Haverick hints TM

A collection of helpful hints for you in the kitchen and
on the BBQ from our master butchers.  

Haverick Hint __ 1

Cut meat against the grain

Cut meat against the grain to prevent the meat from going tough.

Haverick Hint __ 3

Do not salt meat before cooking

Salt draws out the natural juices and the meat will dry. For best results do not salt the meat before cooking unless it is a marinade. 

Haverick Hint __ 5

Meat should only be turned once on a BBQ

When cooking meat on the BBQ it should only be turned once.

Haverick Hint __ 7

Bring meat down to room temperature

Meat should always be brought down to room temperature before cooking. 

Haverick Hint __ 9


Overcrowding the BBQ plate will reduce the heat.

Haverick Hint __ 11


Use direct heat for boneless chicken pieces and in direct heat for bone-in pieces. 

Haverick Hint __ 13

How to cook the perfect sausage on the BBQ

If linked, be sure to cut the sausage links before cooking.


Haverick Hint __ 15

How to cook the perfect sausage on the BBQ

Cook your sausages over a moderate heat. This will help to avoid the sausage burning or bursting and will enhance the flavour. 


Haverick Hint __ 17

How to cook the perfect sausage on the BBQ

Be sure to cook your sausages right through to the centre. 

Haverick Hint __ 19

If beef or lamb is marinated pat it dry

If beef or lamb is marinated pat it dry before cooking. 

Haverick Hint __ 21

When cooking a roast place the roast on a rack in a roasting dish

This allows the  heat to circulate and the roast to brown evenly.

Haverick Hint __ 23


Carving across the grain will help ensure that your meat stays tender. 

Haverick Hint __ 25

When tying a roast use all cotton string

Use all cotton string that is natural, undyed and of a medium weight.

Haverick Hint __ 27


The meat should fit into the pan snugly - not overcrowding the pan and not allowing so much room between pieces that the juices burn where there is not meat. 

Haverick Hint __ 29


Baste the roast occasionally as it cooks.

Haverick Hint __ 31

When cooking corned meat do not let it boil

Adjust the heat while you are cooking the corned meat so it remains at a simmering point. 

Haverick Hint __ 33

Meat must be dry to brown

Use a paper towel to take away the excess moisture on meat. Wet meat will not brown.

Haverick Hint __ 35

You need to ensure not to overcook veal

Take veal from the heat a few minutes short of doneness. As it rests the veal will continue to cook.  

Haverick Hint __ 37

Allow your cooked Turkey to rest before carving

ALlow your cooked Turkey to rest for approx 20 mins before carving.

Haverick Hint __ 39

When slow cooking make sure that the liquid does not cover the meat entirely

This is becasue more liquid is produced as it cooks. 

Haverick Hint __ 41

For odd shaped pieces of meat test the meat in 2 different places.

It can be difficult to judge the doneness of odd shaped pieces of meat as the heat doesn't reach all areas at the same time. In this event it is suggested to test the meat in 2 different places with a meat thermometer. 

Haverick Hint __ 43

Soak Corned meat in a bowl of cold water overnight

This allows the  excess salt to be drawn out. 

Haverick Hint __ 45


Ensure that this is away from any bone and half way into the thickness of the meat. 

Haverick Hint __ 47

When grilling pre-heat the pan before adding the meat

Instead of oiling the pan, brush each steak with oil. 

Haverick Hint __ 49

Soak bamboo skewers in water before you thread meat through them

This is to help avoid them burning when grilling.

Haverick Hint __ 51

Place a tea towel under your chopping board

Place a tea towel under your chopping board so that you don't have two hard surfaces bouncing against each other. 

Haverick Hint __ 53

If your pork crackling doesn't work as planned place it in the microwave

If your pork crackling doesn't work as planned, remove the skin and cover the roast with foil to keep it warm. Place the crackling between the two pieces of paper in the microwave on high for around 2 minutes. * Time may vary depending on the microwave. 

Haverick Hint __ 55

Keep the terrine even and firm

Ensure that there are no gaps when you line the pan and add the filling. 

Haverick Hint __ 57

Cook mince in batches

Cook mince in batches of approx 250g. This will allow the mince to brown well.

