Archive for the 'Butcher' Category

Free Range Pork

Q: What is the value of buying free-range pork instead of commercially farmed pork?

A: I am frequently asked this question, so when recently down in Melbourne, I decided to pay a quick visit to the farm that supplies me with my free-range pork to do a bit more investigating.

It is important to note that there exists two types of free range pork – ‘free range’ and ‘free range bred’. The majority of pork sold in a retail environment is ‘free range bred’ which, in short, means that the sows are raised in open paddocks and their offspring roam free for three weeks. After that, they are housed in a large barn not dissimilar to those used in a commercial farming operation. Free range, on the other hand, forgoes the commercial barn element of breeding.

Personally, I have very little influence over a person’s preference in pork, but I do believe it is my role to furnish customers with facts that enable them to make a well-informed choice, and ultimately end up with the best quality meat for their needs, both from a taste and ethical perspective.

In a recent survey and taste test undertaken in my butcher shop, 90% of participants could not distinguish which samples were free range and which were not. Even more interesting, however, was that 75% of the customers preferred the taste of the pork that was commercially grown.

In essence, the answer (without sounding glib) comes down to a personal choice – as far as taste and quality goes, there’s not a great deal of difference.

 

If you have a question for our butcher, email us at editorial@foodinfocus.com.au. Glen Viller is the proprietor of Black Bull Butchery, Shop 4, 50-58 Macleay Street, Potts Point 02 9331 3533 

Published on September 10, 2008 in Butcher. Closed

Gourmet Snags

Q: Is there a significant difference between sausages you buy in a supermarket and the wide range of gourmet sausages which are becoming more prevalent in the butcher shop?

Glen the Butcher: Being an independent butcher, there is a risk that my view on the subject may be biased. However in the name of professionalism I will do my best to stay objective.

In fairness one has to point out that you need to compare apples with apples. As my mother says "you only get what you pay for." Price is a good indicator, and the price of sausages between some local butcher shops and your suburban supermarket can be quite comparable, with the quality of product being fairly similar. Your next level, however, is your top quality butcher who will use fresh ingredients, create gluten-free mixes, amongst others, and will also enforce quality control. This does come at an escalated price, but the outcome is a superior, and in my opinion, much
nicer product.

 

If you have a question for our butcher, email us at editorial@foodinfocus.com.au. Glen Viller is the proprietor of Black Bull Butchery, Shop 4, 50-58 Macleay Street, Potts Point 02 9331 3533

Published on July 3, 2008 in Butcher. Closed

Adding flavour to soup

This autumn, think smoked bones and sinewy cuts for soups full of earthy, heart-warming flavour.

 

By Glen Viller


I can feel a changing of the seasons happening. It is not the decline in temperature, or the clothing people are starting to wear. Instead, it is the questions I am being asked over the meat counter. With autumn now here, I’m constantly asked, "What is the best meat for soup?" But with so many styles and flavours of soup out there, the answer is not as simple as you would think. The good news however, is that you have a lot of options. So let’s take a look at some of your choices…

Remember that the meat is usually only being added for aiding flavour rather than for quantity

Chicken: My first stop in the chicken section is with the thighs as they are the meatiest option. Chicken thighs also add more flavour to soup, and unlike breasts, won’t dry out quickly. For the best results, go for chicken Maryland, which is the thigh and drumstick attached. Chicken wings or drumsticks are a nice addition to thighs as they contain both meat and bones.

Beef shin on the bone: Beef shin has it all – naturally rich flavour from the meat and added flavour from the bone marrow. It is also one of the cheaper cuts of beef available, making it superb value for money.
Gravy beef: When boneless beef is called for, this your preferred cut. Gravy beef has the benefit of containing a bit more fat and sinew than other cuts, which adds flavour and gives a better finished texture.

Chuck beef: Your leaner option, but still suitable for slow cooking.

Pork bones: These are a specialty these days, although your local butcher should be able to set some aside for you for that special occasion.

Ham hock: Ideal for Pea and Ham Soup, ham hock is a pork shank containing plenty of meat and bone. It also has a strong, yet delicious smokey flavour and is an economic way of adding flavour to your soup.
Smoked Ribs: Great for many ethnic dishes that need extra flavour, but without the additional meat.

Bacon bones: Like smoked ribs, bacon bones have been removed from the flesh. They are usually smoked independently and offer a very economical way of adding flavour if extra is needed.

When selecting the right type of meat for your soup, just remember that the meat is for adding flavour, not bulk, and plays second fiddle to the soup itself. If in doubt, just ask your local butcher.

