Chicken Breast Fillet

Premium Free-Range Chicken Breast

The versatile, lean essential for every healthy kitchen. 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.

The Butcher’s Tip: The "Even-Cook" Flattening

The 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 meat mallet or a rolling pin until the whole piece is a uniform thickness (about 1.5cm to 2cm).

The most important step: Because chicken breast is so lean, it has no margin for error. Cook it over medium-high heat for 5–6 minutes per side until it reaches an internal temperature of 75°C. Once it hits that mark, remove it immediately and let it rest for 5 minutes—the residual heat will finish the job while keeping the meat juicy.

Bonus Butcher's Tip: The "Velveting" Technique

If you are using chicken breast for a stir-fry, try this professional trick to keep the meat incredibly soft:

The Prep: Slice the raw breast into thin strips and toss them in a bowl with one egg white, a teaspoon of cornflour, and a splash of oil.

The Result: 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.