Certified organic chicken
Our chickens are raised as naturally as possible with our customer’s health in mind. Vitamins and herbs are used in place of antibiotics and growth promotents. Once processed, the birds are air chilled to bring out their superb flavour. Our meat is high in protein, low in fat and rich in flavour, which makes them enjoyable at any time of the day.
Whole, skinless boneless, bone-in skin on, legs with thigh attached, wings, ground, satays, stuffed breast with sage and onion or grilled vegetables.
Our beef is aged for a minimum of 28 days. We have available —
Lean ground, stewing, sirloin steak, flank steak, skirt steak, liver, boneless pot roast, sirloin roast, osso bucco (shank), Miami ribs, short ribs, prime rib roast, rib steak, New York strip, beef tenderloin (filet mignon), burgers, nitrate free hotdogs, marinated beef satays, marinated sandwich steaks, great for a quick meal. For other cuts please call.
Various cuts available – ground, stewing, burgers, shoulder chops, loin chops, boneless loin chops, frenched rack, butterflied leg, bone-in leg roast, shoulder roast, lamb loin roast, shank, mini kabobs (spiducci)
Ground, meaty back ribs, butterflied chops, rack of pork roast, tenderloin, shoulder roast, loin roast, variety of sausages.
Smoked side bacon.
Ostrich available depending on supply.
Beef aged for over 40 days. (Please inquire)
Chicken, turkey, pork sausages there are many types such as – Macedonian Leek and Onion, Farmer’s Breakfast, Sage and Onion, Hot Italian, Mild Italian, sun dried tomato, 50/50 (Kale, broccoli and carrots the 50%pork), Veal and Spinach, Lamb, Prime Rib. and Berkshire.
Only the very best cuts go into our sausage making. Every sausage is made “old school”, no hydraulic system, artesian, all hand made and twisted. Using no artificial casings, or preservatives. All of our sausages are gluten free for the exception of Sage and Onion and Farmer’s Breakfast.
How To Cook our sausages: See Recipes