Cooking Tips Archives - Page 15 of 16 - The Yarn by The Free Range Butcher

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...

Is There a Link Between Preservatives and Headaches or Migraines?

Written by Alison Clinch on September 22, 2013. Posted in Cooking Tips, Health and Wellbeing, Miscellaneous. Leave a Comment

One of our customers recently told us that since he’d started eating our products he’s no longer experiencing migraines. We were really pleased to hear this news so thought we’d share a bit more information about the topic. Headaches are one of the most common ailments to affect Australians, with between 75 and 90 per...

How to Make a Difference in Your House

Written by Alison Clinch on July 26, 2013. Posted in Cooking Tips, Farming and Agriculture, Miscellaneous. Leave a Comment

Target 100 is an initiative by Australian cattle and sheep farmers, to deliver sustainable cattle and sheep farming by 2020. It’s a commitment to take positive action, to continually improve the way we operate and improve our sustainability throughout the red meat supply chain. The Free Range Butcher has signed up to...

Pork San Choy Bow

Written by Alison Clinch on July 1, 2013. Posted in Cooking Tips, Recipes. Leave a Comment

Pork San Choy Bow or Lettuce Wraps is a super healthy, family friendly meal. Very quick and easy to make mid-week and if you double up on the mince, you’ll have leftovers for lunches. Chicken or Turkey mince are great substitutes and there is no reason you couldn’t make this dish with beef mince for something...

Going Against the Grain

Written by Alison Clinch on September 8, 2012. Posted in Cooking Tips. 1 Comment

For maximum meat tenderness, it’s critical to cut your meat “against the grain”. The grain refers to the direction in which the meat fibre runs. If you carve with the grain, the longer length of the fibre makes the slice of meat chewy. Carving across the grain shortens the length of the fibre, making...

6 Ways to Cook Chicken Breasts

Written by Alison Clinch on May 7, 2012. Posted in Cooking Tips, Free Range Poultry. Leave a Comment

Cooking chicken breast sometimes falls off the radar as the weather cools down. Here are a few tips for cooking this delicious and versatile meat all year round. Stuffed chicken breasts – These often look fancy but are actually simple to do. The easiest way to stuff a chicken breast is to make a slit down the side of...

Guide to Beef Cuts

Written by Alison Clinch on February 19, 2012. Posted in Cooking Tips, Grass Fed Beef. Leave a Comment

To get the best results, it’s important to choose the right cut for what you’re making. Hands up anyone who’s used fillet for a slow cooking casserole and ended up with mince? Or stir-fried gravy beef and still been chewing it hours later? Ok, maybe that’s an extreme example, but you get my point. Here’s...

Food Temperature Danger Zone

Written by Alison Clinch on November 21, 2011. Posted in Cooking Tips, Farmers Markets, Free Range Poultry, Health and Wellbeing. Leave a Comment

With the start of summer just around the corner, we need to remember the importance of how we transport and store perishable goods, such as meat. There’s a saying in the food service industry: “Keep cold foods cold, and hot foods hot”. Bacteria thrive between 5°C and 60°C, a range of temperatures that’s...

Maggie Beer’s Tips for the Perfect Roast Chicken

Written by Alison Clinch on August 17, 2011. Posted in Cooking Tips, Free Range Poultry. Leave a Comment

If I ever get the chance to invite a celebrity chef to dinner at our house, I know who I’m inviting – Maggie Beer. It’s not just Maggie’s amazing cooking knowledge that I’d love to absorb; I think she’d be such a wonderful dinner guest with her warm and joyful personality. At MasterChef...

Where There’s Smoke There’s Flavour

Written by Ben Clinch on July 14, 2011. Posted in Cooking Tips, Free Range Pasture Fed Pork. Leave a Comment

Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smouldering wood. Meats and fish are the most common smoked foods, though cheeses, vegetables and ingredients used to make beverages such as whisky, are also smoked. Historically, farms included a small building...