1. food and drink
2. barbecues and grilling

Photo: Alan Benson. Styling: Jane Hann
11 NOVEMBER 2014
BV FRESH BOER CAPRETTO:
Gilgandra NSW
Capretto (milk-fed) kid goats are about
12 weeks old and 7-10 kg. The annual
capretto season only lasts about nine
weeks so don’t dally if you’re interested and
put your order in. Whole or half - intact or
cut into shoulders, legs and barrels. More
info inside.
THANKSGIVING IS HERE AND CHRISTMAS IS COMING!
Hams, turkeys and Black Wattle-cured Belted Galloway hides for presents...more inside
Order for delivery or pick up, or
drop in and browse the fridge –
you never know what you’ll find...
OPENING HOURS: 8.00-4.00 pm
Tuesday to Saturday ON SATURDAYS
A selection of fresh seafood, Bread
+ Butter Project bread and Country
Valley milk.
Butchering and sausage making
classes twice a month.
Pyrmont Market on the first
Saturday of the month cooking a
whole pig on the spit.
WHAT’S ON THIS LIST
LYNDEN BIO-DYNAMIC
WHITE SUFFOLK
LAMB LOIN CHOPS
What more do we need
to say? Drizzle with olive
oil, sprinkle with salt and
pepper and grill. Best fast
food around.
SPIT ROASTED PORK
ROLLS ON SATURDAY!
Northside Produce Market
15th birthday celebrations
We’ll be there with a
Mayfield Humane Choice
certified Free Range pig
on a spit, barbecued and
fresh porchetta and fresh
sausages and dry-aged beef
cuts.
PRIVATE BUTCHERY
CLASSES
Can’t decide what to do for
the staff Christmas party?
Bond over brisket and then
admire your handiwork and
boast of your exploits over
a local ale and bbq. Share
an enlightening, informative
and provocative experience
with colleagues, friends or
family. Give us a call.
THE LIST OF EVERYTHING Feather and Bone Retail Product List: 11 NOVEMBER 2014
• Butchering classes
• Feather and Bone Meat Trays
• Rendered fats, sauces & stocks
• Chooks, ducks, turkey & geese
• Beef and veal
• Lamb, mutton & goat
• Pork
• Bacon, ham, salami, bresaola
• Barbecue area
• Eggs, yoghurt & cheese
• Oil, honey, pickles, chutneys
• Black Wattle cured cow hides
• The fine print on how to order
HIRE A SPIT
With a whole pig, lamb or goat.
Book in for the festive season NOW
THANKSGIVING & CHRISTMAS HAM & TURKEY
Each year, Christmas turns up on the doorstep like an
over-eager dinner party guest arriving an hour early and
catching you in the shower or half dressed or frantically
stuffing things into cupboards. This year it’s no different.
Photography: Alan Benson. Styling: Jane Hann
We’re in the middle of building a proper, grown up
online shop where you don’t have to wade through an
encyclopaedia to find the item you want. It will showcase
our Christmas cornucopia and make it easy for you to
place orders for hams, turkeys, mince pies and all the
other lovely things we’ll have available. In the meantime,
please order using our current method.
SMOKED PASTURED PORK HAM
The legs we turn into hams arrive at our factory as whole animals
direct from the farm through the abattoir. The pigs are entirely pastureraised on chemical-free pastures or woodlands at NSW farms:
Melanda Park, Mayfield and Pillar Rock (all certified Humane Choice
Free Range) and Limerick Farm. We know which farms our hams
came from, how they’ve been stored, how they’ve been cured and,
finally, who is buying them. Brined (salt and sugar) and smoked for us
by Sunshine Meats. Minimum nitrite level (0.0012%).
Please note: the 10% discount for first-time customers doesn’t apply to Christmas products or spits.
Whole bone in: $27.50 per kg
5.5-5.9 kg 6.0-6.4 kg
6.5-6.9 kg 7.0-7.4 kg 7.5-8.0 kg
8.0 + kg
Whole easycarve (bone out): $29.50 per kg
5.0-5.4 kg 5.5-5.9 kg 6.0-6.4 kg
6.5-6.9 kg
TURKEYS
Thanksgiving
7.0-7.5 kg
Half easycarve ham: $31.50 per kg
round or hock end
F&B HALF CUT HAM GLAZE : 300 ml jar $14.00
Malfroys Gold honey, Young Henrys cider, Cornersmith mustard.
