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. 
Teaching my kids where their food comes from is part of why we grow as much as we can. The next step is showing them how to cook. My two are generally pretty good when it comes to what they eat and they like to remind me that they picked those carrots or planted the seeds […]
It’s unclear where the superstitions surrounding Friday the 13th started but if the month starts on a Sunday then you’ll have a Friday the 13th. October brings us a Friday the 13th and Halloween. If you are little superstitious when it comes to Friday the 13th then lets eat foods that bring us luck. Pork […]
The farm is as pretty as a picture at the moment. A great Spring with regular falls of rain have put feed on the ground for the start of Summer. The optimistic farmers amongst us hope for some good rain in December to keep this going. What a great finish to the year that would be, especially […]
At the farm, we get a longer Winter than most. Our elevation means that Spring starts a little later, some years we can be still cutting wood for the fire, well into October. As you leave Barraba some 30kms away and some 250m below us, the Summer feed is well away. The fodder oats are […]
So I’ve had a few people mention that they were keen to see how the yarn I told last month panned out… (If you missed it, you can read it here.) I could tell the boss was a bit nervous as he was chain smoking more than usual. I had denied his order for me to […]
I saw an old mate not long ago at the markets. He saw me before I saw him and he crept up as I was spruiking my wares out the front of the stall. “Last time I saw you, you were working on a building site. Weren’t you a wall and floor tiler? Geez, is […]
This is a delicious Asian inspired slow cooked dish. Serves 6. Ingredients: 4 pieces of Grass Fed Beef Osso Bucco 2 tbsps plain flour 4 tbsps oil 2 medium brown onions, cut into wedges 2 large carrots or parsnips, sliced diagonally 4 sticks celery, sliced diagonally 4 garlic cloves, thinly sliced 1.5 cup beef stock or liquid glaze (see TIP below) from […]
Our young bloke Tom started school this year. No doubt many of you have shared the same joy, and possibly even the tears of watching your children start school. For us, it’s our first and another milestone along the parenthood road. Tom has handled it much better than I expected he would. Sometimes a timid […]
With the warmer weather here, Sausages are more and more popular. And so it is time to debunk an Old Wives’ Tale. DO NOT PRICK YOUR SAUSAGES. Legend has it that this lets the fat out. But, with today’s sausages – and ours in particular – having a much lower fat content, you simply do […]
Long-time readers would be aware that a butcher’s November newsletter is prime time for Christmas Ham talk. You know the lines… ‘Nearly Sold Out’, ‘Last Chance’, ‘Early Bird Catches the Worm’, blah, blah, blah. Well this newsletter won’t be like that…until towards the end. Which is soon, because this is a short newsletter, ‘cause we […]