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 1 kg 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 [email protected] 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 you tube 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 flavor some. When we have blind tasted the products with various customers there have been some that have favored 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 !