Tag Archives: grass fed

Supporting Locals

 

I have had a couple of things come up and surprise me over the last couple of weeks and it does surprise me. I am a great believer and pusher of Eat Local SA where anyone can come into the community and Adelaide and find our fabulous regionally grown foods. There is a fantastic website and phone App where you can find clean, premium foods close to where you are to enjoy.

I choose SA  products and lifestyle as this is where my heart and family are. We support Brand SA are members of FoodSA and proudly support local producers, growers, providores, small businesses and upcoming food trends and much more.In fact even being considered to be part of the food industry is hard work on a daily basis. I now tell people we produce meat for human consumption, ethically, humanely with no growth promotants and with much care and consideration for the source of our enterprise.

As producers of grass-fed certified meats, I like to be able to create opportunities to showcase out meat. We have worked hard and are now getting spit lamb into restaurants one being, Mischief & Mayhem Wine Lounge and Art Bar in Glenelg South Australia and we love it, we help promote it the venue and the nights (friday nights) they have lamb on.

Lamb Roast

I am also looking for opportunities locally to support our products and be involved in the community.  It’s about supporting local events and being part of a community as one should do in a country town. I have been told of an event that requires catering and though our product was recommended the person concerned with the catering stated they were not buying local. Why is that? I have no answer but if anyone does, email me so we can get ideas out there.

As members of the Limestone Collaborative, living in the clean, green environment and fantastic food bowl of South Australia. We are engaged, we are promoting our regions and producers. We love locally grown food and where I can I always buy South Australian first, Australian second and others last .

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Finding the Next New food trend.

I returned this week from Singapore and was taken to the Adelaide Central Market by the farmer for some lunch and a coffee. he really wanted a neck massage – as he finds this very helpful to ease the stress from his farming work load and driving over 300 kms to collect me from the airport.

I was lucky enough to get invited to a South Australian Government Delegation to Singapore where I have met some fantastic people and potential business opportunities. This has inspired me to keep going with looking to other markets for our grass fed, clean and green meat products. It is about time we promote what we are doing and share it with pride.

My husband loves what he does and the mark of any person is how they treat animals and each other. His whole focus since he was old enough to walk and talk has been farming and this shows in the quality of the farming enterprise we now have, one he built up with his father.

I love the Adelaide Central market and we spend time there most times we head to the city, it is a fantastic collection of local South Australian produced food and produce. Wednesday we had lunch and a walk around and cam across a new stall there. I must admit I love reality cooking shows I don’t know why but I like the challenges and when there are South Australian contestants I want them to win. This year in Masterchef we had the lovely Heather Day and she made it through to the top ten.

We walk up the aisle and there she is, standing behind the counter selling her butter she came out as we approached and stopped to talk with us. She asked us to try her products which is a range of beautiful South Australian Butters made from a South Australian dairy farm Fleurieu Milks within our state region. We loved it and bought one Miso to try, well it lasted for 2 nights worth of dinner.

I did a porterhouse steak with a Miso butter mushroom sauce, with Miso butter mash potato and vegetables, then I made a Miso, red wine gravy for the lamb the following night and it’s all but gone. well then I went to find her on Facebook and saw she has a pozible campaign so I read the options and thought long and hard and selected the create your own flavour option.How exciting is that , we not only get to help a young lady create her dreams but work with her to develop a flavour for our brand (limited time available).

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Since we have committed to doing his, the farmer has come up with 3 different recipes, we have only chosen the one option but may well have to do the second one and is very supportive in getting this across the line. If anyone wants to help set the new trend in food – this is it. Taken from Adelaide Central Market News:  Created by Heather Day, Hey Day Butter uses cream from local grass-fed Fleurieu Milk Company cows to create pristine quality hand-churned butter, including cinnamon and currant, organic miso and River Murray salted flavours.

Get on to her campaign and support her, this will be the next big Paleo option.

Heather Day Butter

(Picture taken from Adelaide Central Market news)

 

 

Eating Out

I get asked alot what do I eat when I am going out? Do I go the red meat or white meat options? I must admit it depends on where we are going and what the event is. The farmer will often go the “fishermans basket” he likes the battered or crumbed piece of fish, prawn cutlets, calamari or squid ring and crab sticks. I always wonder how they make crab sticks because everyone knows crab is a round crustacean so how and where do they get the meat from when the crab has been shelled. It is supposed to be compressed meat from the legs – but how does one actually know? I wonder if we asked would the waiters know? I’ll have to test this theory next time.

