The air definitely has a chill in it this week so you will start to see more roasting lines in the coming month, as well as slow cooking meats, such as osso bucco and increased levels of ox cheek and tail
This week's beef offer is pretty exciting. We have a new brand on special, the stock is uber consistent, grass-fed, HGP free, MSA graded super little rump caps, these are otherwise known as Pichana’s. I looked at a number of these this week, and this Great Southern Brand stands up for everything we promote as a business. Ethically raised, Hormone Free, Grass-Fed cattle from Wagga Wagga region and south into Victoria, chewing Autumn grasses, these should be some of the best caps you have ever eaten. Sliced for the grill or BBQ, or slowly roasted on a low heat for rare roast beef, this will be exceptional eating.
Pork roasting joints are a joy to eat in Autumn and through winter, the beautiful smells of roasting fill the house and you get the enjoyment for hours. This week we have a boned & rolled pork leg, at a sensational price that feeds the family with leftovers for pork and apple sauce sandwiches! For perfect crackling every time, leave the pork to come up to room temp, oil and salt generously and then whack it into the oven at full blast for 45 mins, then pull it down to a 170 for even cooking through the leg.
A product that is seriously underrated in our range is chicken drumstick fillet, and it is this week’s major poultry promotion. This is awesome as stir fry, and even used as a perfect curry or slow cooking line. If you haven’t tried it, I nearly guarantee you’ll become a convert after having eaten it. It is exceptionally versatile, and is so much more flavoursome than breast meat.
Our lamb promotion this week is the good old lamb rack. Our lambs are coming from central and northern Victoria and eat an absolute treat. We leave the caps on our racks to give you the value option. If you want to make it a bit leaner, simply find the seam between the rack meat and the fat, and rip it off, it is really that simple, and the healthier option for those conscious of not wanting to much fat in their diet. One of my favourites ways to prepare is to cut the rack into individual cutlets and coat in Japanese Panko crumbs and shallow fry them with a sweet potato mash.