Is There a Link Between Preservatives and Headaches or Migraines?

Written by Alison Clinch on . 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...

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How to Make a Difference in Your House

Written by Alison Clinch on . 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...

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San Choy Bow

Pork San Choy Bow

Written by Alison Clinch on . 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...

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Going Against the Grain

Written by Alison Clinch on . 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...

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Guide to Beef Cuts

Written by Alison Clinch on . 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...

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Food Temperature Danger Zone

Written by Alison Clinch on . 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...

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