{"title":"Beef","description":"","products":[{"product_id":"premium-mince","title":"Premium Classic Grass-fed Mince","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eThe Versatile Premium Classic Mince\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe high-quality foundation for your favorite everyday meals.\u003c\/b\u003e Forget the watery, over-processed supermarket alternatives—our Premium Mince is ground fresh from high-quality Australian beef trimmings. We maintain a precise lean-to-fat ratio that ensures enough fat for a deep, savory flavor and a moist result, without being overly oily. From a rich Bolognese to a family-sized shepherd's pie, this is the reliable, flavorful staple your kitchen deserves.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Dry Pan\" Sear\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eTo get the most flavor out of your mince, avoid boiling it in its own juices. Heat your pan until it’s very hot before adding the meat. Don't break it up immediately; let the bottom develop a dark brown, caramelized crust first. This \"Maillard reaction\" creates the savory depth that separates a good meal from a great one. Once you have that crust, break it apart and continue cooking.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e If you are making a sauce-based dish (like tacos or pasta sauce), drain only a portion of the fat. That liquid gold is where the fat-soluble flavors live—keeping just a little bit will give your sauce a professional, silky finish.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Better-than-Takeout\" Bolognese Secret\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eTo take your standard mince sauce to a restaurant level, try the \"Milk Hack\":\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e After browning your mince and aromatics (onion, carrot, celery), add \u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"84\"\u003ehalf a cup of full-cream milk\u003c\/b\u003e before you add your tomatoes.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e Let the milk simmer and evaporate away. The lactic acid in the milk tenderizes the beef fibers, resulting in a much softer, more delicate texture and a richer, creamier sauce that clings perfectly to your pasta.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":43431616413774,"sku":null,"price":11.99,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":42331503362126,"sku":null,"price":20.99,"currency_code":"AUD","in_stock":true},{"title":"2kg","offer_id":42211992731726,"sku":"15","price":38.99,"currency_code":"AUD","in_stock":true},{"title":"10kg","offer_id":43433052799054,"sku":null,"price":239.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Depositphotos_126255582_l-2015_Cropped_540x_b1c7577d-a48c-4a83-95e7-46ce069b88a5.jpg?v=1770686785"},{"product_id":"thin-sausages","title":"The Great Australian Sausage","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003eThe Great Australian Sausage\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eA true neighborhood butcher staple.\u003c\/b\u003e Our sausages are handcrafted daily using premium Australian meat, a hint of select seasonings, and traditional casings. We take pride in the \"snap\" of the casing and the juicy, coarse-textured filling that sets an artisan sausage apart from the rest. Whether you’re firing up the BBQ for a community sizzle or slow-simmering a family casserole, we have the perfect gauge for the job.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThin vs. Thick: Choosing Your Style\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv class=\"horizontal-scroll-wrapper\"\u003e\n\u003cdiv class=\"table-block-component\"\u003e\n\u003cdiv class=\"table-block has-export-button\"\u003e\n\u003cdiv data-ved=\"0CAAQ3ecQahgKEwjo5rrm18GSAxUAAAAAHQAAAAAQ-gQ\" data-hveid=\"0\" class=\"table-content not-end-of-paragraph\"\u003e\n\u003ctable data-path-to-node=\"4\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e\u003cspan data-path-to-node=\"4,0,0,0\"\u003eSize\u003c\/span\u003e\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e\u003cspan data-path-to-node=\"4,0,1,0\"\u003eThe Best Use Case\u003c\/span\u003e\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"4,1,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,1,0,0\"\u003eThin (Breakfast Style)\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"4,1,1,0\"\u003eDesigned for speed. These cook in minutes, making them perfect for the classic \u003cb data-index-in-node=\"79\" data-path-to-node=\"4,1,1,0\"\u003e\"Sausage Sizzle\"\u003c\/b\u003e on white bread, kids' dinners, or chopped into a morning big breakfast.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"4,2,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,2,0,0\"\u003eThick (Dinner Style)\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"4,2,1,0\"\u003eThe hearty choice. Thick sausages hold more moisture and are ideal for the \u003cb data-index-in-node=\"75\" data-path-to-node=\"4,2,1,0\"\u003e\"Bangors and Mash\"\u003c\/b\u003eexperience or being the star of a slow-cooked curried sausage dish.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"table-footer hide-from-message-actions\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-path-to-node=\"6\"\u003e\n\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3 data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe Butcher’s Tip: The \"Low and Slow\" Sizzle\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"7\"\u003eThe most common mistake is cooking sausages too fast on a heat that's too high. This causes the casing to burst (losing all the delicious juices) while leaving the center undercooked.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8\"\u003eThe Technique:\u003c\/b\u003e Start on a \u003cb data-index-in-node=\"26\" data-path-to-node=\"8\"\u003emedium-low heat\u003c\/b\u003e. Don't prick the skins! Pricking lets the flavor escape. Turn them frequently with tongs (not a fork) for about \u003cb data-index-in-node=\"155\" data-path-to-node=\"8\"\u003e8–10 minutes for thin\u003c\/b\u003e and \u003cb data-index-in-node=\"181\" data-path-to-node=\"8\"\u003e15–18 minutes for thick\u003c\/b\u003e. You want a uniform golden-brown color and a gentle sizzle, not a violent pop.\u003cbr\u003e\u003cbr\u003eThis product is sold in packs of 500g.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g \/ Thin","offer_id":43431616938062,"sku":null,"price":11.99,"currency_code":"AUD","in_stock":true},{"title":"500g \/ Thick","offer_id":43431616970830,"sku":null,"price":11.99,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Thin","offer_id":42232835014734,"sku":"200","price":22.99,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Thick","offer_id":43426394832974,"sku":null,"price":22.99,"currency_code":"AUD","in_stock":true},{"title":"2kg \/ Thin","offer_id":43430988808270,"sku":null,"price":39.99,"currency_code":"AUD","in_stock":true},{"title":"2kg \/ Thick","offer_id":43430988841038,"sku":null,"price":39.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/ThinSausages.jpg?v=1770686785"},{"product_id":"scotch-fillet","title":"Premium Grass-fed Scotch Fillet 300g","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eThe Premium Scotch Fillet\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe connoisseur’s choice for maximum marbling and flavor.\u003c\/b\u003e Also known as the Ribeye (boneless), the Scotch Fillet is widely regarded as the most flavorful steak on the animal. Sourced from the lightly worked rib section of premium Australian beef, it features a central \"eye\" of meat surrounded by a rich seam of fat that bastes the steak from the inside as it cooks. The result is an incredibly juicy, tender experience with a deep, buttery finish.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The Medium-Rare Sweet Spot\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eBecause of its high fat content, a Scotch Fillet actually benefits from being cooked slightly closer to medium-rare or even a \"warm\" medium (around \u003cb data-path-to-node=\"4\" data-index-in-node=\"148\"\u003e56°C\u003c\/b\u003e). This extra heat ensures the internal marbling fully renders and melts into the meat, rather than remaining firm. Sear it fast and hot to build a crust that contrasts with the tender interior.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e Let the steak rest for at least \u003cb data-path-to-node=\"5\" data-index-in-node=\"57\"\u003e8–10 minutes\u003c\/b\u003e on a warm wooden board. As the rendered fats cool slightly, they thicken into a rich, natural sauce that stays locked within the meat, ensuring every bite is intensely flavorful.\u003c\/p\u003e\n\u003cp\u003e This product is sold each with a minimum weight of 300g per piece.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"300g","offer_id":43449987629134,"sku":"5","price":23.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/GrassfedBeefScotchFillet.jpg?v=1770457636"},{"product_id":"gourmet-beef-mince","title":"Gourmet Grass-fed Lean Beef Mince","description":"\u003ch2 data-path-to-node=\"0\" class=\"\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eThe Gourmet Lean Beef Mince\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\" class=\"\"\u003eThe perfect balance of health and high-end flavor.\u003c\/b\u003e\u003cspan class=\"\"\u003e Our Gourmet Lean Mince is the premier choice for those who want to eat well without compromising on taste.\u003c\/span\u003e\u003cspan class=\"\"\u003e Hand-trimmed from the finest Australian beef cuts—typically the heart of the round or topside—this mince is exceptionally lean while remaining naturally tender.\u003c\/span\u003e\u003cspan class=\"\"\u003e It’s the ideal protein for nutrient-dense meals,\u003c\/span\u003e\u003cspan class=\"\"\u003e offering a clean,\u003c\/span\u003e\u003cspan class=\"\"\u003e beefy finish that won't leave your pan swimming in excess oil.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\" class=\"\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: Precision Moisture Management\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cspan class=\"\"\u003eBecause this mince has a very low fat content,\u003c\/span\u003e\u003cspan class=\"\"\u003e it can dry out if overcooked.\u003c\/span\u003e\u003cspan class=\"\"\u003e To keep it succulent,\u003c\/span\u003e\u003cspan class=\"\"\u003e especially in stir-fries or \"naked\" burger bowls,\u003c\/span\u003e\u003cspan class=\"\"\u003e cook it quickly over a medium-high heat and remove it from the stove just as the last traces of pink disappear.\u003c\/span\u003e\u003cspan class=\"\"\u003e If you’re using it in a dry dish,\u003c\/span\u003e\u003cspan class=\"\"\u003e a splash of beef stock or a teaspoon of olive oil can help maintain that silky mouthfeel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\" class=\"\"\u003eThe most important step:\u003c\/b\u003e\u003cspan class=\"\"\u003e Seasoning is key with lean cuts.\u003c\/span\u003e\u003cspan class=\"\"\u003e Since fat usually carries the flavor,\u003c\/span\u003e\u003cspan class=\"\"\u003e don't be afraid to be generous with your sea salt,\u003c\/span\u003e\u003cspan class=\"\"\u003e cracked pepper,\u003c\/span\u003e\u003cspan class=\"\"\u003e or fresh herbs.\u003c\/span\u003e\u003cspan class=\"\"\u003e Adding these right at the end of the browning process ensures the flavors stay bright and the meat remains juicy.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\" class=\"\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Juicy Lean Meatball\" Trick\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cspan class=\"\"\u003eWorried about lean meatballs or koftas becoming too firm?\u003c\/span\u003e\u003cspan class=\"\"\u003e Use the \"Grated Veg\" secret:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\" class=\"\"\u003eThe Add-in:\u003c\/b\u003e\u003cspan class=\"\"\u003e Before rolling your meatballs,\u003c\/span\u003e\u003cspan class=\"\"\u003e fold in \u003c\/span\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"51\" class=\"\"\u003ehalf a cup of finely grated zucchini or carrot\u003c\/b\u003e\u003cspan class=\"\"\u003e (with the excess moisture squeezed out).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Magic:\u003c\/b\u003e\u003cspan\u003e The vegetables disappear during cooking,\u003c\/span\u003e\u003cspan\u003e but their natural moisture creates internal \"steam\" that keeps the lean beef incredibly soft and juicy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e\u003cspan\u003e You get a nutrient-packed,\u003c\/span\u003e\u003cspan\u003e low-fat meatball that has the tender texture of a much fattier cut.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":43431616118862,"sku":null,"price":13.99,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":42331504410702,"sku":null,"price":26.99,"currency_code":"AUD","in_stock":true},{"title":"2kg","offer_id":42232836063310,"sku":"16","price":54.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/new-zealand-reserve-grass-fed-minced-beef-794403.jpg?v=1770524348"},{"product_id":"rump-steak","title":"Premium Grass-fed Rump Steak 500g","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eThe Traditional Rump Steak\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe honest favorite for those who value deep, authentic beef flavor.\u003c\/b\u003e Often considered the \"butcher’s choice,\" the Rump Steak is a hardworking cut that packs more punch than almost any other. Sourced from premium Australian beef, our rump is aged to perfection to ensure it delivers a satisfying bite with a rich, mineral complexity. It’s a versatile, hearty steak that’s just as at home on a weeknight dinner plate as it is on a roaring backyard BBQ.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: High Heat \u0026amp; Medium-Rare\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eRump is a leaner, more muscular cut, so it performs best when cooked quickly over high heat to a true medium-rare. Preheat your BBQ or skillet until it’s smoking hot. Sear for \u003cb data-path-to-node=\"4\" data-index-in-node=\"176\"\u003e3–4 minutes per side\u003c\/b\u003e, flipping only once to develop a deep, savory crust without overcooking the center.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e More than any other steak, the Rump demands a solid rest. Give it \u003cb data-path-to-node=\"5\" data-index-in-node=\"91\"\u003e10 full minutes\u003c\/b\u003e under loose foil. Because the muscle fibers are tighter, this time is crucial for the juices to redistribute, transforming a firm cut into a tender, flavorful masterpiece.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis product is sold each with a minimum weight of 500g per piece.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":43449974456398,"sku":"2","price":20.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/BeefRumpSteak.jpg?v=1770686785"},{"product_id":"new-york-steak","title":"Signature Grass-fed New York Steak 300g","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eThe Signature New York Steak\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eA steakhouse staple, refined for your home kitchen.\u003c\/b\u003e Often known as the Porterhouse or Strip Steak, the New York Cut is prized for its tight grain and thick strip of marbling along one edge. Sourced from the short loin of premium Australian beef, this steak offers a robust, \"beefy\" chew that is firmer than a fillet but punchier in flavor. It’s the go-to choice for a reliable, high-quality sear that stands up beautifully to bold seasonings.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: Rendering the Fat Cap\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe secret to a great New York Steak is the fat strip. Before cooking the flat sides, use tongs to stand the steak upright on its side in a hot pan for \u003cb data-path-to-node=\"4\" data-index-in-node=\"152\"\u003e60–90 seconds\u003c\/b\u003e. This \"renders\" the fat, turning it golden and crispy while providing a natural basting liquid for the rest of the cook.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e After searing to your preferred doneness (we recommend \u003cb data-path-to-node=\"5\" data-index-in-node=\"80\"\u003e54°C for medium-rare\u003c\/b\u003e), let it rest for at least \u003cb data-path-to-node=\"5\" data-index-in-node=\"128\"\u003e8 minutes\u003c\/b\u003e. This allows the muscle fibers—which are denser in this cut—to relax, ensuring a juicy result rather than a tough one.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis product is sold each with a minimum weight of 300g per piece.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"300g","offer_id":43449976225870,"sku":"4","price":17.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/BeefNewYork.jpg?v=1770524348"},{"product_id":"t-bone-steak","title":"Premium Grass-fed T-Bone Steak 400g-450g","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003eThe Classic T-Bone Steak\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eTwo iconic cuts in one legendary steak.\u003c\/b\u003e The T-Bone is the quintessential choice for those who don't want to choose between the buttery tenderness of an Eye Fillet and the bold, juicy flavor of a Sirloin. Sourced from premium Australian beef and cut thick to ensure a perfect cook, this steak is a favorite for the grill, offering a rich, multi-textured experience that only a bone-in cut can provide.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: Managing the Two-Sided Cook\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eBecause the Eye Fillet side cooks faster than the Sirloin side, position the steak on your grill or pan so the larger Sirloin side is over the direct heat, while the smaller Fillet side is slightly further away. Aim for a medium-rare finish by pulling it off the heat when the internal temperature hits \u003cb data-index-in-node=\"303\" data-path-to-node=\"4\"\u003e54°C\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5\"\u003eThe most important step:\u003c\/b\u003e Rest the steak on a warm plate for at least \u003cb data-index-in-node=\"69\" data-path-to-node=\"5\"\u003e8–10 minutes\u003c\/b\u003e. The bone retains significant heat, and this resting period allows the juices to pull back into the center of the meat, ensuring both sides stay succulent and tender.\u003c\/p\u003e\n\u003cp\u003eThis product will be sold each with a minimum weight of 400g\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"400g - 450g","offer_id":43449976684622,"sku":"3","price":19.99,"currency_code":"AUD","in_stock":true},{"title":"Cowboy Cut 800g","offer_id":43450007060558,"sku":null,"price":39.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Depositphotos_175016824_l-2015_Cropped_540x_c11d9651-edfd-4538-9f42-e2fd1a77f956.jpg?v=1770685855"},{"product_id":"chuck-steak","title":"Premium Grass-fed Chuck Steak","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003ePremium Grass-fed Chuck Steak\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\" id=\"p-rc_98cde4586b99c001-47\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Working Man’s\" Ribeye.\u003c\/b\u003e Sourced from the shoulder (the forequarter), Chuck steak is often overlooked in favor of more expensive cuts, but it is a favorite among butchers for its incredible depth of flavor. \u003cspan class=\"citation-54 citation-end-54\"\u003eBecause it comes from a hard-working muscle group, it features a complex network of intramuscular fat and connective tissue.\u003csup class=\"superscript\" data-turn-source-index=\"1\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003cspan class=\"citation-53\"\u003eBeing \u003c\/span\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"341\"\u003e\u003cspan class=\"citation-53\"\u003egrass-fed\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-53 citation-end-53\"\u003e, this chuck has a clean, savory profile that is far more \"beefy\" than grain-fed alternatives, making it the ultimate choice for slow-braising or dicing.\u003csup class=\"superscript\" data-turn-source-index=\"2\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Low-Temperature\" Surrender\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eChuck steak is naturally firm. If you try to pan-fry it like a Scotch Fillet, it will be tough. However, if you subject it to low, moist heat, the collagen (the \"tough\" bits) transforms into a rich, silky gelatin that coats the meat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Brown the steak whole or in large chunks first to develop a crust.