[{"id":385948169,"handle":"pastured-beef","title":"Pastured beef","updated_at":"2024-05-09T20:20:01+10:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWe're old fashioned whole body butchers and we source our beef and veal directly from NSW producers practising regenerative farming. All cattle are hormone and antibiotic-free and are born and raised on chemical-free pastures - no grain. They arrive to us via the abattoir as whole carcasses that we dry age and break to order. Your cut will be labelled with the farm it came from and breeds include English Longhorn, Galloway, Old breed Black Angus, Wagyu and Specklepark.\u003c\/p\u003e\n\u003cp\u003eBecause we buy the whole body (no boxed meat) we can usually cut anything you require. So if you don't see a product you're after here, just email or call and we'll make it for you.\u003c\/p\u003e","published_at":"2020-04-13T09:06:33+10:00","sort_order":"manual","template_suffix":"","disjunctive":true,"rules":[{"column":"tag","relation":"equals","condition":"Pastured beef"}],"published_scope":"web","image":{"created_at":"2018-04-17T16:55:39+10:00","alt":"","width":1497,"height":1114,"src":"\/\/featherandbone.com.au\/cdn\/shop\/collections\/Rob_with_cattle_-_home_page.jpeg?v=1523948139"}},{"id":266784899158,"handle":"shop-grass-fed-beef","updated_at":"2024-05-09T20:20:01+10:00","published_at":"2022-10-07T10:26:13+11:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"SHOP PASTURE-RAISED BEEF","body_html":"\u003cp\u003ePasture-raised, grass-fed beef direct from ethically-managed local farms. Slow or fast cooking, we have it all - premium steaks, ribs, burgers, bones or mince - cut from whole animals that are minimum 24 months old.\u003c\/p\u003e\n\u003cp\u003eSee our \u003ca title=\"Beef and Veal Collection\" href=\"https:\/\/featherandbone.com.au\/collections\/pastured-beef\" target=\"_blank\"\u003efull list of Beef and Veal cuts\u003c\/a\u003e.\u003c\/p\u003e"}]
Dry-aged, three-year old, beef scotch on the bone with a disc of rich, herbed, butter that melts into the meat and mixes with the juices to make the most wonderful sauce. Cook the steak and then top with the butter while it rests and watch it do it's thing...
Dry aged between 2-4 weeks, choose between a 1 - 1.1kg or 500 - 600g ribeye.
We buy whole bodies of beef on a rotating basis from a number of farms and your cut will come from whichever beef is available and sufficiently aged when you order. The beef we source is:
packed with the farm, certification (if applicable) and breed clearly labelled;
dry aged for between two to six weeks, depending on the cut;
minimum 24 months old and could be up to 36 months or older (most beef is yearling);
hormone and antibiotic-free;
grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
a mix of breeds including old-breed Black Angus, Galloway, Belted Galloway, Lowline Hereford and organic Wagyu;