Fishermans basket

I can look at a menu, read it and still make a meat choice, even in multicultural restaurants I’ll go the meat dish, with the pepper sauce. I should learn to make a nice pepper sauce and when I order steak, I am highly disappointed in the quality unless I know it’s Organic or grass-fed, it really does have a different taste.

I used to head towards well done, but now I can tolerate a medium well as most places don’t know how to cook well done without making the meat (no matter what the cut) tough and hard to chew. once this happens no one has a nice meal.

I cook a lot at home we are a 100km or 63 miles from eating out. we live in a country town where there is no such thing as golden arches, king crowns or other various ‘take away’ places. We do however have a great bakery Keith bakery , a diner that does great Australian Cuisine & fantastic Pizza  Double A Diner which is up for sale if anyone is looking for a country change and one of the best cafes in the Limestone Coast Henry & Rose an award winning cafe or pub Keith Hotel Motel is also great for meals. Head over ‘like’ their pages and ours Bullys beef & Other Meats.

When we do eat out I take the time to enjoy it as the one big bonus is I’m not the chef.

3 Quick tips to know you are buying fresh meat

When your in the supermarket and looking at the meat counter, you know your families health and food choices come from your decision making . Most people with families look for value for money and quantity, making the most of what’s on offer, what’s in the family purse, how far can the purchases go.

  1. Smell, never never eat anything you think is ‘turning’. Meat should have hint of a smell a little like blood or stronger if it’s game. It should smell pleasant and nothing much more.
  2. Red Meat should look red, pink if pork and white if chicken. It may sound simple but some meats can have a slight tinge of purple in them this is ok, but it means the meat is begining to have sat for a long period of time and needs to be used immediately or frozen.
  3. Check the hydration of the meat, gently push your finger into the meat and once you have taken it away it should spring back and the only evidence is a slight indentation on the packet, if it stays deflated then I wouldn’t buy it.

In Australia we are lucky to have such good quality meat and I can not remember a time when there has been a meat recall. Most supermarkets have in house butchers and also a range of selection of good quality meat.

I often get asked if there is blood should I avoid it, I say no, this means it is fresh, the pad at the bottom of the packet is such that it soaks it up as meat should not sit in blood as it will start to set up bacteria. Buy it, open it and freeze it fresh.

If none of these steps are good don’t buy it or eat it.

If you want ‪#‎halal‬ is should read that on the label, it has been certified by the appropriate body.

 

Where are your food sources?

If you are anything like me, I find shopping a nuisance and a necessity. We have to eat and in order to do that we have to shop. Whether you chose a large supermarket, small local store, bulk store or a farmers market, says something about the time you have and the place in which you live.

Most people who go to farmers markets, are fully versed with seasonal fruit and vegetables and most times are prepared to meet their grower and talk with the families who produce their food. Farmers markets are for strolling, smelling, eating and purchasing food direct from growers. They bring a little bit of country into cities or regional areas so others can appreciate how much time and effort it takes to bring fresh produce and organic food to consumers plates.

Local stores are where one goes if they don’t want to travel far, in Australia many now work in hours that suit busy working people who need to call in after work or are restricted by location to do their shopping. Many local stores in South Australia carry many loca products and are great places to do shopping.

Large Supermarkets have almost become family outings, they have produce market stalls in the fresh food sections, they have meat on display and some even have barista’s where you can have a coffee whilst you shop. Some big supermarkets also have free tastings and free fruit for you to eat whilst you are shopping. Competition has made them look to pleasing the consumer as well as shareholders.

Bulk Stores are just that, places where you can buy in bulk. They are great for things such as more than 30 rolls of toilet paper. I find bulk stores interesting and they also have good bargains and the quality of food and produce is also fantastic.

So what kind of shopper are you, it doesn’t matter where I frequent I always look to buy local then National. There is nothing like our kangaroo Symbol, stating it is Australian Made that makes me pick it up and place it in my trolley.

Being produces of Certified grass-fed meat, I am lucky that I don’t have to purchase meat and now that we are working with Little Greenbush Poultry  we are lucky to get paddock fed Chicken as well as our own grass-fed beef and lamb. There is nothing like the taste anywhere infact if you have grown up with shop bought meat (which is also good quality in Australia) you may take a while to get use to the taste.

