The Yarn by The Free Range Butcher

Recipe: Vegemite Roast Lamb

Written by Alison Clinch on January 4, 2010. Posted in Cooking Tips, Pasture Fed Lamb, Recipes. Leave a Comment

In keeping with the Australia Day theme, we thought a lamb recipe was called for… and you can’t get more Aussie than this recipe, which uses Vegemite as a marinade! Ingredients: Pasture Fed Leg of lamb 2 – 3 sprigs of rosemary 2 cloves of garlic, sliced 3 tablespoons of Vegemite Olive oil Method: Preheat...

All About Pork – The Other White Meat

Written by Alison Clinch on October 12, 2009. Posted in Cooking Tips, Free Range Pasture Fed Pork, Health and Wellbeing. Leave a Comment

How to cook – Medium heat prevents your pork from drying out. We recommend 180°C as a rule. Nutrition – Pork is a low fat alternative. It offers trimmed cuts with less fat than skinless chicken breast but with a range of nutrients such as Iron, B12, Thiamine, Omega 3 and Zinc, as well as Protein. Taste and...

A Load of Hogwash

Written by Ben Clinch on May 4, 2009. Posted in Animal Welfare, Farming and Agriculture, Free Range Pasture Fed Pork. Leave a Comment

Firstly, let’s call it H1N1 for the pigs’ sake. Our politically correct pigs delivered to us from Melanda Park are about to march on parliament house in protest, as they believe they have nothing to do with this ‘hog wash’. And the reality is they don’t. As of today, the renamed H1N1 virus has not been reported in pigs...

Pork Chops with Orange Maple Sauce

Written by Alison Clinch on March 5, 2009. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

We can’t go past a good barbeque recipe so here’s a great one using pork chops. The trick to cooking great pork chops is to not over cook them so keep an eye on them and don’t get distracted whilst BBQing. Ingredients: 6 Pork Cutlets 1 tbsp oil 1 onion, finely chopped 2 tsps grated orange rind 1/2...

Top 5 Tips for Perfect Steak

Written by Ben Clinch on February 10, 2009. Posted in Cooking Tips, Grass Fed Beef. 3 Comments

I love the idea that someone buys one of our steaks, takes it home and cooks it to perfection. I also cringe at the thought of it being cooked badly… so, here’s my Top 5 Tips for Perfect Steak. 1. Choose the right cut Are you eating the steak on its own or as part of a dish? If eating the steak on its own,...

Recipe: Beef Kofta served with Cous Cous

Written by Alison Clinch on February 1, 2009. Posted in Cooking Tips, Grass Fed Beef, Recipes. Leave a Comment

Mince is such a versatile product, from Spaghetti Bolognaise to rissoles to tacos. This recipe is for beef kofta (kebabs) which is a Middle Eastern dish and is a good alternative to hamburgers on the barbeque. Ingredients: 1 kg grass fed beef mince 1 brown onion 2 cloves of garlic, crushed 2 tbsp lemon juice 1.5 tsp...

Korean Barbeque Steaks

Written by Alison Clinch on January 4, 2009. Posted in Cooking Tips, Grass Fed Beef, Recipes. Leave a Comment

We especially love this recipe because it uses just a few ingredients—most of which you’ll already have in the cupboard—and the flavours are fantastic! Ingredients: 8 Grass fed BBQ steaks – either rump or New York 2 cloves of garlic, crushed 1/4 cup soy sauce 1 tablespoon sesame oil 1 tablespoon castor sugar 1...

All About Pork – The Other White Meat

A Load of Hogwash

Pork Chops with Orange Maple Sauce

Top 5 Tips for Perfect Steak

Recipe: Beef Kofta served with Cous Cous

Korean Barbeque Steaks

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