If you have a question for our butcher email us at editorial@foodinfocus.com.au
Glen Viller is the proprietor of Black Bull Butchery, Shop 4, 50-58 Macleay St, Potts Point 02 9331 3533

Published on May 1, 2008 in Butcher. Closed

The Poor Man’s Meats

They may be cheap, but inexpensive cuts of meat give lots of flavour if you know the right way to cook ‘em.

By Glen Viller


Originally from Brisbane, my arrival in Sydney (or the big smoke as called it back then) in 1987 was a real culture shock ¬- until then my ethnic food experiences were few and far between! As luck would have it, one of my earliest bosses was a Greek butcher named Nick who was keen to share his knowledge. So I was exposed from an early age to the incredible world of Greek flavours and their creative use of ‘poor man’s’ meats.

Inexpensive cuts

Apart from religious or festive occasions, meat was traditionally a frugal affair in Greece. With a largely peasant population, ‘cheap cuts’ were the most popular and dominated much of the cuisine. These days, cheaper cuts are also valued for the great taste and the texture they give when cooked over a long time.

For lamb, leg, shoulder and neck are great options, and you’ll find the bones add a lot of flavour too. Make sure to go for lean cuts and don’t be afraid of lots of sinew, you’ll get even better melt-in-your-mouth results. I also like to use a lot of lemon juice, olive oil, garlic, rosemary & olives when working with lamb as they help liven up the flavours of the meat.

Butchers tip: When slow cooking, as in a roast, remove from the oven and rest for 20 minutes before serving. And for the Greek favourite Lamb Souvlaki, ask your butcher for cubes of lamb. Contrary to popular belief, large cubes from either the shoulder or leg are suitable.


Minced meat

Another way inexpensive cuts were put to good use was through mincing. You’ll see a lot of minced meat dishes in Greece, from meatballs and moussaka to filo pastry-filled mezedes. When buying mince, opt for lean meat, and if there’s none freshly minced, ask your butcher to make some for you. You can even select the cuts you’d like and the size of the mince.

Offal

While not so common in Australia, offal has always been a favourite in Greece. Ask your butcher what he has available and the best way to store it. Liver, intestines, kidneys, lungs and trotters, are all good choices. Just remember, fresh is best.

While we can’t all be born Greek, with the help of your local butcher and some fresh ingredients, we can all take advantage of these time-honoured flavours for a day… or even, the whole season.


If you have a question for our butcher email us at editorial@foodinfocus.com.au

Glen Viller is the proprietor of Black Bull Butchery, Shop 4, 50-58 Macleay St, Potts Point 02 9331 3533

Published on April 20, 2008 in Butcher. Closed

Tender, Loving Cuts

 

When the love stakes are high, always serve the right steak!

By Glen Viller


At first glance, love and the local butcher shop don’t seem to have much in common. Yet, the truth is, when someone is planning to wine and dine in quiet, private surroundings, it usually means dinner for two at home. Starting to see the picture? This is where your friendly butcher can help.

Women

If you’re after a jaw-dropping reaction, then beef rib eye is definitely the way to go (men have been known to drool at the mere sight of them). Commonly known as Scotch fillet, the rib eye is a rib fillet left on the bone, the bone lending extra moisture and fat for a more flavoursome steak. For a standing rib roast, leave the rib eye steaks in one piece and roast. All you need is an oven pan (no rack), and you’ll be pleased to find the bones really do provide added flavour. Just remember to sear the steaks first.

Men

If you’re really out to impress, the simple act of cooking will always do the trick. The good news is that it doesn’t need to be complicated. Try a juicy rack of lamb ¬- it’s quick to prepare, and requires little skill.

If all else fails, a tasty compromise is a nice piece of tenderloin fillet. A thick, juicy steak, it’s sufficiently satisfying for men, while its lean, tender qualities make it a favourite with women.

A carefully cooked piece of meat with that extra ingredient of TLC can be as endearing as any fancy present. At the end of the night, when gratitude and reward is in the air, credit it to your butcher!

Follow these guidelines for steak satisfaction… but make sure to turn once only!

Rare: Cook for a few minutes per side until steak feels ‘very soft’ with back of tongs.

Medium Rare: Cook on one side till moisture is just visible on top surface. Turn and cook on the other side until surface moisture is visible and when it feels ‘soft’ with back of tongs.

Medium: Cook on one side until moisture is pooling on top surface. Cook on second side until moisture is visible. It will be ready when it feels ‘springy’ with back of thongs.