Haverick Hint __ 59

unsure of the capacity of your pan for casseroles?

Use a measuring cup of water and pour it into the pan to find out. 

Haverick Hint __ 61

Use a casserole dish that has a tight fitting lid

This ensures that the dish doesn't lose moisture during cooking. 

Haverick Hint __ 63

Place cooked meat on a clean plate

When BBQ'ing always place the cooked meat on a clean plate 

Haverick Hint __ 65

Cook beef burgers and sausages all the way through

Cook beef burgers and sausages all the way through. That means no pink. 

Haverick Hint __ 67

Place ham on a carving board

Place the ham on a cutting board and trim off 2 or 3 slices, parallel to its length from the thin side of the ham. Turnthe ham so that it rests on the flat side created from trimming off the slices. 

Haverick Hint __ 69

When BBQ'ing add a small amount of Hickory wood chips

This will give your cuts a delicious smoky flavour.

Haverick Hint __ 71

Do not poke or puncture meat while cooking

This will release all the flavour filled juices and leave you with a dry piece of meat.

Haverick Hint __ 73

When stir-frying coat the meat in oil

Always coat the meat in oil insstead of the wok. 

Haverick Hint __ 75

When doing your shopping list make a column for butcher, fruit & veg, and one for supermarket stuff

Go through the recipe and put each ingredient you need under the appropriate column. 

Haverick Hint __ 77

Carve roasts with a sharp knife

Carve roasts with a sharp knife across the grain. 

Haverick Hint __ 79

Be patient when you are browning meats

Allowing your meats to brown slowly will mean that your casserole is rich in flavour. 

Haverick Hint __ 81

Most beef roasts don't need to be tied

Some do benefit from tying, including reb eye and eye fillet. Tying these cuts gives it a compact shape, which helps it to cook evenly and slice easily. 

Haverick Hint __ 83

Simmering is used to draw the flavour out of foods

That is when small amounts of small bubbles rise to the surface of the cooking liquid. 

Haverick Hint __ 85

Taste the casserole when done

The meat should be tender enought to flake or fall off the knife when done. 

Haverick Hint __ 87

When tying a beef or lamb roast use a specialty string

Make sure that it is medium-weight, natural, undyed and all cotton. 

Haverick Hint __ 2

Allow meat to rest

Once meat is cooked allow it to rest for approx. 10 - 15 minutes. The purpose of this is to ensure that muscle fibres relax. So when you serve it, it is lovely and juicy on the inside without any juices on the plate.

Haverick Hint __ 4

Do not pierce meat with a fork

Do not pierce the meat with a fork as the juices can run out. Sausages are also best left alone as piercing dries them out also. 

Haverick Hint __ 6

Pre heat the BBQ

It is important to pre heat the BBQ. The grill should always be hot. 

Haverick Hint __ 8


Use tongs to test if meat is done on the BBQ. If it is soft when pressed it is rare and firm is well done. 

Haverick Hint __ 10


It is important to be gentle when seasoning meat to ensure that you don’t damage the meat fibers and also over season it. 

Haverick Hint __ 12

How to cook the perfect sausage on the BBQ

Remove the sausages from the fridge and allow to come down to room temperature.


Haverick Hint __ 14

How to cook the perfect sausage on the BBQ

Do not pierce the sausages. Piercing releases the moisture and will leave them dry.


Haverick Hint __ 16

How to cook the perfect sausage on the BBQ

Turn the sausages regularly to ensure they cook evenly and do not burn on one side.


Haverick Hint __ 18

Always defrost meat in the fridge

If frozen always defrost meat in the fridge. 

Haverick Hint __ 20

When grilling brush meat with oil

When grilling brush meat with oil rather than adding it to the pan so that meat does not stick to the pan. 

Haverick Hint __ 22

Always allow a roast to rest

Always allow a roast to rest for 15 - 20 minutes in a warm place, covered loosely with foil for firmer and easier carving. 

Haverick Hint __ 24

Place smaller lamb roasts on a rack in the roasting dish

This allows it to brown easily. 

