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The Thermapen Classic also Thermapen Classic incorporates a reduced tip
so the moisture redistributes throughout the meat and deliver a juicy tender bite
Cooked on the bone
Remember to let your steak rest
Eye fillet is the most tender cut of beef and has a lowest fat content which means it is best eaten rare with an inside temperature of 55 degrees celsius or medium rare with an inside temp of 60 degrees celsius
Pasture Feed Lamb Back-strap (Approx. 250 grams) The Thermapen Classic also ThermapenLamb back strap is the tender lean cut of meat from the back of the lamb. With no fat and rich in flavour it is considered the premium cut of the lamb. Should be treated like a steak when cooking. Cooking Instructions Place your lamb back strap on the grill or in the oven. Season it well with salt and pepper. You should be cooking to an internal temperature of 55c for sweet delicious lamb treat.
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