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Liquid:\u003c\/b\u003e Submerge at least halfway in a liquid (beef stock, red wine, or even a dark stout).\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Sweet Spot:\u003c\/b\u003e Cook at \u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"24\"\u003e140°C–150°C\u003c\/b\u003e for 2.5 to 3 hours.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e The meat will transition from \"firm\" to \"shred-able\" with a fork. This is the secret to a world-class Beef Burgundy or a traditional Sunday pot roast.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Poor Man's Ribeye\" Grill\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eIf you have a particularly well-marbled piece of chuck (often called the \u003cb data-path-to-node=\"8\" data-index-in-node=\"73\"\u003eChuck Eye\u003c\/b\u003e), you \u003ci data-path-to-node=\"8\" data-index-in-node=\"89\"\u003ecan\u003c\/i\u003e actually grill it, provided you prep it correctly.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eThe Trick:\u003c\/b\u003e Use a \u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"17\"\u003emeat tenderizer\u003c\/b\u003e (the mallet kind) to break up the tight muscle fibers, or marinate it in an acidic base (lemon juice, vinegar, or mashed papaya\/kiwi fruit) for 2 hours.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Cook:\u003c\/b\u003e Grill it quickly to \u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"30\"\u003emedium-rare\u003c\/b\u003e and slice it very thinly against the grain. You’ll get a flavor that rivals an expensive Ribeye at a fraction of the cost.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"11\"\u003e\u003cb data-path-to-node=\"11\" data-index-in-node=\"0\"\u003eThe White Sauce Pair-Up: Creamy Stroganoff Base\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"12\"\u003eChuck steak is the gold standard for \u003cb data-path-to-node=\"12\" data-index-in-node=\"37\"\u003eBeef Stroganoff\u003c\/b\u003e. The \"white sauce\" finish is what turns a simple beef stew into a gourmet classic.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eThe Base:\u003c\/b\u003e Sauté your browned chuck chunks with onions and lots of mushrooms.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eThe Thickener:\u003c\/b\u003e Dust with a tablespoon of flour before adding your beef stock.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eThe White Sauce Finish:\u003c\/b\u003e Once the beef is tender and the liquid has reduced, stir in \u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"84\"\u003e1\/2 cup of sour cream\u003c\/b\u003e (or heavy cream with a squeeze of lemon).\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eThe Key:\u003c\/b\u003e \u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"9\"\u003eDo not boil\u003c\/b\u003e the sauce once the sour cream is added, or it may split. This creates a velvety, tangy white sauce that clings to the beef and egg noodles perfectly.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"15\"\u003e\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\"\u003ePerfect For:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb data-path-to-node=\"16,0,0\" data-index-in-node=\"0\"\u003eSlow-Cooker Casseroles:\u003c\/b\u003e It holds its shape better than Gravy Beef but becomes just as tender.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb data-path-to-node=\"16,1,0\" data-index-in-node=\"0\"\u003eHomemade Mince:\u003c\/b\u003e If you have a meat grinder, chuck makes the best burger patties because of its ideal meat-to-fat ratio.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb data-path-to-node=\"16,2,0\" data-index-in-node=\"0\"\u003eBeef Pot Pie:\u003c\/b\u003e The rich gravy created by the chuck's collagen makes for a superior pie filling.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1kg","offer_id":42232836915278,"sku":"12","price":31.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Screenshot2025-03-16at7.31.41pm.png?v=1742113937"},{"product_id":"rissoles","title":"Gourmet Beef Rissoles","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eThe Gourmet Butcher’s Rissole\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe quintessential Australian comfort classic.\u003c\/b\u003e Unlike a burger patty, which is usually just seasoned meat, our rissoles are a handcrafted blend of premium Australian beef mince, fresh herbs, subtle spices, and a touch of breadcrumbs. This traditional combination creates a softer, juicier texture that holds its shape beautifully whether pan-fried, baked, or grilled. They are the \"home-style\" favorite that brings a nostalgic warmth to any dinner table.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Don't Squish\" Rule\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe secret to a juicy rissole is keeping the interior \"fluffy.\" Many people have the urge to press down on the rissoles with a spatula while they are cooking—this is a mistake!\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Pressing the meat forces the flavorful juices out and onto the pan, leaving the rissole dry and dense.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Heat:\u003c\/b\u003e Cook them over \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"25\"\u003emedium heat\u003c\/b\u003e. Because rissoles are thicker than burgers and contain extra ingredients, they need a slightly slower cook to ensure the center is done without burning the outside. Aim for \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"210\"\u003e5–6 minutes per side\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e You’ll get a beautiful, caramelized crust and a center that is moist and tender.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Steam-Finish\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eIf you are worried about the center being undercooked but the outside is already brown:\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eThe Trick:\u003c\/b\u003e Add a tiny splash of water or beef stock to the pan and immediately pop a lid on for the final \u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"106\"\u003e2 minutes\u003c\/b\u003e of cooking.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e The steam will finish the interior perfectly while keeping the meat incredibly succulent.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":43431617593422,"sku":null,"price":13.99,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":42232837767246,"sku":"214","price":25.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/BBDA6239-2642-47F6-96D4-09F467A04494.jpg?v=1770686785"},{"product_id":"minute-steak","title":"Premium Grass-fed Beef Minute Steak","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003ePremium Beef Minute Steak\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe speed champion of the kitchen.\u003c\/b\u003e Our Minute Steaks are thinly sliced from premium Australian beef, usually the \u003cb data-index-in-node=\"113\" data-path-to-node=\"1\"\u003eTopside or Sirloin\u003c\/b\u003e. We tenderize each slice (often using a \"jaccard\" or mallet) to break down the fibers, ensuring they cook in—you guessed it—about a minute. They are the ultimate solution for a high-protein lunch, a quick steak sandwich, or a \"busy Tuesday\" dinner.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"Flash \u0026amp; Flip\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eBecause these steaks are so thin, they can overcook and turn into \"leather\" in seconds. The goal isn't a long sear; it’s a high-heat transformation.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Technique:\u003c\/b\u003e Get your pan or flat-plate BBQ \u003cb data-index-in-node=\"46\" data-path-to-node=\"5,0,0\"\u003escreaming hot\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe Timing:\u003c\/b\u003e Use a high-heat oil (like Grapeseed) and lay the steak down. Cook for only \u003cb data-index-in-node=\"87\" data-path-to-node=\"5,1,0\"\u003e30–45 seconds\u003c\/b\u003e until you see beads of moisture on the top.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe Flip:\u003c\/b\u003e Flip it over and give it just \u003cb data-index-in-node=\"40\" data-path-to-node=\"5,2,0\"\u003e20–30 seconds\u003c\/b\u003e on the other side.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,3,0\"\u003eThe Result:\u003c\/b\u003e This gives you a nice brown color while keeping the internal temperature at a juicy medium.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe most important step:\u003c\/b\u003e Never crowd the pan. If you put four cold minute steaks in at once, the pan temperature will plummet, the meat will grey, and it will become tough. Cook them one or two at a time.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":43431622869070,"sku":null,"price":15.99,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":42232838455374,"sku":"9","price":29.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/BeefMinuteSteak.jpg?v=1742360823"},{"product_id":"beef-spare-ribs-asado","title":"Grass-fed Beef Asado Ribs","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eGrass-fed Beef Asado Ribs\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\" id=\"p-rc_ee017953118837ca-45\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe soul of the South American BBQ.\u003c\/b\u003e \u003cspan class=\"citation-49 citation-end-49\"\u003e\"Asado\" refers to the traditional Argentine style of cutting beef ribs across the bone (flanken-style).\u003csup class=\"superscript\" data-turn-source-index=\"1\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e Unlike thick, individual \"dino\" ribs, these are cut into long, thin strips featuring 3–4 cross-sections of bone. This exposes the marrow and ensures the meat cooks more quickly while remaining incredibly flavorful. Being \u003cb data-path-to-node=\"1\" data-index-in-node=\"361\"\u003egrass-fed\u003c\/b\u003e, these ribs offer a clean, mineral-rich beefiness and a fat profile that is crisp and savory rather than overly heavy.\u003c\/p\u003e\n\u003cp\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Low \u0026amp; Slow\" Grill\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eIn Argentina, Asado ribs are cooked over glowing embers for a long period. At home, you can replicate this on a BBQ or in the oven, but the key is avoiding high, direct flames that cause the fat to flare up and char the meat before it’s tender.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Season simply with \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"34\"\u003ecoarse sea salt\u003c\/b\u003e (Sal Parrillera) at least 30 minutes before cooking.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Heat:\u003c\/b\u003e Set your BBQ to medium-low indirect heat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Cook:\u003c\/b\u003e Place the ribs \u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"25\"\u003ebone-side down\u003c\/b\u003e first. This allows the bone to act as a heat shield, slowly rendering the fat and connective tissue into the meat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eThe Finish:\u003c\/b\u003e Flip only at the very end to get a quick, crispy sear on the meat side.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Marrow Infusion\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eBecause these ribs are cut across the bone, the marrow is exposed directly to your cooking surface.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eThe Trick:\u003c\/b\u003e As the ribs cook, the marrow melts out and mixes with the rendered fat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Move:\u003c\/b\u003e Use a bunch of sturdy herbs (like rosemary or thyme) tied together as a \"brush\" to mop those dripping juices back onto the meat. It’s an instant, natural flavor-booster that keeps the grass-fed beef basting in its own richness.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"11\"\u003e\u003cb data-path-to-node=\"11\" data-index-in-node=\"0\"\u003eThe White Sauce Pair-Up: Creamy Chimichurri \"Crema\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"12\"\u003eTraditional Chimichurri is an oil-based herb sauce, but for rich ribs like Asado, a \"white sauce\" version provides a cooling, luxurious contrast.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eThe Base:\u003c\/b\u003e Mix \u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"14\"\u003e1\/2 cup of Greek yogurt or Sour Cream\u003c\/b\u003e with a splash of white wine vinegar.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eThe Green:\u003c\/b\u003e Fold in a handful of finely chopped \u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"47\"\u003eparsley, oregano, and minced garlic\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eThe Kick:\u003c\/b\u003e Add a pinch of dried chili flakes and sea salt.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e This creamy, acidic \"white chimichurri\" cuts right through the fatty richness of the ribs, lifting the flavor of the grass-fed beef and keeping the palate fresh.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"15\"\u003e\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\"\u003eWays to Serve Asado Ribs\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb data-path-to-node=\"16,0,0\" data-index-in-node=\"0\"\u003eTraditional Parrillada:\u003c\/b\u003e Served with chorizo, morcilla, and a simple tomato and onion salad.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb data-path-to-node=\"16,1,0\" data-index-in-node=\"0\"\u003eKorean BBQ (LA Galbi):\u003c\/b\u003e Marinate the strips in soy, pear juice, and ginger, then flash-grill for a sweet and salty twist.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb data-path-to-node=\"16,2,0\" data-index-in-node=\"0\"\u003eBeef Broth:\u003c\/b\u003e If you have leftovers, the bones make an incredible, collagen-rich base for a hearty vegetable soup.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1kg","offer_id":42232839209038,"sku":"14","price":38.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/WhatsAppImage2025-03-22at16.06.23.jpg?v=1742620035"},{"product_id":"diced-beef","title":"Diced Grass-fed Chuck","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003eArtisan Diced Chuck Beef\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"23\"\u003eYour essential ingredient for the perfect stew.\u003c\/b\u003e\u003cspan\u003e Hand-prepared and expertly trimmed, our Diced Chuck is the best choice for slow-cooked curries and casseroles. Sourced from premium Australian beef, this cut is prized for its beautiful marbling, which breaks down during cooking to create a thick, glossy sauce. It’s the secret to a bowl of comfort on a cold night.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The Golden Sear\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eFor a foolproof finish, don't crowd the pan. Sear the beef in small batches over high heat until deep brown and caramelized before adding your liquids. This \"Maillard reaction\" is what builds that deep, savory base for your stew.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5\"\u003eThe most important step:\u003c\/b\u003e Give it time. Chuck beef needs a low, steady heat—ideally around \u003cb data-index-in-node=\"90\" data-path-to-node=\"5\"\u003e150°C to 160°C\u003c\/b\u003e—for at least \u003cb data-index-in-node=\"118\" data-path-to-node=\"5\"\u003e2 to 2.5 hours\u003c\/b\u003e. You’ll know it’s ready when the cubes are tender enough to break apart with just a spoon.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":42331497529422,"sku":null,"price":15.99,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":42232839340110,"sku":"6","price":31.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Screenshot2025-03-16at7.54.32pm.png?v=1770685855"},{"product_id":"osso-bucco","title":"Grass-fed Beef Osso Bucco","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eTraditional Beef Osso Bucco\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-path-to-node=\"19\" data-index-in-node=\"0\"\u003eA timeless winter classic, prepared the old-fashioned way.\u003c\/b\u003e\u003cspan\u003e Cut from the shin with the marrow bone left in, our Osso Bucco is the ideal base for hearty, soul-warming meals. Sourced from premium Australian beef, this cut is rich in collagen that dissolves during cooking into a silky, savory sauce. It’s a butcher’s favorite—deeply flavorful and perfect for a \"fall-off-the-bone\" finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The 160°C Low \u0026amp; Slow\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eFor a foolproof finish, preheat your oven to \u003cb data-path-to-node=\"4\" data-index-in-node=\"45\"\u003e160°C\u003c\/b\u003e. Dust the meat lightly in seasoned flour and sear in a heavy pot until browned. Add your liquid—white wine, stock, and crushed tomatoes work best—and braise for \u003cb data-path-to-node=\"4\" data-index-in-node=\"212\"\u003e2.5 to 3 hours\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e Don't forget the \"Butcher's Butter.\" The marrow inside the bone is a delicacy. Once the meat is tender, use a small spoon to enjoy the rich marrow, or stir it directly into your sauce for an extra layer of velvety richness.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis product is sold in packs of minimum 500g.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":43449975963726,"sku":"33","price":12.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/BeefOssoBucco.jpg?v=1742361227"},{"product_id":"cattlemans-cutlets","title":"Signature Grass-fed Cattleman's Cutlets","description":"\u003ch2 data-path-to-node=\"10\"\u003e\u003cb data-path-to-node=\"10\" data-index-in-node=\"0\"\u003eSignature Cattleman’s Cutlet\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"11\"\u003e\u003cb data-path-to-node=\"11\" data-index-in-node=\"0\"\u003eA true showstopper for the serious steak enthusiast.\u003c\/b\u003e Also known as the Bone-in Ribeye, the Cattleman’s Cutlet is preferred by those who value both visual presentation and deep, marbled flavor. Sourced from premium Australian beef, this cut is left on the bone to enhance its rich, buttery profile. Whether you're firing up the BBQ or using a heavy cast-iron skillet, this cut delivers a legendary dining experience.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"12\"\u003e\u003cb data-path-to-node=\"12\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The Reverse Sear\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"12\"\u003eFor a thick cutlet like this, we recommend the \u003cb data-path-to-node=\"12\" data-index-in-node=\"83\"\u003eReverse Sear\u003c\/b\u003e. Preheat your oven to \u003cb data-path-to-node=\"12\" data-index-in-node=\"118\"\u003e120°C\u003c\/b\u003e and cook the steak until it reaches an internal temp of \u003cb data-path-to-node=\"12\" data-index-in-node=\"180\"\u003e45°C\u003c\/b\u003e. Then, finish it in a screaming-hot pan with butter and garlic for \u003cb data-path-to-node=\"12\" data-index-in-node=\"252\"\u003e1 minute per side\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12\"\u003e\u003cb data-path-to-node=\"12\" data-index-in-node=\"271\"\u003eThe most important step:\u003c\/b\u003e Because of the bone, this cut holds significant heat. Let it rest for a full \u003cb data-path-to-node=\"12\" data-index-in-node=\"373\"\u003e10 minutes\u003c\/b\u003e before slicing to ensure the juices settle back into the meat.\u003c\/p\u003e\n\u003cp\u003eThis product is sold by each with a min weight of 500g\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Default Title","offer_id":42232839798862,"sku":"25","price":35.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/IMG-8999.jpg?v=1742447674"},{"product_id":"beef-strips","title":"Premium Grass-fed Beef Strips","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003ePremium Beef Stir-Fry Strips\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe versatile, fast-cooking essential.