCIAL", because if you keep it too long it will be over-aged with stronger smell and the meat colour will be too dark and worst of all it could be off.
  • When you keep the aged chilled beef in the fridge, please check the bag daily to ensure there is no leakage of blood or air (bubbles) in the bag.  Both are indications that your beef needs to be dealt with # recommendation; portion it and freeze it down or better still fire up the BBQ! As you might know chilled beef (never been frozen before) always taste better than one that has been frozen.
  • By the time you cut the chilled beef into steaks, put it in a small plastic bag individually (if you have vacuum machine it is even better since vacuum packing can prevent the meat from frost-burn). You may keep some in the fridge as chilled for maximum 2 days. The rest (steaks that you will not cook within 2 days from cutting should be frozen immediately after cutting)
  • For easier handling, when you purchase a whole cut chilled meat from us, we can help to cut it in portions for you. For example; a whole ribeye, cut half for roast and the rest cut as steak 1 or 3/4" thick. We can also help to vacuum pack it individually then put all into your bag including the side cut (no extra cost). Then we will deliver it straight away as chilled.
  • Please be aware that well-handled, well-aged beef brings out great qualities but it does affect the colour and smell of the beef when the bag is opened. It goes away after a few minutes.

HOW TO HANDLE FROZEN MEAT

  • Defrost slowly in the chiller / fridge over night. Leave it in its plastic pack.
  • Before grilling / cooking (depend on the size of the meat) take them out of the fridge till fully defrosted or having reached room temperature.
  • Frozen meat to be fully defrosted should sit at room temperature ;
    • Beef steak cuts, about 2 hours
    • Whole cut meat weight about 2-3 kg, need at least 4-5 hours
    • Whole cut meat weight about 4-5 kg, need at least 7-8 hours
    • Lamb carcass weight about 10-12 kg, need a good whole day
  • Defrosting with microwave is NOT recommended
  • How long can we keep beef frozen and still be edible? If constantly below -18 C,  years! If it thaws and re-freezes, this will be compromised and molds will grow on it which are harmless although its not a good look.

 

  • Australia imported cattle
  • Typically cattle are fed for an average of 90 days on a range of commodities which mostly are by-products of other food industries; i.e. Copra, Palm Kernel Cake, Rice Bran, Tapioca waste and Corn Chop.
  • Processed in a modern abattoirs; Equipped with modern food processing equipment and modern food processing practices and procedures.
  • Cattle are processed humanely. They are stunned prior to being slaughtered. This process has been endorsed by MUI (Majelis Ulama Indonesia) which guarantees its HALAL status. In this way we also guarantee that cattle are treated humanely according to internationally recognized standards.
  • HALAL certificate from MUI
  • Maximum age of the cattle is 2 years (this ensures tenderness)