Haverick Hint __ 26

Brown the beef before cooking it in a slow cooker

Brown the beef in small batches before cooking it in a slow cooker to intensify the flavour. 

Haverick Hint __ 28


Placing a dampened napkin under your board when carving stops the board from moving. 

Haverick Hint __ 30


Brush burger patties with a little oil before placing on the grill plate.

Haverick Hint __ 32

The Wok needs to be hot

The Wok needs to be hot before you add in meat or vegetables. 

Haverick Hint __ 34

Break the mince with a fork or spatula as it cooks

Let one side of the mince brown before you break it up into larger pieces. 

Haverick Hint __ 36

Simmering is used to bring out the full flavour in food

This occurs when small amounts of bubbles rise to the surface of the cooking liquid.

Haverick Hint __ 38

Heat the Pan, BBQ or Grill to a moderate heat before cooking

This will achieve maximum flavour and tenderness. 

Haverick Hint __ 40


Rule of thumb for resting meat is 1 min for every 100g. 

Haverick Hint __ 42

When slow cooking beef, season the beef and then cook.

To slow cook beef, season the beef with salt and pepper and then cook in small batches. 

Haverick Hint __ 44

Rest steak for about as long as it took to cook

For optimum steak, rest it for about as long as it took to cook. 

Haverick Hint __ 46

Meats can appear pinker when smoked

Be sure to use a meat thermometer to check donesness instead of relying on a visual check. 

Haverick Hint __ 48


This will make it easier when slicing. 

Haverick Hint __ 50

Same size means same cooking time

For stir fry's, where you are cooking an assortment of meat and vegetables make sure they are a similar size so they take around the same time to cook. 

Haverick Hint __ 52


Clean the BBQ after using it with a BBQ spatula. Then remove and wash the grill and rinse clean. Remember to wash it again before you next use the BBQ. 

Haverick Hint __ 54

Use "Indirect Cooking" to roast lamb on the BBQ

This means there is no direct heat under the meat as it cooks. 

Haverick Hint __ 56

How much marinate do I need?

You want the meat to be completely immersed in the marinade.

Haverick Hint __ 58

When slow cooking brown the beef first

Browning the beef first helps add to the flavour as it caramalises the juices in the pan.

Haverick Hint __ 60

Slow cooking saves you money two ways

Slow cooking uses cheaper cuts of meat and use less energy than an oven.

Haverick Hint __ 62

When cooking burgers use high heat and cook them fast

It is best to apply high and direct heat to your hamburger and cook it as fast as possible.

Haverick Hint __ 64

When cooking a turkey don't open the oven door

By opening the oven door you are only increasing the chance of a dry turkey.

Haverick Hint __ 66

Allow the ham to stand

Allow the ham to stand for approx 10-15 minutes after taking it out of the oven before carving. 

Haverick Hint __ 68

Place meat that is marinating in the fridge near the bottom

This is to ensure that the juices do not drip onto other foods.

Haverick Hint __ 70


This will create a lovely crust when cooking.

Haverick Hint __ 72

How to tell when your ribs are cooked

You ribs will be cooked when they are soft enough to be forced off the bone, but not falling off the bone. 

Haverick Hint __ 74

When stir-frying add meat in small batches

Add meat from the outer to the centre where it will be the hottest. 

Haverick Hint __ 76

Use one plate for uncooked steaks and another for cooked steaks

Put the cooked steaks on a clean plate, not one with the raw meat juices on it. 

Haverick Hint __ 78

Allow 25-30 mins per 500g or lamb

When roasting lamb, allow 25-30 mins per 500g of lamb. 

Haverick Hint __ 80

Brown the beef in small batches

Overcrowding the pan will reduce the heat. 

Haverick Hint __ 82

Higher marble scores of wagyu are best sliced thinner when cooking on a hotplate

The heat penetrates the beef during cooking. 

Haverick Hint __ 84

When tying a beef or lamb roast, tie each piece of string at 5cm intervals

Make it snug but not tight. 

Haverick Hint __ 86

An indication that the Goose is ready can be seen in the breast plate

An indication that the Goose is ready is that the breast plate will start to protrude through the skin.