Grass Fed Meat Archives - Page 2 of 3 - The Yarn by The Free Range Butcher

Why We Are What We Eat, Eats

Written by Ben Clinch on July 29, 2016. Posted in Farming and Agriculture, Grass Fed Meat, Miscellaneous. Leave a Comment

One of the most memorable meals I have cooked is chilli mud crabs. I had caught the crabs myself, by wading through mangroves with friends at night with a torch and hand net near Port Macquarie. Alison and I cooked them the next evening for friends who we had rung at the last minute to come and enjoy the bounty. The...

Recipe: Beef Loin Roast

Written by Will Roberts on June 30, 2016. Posted in Cooking Tips, Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Total Cooking Time: 45 – 50mins Serves: 6 Ingredients: 1.0kg Grass Fed Beef Loin Roast 1 Brown Onion, roughly sliced 1/2 cup Beef Stock 1 Heaped Tbsp Hot English Mustard Salt & Pepper Method: Remove Beef from the Cryovac packaging and sit covered out of the fridge for 30mins Place the Onions in the bottom...

Roast Rack of Lamb

Written by Will Roberts on May 23, 2016. Posted in Cooking Tips, Grass Fed Meat, Pasture Fed Lamb, Recipes. Leave a Comment

A rack of lamb usually feeds 2 to 3 people so this is a perfect dinner option for a couple celebrating something nice or to just treat yourselves. A little tip to ensure you get a beautiful blushing rack of lamb is to remove the lamb from the fridge at least 30 minutes before cooking. Your roast needs to be at room...

Spanish Ox Tail Stew

Written by Will Roberts on May 5, 2016. Posted in Cooking Tips, Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Ingredients: 1 kg grass fed Ox Tail 4 carrots, diced half celery root, diced 2 onions, diced 5 garlic cloves, minced 6 tbsp olive oil 3 bay leaves 4 tomatoes, diced 1 litre beef stock 500 ml dry red wine 6 tbsp balsamic vinegar 1 tbsp sugar 1 tbsp dry thyme salt and pepper Method: Brown the Ox Tail on all sides in...

A Little of the Good Stuff or Loads of the Not-so-Good?

Written by Ben Clinch on October 10, 2014. Posted in Farming and Agriculture, Grass Fed Meat. Leave a Comment

At the end of this year I will turn 40 – I know, I know it’s hard to believe with my youthful good looks. In the last couple of years I’ve also become a father; Tom is now four and a half and Georgia is 2 years old. My increasing age, and becoming a father and a role model to my children has really reconfirmed...

Dry Ageing – What’s it All About?

Written by Alison Clinch on October 21, 2013. Posted in Cooking Tips, Grass Fed Meat. Leave a Comment

A Dry Aged cut of beef creates that wonderful melt-in-the-mouth sensation and has a superior flavour and tenderness. Due to the expense and detailed process required, dry aged meat is generally only found at premium butchers and the best restaurants. Forty years ago all beef was dry aged. Butchers discovered that beef...

What’s Happening to the Taste and Nutrients of What We Eat?

Written by Ben Clinch on August 17, 2013. Posted in Farming and Agriculture, Grass Fed Meat, Health and Wellbeing. Leave a Comment

I haven’t seen many of you down at my local newsagent early on a Thursday morning, picking up your copy of The Land… I’m assuming you must all get it delivered; perusing the cattle prices, watching the wool market and checking out the latest tractor as you enjoy your black tea and WeetBix. You will all then recall...

What’s in Store for this Winter?

Written by Ben Clinch on April 22, 2013. Posted in Animal Welfare, Farming and Agriculture, Grass Fed Meat. Leave a Comment

As the season tightens on the farm, we can count on one hand the number of rainy days we’ve had in the last six months. We had some good growth from the last big rain fall well over month ago, but as each week goes by, and with no further rain, farmers across the state are getting nervous that a dry winter is looming....

How it All Started

Written by Ben Clinch on March 2, 2013. Posted in Farmers Markets, Farming and Agriculture, Grass Fed Meat. Leave a Comment

Our story begins 30 years ago when our family purchased a property at Barraba in North West, NSW. As kids we grew up in true country fashion; collecting our own eggs, weeding our own vegie garden, milking the cow, and producing our own meat. We thought nothing of how lucky we were to be eating such nutritious and tasty...

Pasture fed a cut above

Written by Alison Clinch on July 10, 2012. Posted in Animal Welfare, Farmers Markets, Farming and Agriculture, Grass Fed Meat, Miscellaneous. Leave a Comment

We were thrilled to be interviewed recently by Helen Greenwood from The Sydney Morning Herald Good Food supplement. You can see the original article here, or read it below: Ben Clinch, a former tiler who grew up on a farm, had an epiphany in a restaurant while eating a steak. ”I went out to dinner and ordered a...

Why We Are What We Eat, Eats

Recipe: Beef Loin Roast

Roast Rack of Lamb

Spanish Ox Tail Stew

A Little of the Good Stuff or Loads of the Not-so-Good?

Dry Ageing – What’s it All About?

What’s Happening to the Taste and Nutrients of What We Eat?

What’s in Store for this Winter?

How it All Started

Pasture fed a cut above

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