Blog

The Sunday Roast is making a come-back!

Are you on the bandwagon? If you are, well this is the place to be. To answer your nostalgic Sunday Roast yearning, may we present the Organic Lamb Leg, Organic Lamb Shoulder and the Organic Boneless Lamb Roast range. No more will we hear, 'back in the day' or 'I remember when my mom/grandma use to do a Sunday Roast' with our extensive range of roast ready for you to take home and start making new memories today!

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The cheeky cut, we simply adore!

Beef Cheeks, really? Yep, it's a thing Yep, certainly not the most popular cut, but Beef Cheeks deserve a second glance. They're a tough cut (inward groan) but bear with them, they might just win you over! Its a hard-working and resilient lean cut, that comes packed to the brim with connective tissue, which despite sounding like a bad thing is actually a very good thing. When cooked the connective tissue transforms to gorgeous collagen, not to mention the meat cooks down into soft, 'melt-in-your-mouth' kind of goodness.

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Become the Grill Master you were destined to be!

It doesn't matter what time of year it is, us Aussies are keen to crank up the heat, clean the BBQ and get some meaty treats cooking. Don't get us wrong we love a good BBQ but lately, we have been noticing that people are violating a few key BBQ ground rules that can turn a great atmosphere into a pity party. Don't let this be you!

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Our butchers get to the pointy end

Our butchers get to the pointy end... of knives that is! Nothing is more satisfying than having a sharp knife that seems to glide right through whatever you are wanting to carve, chop or dice. We dare say our butchers know a thing or two about knives.

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Its eye-opening videos like this one

It's eye-opening videos like this one... that makes us as a butchery proud to stand behind our small family-run farms that have industry-leading animal welfare processes in place. This means when you buy any of our certified Organic and Free-Range meats, you can rest assured that you are not contributing factory farming but supporting practices that see animals treated with the utmost respect, where they get to live with space to run around, plenty of sunshine and a low-stress pasture raised lifestyle.

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Meat demands respect so compliment it.

Choosing the right flavours to accompany your meat on the grand stage that is your plate can be quite tricky but when you find the golden combination, oh yeah, it pays off. So take our advice on the perfect pairing and never offend your taste buds ever again!

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Butcher Deans sneaky guilty pleasure.

Butcher Dean's sneaky guilty pleasure, the Oyster Blade steak! Oyster Blade Steak excels when pan-fried, slow cooked, roasted or on the BBQ and deliver delicious results with minimal effort on your part! The cut is found on top of the shoulder blade and is easy to spot due to the thin line that runs right down the centre of the steak that is often mistaken for gristle but is actually, in fact, an internal band of gorgeous gelatin that melts down when cooked. Gelatin takes this cuts flavour rating from yum to seriously scrumptious!

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Origin game night snacks

Game season is here and Queensland is hunkering down for yet another stellar season. Watching a game is just not the same when there are no snacks, finger foods and refreshments on hand because cheering our team on is exhausting work!

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Vegetables vs Meat The battle of who gives more iron.

Iron is a key mineral that the body needs in order to sustain a healthy and balanced state of being. Anaemia,the correct name for iron deficiency, is known to cause mood swings, headaches and decreased energy levels.

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Want more tender chicken breasts? Start doing this.

For so many of us, chicken is our default meat. Its lean, versatile and doesnt require much time or effort. But having said that many people still manage to serve chicken breasts that are on the cusp of being undercooked at the thicker end and being overcooked at the other end!

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