Butchers Advice
Previous Questions
Can you please advise which of your products are not gluten free?
The Sausages that are not Gluten Free are "Sweet Mustard", "Chorizo" and "Chicken, Chilli Lime and Ginger". Sausages that contain a meal are based on riced but the majority are all meat sausages.
Crumbed products are bread based and therefore contain wheat and gluten which include products such as Schnitzels, Stuffed Loins of Pork, etc.
Marinated products that we sell will vary from store to store so it is best to check with the manager of your local store regarding the ingredients of products you are considering buying.
If you are unsure on any product, please ask as staff member for clarification at your local store.
Can you please tell me about your Animal Welfare processes for your various brands?
Click here to download information for the processes used on our each of our brands.
Are there any additives in your 'raw' meat products?
All our raw unmarinated products apart from corned beef are free of additives. Our mince is totally free of any additives.
Are your Sausages free of preservatives? Can we have Sausages with only specific ingredients made to order?
Our Sausages do have a small amount of preservative #221 in them. If you require Sausages that are totally free of preservatives, we can make a batch for you (minimum of 5kg) that can immediately be frozen into bag sizes of your specification.
I am looking for my products to be as free from any additives if possible? Can you provide information on any additives in your products?
Our Staff members in store will be able to tell you what is in any of the marinades that we use. If you need to know the ingredients in our smallgoods, this is displayed on the label of the product. Please Contact Us if you need any information on a specific product.
What cuts and recipes would you recommend for using lemon with meat?
Using lemon with most types of meat is a good way of enchancing the flavour of what you are cooking. Both Lamb and Pork Chops are a great product to use lemon with and with a combination of other ingredients such as Thyme and Rosemary, a great marinade can be created. Depending on your preferences, adding mint or oregano can also add another dimension to your meal. If cooking with beef, a great recipe is Porterhouse Steak with Lemon-Thyme Butter and Olive Oil mash.
One of my favourite dinners is 'Rouladen' (A German recipe). What is the most appropriate meat to make this recipe.
The best cut of beef for this product would be 'Round Steak' that has been sliced thinly. Alternatively, 'Topside Steak' that has been sliced thinly may also be appropriate. If you ring your selected butcher in advance, they should be able to slice it to your desired thickness (around 5mm) before you pick it up. To make it even thinner, the meat can be pounded once you get home if required.
Do you stock milk-fed lamb? If so, how old is it? Where is it from? What cuts do you stock?
Yes, we do stock milk fed lamb from 6-8 week old suffolk lambs which we grow ourselves in the South East of South Australia. The lambs are run totally free range their whole life. When the product is in season we stock the full range of lamb cuts. The season for milk fed lamb is from May to October each year. For more information click here.
Which cut is the best for a Weber – whole roast?
There are two great options – depending on what your budget is.
The Coorong Angus Rib Eye Roast is a from a rack of beef which provides a very tender product and great flavour. It is a bit more expensive, but presents well on the plate with the bone in. A recipe for the rib eye roast can be found here.
A more economical product is the Coorong Angus Beef whole rump which packs a lot of flavour. This is also very well suited to the Weber and Richard’s Weber rump roast recipe can be found here.
What is the most tender part of a lamb?
The loin is the most tender part. A lot of the roasting cuts come from here which helps to ensure a tender product time and time again.
