The Organic Farm Butchery 61 views ♡

Organic Picanha Steaks are great on a BBQ or fried in a pan. They make fantastic lean diced beef in a winter stew or fried and sliced to top a summer salad.If frying a picanha steak, it's best removed from the fridge an hour before cooking, rubbed in oil and salt & pepper. Fry on a high heat turning 3-4 times then wrap in foil and rest for 10 minutes.

Organic beef marrow bones can be used in soups and broths. Or lightly roasted to remove the bone marrow for use in sauces or served on its own.Each pack contains 2 beef marrow bones split in half.

Organic Beef Broth is a powerhouse of goodness. Made by simmering Organic beef bones for 48 hours to extract micro nutrients that are not readily found in other foods. It is thick, gelatinous and can easily be diluted with an extra litre of water to make the perfect base for soups, sauces, braising ...

Back by popular demand - dispatched frozen so please store in freezer upon arrival.

A pure and natural product containing only freeze dried beef liver and heart, this blend is highly absorbable and bioavailable to the body. As a whole natural food, with no synthetic additives, it is perfectly balanced. The blend can replace a mixture of supplements, providing you with a single supp...

These bones are perfect for making soups, stocks, and broth. They are cut into small pieces that easily fit into a large cooking pot.Make your own broth by simmering Organic beef bones for 48 hours to extract micro nutrients that are not readily found in other foods.

Organic Beef Schnitzel is sliced thin, very lean and super versatile. Whether it's crumbed and fried, filling for a burger or sliced into strips in a stirfry. Beef Schntizel is the lifesaver for the 'what's for dinner tonight?' moments.

Great for a winter roast, or sliced and served cold in a sandwich. However you plan the eat it, make sure you do two things: Remove from the fridge 2 hours before cooking. Rest covered in foil for 30 minutes after cooking. Inbetween, Sear in a hot pan to seal, evaporate moisture and kickstart the Ma...

Organic Lamb Mince made from the shoulder, ribs and shank. It carries a bit more fat than beef mince and holds together better when cooked. Lamb koftas, shepherds pie or mousaka are a few seasonal favourites.

Organic Lamb Leg Steaks are one of our most versatile cuts. Simply, salt, pepper and fry for 3-5 minutes on high heat. Or slice thinly into strips as a lean addition to a stirfry. Super tender and lean with a subtle lamb flavour they're a compliment to any meal.

Organic Diced Lamb is a selection of various cuts from the leg. It's perfect for slow cooking in a casserole, stew or curry.

Organic Beef Stirfry is cut from the leanest areas of the leg. It's a great base for a beef stirfry or a beef stroganoff. Due to the open grain, beef stirfry strips take on a marinade very well. However, they're very lean so take care not to overcook.

Someone once said: 'if you can't sell beef mince, you can't be a butcher' It's true, and it's worth doing right! We select full flavoured cuts from the shoulder, shin and flank. We trim the excessive fat and any tough bits, aiming for about 90% lean beef. Our mince is low in moisture so won't 'boil' in the pan and just 500g will easily feed a family of four.

Organic Diced Beef is cut from the shoulder. It is full of flavour and is a great base to so many hearty meals. Take care not to cook it too fast, high heat will cause the pieces to tense up and become tough. A quick sauté to seal in the flavour and then low heat, immersed in a sauce, for a minimum of 45 minutes is a great start.

Organic Lamb Racks are superb however you like to cook them. Pan-fried, oven-roasted or barbequed they're sure to make any meal a little bit decadent.

Organic Lamb Shoulder roasts are packed full of flavour, boneless and easy to carve. They're an easy shape and size to cook, but remeber to give yourself plenty of time to rest it afterwards. 30 minutes on the bench covered in foil will let the meat relax and allow the re-uptake of juices before you slice it.

Beef Shortribs are made for braising! Pair with an Organic Beef Broth and a few basic winter vegetables like: carrots, onions, peas and a stick or two of celery for an easliy prepared meal that can simmer in the oven for 2-3 hours. Serve over mashed potato, with a gravy made from the braising liquid.We cut the Shortribs across the bone making it simple to portion and serve.

Our answer to the 'plain beef sausage'. A simple, great tasting pre-cooked beef sausage. Preservative free and made with Organic Ingredients.Beef Mince (88%), Rice Flour, Sea Salt, Sage (0.35%), Garlic Powder, Paprika, Black Pepper, Herbs, Natural Lamb Casing

Our very best selling sausage, any season any time, we sell out. Pre-cooked and lightly seasoned they're a family favourite. Preservative free and made with Organic Ingredients.Lamb Mince (85%), Rice Flour, Sea Salt, Mint (0.32%), Rosemary(0.16%) Garlic Powder, Paprika, Black Pepper, Herbs, Natural Lamb Casing

Possibly the best cut on the entire lamb. The Organic Lamb Rump is versatile and a good size for a quick meal. Sear in the pan on high heat first then finish in a hot oven for 15 minutes. A short rest wrapped in foil will improve tenderness and flavour.

The ultimate food for a wintry day. Slow cooking Organic Lamb Shanks is essential. So light a fire, open a red and sit back and enjoy making dinner.

The Organic Leg of Lamb must be the most quintessential Kiwi roast. Don't be put off by the size, there are at least three meals worth of pulled lamb, sandwich cuts and finally the base for a soup to be made from any leftovers.

Pre-seasoned with salt, pepper and a bit of horseradish mustard our beef briskets come packed ready to go in their own oven bag. Simply place in the oven on 120°C for three hours in the packaging provided.