Tag Archives: home

Home Delivery

Are you looking to feed your family the best quality foods, with no chemicals added and are antibiotic free? Then you need to look at 100% Grass-fed meat. We provide you with that and as at yesterday we are Certified to say this. We are also export accredited by AUS-MEAT now partnered with a Home Delivery company in Adelaide and are looking to build our business together and bring it to your door.

We are 100% SA Grown and raised and you won’t find us in supermarkets yet most buy their meat from interstate, ask them. Eat Local SA, let us help you get the best quality produce, to your door order on-line and have it delivered in time to put it on your plate or in the freezer and fridge.

Feel free to contact me here for a cut / price list and any butchers out there who would like to stock our meat, contact us. info@bullysbeef.com.au

 

We also do sausages at special pricing for Not for Profits and Schools – ask us how we can help.

roast leg

Today is brought to you by the Letter B

I had a great reaction to the Letter A post and thanks for all the input, it seems the Auger brought out many responses and most similar to those with which I described. I am not a professional farmer by any means so my blog is light-hearted and I hope will bring many a laugh, if I offend (don’t read me)

“Warning this blog contains words that may offend and make your ears bleed (if you could hear it) and make you laugh out loud. That can’t be helped as it would mean you would have worked out the word and the code associated with it or can envisage the action”

Today is brought to you by the Letter B

At every farm door they are there, they stand waiting for the opportunity to be tripped over, they can be covered in mud, all different sorts of pooh, dog, sheep & cattle but are the backbone of farming life. They stay where they are left, be it at the back door or the front door, it is custom that they are removed from feet when entering farm houses to save the farmers wives from continually having to clean and wash the floors.

They are the boots of the workers and people who reside within the dwelling, and I can guarantee you no matter which door you take your boots off at they will be at the wrong door when you need to put them on again to go outside. There is no organization of these boots and you can guarantee that you will at some stage trip over them, kick them out-of-the-way in frustration and anger and the trick is to ensure you empty them out before you put you foot into them. They become home to millipedes, the odd mouse, moths, beetles, bugs and anything else that may climb in there to get away from cats or light.

They have been known to have been kicked and sworn at in the same motion. They are bastards amongst other things. the trouble with kicking them away is that at some point they need to be retrieved, to be worn. The farmer here loves to occasionally clean them or rub them down with beef fat (think the fat from vertical and grills. Yes it puts a shine on them but as soon as the dogs smell them they lick them (yuck) He also puts beeswax on them should we have some in the house.

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.At times in the country getting contractors in is a necessity, as farming machinery is so expensive unless you are using it for more than 2 months of the year it is an asset parked in a building lying idle.  Getting contractors in to do work is important as it helps to continue the daily running of the farm, most of the time they are friends and neighbours which can be a little difficult. (Please take this all in jest as we appreciate what you do – just not having to pay for it )

One of the necessary items that a farm can require is a baler (we do not have one of these) we get contractors in to do this work, It is a skill raking and bailing hay and is environmentally controlled – too hot and it can catch fire so they stop, too cold and once baled with too much moisture the bale can spontaneously erupt. Think about some of those hay shed fires that appear randomly in the news it may have been incorrect baling of hay that may have caused it. This is a machine that rakes and collects the hay and strings it up in either round or square bales which will get fed out to the animals when feed is less on the ground. This could have belonged to yesterdays blog when for when the bill arrives for this there can be the word a**hole bastards or worse. (yes, you knew it was coming).

Despite the fact that all the working black / tan dogs on the farm are bitches, they have been called Bastards, loudly and often, most times when they are working and get over enthusiastic and won’t “SIT DOWN, GET OVER, COME HERE, GET UP HERE” (all said in capitals as he is yelling), it is here they become a bunch of bastards.

Black Angus cattle is what we produce here, they are beautiful animals for sure and with the limited amount of people who come here our ‘beasts’ (what else do you call a 500Kilo + animal? ) are fairly quiet. I sometimes look at him when we are together doing ‘jobs’ there are lots of items and movement that need the encouragement of the B word.  “COME ON YOU BASTARD” is commonplace when “we” can’t start engines, when “we” can’t dislodge items from equipment, when “we” are demonstrating how to get out of being bogged by deliberately getting bogged and then one gets bogged and realizes they do not have the equipment on the Ute they need to use to show you how to get out and to get themselves out. Oh the irony, here and one must remember not to change facial features (smile or laugh) for fear of the death stare or worse being sworn at.