Baste and baste again.
Score and skin ham ready for glazing: $12.00
Christmas Turkey sizes: $26.50 per kg
Deutscher Heritage FRESH Deutscher Heritage FROZEN Available from 22 Nov
Almond Grove FRESH 4.0-4.4 kg 4.5-4.9 kg 5.5-5.9 kg
6.0-6.4 kg 6.5-6.9 kg
7.0-7.4 kg
7.5-8.0 kg
8.0 + kg
DEUTSCHER’S RARE BREED TURKEYS
Dadswell Bridge, Victoria
Born, bred and killed at the farm. Rare breed turkeys are more agile
and grow more slowly than the commonly available White turkey
with slightly darker, gamier-flavoured meat and the skin and fat are
yellower. The birds range freely on chemical-free pastures and are
regularly moved onto fresh grass giving them access to green pick
and insects which results in higher Omega 3 levels. Breeds include
Bourbon Red, Narragansett and Black Bronze.
Deutscher Heritage turkeys
Almond Grove Broad Breasted White turkeys
ALMOND GROVE BROAD BREASTED WHITE TURKEYS
Murray Bridge, SA. Certified Humance Choice Free Range
The only Humane Choice certified turkeys in Australia. NAASA
certified organic for ten years and produces almonds, olives and
seasonal turkeys. The turkeys feed on non-organic, locally sourced
grains so they can’t be marketed as certified organic.
The poults arrive as day olds and range freely on pasture as soon
as they are feathered. Between 12 to 20 weeks, the turkeys are
transported to the nearby Kapowie Poultry processor and then
dispatched to us.
THE LIST OF EVERYTHING:11 NOVEMBER 2014 Copyright Feather and Bone
A rt i s a n
Wo r k s h o p s
Meaty stuff for
Caring Carnivores
All classes held at Feather and Bone, Marrickville
Bookings/queries: [email protected]
PRIVATE BUTCHERY CLASSES
Bond over brisket and then over beer - our classes are excellent for team
building or parties. Share an enlightening, informative, amusing and delicious
experience.
WHOLE ANIMAL BUTCHERY $220 per person: 1.00-4.30 pm
More classes next year
Demonstration of breaking a whole animal, hands on butchering of gross and
fine cuts, instruction, apron, boning knife, refreshments (barbecue and Young
Henrys beer) and the meat you cut.
There aren’t too many butchers around town who only buy whole animals
direct from the farms they’ve visited personally. We make a point of learning
as much as possible about how the animals we sell are born, bred and
processed. So when we run a butchering class we’re not talking about
frenching a cutlet. We take the whole body of an animal, discuss where it came
from, how it lived and how that informs the quality and structure of the carcass.
We break it down and show you how it’s formed (very similar to our bodies)
and then get to the detail of individual cuts. You’ll learn a lot about provenance,
texture and anatomy and practical knife skills. After which we’ll barbecue the
fruits of our labour and wash them down with a local ale.
BUTCHERING 101 $220 per person: 1.00-4.30 pm
Sat 22/11 ONE SPOT LEFT
Demonstration of boning hands on butchering, instruction, apron, boning knife,
refreshments (barbecue and Young Henrys beer) and the meat you cut.
Do you massacre the chook when you joint it? Does the string on your rolled
roast remind you of school macrame projects? When you sharpen your
expensive kitchen knives do they inexplicably end up slightly blunter than
before? If this sounds familiar and you also fancy knowing how to bone a
lamb leg then this class is for you. We’ll explain the provenance of the meats
we source and then we’ll teach you how to bone and butterfly a chicken and
a lamb leg. You’ll also learn the art of tying a beautiful lamb roast and how to
propery sharpen your knives. After which we’ll barbecue the fruits of our labour
and wash them down with a local ale.
SAUSAGE MAKING $125 per person: 1.00-3.30 pm
Sat 29/11 ONE SPOT LEFT
Demonstration of mixing, filling and linking, hands on preparation, instruction,
apron and sausages to take home.
It’s time to elevate the humble sausage from a receptacle for all the rubbish
and scrapings that can’t otherwise be sold by butchers to its proper role as
a mouth-watering showcase for gorgeous, local ingredients. Join us as we
explain the provenance of the meats we source and the secret art of creating
the superlative snag. You’ll learn about fat content, mince grades, the delicate
balance of herbs and spices in the mix and get to try your hand at the whole
process - mincing, mixing and linking. After which we’ll barbecue the fruits of
our labour and wash them down with a local ale.
