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.
This ‘secret’ recipe was given to us by Mrs Chu, one of our regular customers at the farmers market. According to Mrs Chu this is a basic Chinese marinade and has multiple uses. It’s great for marinating chicken pieces to be used in a noodle dish or for a pork neck fillet. The marinade will keep in […]
It’s a cracking season at the farm; the hot weather has dried things out a bit and the lambs, pigs and cattle are doing well. With the better season I am very happy to say that we will start with local lamb supply again next week. We continue to bring our pigs down when they […]
It’s likely that a pork roast will feature on many a Christmas menu. Here are some tips on achieving perfectly crisp pork crackling. Choose a piece of pork with a generous covering of fat and rind. Remove pork from Cryovac packaging the day/ night before you intend to cook it and absorb any moisture on […]
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 […]