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Tooronga Store Manager, and slow-cooking aficionado Dave swears by this recipe. You can interchange virtually any slow-cooking meat into this one and it’ll still be awesome. This version uses diced lamb shoulder which becomes unbelievably tender when cooked slow and low.
Slow cooked Beef Brisket is a mainstay of the barbecue repertoire, but in this cold and rainy weather we don’t really feel compelled to crack out the Weber. The solution? Oven cook it. By turning up the paprika in this recipe, you can still get a deliciously smokey barbecue flavour without the actual coals.
A sweet and savoury Korean style slow cook with grass fed beef short ribs and kimchi. Awesome for cooler weather when you feel like something hearty and delicious!
A classic Vietnamese soup made with free range beef. Light, fresh and delicious!
If you have a smoker at home, then Toorak manager Tom's smoked leg of lamb could be the perfect dish for you to try next!
Beef ragu is such a hearty and warming dish - truly, nothing beats a piping hot bowl of pasta in winter time! This dish makes for fantastic leftovers as well; a great recipe to cook in a big batch and enjoy throughout the week. Some of our favourite uses for our ragu leftovers are as a baked potato filling, in jaffles, in a shepherd's pie, but there are so many more!