Chef's Tips

When you purchase from our website the weight on the website will be the minimum you will receive - for example if you are buying a whole chicken at 1kg the actual chicken you will receive will be this size or bigger as it is impossible to list every chickens exact weight for sale. You as the customer will always win and receive more product than you have paid for.

On this page we will try to reveal all the trade secrets . Please email us at if you have any questions and we will do our best to answer.

Over time we will build a meat dictionary again so that all those from different countries and backgrounds can access the truth about the products and take away the mystery that many others are intent on continuing to confuse the consumer. For example, a Porterhouse steak in the USA (also referred to as a New York Porterhouse) in Australia is considered a T-Bone steak. In Australia a Porterhouse steak is otherwise known as Sirloin or Striploin whereas in the USA this cut is known as US strip steak or New York strip.

Hence now you can see how confusing similar terms can be when different cultures clash!

Resting meat after cooking

There was an interesting video from Heston Blumenthal (although curiously it has been removed from youtube now)  about resting your steak where his assistant squashed two steaks - one rested and one not rested - the video showed an unrested steak will leak out more juice than the rested one. Here is an article debunking this video and puts forward a different view.

How to cook steak

There are many videos on youtube on how to cook steak. We have filtered through them and suggest the following depending on the cut of meat. We are of the opinion to cook steak is a one turn process. Heston Blumenthal in the following video has a different view.

Grass Vs. Grain

Grass Fed V Grain Fed - which is better?

We, being Australian, have grown up predominately eating Grass Fed proteins. We firmly believe this is a much more organic product and as a result is more flavoursome. When we have blind tasted the products with various customers there have been some that have favoured the grain fed product. We believe again this is due to natural bias as to what product you have grown up eating. For example, 95% of American beef is grain fed - so as a USA citizen you most likely will have a bias towards grain fed and grass fed will taste different. Grain fed beef typically start off as grass fed and are only fed the grain feed exclusively at the end of the production to improve consistency of product marbling.

Our Australian Grass fed beef and lamb are on such superior pastures that this is completely unnecessary as the animals can achieve unbeatable quality just the way nature intended. We suggest that you as the end consumer do as we have done and get a group of friends together over a BBQ and try small strips of each one to compare directly to truly see what your preference is - we expect you will be amazed at how different they are!

What the scientists say...
Research has shown that the proportion of saturated fatty acids in grass-fed beef is somewhat lower and the proportions of conjugated linoleic acids (CLA) and omega-3 polyunsaturated fatty acids (the desirable fatty acids found most prominently in fatty fish) are somewhat higher than in grain-fed beef.  So for us GRASS fed wins in taste and science !

How To Roast a Luv-a-Duck Whole Duck

For the perfect roast duck, follow our simple guide or watch our video – it’s so easy...!

Roasting the Duck

-> Pre heat oven to 190C.

-> Dry duck with paper towel for a crispier skin. (if possible leave duck uncovered in refrigerator to dry skin out.)

-> Ensure the vent end of the duck is open to allow even cooking. Never stuff the duck as it prevents even cooking. Instead, place your favourite   herbs, zest of orange or garlic inside the cavity for a wonderful aroma while the duck is cooking. If stuffing is desired, cook it separately.

-> Place duck on a rack in a roasting tray.

-> Season with sea salt and freshly ground pepper.

-> Roast for 40mins per kg until golden brown then remove duck from oven and leave to rest for 20 mins.

To portion the duck into 4, gently cut out the 2 breasts and the 2 legs with a sharp knife.

Using Duck Fat

There will be quite a bit of fat in the bottom of the roasting tray (this is good). Pour this into a container and leave to cool. The fat will come to the top and the juices will settle on the bottom.

Use the juices to make your sauce and store the fat in the refrigerator to cook the world's best roast potatoes.

Chef’s Hint

Duck reheats really well so cook it ahead of time or the day before, joint it when it is cool and then reheat the portions skin side up in a hot oven or under a hot grill. Always serve the sauce on the plate, not over the crispy skin of the duck.