\u003c\/b\u003e Our Beef Strips are expertly sliced from premium Australian beef—typically \u003cb data-path-to-node=\"1\" data-index-in-node=\"114\"\u003eRump, Sirloin, or Chuck\u003c\/b\u003e. While many think of stir-fry strips as \"basic,\" we ensure ours are cut \u003cb data-path-to-node=\"1\" data-index-in-node=\"210\"\u003eagainst the grain\u003c\/b\u003e. This is the butcher's secret to ensuring that even under intense heat, the muscle fibers remain short and tender rather than long and chewy.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: Stop the \"Stewing\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe most common mistake when cooking beef strips is seeing a pool of grey liquid at the bottom of the pan. This means the meat is \"stewing\" in its own juices rather than searing, which results in a tough, rubbery texture.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Fix:\u003c\/b\u003e Take the beef out of the fridge \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"41\"\u003e20 minutes\u003c\/b\u003e before cooking so it's not \"fridge cold.\"\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Use a wok or large skillet on the \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"49\"\u003ehighest heat possible\u003c\/b\u003e. Use a high-smoke-point oil (like Grapeseed or Peanut).\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Batch Rule:\u003c\/b\u003e Never cook more than \u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"37\"\u003e250g at a time\u003c\/b\u003e. Drop the strips in, let them sit for 30 seconds to get a brown crust, toss for another 60 seconds, and \u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"156\"\u003eget them out of the pan.\u003c\/b\u003e They should still be slightly pink when you remove them; they will finish cooking in the residual heat.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":43431621853262,"sku":null,"price":16.99,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":42232839929934,"sku":"7","price":32.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/793_BeefRump_006.webp?v=1742113782"},{"product_id":"bag-of-beef-bones","title":"Grass-fed Beef Stock Bones","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eBeef Stock Bones\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe secret to a \"liquid gold\" kitchen.\u003c\/b\u003e Our beef stock bones are a mix of \u003cb data-path-to-node=\"1\" data-index-in-node=\"73\"\u003eknuckles, joints, and marrow bones\u003c\/b\u003e sourced from premium Australian grass-fed beef. While the marrow bones provide a rich, buttery depth, it’s the knuckle bones that are the unsung heroes—they are packed with collagen and connective tissue that, when simmered slowly, transform into gelatin. This gives your homemade stock that professional, \"lip-smacking\" body and a velvety texture that store-bought cartons simply can't match.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Blanch \u0026amp; Roast\" Foundation\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eIf you want a clear, restaurant-quality \"Brown Stock\" without the cloudy \"scum,\" follow these two essential steps:\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Blanch:\u003c\/b\u003e Place the bones in a large pot, cover with cold water, and bring to a boil for \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"91\"\u003e10–15 minutes\u003c\/b\u003e. Drain the grey water and rinse the bones. This removes impurities that cause bitterness and cloudiness.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Roast:\u003c\/b\u003e Pat the blanched bones dry and roast them at \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"56\"\u003e200°C\u003c\/b\u003e for \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"66\"\u003e30–45 minutes\u003c\/b\u003e until they are deep mahogany brown. This caramelization (the Maillard reaction) is where the \"beefy\" flavor and dark color come from.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e Don't forget to \u003cb data-path-to-node=\"6\" data-index-in-node=\"41\"\u003edeglaze the roasting pan\u003c\/b\u003e. After moving the bones to your stockpot, pour a little water or red wine onto the hot tray and scrape up the brown bits (the \u003ci data-path-to-node=\"6\" data-index-in-node=\"192\"\u003efond\u003c\/i\u003e). Pour that liquid into your stockpot—that’s the most concentrated flavor you have!\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1kg","offer_id":43434751557710,"sku":"19","price":12.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/ChatGPTImageFeb10_2026_12_40_23PM.png?v=1770687782"},{"product_id":"gravy-beef","title":"Premium Grass-fed Gravy Beef","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003ePremium Grass-fed Gravy Beef\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe undisputed champion of the slow cooker.\u003c\/b\u003e Gravy beef is typically sourced from the shin or the lower leg of the animal—muscles that work hard and are packed with connective tissue and sinew. While it might look lean and firm in its raw state, those \"tough\" fibers are actually a goldmine of collagen. When simmered low and slow, that collagen melts into gelatin, creating a sauce with a silky, lip-smacking thickness and meat that breaks apart with the mere suggestion of a fork.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Fond\" is the Secret\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eBecause gravy beef is grass-fed, it has a deep, complex flavor, but it lacks the heavy surface fat of a grain-fed roast. To get a rich, dark gravy, you must create a \"fond\" (the caramelized brown bits) in your pot first.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Don't crowd the pan! Brown your beef cubes in small batches in a hot Dutch oven with a splash of \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"112\"\u003eOrganic Beef Tallow\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Goal:\u003c\/b\u003e You want a dark, crusty exterior on the meat. That crust is what dissolves into your liquid to create a mahogany-colored gravy.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Liquid:\u003c\/b\u003e Use a dry red wine or a dark ale to deglaze the pan after browning, scraping up every single brown bit before adding your stock and vegetables.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e Give it time. Grass-fed gravy beef needs at least \u003cb data-path-to-node=\"6\" data-index-in-node=\"75\"\u003e2.5 to 3 hours\u003c\/b\u003e of gentle simmering. If the meat is still \"rubbery,\" it’s not done—it just hasn't reached the temperature where the collagen turns to silk.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\"\u003e\u003cb data-path-to-node=\"8\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Uniform Cube\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9\"\u003eWhen dicing your gravy beef, aim for \u003cb data-path-to-node=\"9\" data-index-in-node=\"37\"\u003e3cm to 4cm chunks\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eThe Reason:\u003c\/b\u003e If the pieces are too small, they will disintegrate into the sauce entirely.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e Larger chunks allow the exterior to become part of the gravy while the interior stays succulent and intact, giving your stew a professional, chunky \"rustic\" look.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"16\"\u003e\u003cb data-path-to-node=\"16\" data-index-in-node=\"0\"\u003eBest Used For:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"17,0,0\"\u003e\u003cb data-path-to-node=\"17,0,0\" data-index-in-node=\"0\"\u003eIrish Beef \u0026amp; Guinness Stew:\u003c\/b\u003e The classic use for this cut.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,1,0\"\u003e\u003cb data-path-to-node=\"17,1,0\" data-index-in-node=\"0\"\u003eMassaman Curry:\u003c\/b\u003e The collagen in gravy beef works beautifully with coconut milk and spices.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,2,0\"\u003e\u003cb data-path-to-node=\"17,2,0\" data-index-in-node=\"0\"\u003eHungarian Goulash:\u003c\/b\u003e Plenty of paprika and slow heat transform this cut into a masterpiece.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1kg","offer_id":42232841207886,"sku":"11","price":27.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Screenshot2025-03-16at8.00.00pm.png?v=1742115620"},{"product_id":"wagyu-burger-patties","title":"Wagyu Burger Patties","description":"\u003ch2 data-path-to-node=\"0\" class=\"\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eThe Gourmet Wagyu Beef Burger\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\" class=\"\"\u003eA burger that redefines the standard for backyard grilling.\u003c\/b\u003e\u003cspan class=\"\"\u003e Crafted from premium Australian Wagyu,\u003c\/span\u003e\u003cspan class=\"\"\u003e these patties are prized for their high marble score,\u003c\/span\u003e\u003cspan class=\"\"\u003e which translates into a level of juiciness and flavor that a standard burger simply can't match.\u003c\/span\u003e\u003cspan class=\"\"\u003e We’ve balanced the lean-to-fat ratio perfectly to ensure that as the Wagyu fat renders,\u003c\/span\u003e\u003cspan class=\"\"\u003e it bastes the meat from within.\u003c\/span\u003e\u003cspan class=\"\"\u003e This is a rich,\u003c\/span\u003e\u003cspan class=\"\"\u003e melt-in-your-mouth patty designed for those who want a steakhouse-quality burger at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\" class=\"\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Medium\" Rule\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cspan class=\"\"\u003eBecause Wagyu fat has a lower melting point than regular beef,\u003c\/span\u003e\u003cspan class=\"\"\u003e these patties cook faster than you might expect.\u003c\/span\u003e\u003cspan class=\"\"\u003e For the best experience,\u003c\/span\u003e\u003cspan class=\"\"\u003e aim for a \u003c\/span\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"147\" class=\"\"\u003emedium\u003c\/b\u003e\u003cspan class=\"\"\u003e doneness.\u003c\/span\u003e\u003cspan class=\"\"\u003e Grill or pan-fry over medium-high heat for about \u003c\/span\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"213\" class=\"\"\u003e3–4 minutes per side\u003c\/b\u003e\u003cspan class=\"\"\u003e.\u003c\/span\u003e\u003cspan class=\"\"\u003eAvoid pressing down on the patty with a spatula—you want to keep those luxurious Wagyu juices inside the meat,\u003c\/span\u003e\u003cspan class=\"\"\u003e not on the coals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\" class=\"\"\u003eThe most important step:\u003c\/b\u003e\u003cspan class=\"\"\u003e Use a soft,\u003c\/span\u003e\u003cspan class=\"\"\u003e toasted brioche bun.\u003c\/span\u003e\u003cspan class=\"\"\u003e The slight sweetness and airy texture of brioche are designed to stand up to the richness of the Wagyu without overpowering the delicate flavor of the beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\" class=\"\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The Ultimate Burger Sauce\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cspan class=\"\"\u003eSkip the plain tomato sauce and elevate your Wagyu experience with this simple,\u003c\/span\u003e\u003cspan class=\"\"\u003e punchy \"Special Sauce\":\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\" class=\"\"\u003eThe Base:\u003c\/b\u003e\u003cspan class=\"\"\u003e Mix \u003c\/span\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"14\" class=\"\"\u003e1\/2 cup of whole-egg mayonnaise\u003c\/b\u003e\u003cspan class=\"\"\u003e with \u003c\/span\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"51\"\u003e2 tablespoons of American mustard\u003c\/b\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"89\"\u003e2 tablespoons of tomato sauce\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Kick:\u003c\/b\u003e\u003cspan\u003e Finely dice \u003c\/span\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"22\"\u003eone large dill pickle\u003c\/b\u003e\u003cspan\u003e and stir it in along with a \u003c\/span\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"72\"\u003eteaspoon of onion powder\u003c\/b\u003e\u003cspan\u003e and a \u003c\/span\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"103\"\u003epinch of smoked paprika\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eThe Secret:\u003c\/b\u003e\u003cspan\u003e Let the sauce sit in the fridge for 30 minutes before serving to allow the flavors to marry together.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eApprox 150g per patty\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Default Title","offer_id":42232841338958,"sku":"243","price":6.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/31ijdl31ij.png?v=1770524348"},{"product_id":"crumbed-veal","title":"Crumbed Veal 500g (Min. 4 pieces)","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003ePremium Milk-Fed Veal Schnitzel\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe sophisticated choice for a delicate dinner.\u003c\/b\u003e Our Veal Schnitzels are sliced from premium Australian milk-fed veal, prized for its pale pink color and incredibly fine texture. Because veal is much younger than beef, it lacks the heavy connective tissue, making it naturally tender with a subtle, clean flavor. We hand-crumb each piece in a light, golden coating, ensuring the delicate meat remains the star of the show.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Fast \u0026amp; Gentle\" Fry\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eVeal is far more delicate than beef or pork. If you overcook it, you lose that signature \"melt-in-the-mouth\" quality. The goal is a quick, high-heat golden crust while keeping the interior just-cooked and succulent.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Fat:\u003c\/b\u003e For an authentic European finish, use a mix of \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"56\"\u003ebutter and a high-smoke-point oil\u003c\/b\u003e (or a spoonful of our \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"112\"\u003eOrganic Beef Tallow\u003c\/b\u003e). The oil prevents the butter from burning, while the butter provides that classic nutty aroma.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Temperature:\u003c\/b\u003e The oil should be shimmering. You want the schnitzel to sizzle the moment it touches the pan.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Timing:\u003c\/b\u003e Cook for only \u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"26\"\u003e90 seconds to 2 minutes per side\u003c\/b\u003e. Because the veal is pounded thin, it cooks almost instantly.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eThe \"Shimmer\":\u003c\/b\u003e Gently shake the pan while frying so the hot oil washes over the top of the crumbs—this creates the \"soufflé\" effect where the breading puffs up slightly away from the meat.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":42232841437262,"sku":"91","price":29.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/WhatsAppImage2025-03-20at10.25.25.jpg?v=1742426743"},{"product_id":"black-angus-eye-fillet","title":"Grass-fed Black Angus Eye Fillet","description":"\u003ch2 data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eHand-Cut Eye Fillet Steaks\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eThe height of luxury for your next dinner party.\u003c\/b\u003e Unrivalled for its tenderness, our Eye Fillet is the premier choice for a sophisticated meal. Hand-cut into thick, elegant portions, this lean Australian beef offers a delicate, refined flavor with a buttery texture that practically melts on the tongue. From romantic evenings to gourmet weekend treats, these steaks are reserved for those who appreciate the finer things.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\"\u003e\u003cb data-path-to-node=\"8\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The Perfect Pan-Sear\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eFor a foolproof finish, bring your steaks to room temperature and pat them dry. Heat a heavy pan over high heat. Sear for \u003cb data-path-to-node=\"8\" data-index-in-node=\"162\"\u003e2–3 minutes per side\u003c\/b\u003e for a perfect medium-rare, or until the internal temperature hits \u003cb data-path-to-node=\"8\" data-index-in-node=\"249\"\u003e54°C\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cb data-path-to-node=\"8\" data-index-in-node=\"255\"\u003eThe most important step:\u003c\/b\u003e This delicate cut needs a gentle rest. Remove the steaks from the pan and let them sit for \u003cb data-path-to-node=\"8\" data-index-in-node=\"371\"\u003e5–8 minutes\u003c\/b\u003e before serving to keep them incredibly tender.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis product is sold each with a minimum weight of 250g per piece.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"250g Steak","offer_id":43434707517518,"sku":"1","price":24.99,"currency_code":"AUD","in_stock":true},{"title":"1kg Roast","offer_id":43434707550286,"sku":"2","price":99.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Screenshot2025-03-16at7.57.09pm.png?v=1742115441"},{"product_id":"honey-soy-beef-stir-fry","title":"Honey Soy Grass-fed Beef Stir Fry","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eGourmet Honey Soy Beef Stir-Fry\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe ultimate weeknight lifesaver.\u003c\/b\u003e Our Honey Soy Beef Stir-Fry features premium Australian beef (typically lean rump or sirloin) expertly sliced into thin, uniform strips. We’ve marinated the beef in a house-made blend of sweet Australian honey and savory soy sauce, with a hint of garlic and ginger to provide a professional \"bistro-style\" depth. It's a perfectly balanced, sweet-and-salty meal that’s ready to hit the wok.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Batch \u0026amp; Blast\" Technique\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe secret to a great stir-fry is high heat and speed. If you dump a whole kilogram of cold, marinated beef into a pan at once, the temperature will drop, the meat will release its juices, and you’ll end up \"stewing\" the beef instead of searing it.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Get your wok or large frying pan smoking hot with a splash of oil.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe \"Batch\" Rule:\u003c\/b\u003e Cook the beef in small batches (about 250g at a time). Stir-fry for only \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"91\"\u003e1–2 minutes\u003c\/b\u003e until just browned and caramelized, then remove to a plate.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Finish:\u003c\/b\u003e Once all the beef is browned, toss your veggies into the hot pan. When they are tender-crisp, return all the beef and its resting juices to the pan for 30 seconds to glaze everything together.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":42331491041358,"sku":null,"price":16.99,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":42232841994318,"sku":"22","price":32.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/WhatsAppImage2025-03-20at09.37.27.jpg?v=1770458364"},{"product_id":"veal-steak","title":"Veal Steak 500g (Min. 4 pieces)","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003ePremium Milk-Fed Veal Steak\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"White Meat\" of the beef world.\u003c\/b\u003e Our Veal Steaks are typically cut from the \u003cb data-path-to-node=\"1\" data-index-in-node=\"79\"\u003eloin or the backstrap\u003c\/b\u003e, offering an elegance and tenderness that is unmatched by mature beef. Because it is milk-fed, the meat is a pale, rosy pink with a mild, delicate flavor profile. It lacks the heavy marbling of a Wagyu but compensates with a fine-grained texture that is incredibly supple—making it the perfect choice for a refined, light, yet high-protein meal.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Butter-Baste\" Method\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eBecause veal is naturally very lean, it doesn't have the fat \"safety net\" that a Scotch Fillet has. If you cook it like a regular steak, it can dry out. The secret is to introduce moisture and flavor through basting.