Below is a guide to the different cuts of meat included in your order. When placing an order you are offered the choice of how you would like each cut prepared. For example your legs of lamb could be prepared as large whole legs, half legs, butterflied with no bone...
In processing Grassland Poultry's Sommerlad Heritage chickens, we don't use any chlorine at all. Ever. Why on earth are we telling you this, I hear you ask? Australian farmed chickens, including organic chickens, are always treated with chlorine. With organic chickens, the final wash spray lasts for 3 to 4...
To benefit from your wholesale purchases, you’ll need to ensure you have adequate freezer space. Keep in mind that this is a guide only, as animals are a living product and can vary in size. How much will fit in my freezer? To properly store half a cow, or a...
Legendary Australian chef and owner of Brae, Dan hunter, whose stock in culinary trade revolves around produce and blindingly inspired innovation, reveals what he would make for final meal on earth. His choice? Roast Sommerlad chicken and black truffle sandwich (AKA the last sandwich on earth) Take a listen on the...
Say what?? The logistics world is filled with acronyms that can make your head spin. If you are new to buying wholesale, or just curious about what they mean, here is a quick guide to some of the most common ones you might see you on our communication with you:...
First of all, don’t panic! Most of our products are flash frozen before transportation in accordance with the Australian Meat and Livestock guidelines. Just like meat that is transported to major supermarkets (like Coles-Worths etc), and just like seafood that has been freshly caught and processed on the boat (like...
What pasture raised means to us - or in our case, raised on open wood lands. There is a lot of different messaging and terms thrown about when discussing chicken farming, and we find that it can be confusing for the consumer to work out what actually sits well with...
Two shanks will feed four with leftovers. This recipe is pretty cool in the way that by the time the shanks are tender and cooked, the cabbage literally melts into the sauce. If you use red cabbage you’ll get a pink sauce and if you use green cabbage you’ll get...
Jo Stewart (aka the gourmet Goat Lady) grows Boer goats on the beautiful farm in Collie, New South Wales. Here's how I broke down my 6 primals with just a boning knife, a cleaver, and a few glasses of wine. What's in the box (when broken down): 2 each foreshanks...
The Sommerlad family originally hand-reared their slow growing heritage bred chickens on their 1,300 acre property ‘Kildare,’ just out of Tenterfield from 2014-2017. Six generations of traditional poultry practices has culminated in the development of a chook that boasts superior, high welfare characteristics. Active in foraging, balanced body conformation, strong...
Venison, the culinary name for deer meat, is commercially available both wild and farmed. Not native to Australia, deer were introduced by settlers in the 19th century. Venison is extremely lean and naturally tender. It is one of the most nutritious of all red meats, with less than 2 per...
We totally get how important it is to make smart food choices if you have histamine intolerance, auto-immune conditions, or gut health issues. We're all about giving you quality and deliciousness without compromising your well-being. That's why we go above and beyond to bring you histamine-free meats and poultry from...
Tasting Australia's festival director Simon Bryant gathered a bunch of ingredients from some much-loved South Australian producers to create a hearty ‘Kangaroo Island Pheasant, Sausage and Lentil Pot Roast’ recipe. https://youtu.be/LttsmNbrz-0 You can buy Kangaroo Island Wild Pheasant here.
When it comes to sourcing wild game, not all suppliers are created equal. We pride ourselves on our commitment to ethical and sustainable suppliers and harvesters who share our values and who go above and beyond to ensure that the animals they source are treated humanely and with respect. (You...
Have you ever wondered what a lamb shank is, and why they don't all look the same? Let me help you out. A 'shank' is actually a bone-in portion of meat that comes from either the forequarter or hindquarter of the lamb, situated just below the leg and above the...
A very pleasant Pheasant pate indeed 🙂 Paté (literally paste in French) is a food that is simultaneously loved and loathed, and one which, arguably, stopped being cool circa 1983. It can be a lunch dish, an evening starter or, possibly, a main component in a classic “picky tea”, that random...
A splash of Calvados and some Granny Smith apples provide a wonderful balance to this baked pheasant dish. (serves 4) Ingredients 2 oven-ready pheasants A little lard (or bacon fat, if you have some) For the sauce 750ml good cider (not too dry) 1 onion, sliced 1 carrot, sliced 3...
Blackberries have a natural affinity with apple and all game birds, particularly partridge. This recipe will give you a delightful way to serve your Heritage Hill partridges in a very impressive dinner party kind of way. Ingredients 4 shallots, halved 4 Hand Sourced Heritage Hill partridge A splash of olive...
Crispy skinned lemon sesame Heritage chicken. 1 tbsp sesame oil 2 cloves garlic crushed 1 1/2 tbsp grated fresh ginger 1 tbsp soy sauce, or substitute coconut aminos 1/2 cup Sommerlad chicken stock from your feet, frames or necks 1/4 cup lemon juice 2 tbsp honey 6 skin on chicken...