If you want some home delivery only in South Australia at the moment don’t forget to email me for your order form. admin@bullysbeef.com.au (these are our lamb ribs)

lamb ribs

 

Understanding Beef Cuts

We love our beef, we are a grass-fed accredited farm that works hard to produce natural grasses for the cattle to eat so that our meat is of highest quality for you to purchase.  We daily check our cattle and in times of drought will feed our hay (if it’s not grown on the farm and we need to purchase it in we check the hay score and content). We hand rear orphans and currently in our house yard, I have 5 female Calves and 1 male, Jeremy is th only one left still getting milk supplement daily to assist his growing.

When you go to the place to purchase your beef do you know what it is you are getting before you buy? Do you add the cut and recipe to your shopping list or are you like me and get there and look at what’s available and then plan a meal around your purchase? or do you look for the cheapest cut and purchase that? there is nothing wrong with cheap cuts as we know in Australia, we have the best food sources in the world and the ‘cheap cuts’ would offer a family great value. I always think of Rump steak here when I think Cheap cuts, or mince as they are very versatile meats to cook with and can be spread over many plates.

A packet of 2 rump steaks can be split into 4 or 5 good portion slices of meat, a Thai beef Salad, steak sandwich or many other meals. 500 grams of Mince can be easily made into Spaghetti Bolognaise (a much-loved family favourite), Shepherd’s pie, meat balls, hamburgers, or spicy mince and much more besides.

Australia is very lucky to be able to provide meat in all regions, supermarkets at an affordable price.

Rump is so versatile, it can be roasted (if it’s not carved into steak), This is what you would buy if buying in bulk.

2100 D-rump                                  rump steak

The rump steak is known as the eater’s steak. Most restaurants will have 300gm Rump on the menu and as you can see they will buy the large D-Rump and cut to specification. This is full of flavour and can be tough if over cooked. It comes from the backside and it’s best to buy rump 5cm (2in) thick, flash-fry, then slice into ribbons. But it needs to cook a little longer as it isn’t easy to eat too rare – around three minutes each side (depending on size).

These steaks are good for pan frying, stir frying and grilling. It is best served medium as it can be tough if cooked well done,  this will also take out most of the flavour. When i cook Rump, I try to keep it a little pink and or wrap in Al foil so that it sits in it’s own juice prior to serving.

where my cut comes from

 

 

 

 

Is Paleo the best thing for Grass-fed Organic Meat?

I have been doing some research on the Paleo diet and if I look closely it’s something farmers have been on for many years. Most farmers eat what they produce and eat it organically even if they do not go to the trouble of getting certification. But in order to promote and assist the Paleo diet we must first look at what it is and why it’s so in right now.

The Paleo diet isbased on the types of foods presumed to have been eaten by early humans, consisting chiefly of meat, fish, vegetables, and fruit and excluding dairy or cereal products and processed food.

For a quick “do eat” and “don’t eat” see the chart below

EAT

  • Grass-fed meats
  • Fish/seafood
  • Fresh fruits
  • Fresh vegetables
  • Eggs
  • Nuts
  • Seeds
  • Healthy oils (olive, walnut, flaxseed, macadamia, avocado, coconut)

DON’T EAT

  • Cereal grains
  • Legumes (including peanuts)
  • Dairy
  • Refined sugar
  • Potatoes
  • Processed foods
  • Overly salty foods
  • Refined vegetable oils
  • Candy/junk/processed food

As we grow our own grass-fed meats I would like to know where are you getting yours from? 

Out of these two lists I can say we aren’t doing it correctly but we are better than some. we have limited fish / seafood, But I have dairy, milk in my tea and coffee, butter on my toast and we have potatoes. So I guess we are doing what all people do, we mix up our diet to suit our needs. Where we live it’s a 100km + trip to go to the shops, so if it’s not in the cupboard or on the shopping list then it’s not here nor does it get bought.

If you are anything like me, I can look at a recipe and want to cook it, I will even go as far as writing ingredients on the list, if I don’t have them and then forget why I have written them down.

I have found a 4 week Paleo Diet Challenge from the Body+ Soul by Irena Macri. If anyone would like a copy click the link or email me admin@bullysbeef.com.au 

If you decide to do it let me know how you go.