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Heat:\u003c\/b\u003e Use a heavy skillet on \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"33\"\u003emedium-high heat\u003c\/b\u003e. You want a sear, but not the \"scorched earth\" heat used for a thick ribeye.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Timing:\u003c\/b\u003e Cook for \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"21\"\u003e3–4 minutes per side\u003c\/b\u003e for a perfect medium-rare.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Baste:\u003c\/b\u003e In the final 2 minutes, add a generous knob of butter, a smashed garlic clove, and a sprig of thyme to the pan. Use a spoon to continuously pour that foaming, nut-brown butter over the steak.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eThe Goal:\u003c\/b\u003e This creates a delicate, golden-brown crust and ensures the lean interior stays buttery and soft.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":42232842584142,"sku":"90","price":29.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/VealSteak.jpg?v=1742363163"},{"product_id":"sausage-mince","title":"Sausage Mince","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003ePremium Gourmet Sausage Mince\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"secret ingredient\" of the home cook.\u003c\/b\u003e Our Sausage Mince is more than just ground meat; it is a finely textured, expertly seasoned blend of premium Australian pork and beef, combined with a delicate balance of spices and traditional binding agents. Because it is already seasoned and \"tacky\" (meaning it sticks together perfectly), it saves you the time of prepping a base from scratch while ensuring a juicy, savory result every time.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Golden Pastry\" Rule\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eSausage mince is most famous for \u003cb data-path-to-node=\"4\" data-index-in-node=\"33\"\u003eSausage Rolls\u003c\/b\u003e, but the secret to a great one is preventing \"soggy bottom\" pastry.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Before rolling your mince in puff pastry, ensure the meat is \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"76\"\u003efridge-cold\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe \"Drain\" Trick:\u003c\/b\u003e If you are adding vegetables like grated carrot or zucchini to the mince, squeeze them in a clean tea towel first to remove all excess water.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Seal:\u003c\/b\u003e Brush the edge of your pastry with a simple \u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"54\"\u003eegg wash\u003c\/b\u003e (one of our free-range eggs beaten with a splash of milk) to create a professional, leak-proof seal.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eThe Finish:\u003c\/b\u003e Bake at \u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"20\"\u003e200°C\u003c\/b\u003e until the pastry is puffed and deep golden—this high heat ensures the pastry crisps up before the juices from the mince soak in.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Instant Meatball\" Hack\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eSausage mince is already perfectly seasoned, making it the fastest way to make gourmet meatballs for pasta.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eThe Trick:\u003c\/b\u003e Simply pinch off small pieces of the mince and roll them into balls the size of a walnut.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Cook:\u003c\/b\u003e Brown them in a hot pan for 5 minutes, then drop them directly into your simmering tomato sauce.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e Because the mince is already seasoned with herbs and salt, your meatballs will have a depth of flavor that usually takes hours of prep to achieve with plain mince.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":42331507654734,"sku":null,"price":11.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/ChatGPTImageFeb10_2026_12_50_57PM.png?v=1770688266"},{"product_id":"beef-short-ribs","title":"Premium Grass-fed Beef Short Ribs 300g","description":"\u003ch2 data-path-to-node=\"14\"\u003e\u003cb data-path-to-node=\"14\" data-index-in-node=\"0\"\u003eSlow-Cooker Short Ribs\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"15\"\u003e\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\"\u003eThe pinnacle of low-and-slow comfort food.\u003c\/b\u003e Hand-cut and deeply marbled, our Short Ribs are famous for their rich, melt-in-your-mouth texture. Sourced from premium Australian beef, these meaty ribs are packed with connective tissue that transforms into a buttery, succulent glaze when braised. Whether you’re simmering a red wine ragu or firing up the smoker, these ribs are designed for pure indulgence.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"16\"\u003e\u003cb data-path-to-node=\"16\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The Perfect 150°C Braise\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"16\"\u003eFor a foolproof finish, preheat your oven to \u003cb data-path-to-node=\"16\" data-index-in-node=\"89\"\u003e150°C\u003c\/b\u003e. Place the ribs in a heavy pot with your favorite aromatics and enough liquid to submerge them halfway. Cover tightly and slow-cook for \u003cb data-path-to-node=\"16\" data-index-in-node=\"231\"\u003e3 to 4 hours\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16\"\u003e\u003cb data-path-to-node=\"16\" data-index-in-node=\"245\"\u003eThe most important step:\u003c\/b\u003e Check for \"fork-tenderness\"—the meat should slide effortlessly away from the bone. Let the ribs sit in their cooking liquid for \u003cb data-path-to-node=\"16\" data-index-in-node=\"398\"\u003e10 minutes\u003c\/b\u003e before serving to keep them moist.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis product is sold each with a minimum weight of 300g per piece.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"300g","offer_id":43449980289102,"sku":"514","price":12.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Screenshot2025-03-16at7.51.29pm.png?v=1742115104"},{"product_id":"brazilian-picanha-rump-cap","title":"Brazilian Picanha Rump Cap (1.2kg-1.6kg)","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eBrazilian Picanha (Rump Cap)\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Queen of Steaks\" and the heartbeat of Brazilian BBQ.\u003c\/b\u003e Picanha is a triangular cut taken from the very top of the rump. Its defining feature is a thick, creamy \u003cb data-path-to-node=\"1\" data-index-in-node=\"163\"\u003efat cap\u003c\/b\u003e that sits atop the lean, mineral-rich meat. In Brazil, this cut is prized above all others—including Ribeye and Fillet—because that fat cap melts during cooking, naturally basting the meat in a buttery \"liquid gold\" that creates a flavor profile unlike any other steak.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"C-Shape\" Skewer\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eIf you want the authentic \u003ci data-path-to-node=\"4\" data-index-in-node=\"26\"\u003eChurrascaria\u003c\/i\u003e (Brazilian Steakhouse) experience at home, the way you shape and skewer the meat is everything.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Slice:\u003c\/b\u003e Cut the whole picanha \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"33\"\u003ewith the grain\u003c\/b\u003e into thick steaks (about 2–3 inches wide). This feels counter-intuitive, but it’s the secret to tenderness later.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Shape:\u003c\/b\u003e Fold each steak into a \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"34\"\u003e\"C\" shape\u003c\/b\u003e with the fat cap on the outside.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Skewer:\u003c\/b\u003e Slide them onto a long metal skewer. This puts the fat cap in the prime position to render and drip down over the meat as it rotates or grills.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eThe Salt:\u003c\/b\u003e Use \u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"14\"\u003erock salt or coarse sea salt\u003c\/b\u003e only. Rub it generously into the fat and meat 30 minutes before cooking. Just before serving, tap the back of the knife against the meat to knock off the excess salt.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Diamond Score\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eIf you aren't using skewers and prefer to roast the picanha whole or pan-sear it like a duck breast:\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eThe Trick:\u003c\/b\u003e Use a very sharp knife to score a \u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"45\"\u003ediamond pattern\u003c\/b\u003e into the fat cap. Cut deep into the fat, but try not to hit the red meat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e This prevents the steak from \"curling\" as the fat tightens under heat. It also creates more surface area for the fat to render and become crispy rather than waxy.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1.2kg to 1.6kg","offer_id":42232843731022,"sku":"45","price":79.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Screenshot2025-03-16at7.40.53pm.png?v=1742114470"},{"product_id":"premium-angus-msa-graded-new-york-steak","title":"Premium Angus New York Steak MB3 300g","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003ePremium MB3 New York Steak\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe perfect balance of lean muscle and rich marbling.\u003c\/b\u003e The New York Steak, also known as a Porterhouse or Striploin, is prized for its tight grain and the iconic \"fat cap\" running along one edge. By selecting only \u003cb data-path-to-node=\"1\" data-index-in-node=\"213\"\u003eMB3 (Marble Score 3 and above)\u003c\/b\u003e, we ensure this traditionally firmer cut is transformed by fine ribbons of intramuscular fat. This results in a steak that offers a more substantial \"steakhouse\" bite than a Scotch Fillet, but with the buttery richness of a high-grade roast.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Fat-Cap First\" Method\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe secret to a world-class New York steak is the strip of fat on the side. If not rendered properly, it can be chewy; if done right, it becomes a crispy, savory highlight.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Before searing the flat sides of the steak, use your tongs to stand the steak up vertically on its side, \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"120\"\u003efat-edge down\u003c\/b\u003e, in a medium-hot pan.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Goal:\u003c\/b\u003e Hold it there for \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"28\"\u003e2–3 minutes\u003c\/b\u003e until the white fat turns golden-brown and begins to \"liquidize\" into the pan.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Sear:\u003c\/b\u003e Once you have that hot beef fat rendered out, lay the steak flat and sear it in its own oils for \u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"107\"\u003e3–4 minutes per side\u003c\/b\u003e. This infuses the entire muscle with the concentrated flavor of the fat cap.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e Aim for \u003cb data-path-to-node=\"6\" data-index-in-node=\"33\"\u003eMedium-Rare\u003c\/b\u003e. A New York steak can tighten up if overcooked. Taking it to an internal temperature of \u003cb data-path-to-node=\"6\" data-index-in-node=\"133\"\u003e52°C–54°C\u003c\/b\u003e before resting will ensure the MB3+ marbling is fully melted while the meat remains tender.\u003cbr\u003e\u003cbr\u003eThis product is sold each with a minimum weight of 300g per piece.\u003cbr\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Default Title","offer_id":42232844058702,"sku":"1004","price":21.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Screenshot2025-03-19at4.13.03pm.png?v=1742361208"},{"product_id":"corned-silverside","title":"Corned Silverside 1.5kg","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eThe Traditional Corned Silverside\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eA nostalgic family favorite that promises a soulful comfort meal.\u003c\/b\u003e Our silverside is expertly cured in a signature brine to ensure a tender texture and that classic, savory pink finish. Sourced from premium Australian beef, this lean cut is transformed through the pickling process, making it the perfect choice for a slow-simmered Sunday lunch. It’s a versatile staple that’s just as good served hot with mash as it is sliced thin for the world's best leftover sandwiches.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The Gentle Simmer\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe secret to great corned beef is \"low and slow\" in liquid—never boil it hard, or the meat will toughen. Place the silverside in a large pot, cover with cold water, and add a splash of vinegar, a tablespoon of brown sugar, and some peppercorns. Bring to a tiny simmer, then turn the heat down so the water barely ripples. Cook for approximately \u003cb data-path-to-node=\"4\" data-index-in-node=\"346\"\u003e25–30 minutes per 500g\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e Once cooked, let the meat rest in its own cooking liquid for about \u003cb data-path-to-node=\"5\" data-index-in-node=\"92\"\u003e15 minutes\u003c\/b\u003e before carving. This keeps the moisture locked in. Always carve \u003cb data-path-to-node=\"5\" data-index-in-node=\"167\"\u003eagainst the grain\u003c\/b\u003e to ensure every slice is incredibly tender and easy to eat.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The Classic White Sauce\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eNo corned beef is complete without this silky, traditional accompaniment.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eThe Roux:\u003c\/b\u003e Melt \u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"15\"\u003e30g of butter\u003c\/b\u003e in a small saucepan over medium heat. Stir in \u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"75\"\u003e1\/4 cup of plain flour\u003c\/b\u003e and cook for 1 minute (don't let it brown).\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Liquid:\u003c\/b\u003e Gradually whisk in \u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"31\"\u003e2 cups of milk\u003c\/b\u003e. For the \"secret butcher’s flavor,\" replace half a cup of milk with \u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"114\"\u003ehalf a cup of the hot corned beef cooking liquid\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eThe Finish:\u003c\/b\u003e Whisk constantly until the sauce thickens and coats the back of a spoon. Season with a pinch of nutmeg and a tablespoon of \u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"135\"\u003eDijon or hot English mustard\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis product is sold each with a minimum weight of 1.5kg each.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1.5kg to 1.8kg","offer_id":43449980682318,"sku":"35","price":47.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/CornedSilverside.png?v=1770466929"},{"product_id":"ox-tail","title":"Grass-fed Ox Tail","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003ePremium Beef Oxtail\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe crown jewel of slow-cooking.\u003c\/b\u003e Oxtail is a bony, collagen-rich cut that is unparalleled for creating deep, gelatinous, and soul-warming dishes. While it appears \"tough\" in the butcher's window, a long, slow braise transforms the connective tissue into a velvety nectar and the meat into tender, fall-off-the-bone morsels. It is the secret to the world's best stews, soups, and ragùs.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Hard Brown\" Foundation\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eBecause oxtail is so high in fat and connective tissue, you need to develop a serious crust to unlock its full flavor potential.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Prep:\u003c\/b\u003e Pat each segment bone-dry and dust lightly with seasoned flour.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Sear:\u003c\/b\u003e Use a heavy-bottomed Dutch oven with a little \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"56\"\u003eOrganic Beef Tallow\u003c\/b\u003e. Brown the oxtail in batches until it is a dark, caramelized mahogany.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Deglaze:\u003c\/b\u003e Once the meat is removed, you’ll see a dark film (the \u003ci data-path-to-node=\"5,2,0\" data-index-in-node=\"67\"\u003efond\u003c\/i\u003e) on the bottom of the pot. Pour in a glass of red wine or a splash of balsamic vinegar and scrape those bits up—this is where your \"liquid gold\" gravy begins.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e Patience. Oxtail cannot be rushed. It requires a minimum of \u003cb data-path-to-node=\"6\" data-index-in-node=\"85\"\u003e3.5 to 4 hours\u003c\/b\u003e at a low simmer (around \u003cb data-path-to-node=\"6\" data-index-in-node=\"124\"\u003e150°C\u003c\/b\u003e in the oven) to reach that \"surrender\" stage where the meat slides off the bone.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\"\u003e\u003cb data-path-to-node=\"8\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Overnight Chill\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9\"\u003eOxtail is naturally fatty. If you want a restaurant-clear, refined sauce:\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eThe Trick:\u003c\/b\u003e Cook your stew a day in advance and let it cool in the fridge overnight.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e The fat will rise to the top and solidify into a white disc. You can simply lift this off the next morning, leaving behind a pure, nutrient-dense, and collagen-rich gravy that is perfectly balanced.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"12\"\u003e\u003cb data-path-to-node=\"12\" data-index-in-node=\"0\"\u003eThe White Sauce Pair-Up: Horseradish Crème Fraîche\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"13\"\u003eWhile oxtail is usually associated with dark, red wine gravies, a tangy \"white sauce\" garnish is the secret to cutting through its intense richness.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,0,0\"\u003e\u003cb data-path-to-node=\"14,0,0\" data-index-in-node=\"0\"\u003eThe Base:\u003c\/b\u003e Mix \u003cb data-path-to-node=\"14,0,0\" data-index-in-node=\"14\"\u003e1\/2 cup of Crème Fraîche\u003c\/b\u003e (or sour cream) with 2 teaspoons of \u003cb data-path-to-node=\"14,0,0\" data-index-in-node=\"75\"\u003efreshly grated horseradish\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,1,0\"\u003e\u003cb data-path-to-node=\"14,1,0\" data-index-in-node=\"0\"\u003eThe Brightness:\u003c\/b\u003e Add a squeeze of lemon juice and a pinch of salt.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,2,0\"\u003e\u003cb data-path-to-node=\"14,2,0\" data-index-in-node=\"0\"\u003eThe Finish:\u003c\/b\u003e Dollop a cold spoonful of this over your steaming hot oxtail stew. The sharp, creamy, and spicy \"white sauce\" acts as a palate cleanser, making every bite of the rich beef taste as exciting as the first.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"16\"\u003e\u003cb data-path-to-node=\"16\" data-index-in-node=\"0\"\u003eOxtail Classics\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"17\"\u003eOur oxtail is perfectly jointed and ready for:\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,0,0\"\u003e\u003cb data-path-to-node=\"18,0,0\" data-index-in-node=\"0\"\u003eJamaican Oxtail Stew:\u003c\/b\u003e With butter beans, allspice, and a hint of scotch bonnet.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cb data-path-to-node=\"18,1,0\" data-index-in-node=\"0\"\u003eTraditional Beef Stock:\u003c\/b\u003e Use a few pieces of oxtail alongside your \u003cb data-path-to-node=\"18,1,0\" data-index-in-node=\"66\"\u003eStock Bones\u003c\/b\u003e for a soup with incredible body.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,2,0\"\u003e\u003cb data-path-to-node=\"18,2,0\" data-index-in-node=\"0\"\u003eOxtail Ragù:\u003c\/b\u003e Slow-braised and shredded over pappardelle pasta with a dusting of Parmesan.