Buy Now Chuck steak Popular for its balance of meat and fat, the texture of this cut is perfect for hearty Buy Now Oyster blade steak The ideal choice for a flavoursome stir-fry as this cut easily absorbs flavour

Recipe thanks to Australian Beef Ingredients 600g lean beef rump steak, fat trimmed, cut into strips sour cream or Greek yoghurt 60g baby spinach, chopped Parsley leaves, chopped, cooked pasta of choice, steamed Serve beef stroganoff with pasta, steamed beans and broccolini.

Recipe courtesy of Australian Pork Serves 4 | 30 minutes Ingredients 500g thin pork loin steaks (see (see tips for canned pineapple) 240g bottle sweet and sour sauce (see tips) Sliced green onions and steamed Serve with sliced green onions and steamed rice.

400g tin butterbeans, rinsed, drained 2 tbsp dill, roughly chopped 1 lemon Natural yoghurt to serve Steamed If you have a large cauliflower, cut it into smaller chunks.

Recipe courtesy of Australian Beef Serves 4 | 25 minutes Ingredients 600g lean beef rump steak, fat trimmed

Recipe courtesy of Australian Lamb Serves 6 | 50 Minutes Ingredients 650g lean thick lamb steaks, fat

sesame oil 2 tablespoons oyster sauce 2 green onions (shallots), trimmed and sliced Rice noodles or steamed Serve over rice noodles or steamed rice with shredded carrot and diced cucumber.

Serve with steamed greens or garden salad.

Australian Seafood Serves 2 | 30 minutes Ingredients 150g Tassal hot smoked salmon, broken into small chunks

Check out Sustainability Victoria’s A-Z guide for storing fresh produce or The Full Freezer’s YouTube