One of my first trips out with him to see the property he stated “I shouldn’t drive through here as I always get bogged” I said “well don’t then” to which he did and by the time he finished trying to get out of it the mud was up to the foot guard of the Ute, it took over an hour to get me out as he left me in said vehicle with the dogs and walked back to the property approx. 5 km’s get a tractor and pull us out, this has not been an isolated incident.

One of the other things farmers do is going to clearing sales where they purchase other people’s goods. “We” like to buy books on farming amongst other things, now these items are things that are not wanted by other farmers who are moving off properties yet they seem to find their way in my home, we have a bookshelf of books that can be “thrown away” except for the farming books – note to self – that is all that is in the bookshelf.

Sometimes I feel this farming game may be the bloody death of me or at the least lack of expansion of my vocabulary. Please feel free to add any farm implement starting with B that gets the farmers blood boiling. One of the necessary B items the farm has on hand is booze and after some days you can’t drink enough to be rid of the sights and sounds of the country.

 

 

 

 

 

 

Cooking Pork

They say this as if cooking pork is easy, Australians love Pork we consume 22.2 kilo- per year though this may sound not like much, it is the size of an average 4-year-old toddler, most airlines will let you take this much for check-in baggage without charging you extra. Think of the bag you pack when travelling for 10 days or more and tell me if you think you can eat this? I suspect you can’t, Writing this now it seems a lot but we Australian eat more in Red Meat than in Pork.

We have branched out to get some pork from neighbours, free range and organic, it has a beautiful taste and I noted that the ‘crackling wasn’t the perfect colour pink we all see in supermarkets. This is because it is free range and organic not kept in piggeries and fed one type of diet without naturally occurring grasses. Pigs – are not necessarily pink either so their skin colour can reflect on the meat. Ours has black patches, this make absolutely no difference to the beautiful fresh taste of the meat.

But being a meat cooker, I didn’t account for the skin and meat to cook unevenly. I based my cooking of a rolled roast on our meat weights, 2 kilos cooks for 2 hours at 180 degree Celsius, not the same for pork I discovered. Here are some tips that may be helpful:

Pork is always best cooked over medium heat. Too hot and the meat will have a tendency to dry out

Pork doesn’t need to be overcooked to be safe

Pork (like all meat) continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving (except for sausages and mince)

Always cut meat across the grain to keep tender

With crackling – the secret for perfect crackling is oil, salt and heat.  Score the rind at about 1cm intervals.  Rub a little oil and salt well into the scored rind and place into a preheated 220°C oven.  Cook for 20 minutes at 220°C then turn oven down to 180°C (medium heat) and cook roast for 45 minutes per kilogram.  Rest under foil for 5-10 minutes.

Without crackling – sear first in a pan.  Place in a preheated 180°C oven and cook for 40 minutes per kilogram.  Rest under foil for 5-10 minutes.  To aid even cooking, place roast on an elevated rack in the oven or onto halved carrots or potatoes to elevate.

If in doubt ask your supplier or butcher, next time I will know – these tricks would have been handy before I started cooking it and we didn’t eat till late

for more handy tips go to http://www.pork.com.au

pork roast

 

 

 

Sunday night is Spag night

Well it is either seen as the end of the week, the beginning of the week or the middle depending upon the job you do and the way you see the world this is called a Sunday. Some religions use the Sunday to encourage rest and prayer where others use a Saturday. It doesn’t really matter, what matters is how you see it, enjoy it and spend your time.

When children were younger it was the end of a busy sport, family and friend filled weekend and the day where washing, homework, church and generally preparing for the working week was enjoyed. It was the ‘slack day’ where in winter ironing was done with relish, the only other person I know who enjoys ironing is my friend Kate Swaffer, we share this love, I as a farm girl miss it, farmer in the house does not need his work clothes ironed and as I never ironed sheets or anything like that I now don’t have the need.

