[{"id":385948169,"handle":"pastured-beef","title":"Beef \/ Veal","updated_at":"2022-05-23T18:05:12+10:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWe're old fashioned whole body butchers and we source our beef and veal directly from NSW producers practising regenerative farming. All cattle are hormone and antibiotic-free and are born and raised on chemical-free pastures - no grain. They arrive to us via the abattoir as whole carcasses that we dry age and break to order. Your cut will be labelled with the farm it came from and breeds include Belted Galloway, Old breed Black Angus, Wagyu and Specklepark.\u003c\/p\u003e\n\u003cp\u003eOur vealers come from cattle farms and are four-eight months old, milk and grass-fed and run with their mothers on pasture until they're weaned and dispatched to the abattoir. Grass and milk-fed veal gives you flavour and tenderness across all cuts. \u003c\/p\u003e\n\u003cp\u003eBecause we buy the whole body (no boxed meat) we can usually cut anything you require. So if you don't see a product you're after here, just email or call and we'll make it for you.\u003c\/p\u003e","published_at":"2020-04-13T09:06:33+10:00","sort_order":"manual","template_suffix":"","disjunctive":true,"rules":[{"column":"tag","relation":"equals","condition":"Pastured beef"}],"published_scope":"web","image":{"created_at":"2018-04-17T16:55:39+10:00","alt":"","width":1497,"height":1114,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2129\/0063\/collections\/Rob_with_cattle_-_home_page.jpeg?v=1523948139"}}]
Rump is the most affordable and, some say, full flavoured of the primary cuts. Roast or barbecue - best cooked rare to medium rare and left to rest for at least 10 minutes after cooking.
This product is fresh, not frozen.
We buy whole bodies of beef on a rotating basis from a number of farms and your cut will come from whichever beef is available and sufficiently aged when you order. The beef we source is:
packed with the farm, certification (if applicable) and breed clearly labelled;
dry aged for between two to six weeks, depending on the cut;
minimum 24 months old and could be up to 36 months or older (most beef is yearling);
hormone and antibiotic-free;
grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
a mix of breeds including bio-dynamic Red Angus, organic Belted Galloway and organic Wagyu;
from NSW and Victorian farms - English Longhorns come from Tasmania.
