Before we tell you about the gorgeous Glenburnie boys in the photo above, here's a brief update...
~
Last week we launched our Festive Feasting offer which means that we're already hurtling down the road toward Christmas! Order before 26 November and we'll give you a present.
~ Tomorrow (Wednesday) at 6.00 pm we're at Pocket City Park in Camperdown in a panel discussion about drought with some amazingly knowledgable farmers.
~
On Saturday, Sift Produce is back with a gorgeous late Spring offering of seasonal fruit and vegetables and we're running our last Home Butchery class for 2018. There are a few spots left. Book here.
~
On Monday 19 November we're doing a whole goat butchery demo and participating in a panel discussion about food and social change at the Sydney Gastronomy Symposium 2018. Book here.
~
Also, we just made a batch of PORK RAMEN BROTH. It's rich and delicious and available now...
~
Now, let us tell you about the beautiful Glenburnie Black Angus beef (that's them above)and the Beadle Southdown White Suffolk lambs from Victoria that we have on the block at the moment.
As you know, NSW has been experiencing what some call the worst drought in 100 years and many of the growers with whom we work have been de-stocking in order to protect soil, plant and animal welfare. They are experienced, highly responsive to their land and they play the long game which is commendable and reassuring. But, among the many consequences of drought, less stock on the land means less produce for us to offer you.
So, recently we've had to cross the NSW border and source beef and lamb from some excellent growers in Victoria. There's drought in Victoria too, but nothing like NSW and Victoria and West Gippsland remains lush and green by comparison, as you can see from the photos below.
Traditional Scottish Black Angus beef
Years ago, Jarrod Bennet decided he wasn't interested in the big, rangy American Angus and searched far and wide across Australia for the best Scottish Angus genetics he could find. The result are these nuggety, strong, compact cattle that Jarrod grows on carefully managed pasture at his farm at Cora Lyn in West Gippsland. The photos above show pea and rye grass in the pasture, welcome nitrogen nodules on pea roots, the Angus on the fields and some lovely, three week-aged sirloin here on the block from the last delivery. Two more strapping, 22 month old, 300 kg steers arrived last week so we'll have plenty of this excellent beef over the next four weeks. Available now online or in the butchery - just let us know that you'd like to try the Glenburnie Black Angus. Southdown White Suffolk cross lambs
These four month old lambs are grown just down the road from Glenburnie at Beadle's farm near Koo Wee Rup and it's clear that the lush green pasture has benefited them too. Southdown are an old British breed famed for good eating quality and White Suffolk are sheep bred specifically to thrive in Australian conditions. The quality of this lamb is excellent. Available now online or in the butchery - just let us know that you'd like to try the Southdown White Suffolk.
Glazed hams, roast turkeys, jumbo heritage chooks, stuffing, geese, porchetta, lambchetta, panpepato. Yep, it's that time of year again...
CHRISTMAS IS COMING! Order a whole turkey or ham before 26 November and we'll give you $20 to spend online or at the butchery.
Spend $5.00 in the Festive Raffle and go into the draw to win an organic Belted Galloway hide and help put Christmas dinner on the table for the Two Good Foundation soup kitchen.
Christmas is a time to reflect on what binds us together and, as we tuck in to the bounty of the season, what binds us to the land that feeds us and on which we depend. Read more...
FESTIVE RAFFLE - THIS IS TWO GOODS FOR YOU! The first Good:pay $5.00 and you go into the draw to win a gorgeous Ashrose organic Belted Galloway hide valued at $1,950. The second Good:we'll use proceeds from the raffle to add to our annual contribution to the Two Good Foundation's Christmas Feast at St Canice's Church Soup Kitchenon 19th December. We've been supporting the Two Good Foundation since 2010 and each year we contribute to the annual Christmas soup kitchen dinner, served to about 80 people. The feast includes a spit-roasted lamb, hams and lots of other lovely food and the diners will be serenaded by the Sydney Street Choir. The more raffle tickets you buy, the more we'll be able to offer the soup kitchen guests at Christmas dinner.
Dry-aged Wagyu and Black Angus beef Click here to order special, dry-aged beef cuts for December
We're dry-ageing Gundooee Organic Wagyu and Glenburnie Black Angus prime cuts ready for the last two weeks of December including standing rib roasts, ribeye cutlets, sirloin and rump roasts and, of course, steaks a plenty. Remember, the body only yields a limited amount of eye fillet, scotch and sirloin so, if you're after something particular like a standing rib roast for six or more, please order as soon as possible so we can bags your cuts and you won't miss out.
Classes and vouchers Give your loved ones the gift of knowledge with a butchery or sausage making class. They may think they know everything but you and I know that isn't true and you should see what happens in the cool room when people start connecting with their inner butcher... Classes for Summer and Autumn are up online.
Alternatively, if they're a total smarty pants and really do know much more than you, give 'em a gift voucher for our gorgeous tucker. At least they can't make you feel inadequate when their mouths are full. Book a class.Give a voucher.
With the right ingredients, feasting can be a walk in the park. Literally. All you need is a bag full of goodies, a picnic rug and a negroni with a splash of Katie Swift's Blood Orange cordial...
UP-COMING EVENTS
Pocket City Farm Chats // 'Water & Drought' Wednesday 7 November, Camperdown
Discussion about helping farmers and best practice land management.
Hear celebrated regenerative designer Darren Doherty, farmers David Watson and Fraser Bayley and our Laura Dalrymple (Mrs Feather) Info & tickets here
Home Butchery class - last class for 2018 Saturday 10 November
Do you massacre the chook when you joint it? Does the string on your rolled roast remind you of school macrame projects? When you sharpen your expensive kitchen knives do they inexplicably end up slightly blunter than before? If this sounds familiar and you also fancy knowing how to bone a lamb leg then this class is for you. If someone lovely gave you a voucher for this class, now's the time! Info & tickets here
22nd Symposium of Australian Gastronomy Monday 19 November
Feather and Bone whole goat butchery demonstration with Grant Hilliard.
Panel discussion on the role of food in social change, chaired by Benjamin Law, with Laura Dalrymple, Angie Sceats and others Info & tickets here Photo: Alice Wesley-Smith
Sausage making class - last class for 2018 Saturday 24 November
It’s time to elevate the humble sausage from a receptacle for all the rubbish and scrapings that can’t otherwise be sold by butchers to its proper role as a mouth-watering showcase for gorgeous, local ingredients. Join us as we explain the provenance of the meats we source and the secret art of creating the superlative snag. Info & tickets here
PRIVATE CLASSES / CHRISTMAS PARTIES
Our classes are hands on, creative and eye-opening and are designed to teach good knife skills, explain what goes into raising great meat and inspire a more thoughtful approach to buying, cooking and eating meat.
Christmas party at the butchery, anyone? Find out more
CHEW THE FAT Read our blog for stories from the farms, produce and event news, ruminations on value and trust, a few dodgy jokes and the occasional rant about food labelling. Sometimes we talk about our pets - chickens, children, dog.
FEATHER AND BONE BUTCHERY Pick up an order or drop in and see what's on the block. Open Tuesday - Saturday:
8.00 am - 4.00 pm 8/10-14 Lilian Fowler Place
Marrickville, NSW 2204
