The Yarn
The Free Range Butcher specialises in Grass Fed, 28 day Dry Aged Beef and Lamb, Pasture Fed Free Range Pork, and Free Range Poultry.
Ingredients: 1 Pasture Fed Rack of Lamb 1 tbsp Fresh Rosemary 1 tbsp Dijon Mustard Salt Pepper Method: Rub the Lamb Rack all over with Dijon Mustard. Sprinkle with Chopped Fresh Rosemary, Salt and Cracked Black Pepper. Sear fat side down in an Oven Proof Fry Pan. Flip and Roast fat side up. Place Pan […]
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: […]
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 […]
A Dry Aged prime 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 finest restaurants.
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 […]
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 […]
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 […]
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 […]
There has been some talk in the media and at the markets recently about Free Range and exactly how ‘free’ is the ‘range’. When we first started the business and we were thinking of a name, we sent out a sample of our top five names to family and friends. The Free Range Butcher was […]
I see now that Coles has followed our lead and has gone ‘Hormone Free’. All our meat has always been hormone and antibiotic free, and we have never really made a big deal about it; why would we? Why would we give our animals something they didn’t need? Then why would we talk up not […]