{"title":"Specials","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":"chicken-breast-fillet","title":"Free Range Chicken Breast Fillet","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003ePremium Free-Range Chicken Breast\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, lean essential for every healthy kitchen.\u003c\/b\u003e Our Chicken Breasts are sourced from premium, free-range Australian poultry, ensuring a clean flavor and a firm, succulent texture. Trimmed and ready for the pan, these breasts are the gold standard for high-protein cooking. Whether you’re slicing them for a stir-fry, poaching them for a fresh salad, or roasting them whole, they provide a mild, delicate canvas that carries flavors beautifully.\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 \"Even-Cook\" Flattening\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe biggest challenge with chicken breast is the shape—one end is thick and the other is thin, leading to the thin end drying out before the thick end is cooked. To fix this, place the breast between two sheets of baking paper and gently tap the thickest part with a \u003cb data-path-to-node=\"4\" data-index-in-node=\"267\"\u003emeat mallet or a rolling pin\u003c\/b\u003e until the whole piece is a uniform thickness (about 1.5cm to 2cm).\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 Because chicken breast is so lean, it has no margin for error. Cook it over medium-high heat for \u003cb data-path-to-node=\"5\" data-index-in-node=\"122\"\u003e5–6 minutes per side\u003c\/b\u003e until it reaches an internal temperature of \u003cb data-path-to-node=\"5\" data-index-in-node=\"187\"\u003e75°C\u003c\/b\u003e. Once it hits that mark, remove it immediately and let it rest for \u003cb data-path-to-node=\"5\" data-index-in-node=\"259\"\u003e5 minutes\u003c\/b\u003e—the residual heat will finish the job while keeping the meat juicy.\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 \"Velveting\" Technique\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eIf you are using chicken breast for a stir-fry, try this professional trick to keep the meat incredibly soft:\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eThe Prep:\u003c\/b\u003e Slice the raw breast into thin strips and toss them in a bowl with \u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"77\"\u003eone egg white, a teaspoon of cornflour, and a splash of oil\u003c\/b\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 Result:\u003c\/b\u003e This creates a thin protective coating that \"insulates\" the delicate fibers from the intense heat of the wok, resulting in that silky, \"velvet\" texture found in high-end Asian restaurants.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"500g","offer_id":42331520041038,"sku":null,"price":12.99,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":42232835113038,"sku":"150","price":23.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/chicken-breast.jpg?v=1770685855"},{"product_id":"lamb-cutlets","title":"Grass-fed Lamb Cutlets","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eThe Elegant Lamb Cutlet\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 star of the grill, celebrated for its incredible sweetness.\u003c\/b\u003e Often called \"lamb lollipops,\" our French-trimmed cutlets are the most tender and refined cut available. Sourced from premium Australian lamb, each cutlet is expertly cleaned to reveal the white bone, providing a stunning presentation for a dinner party or a high-end family treat. Because they come from the rib, the meat is exceptionally fine-grained and delicate, offering a \"melt-away\" texture that is second to none.\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; Quick Timing\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eLamb cutlets are best enjoyed when cooked quickly over a high, direct flame to create a contrast between the charred exterior and the succulent pink center. Whether you’re using a cast-iron skillet or a BBQ, aim for just \u003cb data-path-to-node=\"4\" data-index-in-node=\"221\"\u003e2–3 minutes per side\u003c\/b\u003e. Because they are small, they can overcook in a heartbeat, so stay close to the grill!\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 Rest the cutlets on a warm plate for \u003cb data-path-to-node=\"5\" data-index-in-node=\"62\"\u003e3–5 minutes\u003c\/b\u003e after they come off the heat. This allows the heat from the bone to finish the internal cook perfectly without drying out the delicate rib meat.\u003cbr\u003e\u003cbr\u003eApproximately 12 pieces per kg\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1kg","offer_id":42232837570638,"sku":"52","price":64.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/LambCutlets.jpg?v=1742361432"},{"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"}],"url":"https:\/\/brooklynfinemeats.com.au\/collections\/specials.oembed","provider":"Brooklyn Fine Meats","version":"1.0","type":"link"}