Love that beef
Look what arrived the day after we got back from William Creek.
I never thought I’d get excited at the prospect of an eighth of a cow arriving at the front door but even a committed vegetarian like me couldn’t fail to be impressed by The Conscious Farmer’s grass fed beef: no hormones, no antibiotics and sustainably farmed on chemical free pastures, 
delivered direct from the farmer to our front door in Sydney.
Maggie quickly sniffed out there were bones in one of the boxes (thanks Derek!) and I was mightily impressed with the clean, well labelled packets of every cut of beef imaginable, along with sausages and mince. It was all ready to drop into the freezer and it worked out at a very reasonable $16 a kilo.
Many of the farmers I interviewed for my next book deliver direct to customers in Tasmania, Queensland and Victoria and I can’t help thinking that’s a better way to buy than from supermarkets.
As a vegetarian who’s not keen on butcher’s shops (with a hungry carnivorous partner who doesn’t cook) this is the perfect solution for me.
Even Clyde will have his work cut out getting through that lot. No doubt he’ll give it his best shot.
Beef anyone?
15 comments on “Love that beef”
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I'm a writer based in Australia with a passion for gardening, remote places and people with a story to tell.
Oh my… it does look good Deb, Clyde will love it!!
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He’s a happy man 🙂
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Fire up the BBQ! Mmmmm
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Hop on that plane sis, you’ll have to be quick though! x
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Thanks for writing about your Conscious Farmer experience Deb, I’m glad that you have been so happy with it all…and Maggie too, of course! Love to hear which are Clyde’s favourite cuts. Personally, the slow cooking cuts, such as diced chuck and osso bucco are our faves…so many goodies released that way and so good for you (well, Clyde anyway!)
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Derek you’ll be pleased to know I’ve made osso bucco already and the backpackers who were staying with us were salivating over it. I have to admit I dipped into the gravy – slippery slope!
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looks particularly yummy. would even swap for a bit of the best Yarallah Lamb! Hint hint! If any left by June!
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I’ll save you some Cath, and I reckon he’s going to be blown away by your Yarallah Lamb!
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What a great idea. The farmer gets a reasonable price for the goods, customer is happy and in your case – the customer’s cook!!!!
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Yes, the customer is very happy and you wouldn’t believe what I’ve learnt to do with a joint of beef. Actually, you probably would because it’s nothing new to anyone who eats meat but I’ve been on a very steep learning curve – about as steep as Clyde’s curve when it comes to theatre. (I love taking him to experimental physical theatre with no words and see what he says after the performance, naughty I know!)
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Can’t say I’m a veggie, but I don’t eat meat too often and certainly not red meat. However, I remember a BBQ in Saudi at a Princess’s house, where they proudly gave me the biggest, thickest and bloodiest piece of steak ever. I did get through it – but never again! Always impressed with Chefs who cook food they don’t eat, there’s a well known UK Chef who is allergic to shellfish and is renowned for the quality of his shellfish dishes!
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Nothing like grass fed beef – and what an impressive price. Around here it is ridiculously priced for only the very rich.
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I’m beginning to wish I could taste it! We’re very fortunate to be able to buy at a reasonable price direct from Australian farmers. Hope the snows have melted and spring has sprung in your world Eliza.
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Yes, you are very fortunate. The US raises lots of cheap, feedlot beef – not so good! Once you taste quality, you never go back. Spoken like a true carnivore! 😉
Sadly, still about 8″ of crusty snow out there in the yard and windy cold in the teens (F). We’re to have a warm day predicted on Thurs. (60F) then back to cold again for the weekend. Yo-yo weather.
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Yum!
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