Tag Archives: Paleo

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).


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)



Beef Cheeks in red wine

With grass-fed animals come a different flavour in the meat and despite the value of grass-fed in animals there are still cuts that need to be slow cooked, either in a slow cooker or a crock pot. Not yet use to cooking in a pressure cooker, I still tend to head towards the slow cooker if I get myself organised in the mornings to do so.

Nothing smells as nice as the slow cooker going when you come in on a cold day either at lunch if out on the farm working or if you live in the city at the end of a long work day. They are now more the trend than ever before, for the convenience and safety.

Beef Cheeks and oxtail are general tough cuts of beef as they are working muscles of the animal, so they need to be tender to eat otherwise will taste hard and be very chewy. I have been asked for this recipe and as I like to do things easy, this is easy to prepare.

Raw they look unappertising

raw beef cheeks


1/4 cup plain flour, 1.2 kg beef cheeks, 2 tblspn olive oil, 2 medium brown onions cut in wedges (I will also use red if that is all I have). 2 cloves of garlic halved but have as little or more to your taste, 2 medium carrots chopped, 1 cup red wine (any flavour or what’s available) 500ml beef stock, 2 tblspn brown sugar, 2 tblsp tomato paste, 2 bay leaves, 2 sprigs of fresh thyme or if I have none I skip this ingredient, 40g butter, 6 to 12 shiitake mushrooms halved or whatever mushrooms you have in the fridge, local Salt flakes to taste ( I normally use Murray river Pink Salt Flakes) it’s from my local area and easy to get. Green beans, mash potato and asparagus to serve.


Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.

Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.

You can do this: Add onion, garlic and carrots to pan. Cook, stirring, for 3 minutes or until golden. Place half the onion mixture in the bowl of a 5 litre slow-cooker. Top with beef and remaining onion mixture. Add wine, stock, sugar, paste and herbs to frying pan. Bring to the boil then pour over beef in slow-cooker. Add butter to pan, then mushrooms. Cook, stirring, for 3 minutes or until browned. Add to beef.

I do this:

Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.

Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.

Add half of the onion garli and carrots to bottom of the bowl, cover with beef then add the rest of the onions, garlic and carrots, pour over the fluids.

Close the lid and cook on high for 6 hours (depending upon your cooker) or

Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until beef is tender.

To serve: Sprinkle with fresh thyme and serve with garlic mash, steamed asparagus and green beans. If you want to serve Paleo leave off the mash potato and swap for sweet potato.

beef cheeks in red wine sauce

picture taken from taste.com





Paleo is the new modern word for eating, though it does mean ancient or olden times and yet here we are adopting this for it’s health benefits. It gives us an indication of what to eat and what to avoid, I am yet to adopt in full but we are moving over to it. I think if I am honest I need to cut down the alcohol and go to a glass of wine on the weekend rather than nightly.

One of the things I love about Paleo is it’s sensibility on lean Meats , and push towards grass- fed meats. we are lucky in that we do produce or own on the farm and sell direct into our closest city and looking to branch further in to kitchens and fridges.

We love a great Lamb, Beef or Chicken Roast on our house, nothing smells nicer than it cooking slowly in the oven, but sometimes it’s hard to even think about getting dinner. By the time we’ve done a days work and come in, the place can be cold, having a freezer full of meat is no comfort either.

So I like meals I call “quick and dirty” though I love cooking shows you can see the times allocated and those chefs produce fantastic meals in 2 hours – I don’t want to spend time away from family and sometimes getting meals is plain boring.

On a quick night – as I am an unprepared cook, I will pull meat out of the freezer and start the defrost option. We live a good distance away from shops so defrosted is only when i bring it home ready to be packaged and placed into the freezer. They are easy meals, with lamb, I’ll grab some loin chops or a shoulder roast, with beef it’s t-bone steak and when we get chicken it’s always a roast.

I’d love to read what you are doing with your meats, but here is a chart I found on the internet that tells us the Paleo way. I’ll do more research into what is healthy fats and get back to you all.

Okay To Eat Avoid
Fruits Dairy
Vegetables Grains
Lean Meats Processed Food & Sugars
Seafood Legumes
Nuts & Seeds Starches
Healthy Fats Alcohol

How to cook cube roll

Today we are moving into lots of gourmet cooking at home. Paleo is forefront of many consumers, grass-fed and paddock fed are common names that get blogged about talked about and asked for when purchasing meat. Did you know most farmers in Australia are grass fed, that is a standard mode of practice and those that feedlot do so as there is also a good market for this meat. All practices in Australia are monitored and all animals are treated with care and dignity.

We can supply standard cuts and full set natural cuts, which is good if you want to buy in bulk. The cube roll is a popular cut but if cooked incorrectly can become “chewy” and if cutting into steaks – cut them thin and tenderise them like your grandmother or mother did in the 70’s . A quick hit on each side with a hammer will soften the meat and make it tender.

Cube steak is also known as tenderized steak or “minute steak.” There are many ways to cook cube steak, including baking, barbequing, stewing, stuffing and serving it in roll-ups. The cube roll is a mix of the top round or sirloin steak, depending upon your butcher.

Send us your favourite recipe, we’d love to publish it. I’ll post mine later, with a Paleo influence. Either way grass-fed or grain-fed in Australia, the meat is always of good quality.

Enjoy your day and if you are looking for a supplier use the contact form.

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


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


  • 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.

Roasting Beef

Are you like us? Grass-fed beef in the freezer or should I know say Paleo approved food source sits ready waiting for one of us to cook. It is mainly me in the house that cooks and it’s so boring sometimes I have to stretch my brain to think what it is I

a) feel like eating

b) feel like cooking

3) have a taste sensation for.

To me planning is an effort, once I know what I want to cook and eat then I’m fine and perhaps in writing this it is all about the planning. getting up one day of the week and writing down the cuts of meat we have and the meals I am going to cook with them. I wonder if there is any statistics in the world that tells you doing this is not only great for the mind, it’s great to help stimulate the waist line to be smaller? I do wonder perhaps if I know what I’m cooking and getting it organised early this will stop the 4pm open the fridge and hoover in all of the foods you know you shouldn’t have. A piece of cheese here, some crisps in the pantry there and generally not focusing on what I’m doing other than eating unnecessarily.

Here I am using google to look for a recipe in the Paleo Offering for tonight and I have come across Salisbury Steaks, never have I heard of this cut so I naturally click it open. Imagine my surprise when it’s really minced meat dressed up with a fancy name and a fancy recipe. I can happily and quickly make up the onion gravy – but I’ll have to give thought to the mince burger / Salisbury steak.

Looks like I’ll pull out a roast and do that with onion gravy.

Roast Per 500 grams

Cuts: Rib Eye / Scotch Fillet, Rump, Sirloin, Fillet/tenderloin, Standing Rib Roast, Rolled Rib Beef Roast

Temp: 200 C

Rare  15 -20 mins

Medium: 20-25 mins

Well Done: 25-30 mins

Cuts: Silverside (uncorned), Blade, Round, Topside, Eye Round, Oyster blade

Temp: 160 C

Rare: 20-25 mins

Medium: 25-30 mins

Well Done: 30-35 mins

Roast Beef