If you have a question for our butcher email us at editorial@foodinfocus.com.au

Glen Viller is the proprietor of Black Bull Butchery, Shop 4, 50-58 Macleay St, Potts Point 02 9331 3533

Published on April 20, 2008 in Butcher. Closed

Christmas Turkey

 

Take the heat out of your hot Christmas lunch.

By Glen Viller


For most, the festive season means parties, family gatherings and (hopefully) plentiful presents. But, for a butcher it’s three week’s worth of business packed into three days, which means that Christmas Day is usually spent catching up on some well-earned, and much needed, rest. For myself, the reward for all my hard work is watching others celebrate and enjoy good, wholesome food.

 

The Christmas turkey

Our summer climate doesn’t really lend itself to traditional Christmas fare, and hours spent roasting in a hot kitchen. Despite this, many of us still want a steaming hot turkey. So, if you’re one those selfless souls doing a big family roast this year, please be careful as turkeys can be a little precious to prepare.


Here are my top turkey tips to make your Christmas roast less stressful and more enjoyable.


* When dealing with poultry, be very hygienic. Always wash your hands after touching raw meat.

* Never cook frozen turkey. Make sure to defrost it in the fridge, not at room temperature. This may take up to two days.

* You may freeze whole turkeys for up to a year before the quality deteriorates.

* Roasting is best done with meat that is almost at room temperature. Do not leave the turkey out of the fridge for longer than 30 minutes.

* When cleaning the bird, be careful not to over wash the skin as it contains oils that help keep the turkey moist during cooking.

* You can prepare the stuffing ingredients the day before, but never combine until cooking if they include raw egg. Stuff the turkey just before roasting, otherwise juices will run into the stuffing and bacteria will result.


Cooking times: Stuffed turkeys should be cooked for approximately 35-40 minutes per kilogram. Cook at 200°C, or 190°C in a fan-forced oven.


Serving sizes: A good rule of thumb for portion sizes is 90g of cooked meat per person. A 4kg turkey will give you around 17 servings.


Butcher’s tip: Melt a little butter and mix in equal quantities of marjoram, thyme, sage, basil and rosemary. Rub all over the turkey and inside any cavities and skin to help keep the bird from drying out.

Have a very merry Christmas!

If you have a question for our butcher email us at editorial@foodinfocus.com.au

Glen Viller is the proprietor of Black Bull Butchery, Shop 4, 50-58 Macleay St, Potts Point 02 9331 3533

Published on April 20, 2008 in Butcher. Closed

BBQ Meats

 

Sexy cuts to make your barbie sizzle.

By Glen Viller


Hello sunshine! And welcome to longer days and weekends spent entertaining friends. At this time of year, there’s a common theme to the questions I’m being asked by my customers, and by far the number one question is: "What’s good for a barbecue?"

These days, with the advent of the well-constructed sealed barbecue, this is a very easy question to answer. Just about any cut of meat that you would normally fry, grill, or oven bake can successfully translate to a good barbecued meal.

However, when we go to the trouble of brushing off the barbecue, we should also go that extra mile and spend time marinating the meat. The Internet is a great tool for sourcing thousands of recipes that highlight different combinations of flavours for marinades. Some are exotic, some sweet, some hot and spicy, some passed on from generation to generation and some are designed specifically to tenderise a cheap cut of meat. Whatever your choice, all recipes usually lead to a great, tasty meal. This summer, sweet coriander is a favourite.


Here’s are a few of my best barbecue tips:

* It is very important to turn the meat once, and once only. Let the meat cook on one side until moisture appears and then turn it over. But don’t stab it! Always use tongs – never use a barbecue fork to turn meat. Personally, I don’t even like to cut the meat to check if it is ready, especially when cooking small cuts like chops, cutlets and steaks. You’ll always loose juices and may end up with meat that’s tough and dry. Oh, yeah, a thermometer is always a good idea too!

* Rather than drizzle oil onto the barbecue plate, brush the oil lightly, or even rub it, onto the meat before cooking. This ensures the meat does not stick to the grill or barbecue plate allowing it to sear, producing meat that has good colour and juiciness. Use a neutral-flavoured oil such as canola, or a good vegetable oil, and make sure the barbecue is hot enough to sizzle the meat as soon as it comes into contact with the plate or grill.

* Remember to rest the meat before serving. This lets the juices, which have been driven by the heat to the centre, return to the surface, resulting in juicier, tastier steaks. As a guide, steaks or chops should stand for about three to five minutes covered loosely with foil.