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":42232845303886,"sku":"261","price":19.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Depositphotos_72876437_l-2015_Cropped_300x_f9b2b617-9cc1-4c07-aaa6-ddb80fd65c27.jpg?v=1742110615"},{"product_id":"whole-rump","title":"Premium Whole Grass-fed Yearling Rump (approx. 5.2kg)","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003ePremium Whole Grass-fed Yearling Rump\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe butcher’s choice for versatility.\u003c\/b\u003e Purchasing a whole rump is one of the smartest ways to stock your kitchen. \u003cspan class=\"citation-35\"\u003eBecause it is \u003c\/span\u003e\u003cb data-index-in-node=\"127\" data-path-to-node=\"1\"\u003e\u003cspan class=\"citation-35\"\u003eYearling\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-35 citation-end-35\"\u003e, the beef comes from younger cattle, ensuring a lighter grain and superior tenderness compared to older grass-fed beasts.\u003csup data-turn-source-index=\"1\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003cspan class=\"citation-34\"\u003eBeing \u003c\/span\u003e\u003cb data-index-in-node=\"264\" data-path-to-node=\"1\"\u003e\u003cspan class=\"citation-34\"\u003egrass-fed\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-34 citation-end-34\"\u003e, it boasts a clean, honest \"beefy\" flavor and a healthier fat profile (rich in Omega-3s).\u003csup data-turn-source-index=\"2\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e Buying it whole allows you to custom-cut your own steaks, roasts, or stir-fry strips exactly how you like them.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: One Cut, Three Meals\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp id=\"p-rc_3687714086b6fc18-31\" data-path-to-node=\"4\"\u003e\u003cspan class=\"citation-33 citation-end-33\"\u003eA whole rump isn't just one muscle; it's a collection of three distinct parts that are best used in different ways.\u003csup data-turn-source-index=\"3\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e If you’re looking at it on your bench, here’s how to break it down. \u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003e\u003cspan class=\"citation-32\"\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003e\u003cspan class=\"citation-32\"\u003eThe Rump Cap (Picanha):\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-32 citation-end-32\"\u003e This is the triangular muscle on top with the thick fat cap.\u003csup data-turn-source-index=\"4\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e Slice this into thick steaks or roast it whole. It’s the most flavorful part.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cspan class=\"citation-31\"\u003e\u003c\/span\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003e\u003cspan class=\"citation-31\"\u003eThe Centre-Cut (The Eye):\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-31 citation-end-31\"\u003e The large, lean middle section.\u003csup data-turn-source-index=\"5\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e This is your \"premium\" steak territory. Slice these 2.5cm thick for the perfect Sunday night grill.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe \"Popeseye\" (The Tail):\u003c\/b\u003e The smaller, tapered end. Since this is a bit more fibrous, it’s perfect for dicing into a slow-cooked stroganoff or slicing thinly for a \u003cb data-index-in-node=\"165\" data-path-to-node=\"5,2,0\"\u003eHoney Soy Stir-fry\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e Always slice \u003cb data-path-to-node=\"6\" data-index-in-node=\"38\"\u003eagainst the grain\u003c\/b\u003e. On a whole rump, the grain changes direction between the cap and the centre. Take a moment to look at the fibers before you let the knife drop!\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cstrong\u003e\u003cem\u003ePlease\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e \u003cstrong\u003enote\u003c\/strong\u003e:\u003c\/em\u003e\u003cem\u003e if you want this sliced, there will be some weight loss in your product due to liquid loss.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Whole Rump approx 5.2kg","offer_id":42232846123086,"sku":"27","price":155.99,"currency_code":"AUD","in_stock":true},{"title":"Portioned into Steaks approx 5.2kg","offer_id":42232846155854,"sku":"27","price":155.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/WholeBeefRump.jpg?v=1742363171"},{"product_id":"premium-angus-msa-120gf-scotch-fillet-m3","title":"Premium Angus Scotch Fillet MB3 300g","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003ePremium MB3 Beef Scotch Fillet\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe connoisseur’s choice for marbling and mouthfeel.\u003c\/b\u003e Our Scotch Fillet (also known as Ribeye) is sourced from premium Australian cattle with a \u003cb data-index-in-node=\"143\" data-path-to-node=\"1\"\u003eMarble Score of 3 or higher (MB3)\u003c\/b\u003e. This means the meat is intricately woven with fine \"intramuscular fat\" that melts away during cooking, basting the steak from within. This specific grading ensures a level of tenderness and a rich, buttery flavor that far surpasses standard table beef.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"Fat-Render\" Sear\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eWith an MB3 steak, the goal is to fully \"blanch\" or melt that beautiful marbling so it turns into flavor. A cold steak in a hot pan won't allow the internal fat to melt properly before the outside burns.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Prep:\u003c\/b\u003e Take your Scotch Fillet out of the fridge at least \u003cb data-index-in-node=\"61\" data-path-to-node=\"5,0,0\"\u003e30–45 minutes\u003c\/b\u003e before cooking. Pat it bone-dry with paper towels and season heavily with sea salt.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe Technique:\u003c\/b\u003e Use a heavy cast-iron skillet on high heat. You don't need much oil—the steak will provide its own. Sear for \u003cb data-index-in-node=\"124\" data-path-to-node=\"5,1,0\"\u003e3–4 minutes per side\u003c\/b\u003e for a perfect medium-rare.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe \"Side-Sear\":\u003c\/b\u003e Don't forget to use your tongs to hold the steak on its side for 30 seconds to crisp up the exterior fat cap (the \"kerf\").\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe most important step:\u003c\/b\u003e Rest the steak for at least \u003cb data-index-in-node=\"53\" data-path-to-node=\"6\"\u003ehalf the time it took to cook\u003c\/b\u003e. For an MB3+ cut, this allows the melted marbling to settle back into the fibers, ensuring the juices stay in the meat and not on your plate.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eThis product is sold each with a minimum weight of 300g per piece.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"300g","offer_id":43450026885198,"sku":"145","price":29.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Depositphotos_76740969_l-2015_1728x_bd1569db-c42d-404a-a5c9-0ab5eb4072ce.jpg?v=1770456829"},{"product_id":"standing-rib-roast","title":"Grass-fed Beef Standing Rib Roast (1kg)","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eThe Grand Standing Rib Roast\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe crown jewel of traditional roasting and the ultimate centerpiece.\u003c\/b\u003e Often called the \"King of Roasts,\" the Standing Rib is essentially a Scotch Fillet kept on the bone for a dramatic presentation and maximum flavor. Sourced from the finest Australian beef, the bones act as a natural heat conductor, ensuring the meat cooks evenly while infusing it with a deep, buttery richness. It is the gold standard for holiday feasts and milestone celebrations.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The Low-Temperature Method\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eFor a perfectly even, edge-to-edge pink finish, we recommend a \"Low and Slow\" start. Roast at \u003cb data-path-to-node=\"4\" data-index-in-node=\"94\"\u003e120°C\u003c\/b\u003e until the internal temperature reaches \u003cb data-path-to-node=\"4\" data-index-in-node=\"139\"\u003e48°C\u003c\/b\u003e. Remove it from the oven and crank the heat to \u003cb data-path-to-node=\"4\" data-index-in-node=\"191\"\u003e230°C\u003c\/b\u003e, then pop it back in for \u003cb data-path-to-node=\"4\" data-index-in-node=\"222\"\u003e5–10 minutes\u003c\/b\u003ejust to develop a salty, dark-brown crust.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e A roast of this size carries significant residual heat. Rest it for \u003cb data-path-to-node=\"5\" data-index-in-node=\"93\"\u003e20 to 30 minutes\u003c\/b\u003e before carving. This is the difference between a dry roast and one that is incredibly succulent; it also makes the meat much easier to slice away from the bone.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cspan\u003eThis product is sold each with a minimum weight of 1kg each.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Default Title","offer_id":42232848220238,"sku":"32","price":71.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/BeefRibRoast.jpg?v=1742360898"},{"product_id":"beef-marrow-bone-pipe","title":"Grass-fed Beef Marrow Bone Pipes (4 pieces)","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003eCentre-Cut Beef Marrow Bones\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe \"Butcher’s Butter\"—pure, decadent, and deeply flavorful.\u003c\/b\u003e Our centre-cut marrow bones are sourced from premium Australian grass-fed beef. We specifically use the middle section of the femur (thigh) bone, as this provides the straightest \"pipe\" with the highest concentration of rich, creamy marrow. Once a secret of high-end French bistros, these are now a favorite for home cooks looking to add a luxurious, umami-rich element to their cooking.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"Salt Water Soak\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eBefore cooking, professional chefs recommend a simple prep step to ensure the marrow is pristine and ivory-colored.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Technique:\u003c\/b\u003e Submerge the bones in a bowl of cold water with a generous tablespoon of salt and leave them in the fridge for \u003cb data-index-in-node=\"126\" data-path-to-node=\"5,0,0\"\u003e12–24 hours\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe Result:\u003c\/b\u003e This process (called \"degorging\") draws out any remaining blood spots and tightens the marrow, resulting in a cleaner flavor and a beautiful presentation once roasted.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe most important step:\u003c\/b\u003e When roasting, place the bones upright (or flat-side up) in a hot oven at \u003cb data-index-in-node=\"99\" data-path-to-node=\"6\"\u003e220°C\u003c\/b\u003e for about \u003cb data-index-in-node=\"115\" data-path-to-node=\"6\"\u003e15–20 minutes\u003c\/b\u003e. You’ll know they’re ready when the marrow is bubbling and soft like softened butter, but before it starts to melt away completely into liquid.\u003cb data-index-in-node=\"0\" data-path-to-node=\"8\"\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"4 pieces","offer_id":42232849039438,"sku":"21","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/631_Marrow_Bone_003.webp?v=1742113819"},{"product_id":"gourmet-flavoured-sausages","title":"Gourmet Flavoured Sausages","description":"\u003cp data-start=\"142\" data-end=\"415\"\u003eLooking to spice up your next meal? Our premium range of flavored sausages offers a mouthwatering twist on a classic favorite. Crafted from the finest ingredients and packed with bold, delicious flavors, each sausage is a perfect blend of savory seasonings and juicy meats.\u003c\/p\u003e\n\u003cp data-start=\"417\" data-end=\"695\"\u003eWhether you crave the smoky richness of BBQ, the zesty kick of chili, or the savory goodness of garlic and herb, our sausages deliver a burst of flavor in every bite. Perfect for grilling, barbecues, or a quick dinner, they’re sure to become a hit with friends and family alike.\u003c\/p\u003e\n\u003cp data-start=\"697\" data-end=\"722\"\u003e\u003cstrong data-start=\"697\" data-end=\"722\"\u003eWhy You'll Love Them:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-start=\"725\" data-end=\"745\"\u003ePremium Quality:\u003c\/strong\u003e Made with 100% high-quality meat and natural seasonings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-start=\"805\" data-end=\"828\"\u003eVariety of Flavors:\u003c\/strong\u003e Choose from a range of flavors including Texan Beef, Beef and Bacon, Honey Macadamia etc!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-start=\"926\" data-end=\"940\"\u003eVersatile:\u003c\/strong\u003e Great for grilling, frying, or baking — the perfect addition to any meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-start=\"1017\" data-end=\"1033\"\u003eHandcrafted:\u003c\/strong\u003e Each sausage is carefully prepared with attention to detail, ensuring the best taste and texture.\u003c\/p\u003e\n\u003cp data-start=\"1133\" data-end=\"1263\"\u003eElevate your sausage game and treat your taste buds to something extraordinary. Order now and experience the next level of flavor!\u003cbr\u003e\u003cbr\u003eThis product is sold in packs of 500g.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Wagyu Sausage with Maple and Bacon \/ 500g","offer_id":43431621001294,"sku":null,"price":12.99,"currency_code":"AUD","in_stock":true},{"title":"Wagyu Sausage with Maple and Bacon \/ 1kg","offer_id":43426439594062,"sku":null,"price":24.99,"currency_code":"AUD","in_stock":true},{"title":"Irish Pork Sausage \/ 500g","offer_id":43431621034062,"sku":null,"price":12.99,"currency_code":"AUD","in_stock":true},{"title":"Irish Pork Sausage \/ 1kg","offer_id":43426439626830,"sku":null,"price":24.99,"currency_code":"AUD","in_stock":true},{"title":"Pork and Veal Italian Casalinga \/ 500g","offer_id":43431621099598,"sku":null,"price":12.99,"currency_code":"AUD","in_stock":true},{"title":"Pork and Veal Italian Casalinga \/ 1kg","offer_id":43426439692366,"sku":null,"price":24.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/IMG-9001.jpg?v=1770524348"},{"product_id":"gourmet-kebabs","title":"Gourmet Grass-fed Beef Kebabs","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eThe Gourmet Grass-fed Beef Kebab\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eTender, juicy, and designed for the grill.\u003c\/b\u003e Our Gourmet Beef Kebabs are handcrafted using premium Australian grass-fed beef, cut into generous, uniform chunks to ensure even cooking and a succulent bite. We’ve done the prep work for you, threading the meat onto high-quality skewers and allowing them to rest in our deep-penetrating marinades. These aren't your average \"party skewers\"—they are a meaty, flavor-packed centerpiece for any BBQ or quick weeknight dinner.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eOur Signature Flavors\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv class=\"horizontal-scroll-wrapper\"\u003e\n\u003cdiv class=\"table-block-component\"\u003e\n\u003cdiv class=\"table-block has-export-button\"\u003e\n\u003cdiv class=\"table-content not-end-of-paragraph\" data-hveid=\"0\" data-ved=\"0CAAQ3ecQahgKEwjqzvWd8cGSAxUAAAAAHQAAAAAQyQM\"\u003e\n\u003ctable data-path-to-node=\"4\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"4,0,0,0\"\u003eFlavor\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"4,0,1,0\"\u003eTaste Profile\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"4,1,0,0\"\u003e\u003cb data-path-to-node=\"4,1,0,0\" data-index-in-node=\"0\"\u003eHickory BBQ\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"4,1,1,0\"\u003eA bold, \"Deep South\" experience. Smoky, rich, and slightly sweet with a touch of cracked black pepper and a tangy tomato base.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"4,2,0,0\"\u003e\u003cb data-path-to-node=\"4,2,0,0\" data-index-in-node=\"0\"\u003eKorean Bulgogi\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"4,2,1,0\"\u003eA sophisticated, savory-sweet blend. Featuring notes of toasted sesame oil, garlic, ginger, and a hint of pear for that authentic umami finish.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"table-footer hide-from-message-actions\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Medium-Rare\" Rule\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"7\"\u003eBecause we use high-quality beef cuts, these kebabs don't need to be cooked into oblivion. The secret to a great kebab is a hot, fast sear to lock in the juices.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cb data-path-to-node=\"8\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Get your BBQ or griddle pan smoking hot. Cook the kebabs for about \u003cb data-path-to-node=\"8\" data-index-in-node=\"82\"\u003e2–3 minutes per side\u003c\/b\u003e (total of 8–10 minutes). Rotating them regularly ensures the marinade caramelizes into a sticky \"bark\" without burning the sugars.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cb data-path-to-node=\"9\" data-index-in-node=\"0\"\u003eThe most important step:\u003c\/b\u003e Rest your kebabs! Just like a steak, let them sit on a warm plate for \u003cb data-path-to-node=\"9\" data-index-in-node=\"95\"\u003e3–5 minutes\u003c\/b\u003e after they come off the grill. This allows the juices to pull back into the center of the meat, ensuring every bite is tender rather than chewy.\u003c\/p\u003e\n\u003cp\u003eEach minimum weight 100g\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Hickory BBQ Beef Kebab \/ each","offer_id":42331841036366,"sku":"","price":5.9,"currency_code":"AUD","in_stock":true},{"title":"Hickory BBQ Beef Kebab \/ pack of 10","offer_id":43426737455182,"sku":null,"price":54.99,"currency_code":"AUD","in_stock":true},{"title":"Korean Bulgogi Beef Kebab \/ each","offer_id":42331841069134,"sku":"","price":5.9,"currency_code":"AUD","in_stock":true},{"title":"Korean Bulgogi Beef Kebab \/ pack of 10","offer_id":43426737487950,"sku":null,"price":54.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/WhatsApp_Image_2026-02-07_at_14.02.13.jpg?v=1770454119"},{"product_id":"sirloin-roast","title":"Whole Grass-fed Sirloin Roast (min 1.2kg)","description":"\u003ch2 data-path-to-node=\"2\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"2\"\u003ePremium Grass-fed Whole Sirloin Roast\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe definitive crowd-pleaser, hand-selected by our master butchers.\u003c\/b\u003e Kept whole and expertly trimmed to lock in natural juices, our Sirloin Roast is the centerpiece of a classic family dinner. Sourced from high-quality Australian beef, this cut offers a bold, beefy profile and a tender, steak-like texture that carves beautifully. Whether it’s a long-standing Sunday tradition or a festive weekend feast, this roast is made for sharing.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"4\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4\"\u003eThe Butcher’s Tip: The Perfect 180°C Roast\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eFor a foolproof finish, preheat your oven to \u003cb data-index-in-node=\"88\" data-path-to-node=\"4\"\u003e180°C\u003c\/b\u003e. Roast your sirloin until the internal temperature hits \u003cb data-index-in-node=\"150\" data-path-to-node=\"4\"\u003e52°C (for rare)\u003c\/b\u003e or \u003cb data-index-in-node=\"169\" data-path-to-node=\"4\"\u003e57°C (for medium-rare)\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-index-in-node=\"193\" data-path-to-node=\"4\"\u003eThe most important step:\u003c\/b\u003e Once it's out, wrap it loosely in foil and let it rest for at least \u003cb data-index-in-node=\"286\" data-path-to-node=\"4\"\u003e15–20 minutes\u003c\/b\u003e. This allows the juices to redistribute, ensuring every slice is succulent.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eThis product is sold each with a minimum weight of 1.2kg\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1.2kg","offer_id":43449971310670,"sku":"4","price":68.