When you purchase from our website theweight on the website will be the minimum you will receive - for example if youare buying a whole chicken at 1kg the actual chicken you will receive will bethis size or bigger as it is impossible to list every chickens exact weight forsale. You as the customer will always win and receive more product than youhave paid for.
On this page we will try to reveal allthe 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 meatdictionary again so that all those from different countries and backgrounds canaccess the truth about the products and take away the mystery that many othersare intent on continuing to confuse the consumer. For example, a Porterhousesteak in the USA (also referred to as a New York Porterhouse) in Australia isconsidered a T-Bone steak. In Australia a Porterhouse steak isotherwise known as Sirloin or Striploin whereas in the USA this cut is known asUS strip steak or New York strip.
Hence now you can see how confusing similar termscan be when different cultures clash!
Resting meat aftercooking
There was an interesting video fromHeston Blumenthal (although curiously it has been removed from youtube now) about resting your steak where his assistant squashed twosteaks - one rested and one not rested - the video showed an unrested steakwill leak out more juice than the rested one. Here is an article debunking thisvideo and puts forward a different view.
How To Roast a Luv-a-Duck Whole Duck
Forthe perfect roast duck, follow our simple guide or watch our video – it’s soeasy...!
Roasting the Duck
-> Pre heat oven to 190C.
-> Dry duck with paper towel for acrispier skin. (if possible leave duck uncovered in refrigerator to dry skinout.)
-> Ensure the vent end of the duckis open to allow even cooking. Never stuff the duck as it prevents even cooking.Instead, place your favourite herbs, zest of orange or garlicinside the cavity for a wonderful aroma while the duck is cooking. If stuffingis desired, cook it separately.
-> Place duck on a rack in aroasting tray.
-> Season with sea salt and freshlyground pepper.
-> Roast for 40mins per kg untilgolden brown then remove duck from oven and leave to rest for 20 mins.
To portion the duck into 4, gently cutout the 2 breasts and the 2 legs with a sharp knife.
Using Duck Fat
There will be quite a bit of fat in thebottom of the roasting tray (this is good). Pour this into a container andleave to cool. The fat will come to the top and the juices will settle on thebottom.
Use the juices to make your sauce andstore the fat in the refrigerator to cook the world's best roast potatoes.
Duck reheats really well so cook itahead of time or the day before, joint it when it is cool and then reheat theportions skin side up in a hot oven or under a hot grill. Always serve the sauceon the plate, not over the crispy skin of the duck.
How to cook steak
There aremany videos on youtube on how to cook steak. We have filtered through them andsuggest the following depending on the cut of meat. We are of the opinion to cook steak is a one turn process. Heston Blumenthal inthe 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 !