Barbecue choice cuts

Lamb is still a popular choice for the barbecue. Keep your eyes on the sassy butterflied leg of lamb, it’s becoming a cut to watch. But for beef, my barbecue favourite, the top five cuts this season are Scotch fillet, tenderloin, t-bone, increasingly the New York and for the sure bet, dry aged rib-eye. It’s got full-bodied flavour and is tender every time. It may look like a distant cousin of the Brontosaurus steak in The Flintstones, but it is the sexiest cut of meat money can buy. After all, isn’t that what summer is all about!


If you have a question for our butcher email us at editorial@foodinfocus.com.au

Glen Viller is the proprietor of Black Bull Butchery, Shop 4, 50-58 Macleay St, Potts Point 02 9331 3533

Published on April 20, 2008 in Butcher. Closed

Lean Cuts

 

They’re lean, mean and full of flavour.

By Glen Viller

Every now and then at Black Bull Butchery, a familiar scenario occurs. It starts with the unexplained absence of a regular customer. Then, just as we think they’ve left the country for good, they reappear sporting a healthy glow and zealously extolling the virtues of whichever newly published detox diet they’ve been on.

Unfortunately for butchers, detox diets usually exclude the consumption of meat. Even in their most lenient form, they only allow a token amount of very lean meat to be eaten. Being attentive to my health-conscious customers’ needs, I always steer them in the direction of cuts that are not only lean, and low in calories, but are also full of flavour -such as these delectable examples below.

Lamb backstraps and trim leg cuts

This cut is to the lamb world what porterhouse steak is to the beef world. It is tender, tasty and a time saver, being quick to grill, stir-fry, or bake in the oven. It usually takes less than 15 minutes to cook. Slice it and toss it into a Thai salad, or simply serve with steamed vegetables. A slightly less expensive cut of lamb, and one just as trim, is the lamb leg. Cuts such as ‘topside’, ‘round’ and ‘rump’ can be cooked in the same way as backstraps. To keep moist, rub a little olive oil on top of the meat with your preferred seasoning or spice prior to cooking.


Pork fillet

This cut is the pork equivalent of beef tenderloin. It is easily available and can be sliced into strips to make a healthy stir-fry, or cut into medallions and sautéed with mushrooms and garlic. The choices are endless.

Beef

Being deprived of a big juicy steak for an extended period can take its toll on anyone’s taste buds. However there is good news. Beef tenderloin, also known as filet mignon, is the king of lean tasty meats. With the tenderloin, you can enjoy a substantial steak while only consuming around 150-200 grams of tasty beef. The key to staying healthy, the experts tell me, is balance. Luckily, today’s supply of wholesome and sustainable produce makes the job of being the friendly neighbourhood butcher even easier.

 

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Whether you’re health conscious or not, it’s always useful to be reminded how healthy meat really is. According to Meat & Livestock Australia, lean red meat, lamb and veal not only contain a wide range of essential nutrients, they are also:

A major source of high-quality protein in the Australian diet.

An excellent source of vitamin B12, niacin, vitamin B6, phosphorus and bio-available iron and zinc.

An important source of long-chain omega-3s, riboflavin, pantothenic acid (vitamin B5), selenium and vitamin D.

Relatively low in fat and sodium.

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If you have a question for our butcher email us at editorial@foodinfocus.net.au

Glen Viller is the proprietor of Black Bull Butchery, Shop 4, 50-58 Macleay St, Potts Point 02 9331 3533

Published on April 20, 2008 in Butcher. Closed

Spring Lamb

Cook it, carve it, eat it!

By Glen Viller

 This month, with the changing weather and spring in the air, my customers have started to ask the inevitable question: "When does spring lamb start becoming available?" I remember back to when I was working in Scotland, and when spring lamb first arrived into the Edinburgh Butcher shop. The first thing that happened was the price of the various cuts was raised exactly threefold virtually as the meat came through the door.

Fortunately the quality of our lamb is more consistent throughout the year, and although there are noticeable differences with the quality of the spring lamb, it’s not enough to warrant a dramatic increase in price. Thank goodness! And, all the more reason to take advantage of the succulent, prime lambs available in late August and September.

What is the best way to carve a leg of lamb?

For firmer easier carving, allow the roast to ‘set’ in a warm place for 15-20 minutes by turning the oven off, and utilising stored heat, or removing the roast and covering with foil. Always remember to use a slicing, not a sawing action, making use of the full length of the blade. Carve across the grain to ensure tenderness. Place the roast on the carving board, with the shank on the carver’s right. Insert the fork firmly on the left. Remove two or three slices from the thin side cutting parallel to the length of the leg. Turn the roast so that it rests on the cut surface, which forms a base. Hold the shank and starting at the opposite end make parallel slices down to the bone, and carve along the bone to release it all at once. Finally cut about 8cm below the collar around the bone to release it. Then slice the collar into smaller pieces across the grain.


