Our Butchers' Favourites

You’d expect butchers to know a thing or two about meat, and the crew in Prahran Market’s Bracher Arcade are amongst the very best of them. What you might not know is how much our butchers work directly with producers to make sure you have some of the best winter eats around. We spoke to each of them about their winter favourites (you might want to grab a pen).

Neil’s Meats

Paul from Neil’s Meats tells us that their Grass Fed Hereford Rib Eye is really popular at the moment, both with customers and the team.

“This Rib Eye is prime, grass-fed Hereford beef from South West Victoria and it’s been dry aged for 25-30 days. So simple to prepare as the flavour is already amazing. Season with salt and oil then cook them on a really hot BBQ or under a really hot grill for 6-7 minutes each side for a medium rare steak. Only turn once. So delicious with some winter veggies.”

For the uninitiated, dry ageing is the traditional way that all beef used to be prepared for eating. It involves hanging the beef over several weeks (in controlled conditions) until a hard exterior forms and the meat inside becomes super tender. Grass Fed Hereford comes up particularly well in this process. You’re in for a treat.

Hagen’s Organic Meats

John at Hagen’s Organic Meats comes back to Organic Beef Osso Bucco at this time of year, it’s such a delicious winter meal made even better with great beef.

“Our organic beef producer, who we’ve been working with since the 1990’s, has a strong herd that have been grazing on the lush green pastures on their Euroa (North-West Victoria) farm and the grass-fed flavour really comes through in the meat.”

“Osso Bucco is the ideal slow cooked winter meal. Cooking it on a low heat for 3-4 hours makes it fall off at the bone. Braise the meat in a combination of beef stock and red wine, serve with mash or polenta for a warming winter stew. There’s a recipe for Osso Bucco up on”

Osso Bucco – that’s the cross cut shank – is such a great cut for slow cooking as it contains lots of gelatine, which breaks down during slow cooking and makes the meat really tender.

J & L Meats

Charlie of J&L Quality Meats heads straight for the Easy Carve Banjo of Lamb as his favourite this winter, either the plain or seasoned cut.

“These shoulder roasts are from grass-fed, free-range lamb raised in Gippsland – that’s one of the great places to raise livestock because there’s so much rain!

“We also love this because it’s great family value. Being from the shoulder the flavour is great, and it’s pretty lean and juicy.”

With an easy carve portion most of the bone has been removed, so you’re left with almost all meat. So how to cook it? Charlie tells us to sear in a pan or hot oven for 15 minutes before slow cooking for approximately 2 hours at 140 degrees.

Gary’s Meats

Gary of Gary’s Quality Meats tells us they are really proud of their Saltbush Lamb Belly Roast.

“It is the perfect winter roast. Saltbush free range and organic lamb with an Ottolenghi marinade. For one, it’s the belly, which is a really tasty cut, it’s got such great flavour. And it’s Saltbush raised, which means the flavour is in its own league. Then our marinade seals the deal with garlic, chilli, soy, fresh parsley, mint and coriander.”

If you don’t know about Saltbush Lamb yet, you need to. Saltbush Lamb has grazed on pastures of Australian Saltbush, a native Australian shrub that thrives in hot dry conditions in and around central Australia. It gives the lamb a flavour profile that is delicious, clean and quite unique. Use the belly of the animal and you’re looking at one of the lesser known but tastiest cuts going.

To cook? So simple. Just cover with foil and cook for approximately 4 hours at 150 degrees. All the fat will render away and you are left with super tender and juicy lamb.

Ian’s Meats

For Simon of Ian’s Quality Meats, it’s all about their in-house Otway Pork Porchetta Roast.

“Our Porchetta Roast is made here with Otway Pork, which is Australian Certified Outdoor Bred pork. We turn this into a traditional Italian roast with lots of traditional flavourings like fennel, garlic, salt, pepper (and a few other secret herbs and spices… !). We also recommend a great glass of pinot noir on the side!”

This is a delicious and easy way to change up your Sunday Roast. Here’s the how-to on cooking from Simon. Simply cook for 30 minutes in a pre-heated oven at 220-230 degrees to ensure crackling. Then cook for 1 ½ hours at 180 degrees. Marinade your veggies with fresh rosemary and garlic and add to the same baking dish halfway through to give them extra flavour.

And don’t forget the glass of pinot.

See you at the Market.

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