What I do have is still the need to eat, we would make Sunday night if not with family having a beef or lamb roast would have spaghetti Bolognaise. When children were younger I would put vegetables in so finely chopped up that it was denied that they were in-fact eaten, along with other things such as cracked pepper, paprika and onion. I would always use good beef mince, it is relatively cheap and can be purchased anywhere in the quantity amount that you want. Sometimes to mix it up we would use thin spaghetti pasta, but the favourite when she was little was thick, then we moved on to fettuccine. We would also make home-made garlic bread, where we would buy a bread stick, cut it butter it and wrap in AL foil and cook it.

Now days when I do it, I put red wine, olives and anything else that take my fancy. The good thing about home-made spag bol is that kids love their own parents, we all seem to have a different way of cooking it, adding ingredients but one thing that unites kids all over the world is that when taking them out they will at least eat a restaurant bowl of spaghetti bolognaise. I shall post my recipe in recipes, what’s your favourite ingredient? It is a family secret or something you developed to add taste or to get the children to eat it. I make enough now that I make lasagna for the next night or lasagna cups for single serves.

spaghetti-1

cooking at home versus fast food

It this really busy world where women and men are out working, being parents, playing sports, being on committees and numerous other roles unmentioned in this blog. There is always that nagging feeling when coming to the end of the working day, even if you do not work in paid employment after a day working, it comes to about 4pm and your mind starts thinking about the dreaded chore of preparing the evening meal. Remember the ‘frustrated Chef‘ from ‘Sesame Street’ well cooking daily makes me feel like this

There is no speech by your parents when you grow up about how laborious this chore is, yes they talk about sex, making babies, financial responsibilities and school and growing up but my mother never told me how this could be the worst chore ever invented and how necessary it is to daily functions. My mother also never told me how frustrating it is when you ask people in the house what do they want to dinner and have responses like “anything as long as I’m with you” as nice as it sounds it’s a cop-out. In Australian language that means I have no idea and I’m not prepared to offer any suggestions, this is frustrating to say the least, or what would be nice occasionally is to have someone say, “I know” and get up and prepare it and present it themselves.

We sit and watch shows like ‘Masterchef‘, ‘My Restaurant Rules‘, Huey’s kitchen and every other ‘lifestyle’ program has a cooking segment on it and we (pardon the pun) devour these shows, in my case I love some of the dishes and want to see who wins, that’s the competitive nature in me coming out there. But sometimes these dishes they don’t relate to normal life do they? Who really has the time (other than paid contestants) to spend 5 hours preparing meals? Not me I could not think of anything more boring. Preparing and presenting a perfectly cooked meal, consuming it and then CLEANING up.

There are some days when I think, can’t I just go and buy dinner? I live where there is no identifiable (no golden arches) fast food places within 150kms or in American terms 93.20 miles so when I do feel like this I rely on the trusty freezer, to have meat, oven fires and frozen vegetables and normally use this opportunity to do a mixed grill, rump, fillet or lamb chops which I will crumb, eggs from our chooks, sausages either our beef or lamb, then bread cooked in our bread maker and frozen oven fries cooked in the oven. This really is our choice, I don’t keep frozen ‘fast foods‘ like hash browns or others, these can be high in fat and salt.

But sometimes just sometimes I would love someone to come in and cook and clean. The last time farmer was out for dinner I cooked a microwave bag of popcorn and ate that, nothing else but white wine with it. When we travel to the city to see family and friends it normally is for a celebration so food is part of this shared experience, I have a family of cookers, they bring salads, hot vegetables, desserts and we cook either a leg of lamb or roast some of our beef. There is nothing nicer, but if we dine out, I note farmer goes for the seafood or steak, I normally go the steak option, it is just nice to have food prepared and presented to you. We also like Asian foods which I also cook when I feel I have time, but overall home cooking is always much more flavor some and healthy for you than ‘fast foods’ but for the convenience fast foods will win this mental trauma every time and this is back by the statistics, people would rather drive through than shop in.

