The combination of Free Range Chicken with the intensity of the dried chives, makes this sausage great for all ages.  Perfect for the BBQ. 

If you’d like to find out more about our sausages or you wish to place your order today, visit our website at https://castleestate.com.au

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Wrap up your weekend the right way with by adding some Castle Estate bacon to you order, this is Streaky Bacon, but we also love the Short cut.

Can’t go past some sourdough bread, Caravan Eggs, avocado, Streaky Bacon, cracked black pepper and a short black, whilst enjoying the winter sunshine.  Enjoy your Sunday ritual whatever it happens to be!

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This Meat Across Cultures segment takes us across the Asian continent all the way to Japan. Though now popular all over the country, the Japanese population once considered eating meat to be taboo and went so far as to ban the consumption altogether. This was a way of life for a number of centuries and was due to a number of religious and practical reasons. This brought about the mass rise of seafood consumption along with their delicious creation of sushi, but as Japan becomes more globalised their meat consumption is almost as high as their seafood consumption. Some of the most famous Japanese meat dishes include Beef Carpaccio, Katsudon &  Teppanyaki.

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The t-shaped bone in the T-bone steak is from the back of the animal. The fillet and sirloin muscles sit on opposite sides of this t-shaped bone to form the T-bone steak. With little or not fat or connective tissue the T-bone is a quintessential Aussie steak perfect for pan-frying or barbecuing.

If you’d like to find out more about our T-Bone Steaks  or you wish to place your order today, visit our website at https://castleestate.com.au/product/t-bone-steak/ 

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A few months ago we introduced you to Tanya, daughter of Max and brother of Steve. While we know Tanya loves the Castle Estate produce her favourite dish is a beautifully tender scotch fillet and vegetables. “Cooked from room temperature to your liking, this steak never fails to please, it contains wonderful marbling and is extremely flavourful.

Serve with your favourite vegetables, seeded mustard or mushroom sauce…….yum!”

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Today it’s so easy to transport food long distances that we take it for granted that we can eat fresh berries in June/July or have avocado toast every day. Yet many of us have no clue when fruits and veggies are actually in season where we live. As little as 100 years ago, most people knew the best time to pick blueberries or which vegetables would grow best in their area and when. Now our modern lifestyle of convenience has caused us to lose touch with these basic ideas.

In the ancient Indian practice of ayurveda, there is a special term for eating seasonally: ritucharya. The concept of ritucharya breaks down what to eat during each season to maintain health and prevent disease. Although the seasons and foods included are specific to the Indian subcontinent, the philosophy still applies no matter where you live.

Besides the health benefits you can gain by eating in season, seasonal foods typically taste better. Plus, foods that are produced in season are better for the environment and easier on your wallet. When meat, fruits and vegetables are slaughtered and picked for consumption they are naturally at their best, ripened on the vine or tree and harvested at the right time – providing better flavour and nutritional value. Seasonal food not only tastes amazing, but it helps us farmers too, it means that there is less need for costly and environmentally harmful storage and refrigeration when product can be produced and consumed in season.

Often the staple piece of a perfect roast. A thin layer of fat is generally left on top of the leg to keep it moist and juicy during cooking. Roasting with the bone in adds flavour and delivers tender meat. For the best result sear in a hot pan or grill first, then transfer to the oven and finish cooking. If you’d like to find out more about our lamb products  or you wish to place your order today, visit our website at https://castleestate.com.au 

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There is no better way to experience the taste of your own home grown produce, than with Castle Estate’s customised slaughter and boning services.  Whether you are just wanting to fill your own freezer, share produce with friends and family, or market your own produce, we have a solution for you.  Castle Estate processes Australia’s widest range of species including Beef, Lamb, Pork, Goat, Llama/Alpaca, Venison and Buffalo.

Did you know that having your animals processed at Castle Estates fully accredited abattoirs allows you to on-sell your produce?  Many of our customers do this in the form of Farmers Markets or Home Deliveries.

Castle Estate can work with you to help facilitate the branding, marketing and distribution of your product.  This can included your own logo, pricing and packing options.

Castle Estates cold chain partners can enable delivery of your produce across Victoria and interstate.

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The most delicious Italian ragu made with well-marbled short rib, cooked to tender perfection is  a burst of flavour that will have you going back for seconds. This mammoth of a meal serves up to 8 people and takes roughly 6.5 hours worth of cooking time. To see our recipe jump on our blog and start cooking. https://castleestate.com.au/recipe/beef-short-rib-ragu-with-gnocchi/ 

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If food is love, why not give the gift of food to the people you love….

We all eat and top quality cuts are not only a treat but something extra special and out of the ordinary. 

Why not send a TOMAHAWK 

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