Category Archives: Meat

Sausage Virgin

Here in the West Tamar Valley, we have a small, newly formed slow food group. It is comprised in the large part by local wine makers. I’m the add-on wine appreciator. We had our inaugural meeting a couple of months … Continue reading

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Rosie: Beef Odyssey #5 – Roast Sirloin on the Bone for Mum’s 60th Birthday

To me, nothing says ‘I love you’ more than a big sirloin on the bone. It looks impressive and tastes amazing when roasted and served rare and warm. Stories abound that King James I ate a roast loin of beef and liked it so much he drew his sword and knighted it ‘Sir Loin’. Not true, but a great story – and the cut is so wonderful you could easily imagine a king being prompted to knight it. Continue reading

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Butterflied Leg of Lamb with Rosemary, Garlic and Extended Family

Growing up, we spent nearly every Easter and Christmas with our extended family, which included aunts, uncles, cousins and various friends and extras. We loved it, and my sisters and cousins and I ran wild together – making cubbies in … Continue reading

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Rosie: Beef Odyssey #4 – Marinated Roasted Girello

Everyone in my family loves garlic. And I mean everyone – mother, sisters, aunts, cousins… Everyone. Except for my father. Who hates it. I have vivid memories of Christmas holidays at Falls Creek – we would hire a ski chalet … Continue reading

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Rosie: Beef Odyssey #3 – Casserole in a Crust

When you make a beautiful big casserole and want to serve it up for the family for a second night – because who doesn’t love having a night off making a meal from scratch – I find I generally have … Continue reading

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Rosie: Beef Odyssey #2 – Casserole

The best way to eat a casserole is to cook it, then leave it overnight in the fridge and gently reheat the next day. This allows the meat to relax so it takes on added tenderness. I always remember an … Continue reading

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Rosie: Beef Odyssey #1 – Liver Pate

As Rosie had to be hung in the coolroom for a while prior to butchering, one of the first cuts we consumed was the liver. I don’t think I have ever handled liver that fresh before. Some people would be … Continue reading

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Rosie: A Beef Odyssey

Rosie the dexter cow was a sometimes cursed, always loved, member of our micro-farm family. But last Thursday, Mark the mobile butcher paid us a call. It was time for us to put our principles into action. To lovingly raise … Continue reading

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Rosie, the contrary calf

Having waxed lyrical in an earlier post about the wonders of house cows, I now need to vent about the problems of cheeky calves. When I got up this morning and looked out the kitchen window, there was Rosie – … Continue reading

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Beefy Little Milkers

To me, low fat, pasteurised, homogonised milk is like day-time television. Totally banal and uninteresting, and definitely not something that nourishes the mind, body and soul. When I lived in Melbourne, I coveted raw 100% Jersey Aphrodite Bath Milk. I … Continue reading

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