[{"id":21057470492,"handle":"broths-fats-sauces","updated_at":"2022-01-22T08:09:31+11:00","published_at":"2020-04-13T09:06:33+10:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"Broths \/ fats \/ bones","body_html":"\u003cp\u003eUnlike most butchers, we only buy whole animals direct from the farm and meat on the bone. This means that we know exactly where all our meat and bones come from (down to the paddock) and exactly how the animals were raised and the farms are managed. \u003c\/p\u003e\n\u003cp\u003eWhen we break these whole carcasses and bone out some of the muscles, we use some of the bones to make broth and the rest we sell to our customers for them to make broth. If you don't see the bones you want listed here, please call us and ask if they're in stock.\u003c\/p\u003e\n\u003cp\u003eWe also make a few heat-and-eat sauces because, although we love to cook, there are some days when we're over it and what we need is to put our feet up with a nice glass of something medicinal and let someone else do the work. We call these the \u003cstrong\u003ePut Your Feet Up sauces\u003c\/strong\u003e because that's what they let you do.\u003c\/p\u003e","image":{"created_at":"2018-09-17T15:40:26+10:00","alt":"","width":1740,"height":1607,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2129\/0063\/collections\/Chicken_broth_with_veg_copy.jpg?v=1551239882"}}]
Kidney fat rendered from the pasture-fed and finished whole beef bodies we source directly from regeneratively-managed NSW farms. Some farms are certified organic and all of them are regeneratively managed.
We buy whole bodies of beef on a rotating basis from a number of farms. 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 Black and Scottish Angus, Belted Galloway and Wagyu;
from NSW and Victorian farms.
The producers we work with are entirely transparent about their processes and welcome all questions.