Rack of Lamb

When carving a rack of lamb place the rack of rib chops on the carving board with the bones facing away from you. Make the first cut after the first two bones on the right. Cut straight down between the second and third rib bones and serve the first two ribs as one chop. Cut remaining ribs one at a time. Be careful not to cut at an angle or you will have three bones and no meat at the end. Roasts of this nature can easily be held with a dessertspoon and fork. This technique avoids any loss of meat juices through unnecessary piercing.


Cooking times

1. Pre-heat oven (see table below)
2. Place the lamb in a baking dish and baste if required
3. Cook for time suggested below, based on how you like your lamb


Suggested cooking times for 500g of lamb (for accuracy in cooking times, use a meat thermometer)

Cut Temp. Rare Medium Well Done
Leg & shoulder cuts
 		180C 2-25mins 25-30mins 30-35mins
Mini roasts and eye of loin
 		220C 30-35mins 35-40mins 40-45mins
Rack of lamb
 		200C 30-35mins 35-40mins 40-45mins

Because of recent rain some beautifully plump spring lamb are now in stores. Bon appetit!


If you have a question for our butcher email us at editorial@foodinfocus.com.au

Glen Viller is the proprietor of Black Bull Butchery, Shop 4, 50-58 Macleay Street, Potts Point 02 9331 3533

Published on April 20, 2008 in Butcher. Closed

Veal Shanks and Oxtail

Butcher Glen Viller’s most popular cuts for traditional dishes.


The best barometer a butcher has to gauge the current food moods is to observe the cuts of meat crossing the counter. Recently, on a particularly overcast and wind-chilled day, I was interested to see that peoples’ choice was by far that old-Italian favourite – osso buco. In Italy osso buco refers to the shank of veal or ‘bone hole’. The juicy bone marrow (hidden within the bone) is a large part of the appeal of the dish. To make osso buco the shank is cut across the bone into slices about cm thick, browned, and braised in tomato sauce, white wine, and Marsala or brandy.

Italy has a special place in my heart being the birthplace of my father. Even though my mother’s family roots are Irish, the Italian influence at the dinner table seemed to be substantial when compared to my school friends’ family menus in suburban Brisbane at that time.

It was only years later, when I traveled to Italy to meet my aunts, uncles and their families that I discovered that there are almost as many variations to osso buco as there were dinner invitations for a long-lost Aussie cousin!

One version of osso buco I particularly enjoyed had sour cream and a tablespoon of flour stirred into the osso buco just before it was removed from the heat. It was a very successful gourmet twist to a traditional dish. Some call this version German Veal Shank Stew. Whatever its origins, it’s a meal I still think about to this day.

Often it is the garnish accompanying the meal that makes the difference. Osso buco alla Milanese is a dish from Milan of braised veal shanks. It is invariably served with gremolata – a mix of anchovies, garlic, parsley and grated citrus peel – over risotto alla Milanese, a saffron risotto.

Also rating high on my butcher shop barometer that day was lamb shanks, a cut that can be easily substituted in any osso buco recipe. Coming up on the outside was the very sweet-in-flavour ox tail. Contrary to its name it is simply the tail from beef cattle regardless of age or size. It is usually cut in slices across the vertebrae, with one bone per piece, and sold in whatever quantity the customer needs. Ox tail can be tough or chewy if cooked like most cuts of beef, but when simmered over a long period of time, it becomes tender and juicy and provides a delicious beefy flavor to soups and stews. Another cut with very similar texture and cooking needs is beef cheeks, which much to my delight, seem to be making a well-earned comeback.

The most common question regarding these cuts is how much do you need to buy per person? A general rule of thumb is to allow a third of the weight as bone with an aim of ending up with at least 200 grams of meat per person.

Another little butcher’s tip for getting the best out any of these cuts, whether for soup or braising, is to sear the meat before cooking. This style of cooking is complimented with winter root vegetables such as turnips, parsnips and creamy mashed potato for full-rounded flavour.

My motto for this story is, don’t be afraid! Most of these traditional ‘comfort recipes’ are less complicated than they sound and relatively easy to master. Buon Appetito!

If you have a question for our butcher email us at editorial@foodinfocus.com.au

Glen Viller is the proprietor of Black Bull Butchery, Shop 4, 50-58 Macleay Street, Potts Point 02 9331 3533

Published on April 20, 2008 in Butcher. Closed