Maleny Black Angus Beef

Knowledge is power. In this case the power to choose the best produce for you and your family, for the environment, for the local economy, for the animals and the local wildlife. The power is in your hands to make a real difference in a hundred little ways. Between 20 and 30% of all man made greenhouse gases can be attributed to food production and a certain amount of this is in the transport of foods from one country to another. Even worse it’s estimated that 30-50% of all food is wasted. Surely there’s a better way. A way where we can take back the control of our food supply. Recent food scandals have been plastered across the media. Remember the horse meat in British beef burgers? These scandals have shown that the food industry is too large to be truly transparent to the food industry. Take a step back from the supermarket shelves and start buying local. A simple change that means the person selling you your food knows exactly where the food has come from, every step of the way. Th...

Mince would have to be one of the most versatile cuts of meat; it’s quick to defrost, is packed with protein and nutrition and can be used in a myriad of recipes that transforms its form and flavour depending on what you’re cooking. Beef mince  is beef that has been finely chopped with a meat grinder, knife or mincing machine and allows more of the beast to be produced into edible, useable meat. It’s generally made from the less tender, less popular cuts of beef or trimmings from tender cuts which are too small for other purposes. For these reasons, mince is the embodiment of nose-to-tail eating. Although any cut of beef can be used to produce beef mince, we typically make ours from chuck, round and sirloin steak (aka. lean trimmings) combined with a large variety of cuts off the animal which are often not minced (wasted) by other butchers. This is why we hear all the time, how tremendous our mince is. We also consistently make our mince at an 80/20 ratio, meat to fat, which not on...