Warning: If you’re vegetarian or offended by carnivorous activity-best to leave this post ASAP!
We’re not huge meat eaters, in fact before CFS I was a vegetarian- I was pretty hyper & also stick thin. Lucky for me, I hooked up with an occasional meat eater & the rest is history.
We do have a preference for knowing where our meat comes from, how good a life it’s had. So with this in mind, we accept a share of a pampered milk & grass fed Friesian X Angus about 500 mtrs from home.
Suddenly on Friday, it’s ready for pickup from the butchers. I arrive refreshed after some vigorous Qigong, my eyes light-up at the mass of labelled meat cuts in boxes; all meticulously prepped per my specifications.
Wow, what an amazing job the Griggs butchers of Huonville, have done. Back home with our mass of meat- I sort, cut, re label & freeze the majority of it. I have chosen cuts like shin, fresh brisket, silverside, blade, round, gravy beef, uncut stewing steak & of course, the tail!
See His & Hers below!
Seared M-W Eye fillet, home-grown veggies w green peppercorn jus
->Beef Carpaccio w Provolone, capers, caramelised balsamic & virgin olive oil.
And the quality: stunning, the best I’ve ever had..