First introduced to Australia in 1820 there are now over 62,000 registered calves here. The Angus in Australia is one of the most commonly known breeds of cattle.
why we choose grass
Because cows eat grass not grain! We find grass fed beef superior in flavour and not as heavy, so it's easier to digest. It has a better texture and tastes like beef should.
Marbling is the last fat to be deposited and so it is the first fat to be used by the animal as an energy store. Therefore, to maximise marbling within red meat, cattle must be on a highly nutritious diet. Different types of farming methods produce different result.
why dry age?
Eating quality of the meat improves dramatically after it has been left to hang for a few days. While beef is technically dry aged after 7 days, it’s around day 11 that the crusting starts to properly form – an outward sign that the flavours are starting to concentrate and create the delicious result people know and love.
WHY WET AGE?
These days, most butchers receive prime cuts of beef and lamb in vacuum-sealed bags. Meat packed using this technique undergoes a process called ‘wet-ageing’. This method enhances tenderness, but flavour can be affected with over-ageing. Wet-ageing is popular because it requires less time and space than dry ageing meat, plus there is no weight loss as the moisture is retained.
YOUR LOCAL BUTCHER
Did you know we prepare take away packs? Speak to us and let us know what you need for your next BBQ, special occasion or tonight's dinner and we'll trim and portion the beef to meet your needs.
- Porterhouse $30/kg
- Scotch fillet $45/kg
- Eye fillet $45/kg
- Or take the whole argie $24/kg