Slow cooked Kinmana Organic lamb shanks in yoghurt Ingredients 2 tsp coriander seeds 2 tsp cumin seeds 2 tsp fennel seeds 2 tsp ground hot paprika 3 ½ cups plain Greek-style yoghurt 2 garlic cloves, minced ½ lemon, juiced ⅓ cup extra virgin olive oil 4 Kinmana organic lamb shanks (from your lamb side) 1...
“This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it’s hard to beat.” - Jamie Oliver This recipe serves 10, cooks in under...
Demystifying some of the language around buying true, free range pork that's of sound quality, ethics, and breeding. The brochure looks good. There's a few iconic farm instalments like a barn, a windmill, a group of happy pink pigs in a paddock. On the label, an up-close, seems-to-be-smiling, snout. Or...
This recipe was first posted by my good friend, Kathryn Sommerlad, and appeared on her Sommerlad Poultry Farm Blog which ran from early 2015 to late 2017. This is replicated with her permission. I do hope you'll try it - the robust flavours of a Sommerlad marry so well with...
We've all heard the expression “mutton dressed as lamb” – and probably can apply it to people! But in the true sense of mutton, hogget, and lamb - do you know the difference? The strict definitions for lamb, hogget and mutton vary considerably between countries. Generally speaking: Lamb - a young...
Heritage breeds are specially raised and heralded for their intensely flavourful meat and fat. In the realm of haute Japanese proteins (all apologies to tofu)- wagyu beef, jidori chicken and kurobuta pork reign supreme. But you don’t have to travel to the Far East to experience some of the best pork on...
When I was a kid, we would go rabbit hunting every few weeks or so. Dad'd bundle us in the back of the Holden ute (safety belt? What safety belt?) and, since it was inevitably freezing at night in the South Western Australian countryside, our mittened hands would hang on...
Our Embden Geese are grown by Herb and Lucy McKenzie, near Gippsland, in a smaller community region in Victoria. Herb and Lucy, each 5th generation farmers, work from their home property. They are the only goose producers in the country to breed, incubate, hatch, brood, grow, finish and process all...
Early 2016 I swore I'd never eat another conventionally farmed chicken again. Up until that date, I'd been lenient. Sure, I knew that genuine, slow grown chicken tasted better. I was also aware that conventional chicken breeds were as close to natural as my plastic spatula; grew faster than my hair and...
Drive just 12k north of Tenterfield NSW, and you'll find Sunnyside Cutting. Cutting and station were once an important part of rural life, running from 1888 to 1973. Sadly, all that remains of Sunnyside Cutting are picturesque glimpses of tracks, platforms, and a rather stunning century old ironbark hardwood bridge. You'll need...
This recipe is one of those failsafe, timeless, chuck it together jobs that leaves people thinking you spent hours in the kitchen. But without the hours in the kitchen. It’s from Yotam Ottolenghi and Sami Tamimi's 'Jerusalem', and I have used our own Kinmana lamb leg - a shoulder will...
Not as tricky as it sounds, to butterfly a whole chicken is simply to remove the backbone. It's very, very easy to do and the benefits are several: the chicken will cook more quickly, it's easier to carve, and more of that wonderful Sommerlad skin gets crispy. Mmmm - crisp,...
“Cooked slowly to give you thin, crispy skin and beautiful, melt-in-your-mouth meat” - Jamie Oliver This adaptation of Jamie's original, which touted the use of just the legs, comes with the stamp of approval from hand Sourced's customer Peter Best. As Peter pointed out - why use just the legs when...
What is Hainanese Chicken Rice? Glad you asked. Put simply, a dish adapted from early Chinese immigrants from Hainan Island, off the southern coast of China, known indigenously as Wenchang chicken. The Hainanese use a particular fowl that is bony and fibrous, and serve the chicken with oily rice. The...
Congratulations on your purchase of a Sommerlad Heritage bird - the only birds in Australia to be bred with a fully traceable heritage that spans generations, with the added goodness of being fully raised outdoors on pasture. Your bird's parents were raised on pasture. So were their parents' parents, and...
Buying direct from any our farmers is a fabulous way of knowing your produces provenance. It's ethical, sustainable, and of course, natural. And, you save money, reduce packaging and minimise waste. We'll always offer you a bag or two of bones, too. Some will be meaty - great for stock...
With the unique combination of sweet and sour from quality meat and dried fruit, this take on an Ottolenghi dish (originally published using quail) is typical of the Sephardi tradition of cooking. It is pretty special and can be placed in the middle of a festive table with great pride....
When I buy meat in bulk or have an animal slaughtered... How Much Eating Meat Will I Get? There's no exact answer to this question! See, each animal is built differently. Animals, like people, come in varying shapes and sizes, even when from the same gene pool. They differ in...
The tenderness of your meat can be attributed to the way the meat is hung rather than than the cut you choose. Natural factors, like age and breed, play a small part, the butcher does the rest. Let me tell you why. Just Hanging Out The process of meat stretching...
Got Milk? Actually, yes - or go buttermilk and get a tartness to this that zings. An unusual sounding recipe for outstanding results. Jamie Oliver, King of cheffing naked, is well known for his stand on ethical produce and loyalty to farmers. So it is one of his recipes, albeit...