My advice, find a great fresh home delivery company that will bring fresh fruit, produce and meat to your door, plan your meals so that you only order what you know you are going to eat. This will help reduce the high calories intake and save you from opening your purse. Put that money towards a long desired holiday where, when you get it you can PAY someone to cook what you want and clean up.

frustrated chef

Buying Meat online for Home delivery.. do you? will you?

We are about to embark on a partnership, one that we hope will see both businesses provide the South Australian market with a home delivery option of fresh fruit & veg as well as fresh meat, Lamb & Beef maybe even pork should the demand be there.

With many producers feeling the flow on effects of the Governments poor & hasty  decision on banning live exports. Before I get bombarded with the people from animal rights liberation, let me say this NO ONE (including farmers) condones animal cruelty and instead of banning this, why was there not a task force set up, sent in there for as long as it takes to educate and train? The government paid everyone in Australia a GFC bonus – imagine how much better the animal industry could have been with that sort of added bonus? something to ponder.

But what it did was cause cattle to starve to death in Australia, this is a fact and coupled with a drought in Queensland how are the farmers to manage? There is also nothing said of the flow on effect of associated companies i.e. shipping how they managed without a trade. That was 2011, cattle are still in Australia and the numbers still have not returned to the levels that they were, so when you go to buy meat in shopping centres do you ask yourself where it comes from? or does the ever escalating cost of living expenses have you thinking that cost is the biggest determining factor when you purchase?

It doesn’t matter what your answer is as I truly believe buying and eating meat is a good thing for yourself and family, it provides protein which helps with concentration (no sugar dips & rises) and helps you feel full longer. So now 2 years later primary producers in South Australia, Victoria, Western Australia, Sydney basically everywhere are feeling the financial reduction caused by the ban on live export. This does not seem to worry the Government that producers are struggling coming into a Federal election neither party has addressed this issue.

For meat buyers in markets they are sitting on their hands, this means there is so much on offer, animals in poor condition are pitted against animals in excellent condition and the big company buyers are expecting to pay the same amount for both. We have not taken anything to market yet as we are well aware this practice goes on. It is made more difficult by the fact the abattoir have ‘grids’ and only those in the know, are aware of openings and push their products in first. There is that much cattle available due to the export ban that these grids fill within minutes – that is you or an agent rings and books the animal in, in the space of 3 calls this can close. There appears to be minimal governance around this practice and if you complain, it is made worse. Agents that you rely on to sell for you may be on the outer so you are at the mercy of others, this is what drives farmers to seek other markets. This issue is not addressed by the MLA (Meat & Livestock Association) nor any other association one needs to be subscribed to keep up with ‘trends’. In fact using google today there is nothing about these grids written they are that secret.

So where does a primary producer go when they know they will receive less than the cost of production by sending animals to the markets, they seek outside sources to sell their meat. For years now we have sold lamb direct, we have it cut to order and then I do home deliveries but as the business grows through word of mouth, it is becoming too difficult so one finds a partner to help with the grunt work.

Let me know how you would accept a home delivery (only South Australian based at the moment) that provides you with a NO FEE membership, you just go online line and register, then tell them where you want it delivered & then the delivery instructions i.e. don’t leave it on the ground near the dog, check the price list – no hidden extras ( put sometime aside for this their list is better than any supermarket) and click & order, does that sound easy to you? Check out www.firstfroots.com.au their fruit & produce is the best in South Australia, they just won’t deliver (yet) to Keith, I note today on their website if you order online they will give you delivery free for the first month, this is not a gimmick it is there for all ‘new’ members.

They have organic products, gluten-free products, fruit & veg, a skin care range, Dairy, Meat, ready-made meals, seasonal boxes, groceries everything you need without leaving your home and how nice would it be to arrive home from work & find a beautiful insulated box of product that you ordered ready and waiting to be put away?

We like that idea and we have eaten some of the fruit & veg’s, so that is why we are teaming up with them, we will even be offering a ‘special’ to you for purchasing direct from them. For us here at https://www.facebook.com/BullysBeef this will be providing a better service than we could at the same value for money pricing. For our regular buyers you will be receiving a note from me – the prices will stay to same and you will also be entitled to the ‘introductory special’. I welcome feedback to where Bullys Beef is moving so feel free to contact me, here or via text or direct email.

Regards

Robyn