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/8ofa0r8ofa0r8.png?v=1770467820"},{"product_id":"only-you-me-pack","title":"Only You \u0026 Me Pack","description":"\u003ch2 data-path-to-node=\"3\"\u003eThe \"Only You \u0026amp; Me\" Pack\u003c\/h2\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eQuality time meets quality cuts.\u003c\/b\u003e Designed specifically for two, this pack takes the stress out of meal planning. Whether it’s a candlelit steak dinner or a slow Sunday morning, we’ve gathered the essentials for a perfect week of shared meals.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"6\"\u003eWhat’s Included:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003e2 Premium Grass-fed New York Steaks\u003c\/b\u003e The centerpiece of the pack. Perfect for a restaurant-quality date night at home.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"0\"\u003e500g Thin OR Thick Sausages\u003c\/b\u003e Your choice! Go for \u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"49\"\u003eThin\u003c\/b\u003e if you love a quick breakfast sizzle, or \u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"95\"\u003eThick\u003c\/b\u003e for a hearty bangers and mash.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-path-to-node=\"7,2,0\" data-index-in-node=\"0\"\u003e500g Premium BFM Bacon \u0026amp; 1 Carton of Eggs\u003c\/b\u003e The ultimate \"Big Breakfast\" kit. Plenty of crispy, premium bacon and fresh eggs to last you through the weekend.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003e\u003cb data-path-to-node=\"7,3,0\" data-index-in-node=\"0\"\u003e500g Premium Classic Mince\u003c\/b\u003e Lean and versatile. Perfect for a cozy Bolognese or a couple of gourmet homemade burgers.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003e\u003cb data-path-to-node=\"7,4,0\" data-index-in-node=\"0\"\u003e500g Chicken Breast Fillets\u003c\/b\u003e Clean, trimmed, and ready for a quick stir-fry, grilled salad, or weekday meal prep.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"9\"\u003eWhy Couples Love This Pack:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eYour Choice, Your Way:\u003c\/b\u003e Flexibility where it matters. You choose the sausage style that fits your cooking vibe.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eJust the Right Amount:\u003c\/b\u003e No bulky leftovers or freezer burn—just fresh, premium protein sized perfectly for two people.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"0\"\u003eThe Best of the Best:\u003c\/b\u003e From our grass-fed beef to our signature BFM bacon, we only include our top-tier cuts.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cem\u003eNote: Image of the meat pack is AI-generated and actual product will differ\u003c\/em\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Thin","offer_id":43431020888142,"sku":null,"price":103.99,"currency_code":"AUD","in_stock":true},{"title":"Thick","offer_id":43431020920910,"sku":null,"price":103.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/ChatGPTImageFeb8_2026_02_32_23PM.png?v=1770521563"},{"product_id":"the-bbq-pack","title":"The BBQ Pack","description":"\u003cp data-path-to-node=\"0\" class=\"first-token\"\u003e\u003cspan class=\"\"\u003eThis is the ultimate kit for the backyard entertainer.\u003c\/span\u003e\u003cspan class=\"\"\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"55\" class=\"\"\u003eThe BBQ Pack\u003c\/b\u003e\u003cspan class=\"\"\u003e is built for high-heat cooking and big flavors,\u003c\/span\u003e\u003cspan class=\"\"\u003e offering a balanced mix of premium beef and crowd-pleasing poultry to keep everyone around the grill happy.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"2\" class=\"\"\u003e🔥 The BBQ Pack\u003c\/h2\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\" class=\"\"\u003eFire up the grill.\u003c\/b\u003e\u003cspan class=\"\"\u003e Whether you’re hosting the neighbors or feeding a hungry crew on a Saturday afternoon,\u003c\/span\u003e\u003cspan class=\"\"\u003e this pack delivers the variety and quality you need for a legendary cookout.\u003c\/span\u003e\u003cspan class=\"\"\u003e From tender rump to our signature wings,\u003c\/span\u003e\u003cspan class=\"\"\u003e we’ve done the prep so you can focus on the tongs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"5\" class=\"\"\u003eThe Lineup:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\" class=\"\"\u003e1kg Premium Rump Steak\u003c\/b\u003e\u003cspan class=\"\"\u003e The King of the BBQ.\u003c\/span\u003e\u003cspan class=\"\"\u003e Full-flavored and juicy,\u003c\/span\u003e\u003cspan class=\"\"\u003e this rump is perfect for slicing into steak sandwiches or serving as the main event.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\" class=\"\"\u003e10 Gourmet Chicken Kebabs\u003c\/b\u003e\u003cspan class=\"\"\u003e Hand-made and loaded with flavor.\u003c\/span\u003e\u003cspan class=\"\"\u003e These are ready to hit the grill immediately—no marinating required.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\" class=\"\"\u003e1kg Thin OR Thick Sausages\u003c\/b\u003e\u003cspan class=\"\"\u003e The classic BBQ staple.\u003c\/span\u003e\u003cspan class=\"\"\u003e Choose \u003c\/span\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"58\" class=\"\"\u003eThin\u003c\/b\u003e\u003cspan class=\"\"\u003e for a traditional sausage sizzle or \u003c\/span\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"99\" class=\"\"\u003eThick\u003c\/b\u003e\u003cspan class=\"\"\u003e for a meatier,\u003c\/span\u003e\u003cspan class=\"\"\u003e gourmet bite.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\" class=\"\"\u003e1kg Chicken WingDings\u003c\/b\u003e\u003cspan class=\"\"\u003e The perfect \"finger food\" while the steaks are resting.\u003c\/span\u003e\u003cspan class=\"\"\u003e Get them nice and crispy over the flames or in the air fryer.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\" class=\"\"\u003eWhy This Pack Wins:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\" class=\"\"\u003eVariety for Everyone:\u003c\/b\u003e\u003cspan class=\"\"\u003e A mix of beef and chicken ensures there’s something for the steak lovers and the snackers alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\" class=\"\"\u003eZero Prep Needed:\u003c\/b\u003e\u003cspan class=\"\"\u003e With pre-made kebabs and wingdings,\u003c\/span\u003e\u003cspan\u003e you can go from the fridge to the fire in seconds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eBetter Value:\u003c\/b\u003e\u003cspan\u003e Stock up and save.\u003c\/span\u003e\u003cspan\u003e This pack offers a significant discount compared to buying your BBQ essentials separately.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"10,0\" data-index-in-node=\"0\"\u003eGrill Master's Note:\u003c\/b\u003e Don't overcrowd the plate! Give the Rump Steak plenty of space to get that perfect char, and keep the WingDings on the cooler side of the grill to cook them through without burning the skin.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cem\u003eNote: Image of the meat pack is AI-generated and actual product will differ\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Satay \/ Plain \/ Thin","offer_id":43431028326478,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Satay \/ Plain \/ Thick","offer_id":43431030358094,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Satay \/ Honey Soy \/ Thin","offer_id":43431028359246,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Satay \/ Honey Soy \/ Thick","offer_id":43431030390862,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Satay \/ Buffalo \/ Thin","offer_id":43431028392014,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Satay \/ Buffalo \/ Thick","offer_id":43431030423630,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Honey Soy \/ Plain \/ Thin","offer_id":43431028424782,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Honey Soy \/ Plain \/ Thick","offer_id":43431030456398,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Honey Soy \/ Honey Soy \/ Thin","offer_id":43431028457550,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Honey Soy \/ Honey Soy \/ Thick","offer_id":43431030489166,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Honey Soy \/ Buffalo \/ Thin","offer_id":43431028490318,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Honey Soy \/ Buffalo \/ Thick","offer_id":43431030521934,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Asian Sticky Lime \/ Plain \/ Thin","offer_id":43431028523086,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Asian Sticky Lime \/ Plain \/ Thick","offer_id":43431030554702,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Asian Sticky Lime \/ Honey Soy \/ Thin","offer_id":43431028555854,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Asian Sticky Lime \/ Honey Soy \/ Thick","offer_id":43431030587470,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Asian Sticky Lime \/ Buffalo \/ Thin","offer_id":43431028588622,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Asian Sticky Lime \/ Buffalo \/ Thick","offer_id":43431030620238,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Smoky BBQ \/ Plain \/ Thin","offer_id":43431028621390,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Smoky BBQ \/ Plain \/ Thick","offer_id":43431030653006,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Smoky BBQ \/ Honey Soy \/ Thin","offer_id":43431028654158,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Smoky BBQ \/ Honey Soy \/ Thick","offer_id":43431030685774,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Smoky BBQ \/ Buffalo \/ Thin","offer_id":43431028686926,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Smoky BBQ \/ Buffalo \/ Thick","offer_id":43431030718542,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Souvlaki \/ Plain \/ Thin","offer_id":43431028719694,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Souvlaki \/ Plain \/ Thick","offer_id":43431030751310,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Souvlaki \/ Honey Soy \/ Thin","offer_id":43431028752462,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Souvlaki \/ Honey Soy \/ Thick","offer_id":43431030784078,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Souvlaki \/ Buffalo \/ Thin","offer_id":43431028785230,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true},{"title":"Souvlaki \/ Buffalo \/ Thick","offer_id":43431030816846,"sku":null,"price":114.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/ChatGPTImageFeb8_2026_02_59_04PM.png?v=1770523193"},{"product_id":"the-bbq-pack-copy","title":"The Family Pack","description":"\u003cp data-path-to-node=\"0\"\u003eThis is the \"heavyweight\" of the collection. \u003cb data-index-in-node=\"45\" data-path-to-node=\"0\"\u003eThe Family Pack\u003c\/b\u003e is designed to take the stress out of the school week, providing enough variety and volume to keep the dinner table interesting every single night.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"2\"\u003e👨👩👧👦 The Family Pack\u003c\/h2\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe ultimate kitchen multi-tool.\u003c\/b\u003e We know how busy family life gets, so we’ve bundled together 7kg of high-quality, versatile proteins. From quick weeknight \"safety meals\" like schnitzel to the classic Sunday BBQ steak, this pack ensures your fridge is always stocked and the kids are always full.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"5\"\u003eWhat’s on the Table?\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,0,0\"\u003e2kg Premium Classic Mince\u003c\/b\u003e The ultimate pantry staple. This 2kg haul provides enough for a massive batch of Bolognese, a family-sized Shepherd’s Pie, and a night of tacos.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,1,0\"\u003e1kg Premium Rump Steak\u003c\/b\u003e Family steak night done right. Tender, juicy, and full of flavor—perfect for the grill or sliced thin for a premium stir-fry.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,2,0\"\u003e1kg Hand-Crumbed Chicken Schnitzel\u003c\/b\u003e The \"no-argument\" dinner. Our butchers hand-prep these daily for that perfect golden crunch the kids love.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,3,0\"\u003e1kg Pork Cutlets\u003c\/b\u003e Succulent and lean. Pan-fry them with a bit of sage and butter, or toss them under the grill for a classic meat-and-three-veg dinner.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,4,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,4,0\"\u003e1kg Gourmet Rissoles\u003c\/b\u003e Hand-rolled and seasoned to perfection. These are a massive time-saver for a quick, hearty midweek meal.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,5,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,5,0\"\u003e1kg Thin OR Thick Sausages\u003c\/b\u003e Your choice! Keep it classic with \u003cb data-index-in-node=\"61\" data-path-to-node=\"6,5,0\"\u003eThin\u003c\/b\u003e for the kids' sandwiches, or go \u003cb data-index-in-node=\"98\" data-path-to-node=\"6,5,0\"\u003eThick\u003c\/b\u003e for a traditional bangers and mash with gravy.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\"\u003eThe Family Pack Advantage:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,0,0\"\u003eMassive Value:\u003c\/b\u003e 7kg of premium butcher-quality meat at a unbeatable price \u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,1,0\"\u003eMeal Prep Heaven:\u003c\/b\u003e With 2kg of mince and a kilo of rissoles, you can prep and freeze meals for those nights when there’s no time to cook.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,2,0\"\u003eSomething for Everyone:\u003c\/b\u003e From pork and beef to chicken and sausages, even the pickiest eaters will find a favorite here.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"10,0\"\u003eKitchen Hack:\u003c\/b\u003e Divide the 2kg of mince into four 500g freezer bags as soon as it arrives—it’s the perfect portion size for most family recipes!\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cem\u003eNote: Image of the meat pack is AI-generated and actual product will differ\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Thin","offer_id":43431032291406,"sku":null,"price":181.99,"currency_code":"AUD","in_stock":true},{"title":"Thick","offer_id":43431032324174,"sku":null,"price":181.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/ChatGPTImageFeb10_2026_12_25_53PM.png?v=1770686785"},{"product_id":"the-premium-pack","title":"The Premium Pack","description":"\u003cp data-path-to-node=\"0\" class=\"first-token\"\u003e\u003cspan class=\"\"\u003eThis is the \"top shelf\" selection.\u003c\/span\u003e\u003cspan class=\"\"\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"35\" class=\"\"\u003eThe Premium Pack\u003c\/b\u003e\u003cspan class=\"\"\u003e is for the foodies and the home chefs who want to turn an ordinary Tuesday into a five-star dining experience.\u003c\/span\u003e\u003cspan class=\"\"\u003e We’ve swapped the basics for luxury cuts,\u003c\/span\u003e\u003cspan class=\"\"\u003e featuring high-marbling Wagyu and grass-fed excellence.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"2\" class=\"\"\u003e✨ The Premium Pack\u003c\/h2\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\" class=\"\"\u003eElevate your everyday.\u003c\/b\u003e\u003cspan class=\"\"\u003e This isn't just a meat pack; it’s a curated collection of our finest,\u003c\/span\u003e\u003cspan class=\"\"\u003e most sought-after cuts.\u003c\/span\u003e\u003cspan class=\"\"\u003e From the buttery texture of Wagyu to the tender finish of grass-fed New York steaks,\u003c\/span\u003e\u003cspan class=\"\"\u003e the Premium Pack is designed for those who appreciate the finer details in every bite.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"5\" class=\"\"\u003eThe Gourmet Selection:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\" class=\"\"\u003e4 Premium Grass-fed New York Steaks\u003c\/b\u003e\u003cspan class=\"\"\u003e The gold standard.\u003c\/span\u003e\u003cspan class=\"\"\u003e These steaks are hand-selected for their superior marbling and tenderness.\u003c\/span\u003e\u003cspan class=\"\"\u003e Best served with a simple rub of sea salt and cracked pepper to let the grass-fed flavor shine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\" class=\"\"\u003e4 Wagyu Beef Burgers\u003c\/b\u003e\u003cspan class=\"\"\u003e Forget everything you know about burgers.\u003c\/span\u003e\u003cspan class=\"\"\u003e These Wagyu patties melt in your mouth,\u003c\/span\u003e\u003cspan class=\"\"\u003eoffering a rich,\u003c\/span\u003e\u003cspan class=\"\"\u003e umami flavor that turns a simple bun into a gourmet masterpiece.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\" class=\"\"\u003e1kg Lamb Loin Chops\u003c\/b\u003e\u003cspan class=\"\"\u003e The \"T-bone\" of lamb.\u003c\/span\u003e\u003cspan class=\"\"\u003e These chops are sweet,\u003c\/span\u003e\u003cspan class=\"\"\u003e succulent,\u003c\/span\u003e\u003cspan class=\"\"\u003e and incredibly tender.\u003c\/span\u003e\u003cspan class=\"\"\u003e Perfect for a quick sear with rosemary and garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\" class=\"\"\u003e1kg Pork Medallions\u003c\/b\u003e\u003cspan class=\"\"\u003e The leanest,\u003c\/span\u003e\u003cspan class=\"\"\u003e most tender cut of pork.\u003c\/span\u003e\u003cspan class=\"\"\u003e These medallions are boneless and ready for a quick pan-sear or a creamy mushroom sauce topping.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,4,0\"\u003e\u003cb data-path-to-node=\"6,4,0\" data-index-in-node=\"0\" class=\"\"\u003e1kg Gourmet Flavoured Sausages\u003c\/b\u003e\u003cspan class=\"\"\u003e We’ve stepped it up from the classics.\u003c\/span\u003e\u003cspan class=\"\"\u003e Our butchers blend premium meats with seasonal herbs and spices for a sausage that’s bursting with artisan flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,4,0\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003cb data-path-to-node=\"6,5,0\" data-index-in-node=\"0\" class=\"\"\u003e1kg Gourmet Lean Mince\u003c\/b\u003e\u003cspan class=\"\"\u003e The highest grade of mince available—ultra-lean and finely ground.\u003c\/span\u003e\u003cspan class=\"\"\u003e Ideal for high-end ragùs or healthy,\u003c\/span\u003e\u003cspan class=\"\"\u003e protein-packed meals without the excess fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\" class=\"\"\u003eWhy Go Premium?\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\" class=\"\"\u003eRestaurant Quality at Home:\u003c\/b\u003e\u003cspan class=\"\"\u003e You’re getting the same cuts supplied to high-end bistros and steakhouses.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eHealthier Options:\u003c\/b\u003e\u003cspan\u003e With lean medallions and premium lean mince,\u003c\/span\u003e\u003cspan\u003e this pack is as nutritious as it is delicious.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eThe Wagyu Experience:\u003c\/b\u003e\u003cspan\u003e Treat yourself to the luxury of Wagyu without the restaurant price tag.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb data-path-to-node=\"10,0\" data-index-in-node=\"0\"\u003eChef’s Recommendation:\u003c\/b\u003e Because of the high fat content in the Wagyu burgers, grill them over medium-high heat and avoid pressing down on them—you want to keep all those delicious juices inside!\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cem\u003eNote: Image of the meat pack is AI-generated and actual product will differ\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Wagyu Sausage with Maple and Bacon","offer_id":43431036289102,"sku":null,"price":227.99,"currency_code":"AUD","in_stock":true},{"title":"Irish Pork","offer_id":43431038648398,"sku":null,"price":227.99,"currency_code":"AUD","in_stock":true},{"title":"Pork and Veal Italian Casalinga","offer_id":43431038681166,"sku":null,"price":227.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/ChatGPTImageFeb8_2026_03_18_22PM.png?v=1770524348"},{"product_id":"the-bulk-saver-pack","title":"The Bulk Saver Pack","description":"\u003cp data-path-to-node=\"0\"\u003eThis is the heavyweight champion of the freezer. \u003cb data-path-to-node=\"0\" data-index-in-node=\"49\"\u003eThe Bulk Saver Pack\u003c\/b\u003e is designed for the smart shopper who wants to beat the rising cost of living without sacrificing the quality of a local butcher. With approximately \u003cb data-path-to-node=\"0\" data-index-in-node=\"218\"\u003e12.5kg of premium protein\u003c\/b\u003e, this pack is your \"one and done\" solution for the month.