Tag Archives: meat

Review: Meatcart

meatcart-meat

Meatcart is an online butcher (www.meatcart.com.au) with their production facility located in Eagle Farm, Brisbane.  The meat is grass-fed all the way through and this provides more a leaner cut and less marbling. Meatcart offers high quality beef, pork, chicken, lamb and seafood which you can order from the convenience of your home.

We decided to try Meatcart and see if there was any difference. We ordered 500g each of pork loin chops, lamb loin chops and organic beef rump steak. The meat was precut into handy portion sizes. For example the 500g of beef steak has 2 to 3 slices of steak, whereas the 1kg option has 4 to 6 slices. Meatcart even have a range for those who are looking after their weight, called CorrectWeight, where the meat is pre-portioned and trimmed of fat.

meatcart-yellow-bag

The meat arrived on Wednesday just after 3pm in the afternoon and was icy cool when I opened the bag to put the meat in the fridge. It was packed in an insulated cooler bag, with two large plastic packets of ice cubes. The bag has been fully tested to keep your meat chilled for a minimum of 8 hours.

meatcart-pork

The first night we had the pork chops with vegetables. The pork comes from the Darling Downs and it’s nice to know it is 100% Sow Stall Free.

The second night we ate our delicious organic rump steaks with potato chips. They were Certified Organic, which means the animals have been raise with no exposure to artificial elements such as hormones, growth promoters, pesticides, residues, or chemical fertilisers.

On the third night we tried the lamb chops with steamed vegetables. The lamb chops are from New South Wales and Victoria and are 100% grass fed. All three cuts of meat were delicious, but the lamb was my favourite.

Meatcart delivers to all areas of Brisbane 2 business days after your order is placed. There is a flat rate delivery fee of $7.15 including GST per delivery.

Thank you to Meatcart for providing us with a sample pack to trial their meat. 

Ten ways supermarkets in Australia can be more sustainable

Sunday 2 September 2012

Chief Executive Officer
Supermarket Chain
Australia

CC: Marketing Manager

Dear Sir/Madam,

I would love to see Australia lead the world in responsible food management and sustainable practices.

I would love to see my local supermarket follow these practices:

  1. All eggs to be free-range (like Sainsbury’s) – and battery cages banned in the EU.
  2. All pork and bacon to be free-range.
  3. Support grass-fed and organic certified butcher products.
  4. Support sustainable seafood which have been certified against the Marine Stewardship Council (MSC) standard for sustainable and well-managed fisheries.
  5. Support our dairy farmers with fair prices for milk.
  6. Purchase fair trade coffee, chocolate, tea and sugar.
  7. Ban products containing palm oil* – until they are certified by the Roundtable on Sustainable Palm Oil (RSPO).
  8. Paper products to be recycled where possible (particularly for toilet paper and kitchen paper). Swap from plastic bags to starch-based 100% compostable bags (like Flannerys) or paper bags.
  9. Go BPA free (like Flannerys).
  10. Compulsory labeling of genetically modified food products, so people can choose to go GM-free.

Warm regards,

Gustoso

Notes:

* Palm oil is often listed as ‘vegetable oil’ on a product’s ingredients list. If the product can sit on your shelf for many months then your vegetable oil is probably heated to a high temperature and is damaged. This is known as a trans-fat and should be avoided.

100 recipes: Sirloin steak

Best recipe
Sirloin steak with Cafe de Paris sauce - Gustoso

About

Jill Dupleix recommends Damien Pignolet’s recipe for grilled sirlion Cafe de Paris sauce from his French cookbook. It is one of the most popular dishes at Bistro Moncur. You can prepare the Cafe de Paris butter up to a week in advance (or it can be stored in the freezer).

The authentic version of the sauce has 25 ingredients and best made in bulk. Skye Gyngell’s recipe for Cafe de Paris produces a realistic quantity for the home cook (although her version misses parsley, marjoram, dill, rosemary, brandy, Maidera, Cayenne pepper, and pepper corns).

Variations

About | 100 Recipes | Outtakes

100 recipes: Meat pie

Best recipe
Meat pies – Donna Hay

About

The art of good meat pie is in using good quality meat, a rich smooth gravy and flaky pastry.

Jill Dupleix recommends Donna Hay’s recipe for Meat pies.

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Variations

About | 100 Recipes | Outtakes

100 recipes: Meatloaf

Best recipe
Polpettone al sugo: meat loaf in tomato sauce – Antonio Carluccio

About

The best meatloaf is light and juicy.

Jill Dupleix recommends Antonio Carluccio’s recipe for meatloaf in tomato sauce from his An Invitation to Italian Cooking cookbook.

Let the meatloaf stand for 10-15 minutes before serving. This allows it to set and makes it much easier to slice.
- The AWW Cooking School

Meatloaf is great served hot or cold, especially with a tomato sauce. Stephanie Alexander serves her’s with baked bananas, potato and a slice of bacon – even though her kids aren’t fussed on the cooked bananas!

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Variations

About | 100 Recipes | Outtakes

100 recipes: Meatballs

Best recipe
Meatballs with tomato, olive, rocket and basil sugo – Maggie Beer

About

Italian: polpette
Greek: keftedes, keftethes

The best meat ball recipe is by Allegra McEvedy for Moroccan meatballs which appears in her Leon cookbook, as featured in The Observer’s Top 50 favourite recipes.

Multimedia

Variations

About | 100 Recipes | Outtakes

Meat free Mondays

Paul McCartney has launched “Meat-Free Mondays” to help cut carbon emissions. The livestock industy is responsible for about 18% of global greenhouse gases. The aim to cut back on our meat consumption is more likely to be achievable than encouraging everyone to turn vegetarian.

Good quality organic meat is a luxury, so perhaps we should be aiming for quality rather than quantity. Here’s two quotes from Italian cooks:

“Years ago in my village, meat was not consumed very often as we were by the sea and fish would obviously cost a lot less…… If we have to reduce our weekly intake of meat to be able to afford the best [organic], then so bet it.”
- Gennaro Contaldo

“Traditionally, vegetables were cooked more often in a Sicilian kitchen than was meat. Meat was expensive and so it was saved for special occasions and celebrations.”
- Rosa Mitchell

We’re been trying to eat vegetarian at least once a day. Please leave your suggestions for any vegetarian recipes that you have tried and would recommend.