Plastic Free July – Keep on Keeping On!

I’m sure you’ve all been inundated with Instagram photos, Facebook posts and Blog articles on Plastic Free July.  Rightly so we say, as it’s a subject close to our hearts here at The Free Range Butcher. Our mission has always been to produce meat products that are ethical and sustainable.  That’s not just a business...

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Pasture fed a cut above

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...

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About a Boy Called Sam

It’s a Saturday morning late last year, November or December, I don’t quite remember. It was looking to be a great day, with the sun already streaming in. It’s about 8am at Orange Grove markets, and the place is already busy; people are everywhere. I’m out the front of our stall with a plate full of samples, and...

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Food Temperature Danger Zone

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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The Great Milk Price War – Where Do You Stand?

I have been watching with interest the great milk price war we have going on at the moment. I’m sure you are all across the story; generic brand milk is being sold below cost at $1.00 a litre. Aussies love a bargain so at $1.00 a litre we are stampeding the supermarkets, and driving right past the corner shop where...

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