Grass Fed Meat – Why Eat It?

It’s better. It’s that simple! Grass Fed versus Grain Fed – there are numerous articles around the pros and cons and the impact on our Health. The fact that you are reading this may mean that you are considering buying or have bought from The Free Range Butcher and are therefore conscious of how your meat is produced...

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Chicken Livers with Thyme, Garlic & Leek

Chicken livers are very nutritious and high in vitamin A but they can be a bit difficult for most people to deal with.  Be a little adventurous and try some different protein options like offal. Ingredients: 250g Organic Free Range Chicken Livers 1/2 tsp salt Generous grind of black pepper 2 tbsp coconut oil 1 leek,...

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Herbs – The KinderGARDEN of Growing at Home

Gardening at home is rewarding in many ways, not only does it get you outdoors, it can bring you a new found hobby but also it can keep you in a plenty of fresh fruit, vegetables and herbs. For some of us with a little more space than others there is no end to what you can grow. I went with the early theory of ‘Grow...

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Winter Newsletter 2018

Welcome to our Winter Newsletter for 2018. We fell off the horse in writing newsletters a while back…. With a good amount of rest under our belt this month we bring you news from the farm, some tips for your winter garden, some help around food programs and some kitchen inspiration too. Winter on the farm is a bit of...

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When Trash Becomes Treasure (re-using egg shells!)

You know we don’t like to waste anything here at The Free Range Butcher so we’ve compiled a short list of things you can do to reuse your egg shells.  First though, a few facts: An egg shell is made of calcium carbonate, which means that each medium sized egg shell has 750-800 mgs of calcium. The shell makes up 9-12%...

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