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"2\"\u003e💰 The Bulk Saver Pack\u003c\/h2\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eMaximize your pantry, minimize your spending.\u003c\/b\u003e This is our most comprehensive bundle, offering a massive variety of cuts that can be roasted, slow-cooked, grilled, or fried. By buying in bulk, you’re securing butcher-grade meat at our lowest possible price per kilogram.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"5\"\u003eThe Inventory:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003e2kg Premium Classic Mince\u003c\/b\u003e The ultimate meal-prep foundation. Bulk-batch your Bolognese, lasagnas, and chili con carne.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003e2kg Thin \u0026amp; Thick Sausages\u003c\/b\u003e A mix of both styles to suit every occasion, from quick breakfasts to hearty dinners.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003e2kg Chicken Breast Fillet\u003c\/b\u003e Fresh, lean, and versatile. Ideal for freezing in 500g portions for easy weekday access.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003e1 Leg of Lamb (approx. 1.5kg)\u003c\/b\u003e The centerpiece of your Sunday roast. Tender, juicy, and perfect for feeding a crowd.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,4,0\"\u003e\u003cb data-path-to-node=\"6,4,0\" data-index-in-node=\"0\"\u003e1kg Premium Grass-fed T-Bone Steak\u003c\/b\u003e The best of both worlds—sirloin and fillet on one bone. A steak lover's dream for the BBQ.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,5,0\"\u003e\u003cb data-path-to-node=\"6,5,0\" data-index-in-node=\"0\"\u003e1kg Grass-fed Lamb Grillers\u003c\/b\u003e \u003cspan class=\"citation-8 citation-end-8\"\u003eSucculent lamb forequarter chops, perfect for a quick grill or a slow-cooked casserole.\u003csup class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,6,0\"\u003e\u003cb data-path-to-node=\"6,6,0\" data-index-in-node=\"0\"\u003e1kg Diced Chuck\u003c\/b\u003e The slow-cooker’s best friend. These cuts break down into fork-tender perfection in stews and curries.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,7,0\"\u003e\u003cb data-path-to-node=\"6,7,0\" data-index-in-node=\"0\"\u003e1kg Pork Cutlets\u003c\/b\u003e Thick-cut and juicy, ready for the pan or the grill.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,8,0\"\u003e\u003cb data-path-to-node=\"6,8,0\" data-index-in-node=\"0\"\u003e1kg Gourmet Rissoles\u003c\/b\u003e Hand-made by our butchers and seasoned for an easy, \"no-prep\" family dinner.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\"\u003eWhy the Bulk Saver is the Smart Choice:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eInflation Buster:\u003c\/b\u003e Lock in a better price per kilo by bundling your monthly meat shop into one delivery.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eFreezer Ready:\u003c\/b\u003e Everything is packed fresh, making it easy to portion out and freeze immediately.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eWhole-Month Planning:\u003c\/b\u003e With 9 different varieties of meat, you’ll never get bored of \"the same old thing\" for dinner.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-path-to-node=\"9,3,0\" data-index-in-node=\"0\"\u003eRoast Sunday Sorted:\u003c\/b\u003e Unlike smaller packs, this includes a full Leg of Lamb for that traditional family gathering.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-path-to-node=\"11,0\" data-index-in-node=\"0\"\u003eThe \"Value\" Strategy:\u003c\/b\u003e Use the \u003cb data-path-to-node=\"11,0\" data-index-in-node=\"30\"\u003eDiced Chuck\u003c\/b\u003e for a massive batch of beef stew and the \u003cb data-path-to-node=\"11,0\" data-index-in-node=\"83\"\u003eMince\u003c\/b\u003e for a giant lasagna—these \"stretch\" meals can turn 2kg of meat into 10+ servings for the family!\u003cbr\u003e\u003cbr\u003e\u003cem\u003eNote: Image of the meat pack is AI-generated and actual product will differ\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Thin","offer_id":43431040122958,"sku":null,"price":340.99,"currency_code":"AUD","in_stock":true},{"title":"Thick","offer_id":43431040155726,"sku":null,"price":340.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/ChatGPTImageFeb10_2026_12_10_35PM.png?v=1770685855"},{"product_id":"10-x-1kg-bag-of-premium-classic-mince","title":"10 x 1kg bag of Premium Grassfed Classic Mince","description":"\u003ch2 data-path-to-node=\"0\"\u003eThe \"Full Freezer\" Bulk Mince ONLINE ONLY Special 🥩\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003eStock up and save with our \u003cb data-path-to-node=\"1\" data-index-in-node=\"27\"\u003e10kg Premium Classic Mince Bundle\u003c\/b\u003e. Whether you’re a meal-prep master, feeding a hungry family, or just love the peace of mind that comes with a full freezer, this is the ultimate kitchen essential.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eOur Premium Classic Mince is ground fresh daily from high-quality Australian beef. We strike the perfect balance between lean protein and just enough fat to ensure your burgers, bolognese, and tacos stay juicy and packed with flavor.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"4\"\u003eWhy You’ll Love It:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003e10 x 1kg Vacuum-Sealed Packs:\u003c\/b\u003e Perfectly portioned for easy storage and defrosting. No more hacking away at a giant frozen block!\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003ePremium Quality:\u003c\/b\u003e 100% grass-fed beef with no added fillers, preservatives, or \"mystery\" offcuts.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eKitchen Versatility:\u003c\/b\u003e The ultimate \"blank canvas\" for everything from quick midweek stir-frys to slow-cooked Sunday ragus.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eBulk Savings:\u003c\/b\u003e Buying in bulk means you’re getting our premium grind at a significantly lower price per kilo than the supermarket shelves.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"6\"\u003ePro Tip:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"7\"\u003eBecause these are vacuum-sealed, they’ll stay fresh in your freezer for up to 6 months without freezer burn.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eNote: Image of this product is AI-generated and actual product will differ\u003c\/em\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Default Title","offer_id":43431642398798,"sku":null,"price":179.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Gemini_Generated_Image_dk1w22dk1w22dk1w.png?v=1770546494"},{"product_id":"diamantina-wagyu-beef-tallow-330g-jars","title":"Diamantina Wagyu Beef Tallow 330g Jars","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eDiamantina Wagyu Beef Tallow (330g Jars)\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Liquid Gold\" of the culinary world.\u003c\/b\u003e This isn't just any cooking fat; it is 100% rendered fat from premium \u003cb data-path-to-node=\"1\" data-index-in-node=\"111\"\u003eDiamantina Wagyu\u003c\/b\u003e cattle. Known for its incredibly low melting point and high levels of monounsaturated fats, this tallow is the secret weapon of professional chefs. It carries a subtle, nutty, and deeply savory aroma that elevates anything it touches, providing a luxurious mouthfeel that standard oils or butter simply can't replicate.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The Ultimate Roast Potato\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eIf you want to achieve the legendary \"crunch\" found in high-end steakhouses, Wagyu tallow is the only way to go. It has a much higher smoke point than butter or olive oil, meaning you can get it screaming hot without it burning.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Par-boil your potatoes until the edges are fuzzy, then drain and shake the pot to roughen them up.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Sizzle:\u003c\/b\u003e Melt \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"17\"\u003e2–3 tablespoons\u003c\/b\u003e of Diamantina Wagyu Tallow in a roasting tray in a \u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"84\"\u003e220°C\u003c\/b\u003e oven until it’s shimmering.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Roast:\u003c\/b\u003e Carefully toss the potatoes in the hot tallow and roast until deep mahogany.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e The tallow creates a glass-like, ultra-crispy crust while the inside of the potato stays fluffy and infused with a rich, beefy essence.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Wagyu-Sear\" for Steaks\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eEven if you aren't cooking a Wagyu steak, you can give a standard cut a \"Wagyu finish.\"\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\" id=\"p-rc_809c30658ddba77e-19\"\u003e\u003cspan class=\"citation-7\"\u003e\u003c\/span\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003e\u003cspan class=\"citation-7\"\u003eThe Trick:\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-7\"\u003e Instead of using vegetable oil, add a small spoonful of tallow to your cast-iron skillet before searing your \u003c\/span\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"120\"\u003e\u003cspan class=\"citation-7\"\u003eNew York\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-7\"\u003e or \u003c\/span\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"137\"\u003e\u003cspan class=\"citation-7\"\u003eScotch Fillet\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-7 citation-end-7\"\u003e.\u003csup class=\"superscript\" data-turn-source-index=\"1\"\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Benefit:\u003c\/b\u003e It enhances the natural beefiness of the steak and helps develop an incredible, even crust (crust) that smells like a professional steakhouse.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Default Title","offer_id":43441140432974,"sku":null,"price":21.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/58500.webp?v=1770876396"},{"product_id":"wagyu-scotch-fillet-mb9","title":"Wagyu Scotch Fillet MB9 Steak 300g","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003eElite Wagyu Scotch Fillet MB9\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe pinnacle of Australian beef.\u003c\/b\u003e An \u003cb data-index-in-node=\"36\" data-path-to-node=\"1\"\u003eMB9 rating\u003c\/b\u003e is the highest official grade for marbling in the country. At this level, the steak is more \"marble\" than \"meat\"—it features a dense, intricate web of intramuscular fat that looks like fine lace. This is a luxury experience designed to melt on the tongue, offering a buttery, rich, and almost creamy flavor profile that is closer to a fine foie gras than a traditional steak.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"Teppanyaki\" Approach\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eYou do \u003cb data-index-in-node=\"7\" data-path-to-node=\"4\"\u003enot\u003c\/b\u003e cook an MB9 steak the same way you cook a standard supermarket steak. Because the fat content is so high, it cooks much faster, and the fat will flare up if placed on an open BBQ flame.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Technique:\u003c\/b\u003e Use a flat, heavy cast-iron pan or a stainless steel skillet. \u003cb data-index-in-node=\"77\" data-path-to-node=\"5,0,0\"\u003eDo not add oil.\u003c\/b\u003e The steak will self-baste within seconds of hitting the heat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe Slicing Secret:\u003c\/b\u003e Many connoisseurs prefer to slice the MB9+ into \u003cb data-index-in-node=\"68\" data-path-to-node=\"5,1,0\"\u003e1cm thick strips\u003c\/b\u003e and sear them individually for 30–45 seconds per side. This ensures the fat is perfectly rendered without the exterior becoming overly charred.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe Temperature:\u003c\/b\u003e Aim for \u003cb data-index-in-node=\"25\" data-path-to-node=\"5,2,0\"\u003eMedium-Rare\u003c\/b\u003e. You need enough heat to melt that incredible marbling into a liquid state, but you don't want to lose that delicate, tender texture.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe most important step:\u003c\/b\u003e Season with high-quality \u003cb data-index-in-node=\"50\" data-path-to-node=\"6\"\u003eflaky sea salt\u003c\/b\u003e only \u003ci data-index-in-node=\"70\" data-path-to-node=\"6\"\u003eafter\u003c\/i\u003e cooking. The salt crystals provide a sharp contrast to the extreme richness of the Wagyu fat.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8\"\u003eBonus Butcher's Tip: The \"Fat-Cap\" Deglaze\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9\"\u003eWhen you finish cooking an MB9+ Scotch Fillet, you will notice a significant amount of clear, liquid fat left in the pan. \u003cb data-index-in-node=\"122\" data-path-to-node=\"9\"\u003eThis is pure culinary gold.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"10,0,0\"\u003eThe Move:\u003c\/b\u003e Toss a handful of sliced mushrooms or a piece of sourdough bread into that hot pan for 60 seconds.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"10,1,0\"\u003eThe Result:\u003c\/b\u003e The mushrooms\/bread will absorb the concentrated Wagyu essence, creating a side dish that is just as luxurious as the steak itself.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"12\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"12\"\u003eThe White Sauce Pair-Up: Truffled Wagyu Velouté\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"13\"\u003eA steak of this caliber deserves an equally prestigious accompaniment. A \"white sauce\" base infused with truffle and the steak's own drippings is the ultimate match.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,0,0\"\u003eThe Base:\u003c\/b\u003e After resting the steak, use the pan drippings (Wagyu fat) in place of butter. Whisk in a tablespoon of flour to create a roux.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,1,0\"\u003eThe Liquid:\u003c\/b\u003e Gradually whisk in \u003cb data-index-in-node=\"31\" data-path-to-node=\"14,1,0\"\u003e1\/2 cup of heavy cream\u003c\/b\u003e and a splash of beef bone broth.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,2,0\"\u003eThe Luxury:\u003c\/b\u003e Stir in a teaspoon of \u003cb data-index-in-node=\"34\" data-path-to-node=\"14,2,0\"\u003etruffle oil\u003c\/b\u003e or minced black truffle.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,3,0\"\u003eThe Result:\u003c\/b\u003e The earthy, pungent truffle cuts through the intense buttery richness of the MB9+ fat, creating a balanced, world-class flavor profile.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"16\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16\"\u003eThe Ultimate Pairing\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"17\"\u003eTo complete this ultra-premium experience, consider:\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,0,0\"\u003eDiamantina Wagyu Beef Tallow:\u003c\/b\u003e Use a tiny amount to prep the pan for an even more intense beef flavor.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,1,0\"\u003eCentre-Cut Marrow Bones:\u003c\/b\u003e For a \"Decadence on Decadence\" steak topping.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cspan\u003eThis product is sold each with a minimum weight of 300g each.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"300g","offer_id":43449969606734,"sku":null,"price":59.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/rffonyrffonyr.png?v=1771109494"},{"product_id":"wagyu-striploin-mb9-steak","title":"Wagyu Striploin MB9 Steak 300g","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003eElite Wagyu Striploin MB9+\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp id=\"p-rc_cfc1a762326ef27e-27\" data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe \"New York\" experience, elevated to the extreme.\u003c\/b\u003e While the Scotch Fillet is prized for its wild, swirling marbling, the \u003cb data-index-in-node=\"123\" data-path-to-node=\"1\"\u003eWagyu Striploin MB9+\u003c\/b\u003e (also known as Sirloin or New York Steak) offers a more refined, uniform elegance. \u003cspan class=\"citation-23 citation-end-23\"\u003eAt an MB9+ level, the muscle fibers are virtually saturated with fine, lace-like intramuscular fat.\u003csup data-turn-source-index=\"1\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e This cut delivers a unique sensation: you get the structural \"bite\" of a classic steakhouse striploin, but with a buttery, umami-rich finish that quite literally melts away.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"Precision Flip\" Technique\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp id=\"p-rc_cfc1a762326ef27e-28\" data-path-to-node=\"4\"\u003e\u003cspan class=\"citation-22 citation-end-22\"\u003eBecause an MB9+ Striploin is so dense with fat, it is prone to flare-ups on a grill.\u003csup data-turn-source-index=\"2\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e For a world-class result, a heavy cast-iron or stainless steel pan is essential.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Tempering:\u003c\/b\u003e Take the steak out of the fridge \u003cb data-index-in-node=\"48\" data-path-to-node=\"5,0,0\"\u003e30–45 minutes\u003c\/b\u003e before cooking. If it’s too cold, the center won't reach the \"melting point\" of the fat before the outside burns.\u003c\/p\u003e\n\u003cp id=\"p-rc_cfc1a762326ef27e-29\" data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe No-Oil Rule:\u003c\/b\u003e\u003cspan class=\"citation-21 citation-end-21\"\u003e The Striploin has a beautiful fat cap and intense internal marbling.\u003csup data-turn-source-index=\"3\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e You don’t need a drop of oil; the steak will provide its own \"liquid gold\" within seconds of hitting the pan.\u003c\/p\u003e\n\u003cp id=\"p-rc_cfc1a762326ef27e-30\" data-path-to-node=\"5,2,0\"\u003e\u003cspan class=\"citation-20\"\u003e\u003c\/span\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003e\u003cspan class=\"citation-20\"\u003eThe Flip:\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-20\"\u003e Many chefs recommend flipping Wagyu \u003c\/span\u003e\u003cb data-index-in-node=\"46\" data-path-to-node=\"5,2,0\"\u003e\u003cspan class=\"citation-20\"\u003eevery 30 seconds\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-20 citation-end-20\"\u003e.\u003csup data-turn-source-index=\"4\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003cspan class=\"citation-19 citation-end-19\"\u003eThis \"frequent flip\" method ensures the heat penetrates the dense marbling evenly from both sides, melting the fat through the steak without overcooking the edges.\u003csup data-turn-source-index=\"5\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp id=\"p-rc_cfc1a762326ef27e-31\" data-path-to-node=\"6\"\u003e\u003cspan class=\"citation-18\"\u003e\u003c\/span\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003e\u003cspan class=\"citation-18\"\u003eThe most important step:\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-18\"\u003e Aim for an internal temperature of \u003c\/span\u003e\u003cb data-index-in-node=\"60\" data-path-to-node=\"6\"\u003e\u003cspan class=\"citation-18\"\u003e52°C–54°C\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-18 citation-end-18\"\u003e (Medium-Rare).\u003csup data-turn-source-index=\"6\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e At this temperature, the fat is fully liquid and aromatic, but the meat remains incredibly supple.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8\"\u003eBonus Butcher's Tip: The \"Thin-Slice\" Degustation\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9\"\u003eBecause MB9+ beef is so incredibly rich, a standard \"steak portion\" (300g+) can be overwhelming for one person.