A RARE TREAT!
Tomorrow on the block at the butchery, we'll be offering a product that is all too rare in Australia - mature, six year old, heritage-breed beef with clear provenance and traceability that has been dry-aged for almost six weeks.
In other news, we're gearing up for the Marrickville Festival on Sunday 20 October, cold-smoked, dry-cured loin bacon is back and we have some delicious 2018 Karrabool extra virgin olive oil available before we crack into the 2019 vintage.
A RARE TREAT! ~ SATURDAY 5 OCTOBER
6 year old, Allyn River Galloway beef dry aged for 38 days. Available at the butchery on Saturday with the remainder on offer next week.
This is a very unusual event and we're pleased and proud to be offering you beef from this mature, Allyn River Galloway heifer that was pasture-raised on beautiful country just below Barrington Tops, north of Newcastle.
Most beef sold in Australia is from fast-growing cattle breeds that are fattened on grain in feed lots, aged between 12 to 15 months, broken down and boned at the point of slaughter, vacuum sealed in plastic bags and sold to retail butchers in cartons of indiscernible provenance. The flavour profile of this beef is necessarily limited by the genetics and youth of the animal and the fact that the meat isn't hung and aged on the bone.
As a whole animal butchery, we operate very differently.
We only buy whole bodies of pasture-fed and finished beef that we purchase directly from the grower.
The cattle we buy are aged between 24 and 40 months.
We always receive our whole cows broken into quarters on the bone and never receive our beef in boxes of boned primals.
We give preference to farms raising slow-growing, heritage breeds that offer optimum flavour and animal welfare outcomes.
We hang our beef on the bone to enjoy all the benefits of careful dry-ageing.
Despite this, it's still a rarity for us to have the opportunity to source a six year old, heritage breed cow because older cattle are usually kept for breeding. This cow has come our way because she injured her hip while pregnant with her first calf over three years ago. She easily birthed her calf and they went to live happily together on the flatter paddocks by the river, but having another calf was out of the question. So her calf has taken her place in the breeding herd and this cow has come to us. In the last couple of months, she grazed on White Clover and naturalised annual and perennial ryegrass, as well as a variety of other legumes and grasses.
YEAR OF THE PASTURED PIG ~ PORK GIVEAWAY!
To celebrate The Year of the Pastured Pig, for six months from May to October we're giving away one sixth of a whole, NSW pastured pig. Buy a Feather and Bone box to be in the running to win.
We'll draw the October winners on 1 November.
The more boxes you buy the better your chances. Go for it!
Join Friends of Feather and Bone
We moderate it but the rest is up to you.
We've been thinking a lot lately about how food is a wonderful way of binding and strengthening communities, large and small, the more diverse the better. The more we reclaim knowledge and share ideas, the stronger, more tolerant and open-minded we become. The way we see it, we're no different from the networked communities of microbes, fungi, plants, insects and animals on the farms we work with - the more closely we're connected, the more healthy and resilient we are.
We'd love you to post photos of the food you cook, your recipes for eating the whole animal, your successes, your failures, your concerns and anything that you think will improve our collective understanding and make the rest of us weep with laughter (that bit's important). Any useful tips on taming feral children, preferably food-related, are also welcome.
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.
BUTCHERY HOURS Tuesday to Friday: 10.00 am ~ 5.00 pm
Saturday: 8.00 am ~ 4.00 pm Parking
If you're planning to come by car, please park in front of Feather and Bone, Unit 8. If there's no room in front of our place, please park on the street just outside the front gate. We and our neighbours thank you for your consideration.