FAQ

FAQ of Customers

• Is your beef grass fed and free range? Yes all of our meat is free range and grass fed - not topped up with grains.

• Is your chicken free range? Yes, once a week on a Wednesday we get a free range chicken delivery.

• What days do you deliver? Locally, we deliver from Tuesday-Friday, and you need to order the day before. Whilst all of our deliveries are done by Gary, we have a specific category of deliveries that are labelled "Gary", which indicate that the delivery is for outside our local districts. The list of "Gary" suburbs can be found on our website and on the corkboard at the Malvern office. "Gary" deliveries have a two day turn around - ie if it's ordered tuesday afternoon, it will be delivered thursday.

• Can you freeze meat and how long for? All of our meat can be frozen. All meat products can be frozen for up to 6 months, chicken for up to 3 months and mince for up to 3 months. When defrosting meat ALWAYS defrost in the fridge, not on the bench.

• How long can you leave the meat in the fridge for? Chicken can only be left in the fridge for 24 hours before you either need to cook it or freeze it. Beef, veal and lamb will last up to 3 days in the fridge. If your package is vaccuume sealed it will last for 21 days or as quoted by the best before date on the product. MAP packaging is also as per best before date.

• • Which of our lamb shoulders are on the bone?

Pomegranate lamb/ Neil Perry marinated lamb shoulder- And more seasonal items, so it's always good to check

• • Which products do we need to ask about the customer's desired weight?

    • • Brisket - Cuts are from 1.8kg-2.6kg. Cuts can be made leaving as little as 1kg left.

      • Whole scotch fillet - 3kg-3.5kg however we can make cuts of any size from 100g

      • lamb shoulder - Cuts are from 1.5-2.4kg

      • juicy lamb/beef roast - 1.25kg-1.5kg

      • whole turkey(frozen) 6kg-10kg

      • Turkey buffet breasts 2.5kg-5kg

• • What are giblets?

Giblets are the chicken's stomach, often used in soup to create more flavour. It also softens down during the cooking process and people enjoy eating them.

• • What is Chicken lollipop?

Chicken lollipop is the winglet where we then expose both the bones, remove one of the bones. And you slide the meat down to the end of the bone. So it resembles a lollipop

• • What are the different type of ribs - short ribs, spare ribs,

Whilst short ribs are

• • Beef cheeks - are they ever fresh?

We are now getting fresh beef cheeks in weekly

• • What is the difference between drumettes, winglets and wings?

Wings are the whole chicken wings, Winglette is the “forearm” of wings and Drumette is the other end from “elbow”.

• • Where does the shank come from?

The Shank is the piece of meat above the knee and below the shoulder. Effectively the top half of the leg. Osso Bucco is sliced shank.

• • What is first cut vs second cut

Both cuts are used for different cooking methods. The first cut is best used for cooking over high temperatures over a short period. The second cut however comes from closer to the cows neck and hence is more muscley - needing a longer and slower cook.

• • What is scotch fillet vs eye fillet

Traditionally the eyefillt comes from the section of the cow that isn’t kosher. Our kosher “eyefillet” steak is from the most tender section of the scotch fillet, and is approx $104/kg in comparison to the $54/kg of scotch fillet. Ensure the customer understands that it isn’t true eyefillet.

• Where does the chuck come from?

It comes from the neck of the cow

• Is our T-bone a true T-bone?

No, as a true T-bone is from a non kosher section of the cow. Our T-bone is also known as a ribeye cut.

• • What is kishka?

Kishka is a traditional dish sold frozen in our store. Often cooked within a cholent. It is made up of flour, chicken fat and a variety of spices.

• • What is gefilte fish

A mixture of grounded and deboned fish that we sell frozen in our shop. It is a traditional appetiser

• • Where does the brisket come from?

The brisket is the breast of the animal, situated between it’s throat and leg.

• • Where does the Bola come from?

The Shoulder

• • What is the difference between goulash and diced chuck steak

Goulash refers to a slice of meat commonly used for a traditional slow cooked hungarian casserole. Goulash is made from diced chuck steak - they are the same thing. Always ask the customer what they are using their diced beef for inorder to guide their meat choice

• What cut do our beef strips come from?

The oyster blade.

• • Where does the scallopini come from

Can be thinly sliced bola - depends on how the carcass is cut up and whether the bola is kept in a whole piece

• • What meat is the chkn, beef and veal schnitzel made from

The veal schnitzels varies, but usually comes from the brisket. The chicken schnitzels can be made from the breast, where they're cut into 3 slices and flattenened.

• • What is our facon made out of?

Smoked Beef or lamb ( check packaging for specifics )

• • What is the difference between droewors, boerewors and biltong?

Boerewors are our traditional South African sausage. Droewors are the dried and preserved equivalent of the fresh sausage. However, the Biltong is a dried piece of meat cut. They are both dried coriander seed flavoured.

• • Explain the difference between marrow bones, neck bones and leg bones

• • Difference between between 4/4, round and grilling chops

The Forequarter Chop is derived from the Forequarter. It is an economical cut that is often best cooked slowly using either a moist method, such as braising or stewing, or by slow roasting. Round chops are cut from the shoulder.They’re called baby because they’re smaller than the shoulder or round bone lamb chops. The meat on the baby lamb chops is the best, most tender meat on the lamb.

• • What is succuk

Air dried beef and lamb sausages with stacks of cumin, garlic, chili and pepper

• • What is the difference between sweetbread and brains

Sweetbread is the meat that comes from young calves or lamb’s thymus or pancreas. The factory sometimes has it frozen- check with David before placing the order

• What if the bone or the meat is brown/ black? This is from the oxidation of the meat, and is nothing to be worried about. When the meat doesn't have access to oxygen it turns brown.

• Forequater chops can also be called shoulder chops. Commonly written as 4/4 chops in the shop.

• What traditional cuts aren't kosher?

Flank, short loin, sirloin ( top and bottom) , round, filet mignon, beef tenderloin, back leg shank.