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"10,0,0\"\u003eThe Serving:\u003c\/b\u003e Try serving the striploin \"Tagliata\" style. Slice the rested steak into thin, 5mm strips against the grain.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"10,1,0\"\u003eThe Seasoning:\u003c\/b\u003e A simple sprinkle of \u003cb data-index-in-node=\"36\" data-path-to-node=\"10,1,0\"\u003eMaldon sea salt\u003c\/b\u003e and a tiny dot of \u003cb data-index-in-node=\"70\" data-path-to-node=\"10,1,0\"\u003efreshly grated wasabi\u003c\/b\u003e or \u003cb data-index-in-node=\"95\" data-path-to-node=\"10,1,0\"\u003ehorseradish\u003c\/b\u003e is all you need. The heat of the wasabi acts as a perfect \"cleanser\" for the palate against the buttery richness of the beef.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"12\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"12\"\u003eThe White Sauce Pair-Up: Creamy Miso \u0026amp; Sake Reduction\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"13\"\u003eTraditional dairy-heavy sauces can sometimes be \"too much\" for a fatty Wagyu. Instead, create a white-sauce style reduction using Japanese flavors that complement the beef’s umami.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,0,0\"\u003eThe Base:\u003c\/b\u003e In the same pan you used for the steak, whisk a tablespoon of \u003cb data-index-in-node=\"72\" data-path-to-node=\"14,0,0\"\u003ewhite miso paste\u003c\/b\u003e into \u003cb data-index-in-node=\"94\" data-path-to-node=\"14,0,0\"\u003e1\/2 cup of heavy cream\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,1,0\"\u003eThe Deglaze:\u003c\/b\u003e Add a splash of \u003cb data-index-in-node=\"29\" data-path-to-node=\"14,1,0\"\u003eSake\u003c\/b\u003e or dry white wine to lift the beef drippings.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,2,0\"\u003eThe Finish:\u003c\/b\u003e Simmer for 2 minutes until it coats the back of a spoon. This \"White Miso Sauce\" is salty, savory, and creamy, providing a sophisticated bridge between the beef and your side dishes.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"16\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16\"\u003eThe Luxury Selection\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"17\"\u003eIf you have a taste for the best of the best:\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,0,0\"\u003eWagyu Scotch Fillet MB9+:\u003c\/b\u003e For even more intense marbling and a softer texture.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,1,0\"\u003eDiamantina Wagyu Tallow:\u003c\/b\u003e The perfect fat to use for roasting the ultimate potatoes to serve alongside your Striploin.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cspan\u003eThis product is sold each with a minimum weight of 300g each.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"300g","offer_id":43449969147982,"sku":null,"price":59.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/czfs8wczfs8wczfs.png?v=1771109356"},{"product_id":"diamantina-organic-beef-tallow-330g-jars","title":"Diamantina Organic Beef Tallow 330g Jars","description":"\u003cdiv dir=\"ltr\" aria-busy=\"false\" aria-live=\"polite\" id=\"model-response-message-contentr_8dde8a1d22b29d04\" class=\"markdown markdown-main-panel enable-updated-hr-color preserve-whitespaces-in-response\"\u003e\n\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003eDiamantina Organic Beef Tallow (330g Jars)\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp id=\"p-rc_ff0e7a1a2daa1cf3-33\" data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe gold standard for clean, healthy cooking.\u003c\/b\u003e \u003cspan class=\"citation-27\"\u003eUnlike our Wagyu tallow, which is prized for its extreme richness, the \u003c\/span\u003e\u003cb data-index-in-node=\"117\" data-path-to-node=\"1\"\u003e\u003cspan class=\"citation-27\"\u003eDiamantina Organic Beef Tallow\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-27 citation-end-27\"\u003e is sourced from 100% certified organic, grass-fed Australian cattle.\u003csup data-turn-source-index=\"1\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e This is a \"back-to-basics\" superfood: it’s rendered down into a pure, stable cooking fat that is free from chemicals, antibiotics, and hormones. It has a clean, subtle beef aroma and a incredibly high smoke point, making it the healthiest and most flavorful alternative to processed seed oils.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"High-Heat\" Healthy Fry\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp id=\"p-rc_ff0e7a1a2daa1cf3-34\" data-path-to-node=\"4\"\u003eIf you’ve been using olive oil for high-heat roasting or frying, you’ve likely noticed it can smoke and turn bitter. \u003cspan class=\"citation-26 citation-end-26\"\u003eOrganic tallow is designed for the heat.\u003csup data-turn-source-index=\"2\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Technique:\u003c\/b\u003e Use it for \u003cb data-index-in-node=\"26\" data-path-to-node=\"5,0,0\"\u003epan-searing, deep-frying, or roasting\u003c\/b\u003e. Because it's a saturated fat, it doesn't oxidize or become unstable at high temperatures.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe \"Clean\" Crunch:\u003c\/b\u003e Use a tablespoon of organic tallow to sauté your greens or sear your steaks. It provides a crispiness that vegetable oils can't achieve, without the heavy \"greasy\" aftertaste.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe Storage:\u003c\/b\u003e This tallow is shelf-stable in a cool, dark pantry, but keeping it in the fridge will keep it fresh for up to a year.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7\"\u003eBonus Butcher's Tip: The \"Organic Pastry\" Secret\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eFor the bakers out there, organic beef tallow is an old-school secret for the world's flakiest pastry.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,0,0\"\u003eThe Swap:\u003c\/b\u003e Replace half the butter in your savory pie crust or biscuit recipe with \u003cb data-index-in-node=\"82\" data-path-to-node=\"9,0,0\"\u003ecold Organic Tallow\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,1,0\"\u003eThe Science:\u003c\/b\u003e Tallow has larger fat crystals than butter, which creates distinct \"air pockets\" in the dough as it bakes.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,2,0\"\u003eThe Result:\u003c\/b\u003e A crust that is incredibly short, flaky, and has a savory depth that pairs perfectly with meat pies or quiches.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"11\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11\"\u003eThe White Sauce Pair-Up: The \"Paleo\" Béchamel\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"12\"\u003eFor those following a Keto or Paleo lifestyle, or those who just want a cleaner sauce, this tallow makes a superior base for a savory white sauce.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"13,0,0\"\u003eThe Roux:\u003c\/b\u003e Melt \u003cb data-index-in-node=\"15\" data-path-to-node=\"13,0,0\"\u003e30g of Organic Tallow\u003c\/b\u003e in a pan. Whisk in \u003cb data-index-in-node=\"56\" data-path-to-node=\"13,0,0\"\u003e1\/4 cup of arrowroot powder\u003c\/b\u003e (for Paleo) or plain flour.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"13,1,0\"\u003eThe Liquid:\u003c\/b\u003e Gradually whisk in \u003cb data-index-in-node=\"31\" data-path-to-node=\"13,1,0\"\u003e2 cups of full-cream milk\u003c\/b\u003e or a thick coconut cream.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"13,2,0\"\u003eThe Seasoning:\u003c\/b\u003e Add sea salt, cracked pepper, and a pinch of nutmeg.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"13,3,0\"\u003eThe Result:\u003c\/b\u003e The tallow provides a silkier texture than butter and a subtle \"farm-fresh\" savory note that enhances any vegetable or meat dish you pour it over.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"15\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"15\"\u003eWhy Choose Organic Tallow?\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp id=\"p-rc_ff0e7a1a2daa1cf3-35\" data-path-to-node=\"16,0,0\"\u003e\u003cspan class=\"citation-25\"\u003e\u003c\/span\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16,0,0\"\u003e\u003cspan class=\"citation-25\"\u003eNutrient Dense:\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-25 citation-end-25\"\u003e Rich in vitamins A, D, E, K, and CLA (Conjugated Linoleic Acid).\u003csup data-turn-source-index=\"3\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp id=\"p-rc_ff0e7a1a2daa1cf3-36\" data-path-to-node=\"16,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16,1,0\"\u003eZero Additives:\u003c\/b\u003e\u003cspan class=\"citation-24 citation-end-24\"\u003e No seed oils, no bleaching agents, and no preservatives.\u003csup data-turn-source-index=\"4\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16,2,0\"\u003eSustainably Sourced:\u003c\/b\u003e Supporting Australian organic farming practices.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Default Title","offer_id":43441157800014,"sku":null,"price":21.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/690339.webp?v=1770877756"},{"product_id":"wagyu-shabu-shabu-mb9-500g-pack","title":"Premium Wagyu MB9+ Shabu Shabu Chuck Eye Roll (300g Pack)","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003ePremium Wagyu Shabu Shabu MB9+\u003c\/b\u003e\u003c\/h2\u003e\n\u003ch3 data-path-to-node=\"5\"\u003eThe \"Butcher’s Secret\" Ribeye Alternative\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6\"\u003eThe Chuck Eye Roll is the direct continuation of the \u003cb data-index-in-node=\"53\" data-path-to-node=\"6\"\u003eScotch Fillet (Ribeye)\u003c\/b\u003e as it transitions into the shoulder. While standard beef chuck is usually reserved for slow cooking, an \u003cb data-index-in-node=\"180\" data-path-to-node=\"6\"\u003eMB9+ Wagyu Chuck Eye\u003c\/b\u003e is an entirely different beast. At this elite marbling grade, it possesses the same rich, \"ribby\" flavor and melting texture as a Scotch Fillet but with a more complex, umami-forward profile.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003eWhy It Outclasses the Standard \"Bolar Blade\"\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eMost shops offer \u003cb data-index-in-node=\"17\" data-path-to-node=\"8\"\u003eWagyu Bolar Blade\u003c\/b\u003e for hot pot because it is cheaper and easy to slice. However, there is a significant difference in quality and experience:\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,0,0\"\u003eThe Texture:\u003c\/b\u003e The Bolar Blade comes from the active \"cold\" part of the shoulder; it is leaner and contains more connective tissue, which can feel \"snappy\" or chewy even if cooked perfectly. The \u003cb data-index-in-node=\"168\" data-path-to-node=\"9,0,0\"\u003eChuck Eye Roll\u003c\/b\u003e is the \"hidden gem\" nestled right next to the prime rib, offering a luxurious, silk-like mouthfeel.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,1,0\"\u003eThe Marbling:\u003c\/b\u003e Even at high grades, Bolar Blade marbling is often linear and coarse. The Chuck Eye features \u003cb data-index-in-node=\"107\" data-path-to-node=\"9,1,0\"\u003eintricate, lace-like intramuscular fat\u003c\/b\u003e that dissolves instantly upon contact with heat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,2,0\"\u003eThe Value:\u003c\/b\u003e While more expensive than the Bolar Blade, the Chuck Eye provides a true \u003cb data-index-in-node=\"84\" data-path-to-node=\"9,2,0\"\u003e\"melt-in-your-mouth\"\u003c\/b\u003e experience that the leaner blade simply cannot replicate. You aren't just buying beef; you’re buying the tenderness of a Ribeye at a more accessible price point.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"Swish-Swish\" Technique\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp id=\"p-rc_8653f636ec41bd67-32\" data-path-to-node=\"4\"\u003e\u003cspan class=\"citation-33\"\u003eThe name \u003c\/span\u003e\u003ci data-index-in-node=\"9\" data-path-to-node=\"4\"\u003e\u003cspan class=\"citation-33\"\u003eShabu Shabu\u003c\/span\u003e\u003c\/i\u003e\u003cspan class=\"citation-33 citation-end-33\"\u003e is an onomatopoeia for the sound the meat makes as it is swirled in the broth.\u003csup data-turn-source-index=\"1\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e Because this is MB9+, overcooking is the only way to ruin it.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Broth:\u003c\/b\u003e Use a light Dashi or a simple vegetable stock. Bring it to a simmer, but \u003cb data-index-in-node=\"84\" data-path-to-node=\"5,0,0\"\u003enever a rolling boil\u003c\/b\u003e, which can tear the delicate slices.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe Timing:\u003c\/b\u003e Hold a single slice with chopsticks and \"swish\" it through the broth for only \u003cb data-index-in-node=\"90\" data-path-to-node=\"5,1,0\"\u003e5–10 seconds\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe Goal:\u003c\/b\u003e You are looking for the pink to just barely turn to a pale, creamy tan. At this point, the fat has reached its melting point, but the meat remains ultra-tender.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe most important step:\u003c\/b\u003e Cook the meat slice-by-slice as you eat. If you dump the whole 500g pack into the pot at once, you’ll end up with a clump of overcooked beef and a very oily broth.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"8\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8\"\u003eBonus Butcher's Tip: The \"Flash-Sear\" Alternative\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9\"\u003eIf you aren't in the mood for hot pot, this thin-sliced Wagyu makes the most luxurious \"Quick Steak\" in the world.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"10,0,0\"\u003eThe Technique:\u003c\/b\u003e Get a cast-iron pan or flat-plate BBQ \u003cb data-index-in-node=\"53\" data-path-to-node=\"10,0,0\"\u003eextremely hot\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"10,1,0\"\u003eThe Cook:\u003c\/b\u003e Lay the slices down flat. They will cook in \u003cb data-index-in-node=\"54\" data-path-to-node=\"10,1,0\"\u003e15–20 seconds\u003c\/b\u003e total.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"10,2,0\"\u003eThe Serving:\u003c\/b\u003e Drape these over a bowl of steamed rice with a drizzle of tare or soy. It’s a 5-star meal that takes less than a minute to cook.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"20\"\u003eBeyond the Hot Pot\u003c\/h3\u003e\n\u003cp data-path-to-node=\"21,0,0\"\u003e\u003cb data-path-to-node=\"21,0,0\" data-index-in-node=\"0\"\u003eGyudon (Beef Bowls):\u003c\/b\u003e Simmer briefly with onions in a sweet soy\/mirin broth over rice.\u003c\/p\u003e\n\u003cp data-path-to-node=\"21,1,0\"\u003e\u003cb data-path-to-node=\"21,1,0\" data-index-in-node=\"0\"\u003eWagyu Beef Rolls:\u003c\/b\u003e Wrap around Enoki mushrooms or asparagus and flash-sear for 30 seconds.\u003c\/p\u003e\n\u003cp data-path-to-node=\"21,2,0\"\u003e\u003cb data-path-to-node=\"21,2,0\" data-index-in-node=\"0\"\u003eYakiniku:\u003c\/b\u003e Quick-sear on a flat-plate BBQ for an instant, buttery steak bite.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"Default Title","offer_id":43442297307214,"sku":null,"price":29.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/IMG-2106.png?v=1771307507"},{"product_id":"wagyu-rump-mb9-centre-cut-300g-steak","title":"Wagyu Rump MB9 Centre Cut 300g Steak","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003eElite MB9 Centre-Cut Wagyu Rump\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe connoisseur’s choice for flavor and texture.\u003c\/b\u003e While a standard rump contains several different muscle groups, the \u003cb data-index-in-node=\"117\" data-path-to-node=\"1\"\u003eCentre-Cut\u003c\/b\u003e (often called the Rump Heart) is the most premium portion. By isolating this central muscle and grading it at an \u003cb data-index-in-node=\"251\" data-path-to-node=\"1\"\u003eMB9\u003c\/b\u003e, we’ve created a steak that offers the intense, beefy \"punch\" of a classic rump but with the extraordinary, buttery tenderness of a luxury Wagyu. It is lean enough to feel substantial, yet marbled enough to melt.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"Precision Roast-Steak\" Method\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eBecause the Centre-Cut is often served as a thick, blocky steak, it requires a little more finesse than a thin striploin to ensure the heat penetrates that dense MB9+ marbling.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Reverse Sear:\u003c\/b\u003e For a steak this thick, try starting it in a \u003cb data-index-in-node=\"63\" data-path-to-node=\"5,0,0\"\u003elow oven (120°C)\u003c\/b\u003e until the internal temperature hits \u003cb data-index-in-node=\"116\" data-path-to-node=\"5,0,0\"\u003e45°C\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe Finish:\u003c\/b\u003e Take it out and sear it in a screaming-hot pan with a tiny bit of \u003cb data-index-in-node=\"78\" data-path-to-node=\"5,1,0\"\u003eWagyu Tallow\u003c\/b\u003e for 1 minute per side.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe Result:\u003c\/b\u003e This method ensures the fat is rendered perfectly from edge-to-edge without overcooking the outer rim. It results in a \"wall-to-wall\" pink interior that is incredibly juicy.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe most important step:\u003c\/b\u003e Cut this steak \u003cb data-index-in-node=\"40\" data-path-to-node=\"6\"\u003eagainst the grain\u003c\/b\u003e. The grain in the rump heart is very consistent; slicing perpendicular to it ensures the most tender eating experience possible.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"12\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"12\"\u003eThe White Sauce Pair-Up: Creamy Gorgonzola \u0026amp; Garlic \"Velvet\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"13\"\u003eA bold, center-cut rump needs a sauce with enough personality to stand up to it. A pungent, creamy white sauce is the classic steakhouse pairing.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,0,0\"\u003eThe Base:\u003c\/b\u003e Melt \u003cb data-index-in-node=\"15\" data-path-to-node=\"14,0,0\"\u003e30g of butter\u003c\/b\u003e and whisk in a tablespoon of flour to make a light roux.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,1,0\"\u003eThe Liquid:\u003c\/b\u003e Gradually add \u003cb data-index-in-node=\"26\" data-path-to-node=\"14,1,0\"\u003e1 cup of heavy cream\u003c\/b\u003e and a splash of beef stock.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,2,0\"\u003eThe Punch:\u003c\/b\u003e Stir in \u003cb data-index-in-node=\"19\" data-path-to-node=\"14,2,0\"\u003e50g of Blue Vein cheese\u003c\/b\u003e (Gorgonzola is perfect) and a clove of roasted garlic.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,3,0\"\u003eThe Finish:\u003c\/b\u003e Simmer until thick. The sharp, salty \"blue\" notes of the cheese are the perfect partner for the rich, iron-heavy flavor of the MB9+ rump heart.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"16\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16\"\u003eThe Wagyu Collection\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"17\"\u003eIf you appreciate the depth of the Centre-Cut Rump, you may also enjoy:\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,0,0\"\u003eWagyu Shabu Shabu MB9:\u003c\/b\u003e For the same elite marbling but sliced paper-thin for a 10-second cook.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,1,0\"\u003eWagyu Striploin MB9:\u003c\/b\u003e For a more uniform, \"New York\" style cut with even higher fat content.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,2,0\"\u003eDiamantina Wagyu Tallow:\u003c\/b\u003e The only fat you should use to sear a steak of this quality.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"300g","offer_id":43449968853070,"sku":null,"price":28.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/ot4vrsot4vrsot4.png?v=1771205476"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/collections\/beef-collection.jpg?v=1739526121","url":"https:\/\/brooklynfinemeats.com.au\/collections\/beef-1.oembed","provider":"Brooklyn Fine Meats","version":"1.0","type":"link"}