THE LIST OF EVERYTHING:11 NOVEMBER 2014 Copyright Feather and Bone
FEATHER AND BONE BOXES
THE LORD & LADY MCAULEY MEAT TRAY
This is our shot at making ordering easier...and more affordable because it’s 10% cheaper
if you buy a box. The Lord and Lady McAuley Meat Tray yields six-seven meals for
approximately $5.50-7.00 per person. More than Macca’s but a helluva lot better for you
and the world in which we live.
The contents in the Tray change each fortnight or when we run out of things and we very
occasionally put frozen produce in if fresh isn’t available. You’ll receive a combination of
fast and slow cooking cuts usually including beef, veal, pork, lamb, chicken and cured
Small: $114
Large: $210
FAST Beef cross cut blade
2 steaks
4 steaks Mix of available dry-aged beef - marinate and sear
quickly or braise slowly in the oven.
Lamb rack / cutlets
1 rack
12 cutlets
Lynden bio-dynamic White Suffolk lamb
Lamb backstrap & fillet
1 pair
2 pairs
Lynden bio-dynamic White Suffolk lamb
Whole chook (frozen)
Small Large
SLOW Beef roast
Pork neck roast
Small: Inglewood organic
Large: Savannah pasture-raised
app 700 gm app 1.4 kg From available beef
app 750 gm app 1.5 kg Mayfield or Limerick pastured pork
WALK-THE-TALK BEEF BOX $64.00
They say you should only eat the parts of an animal as often as their ratio to the whole. So, eye fillet comprises about
2% of a whole cow and should therefore be eaten 2% of the time. Topside and brisket, however, are far more plentiful
and should be eaten more often. This is a box that combines prime and secondary cuts thereby allowing you to walk the
Caring Carnivore talk but have your juicy rump and eat it too. Dry-aged rump steak
500 gm
3-5 week, dry-aged. Season and sear.
Minute steak
500 gm
Sear and create Sydney’s best homemade steak sandwich on sourdough
with caramelised onion, rocket and lashings of your favourite sauces.
Chuck roast
Long, slow roasting for flavour and melting tenderness
600 gm
Corned beef
1.0 kg
Poach in water and aromatics, leave to cool overnight in the poaching
liquid, heat for dinner the next day with creamy mashed potato, steamed
vegetables or a fresh green salad and a big dollop of mustard. Then
create Sydney’s best Reuben sandwich - toasted on rye with saurkraut
and mustard.
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RENDERED FATS, STOCKS, SAUCES AND SUCH
RENDERED FATS
RENDERED BEEF SUET
RENDERED DUCK FAT
RENDERED LEAF LARD
Made in-house from
the chemical-free fully
grass-fed and finished
beef we source.
Made in-house from
Humane Choice certified
Burrawong pasture-raised,
Pekin ducks.
Made in-house from
the fully pasture-raised
pork we source.
300 gm jar: $12.00
300 gm jar: $12.00
300 gm jar: $14.00
SOLD OUT
STOCKS
Our stocks are made in-house with bones, leek, carrot, celery and water - no salt.
Although we double skim and filter, we’re generous with the bones so our stocks are
gelatinous and intense. Use as a base for a soup or sauce.
Duck soup: duck stock base
with herbs and spices, topped
with sliced roast duck breast
CHOOK STOCK
DUCK STOCK
BEEF STOCK SOLD OUT
Made in-house from
certified organic Inglewood
chicken frames, stock
vegetables and water - no
salt. Frozen.
Made in-house from
Humane Choice certified
Burrawong Pekin duck
frames, stock vegetables
and water - no salt. Frozen.
500 ml: $12.00
500 ml: $14.00
Made in-house from
chemical-free, grass fed
and finished beef bones
from a range of farms,
stock vegetables and water
- no salt. Frozen.
500 ml: $12.00
PUT YOUR FEET UP MEAT SAUCE
A simple, tomato-based beef mince sauce with organic onion, carrot, celery and garlic,
fresh oregano, flavoured with our speck and using homemade, reduced beef stock from
our beef bones. Serve on spaghetti or penne with chopped fresh parsley and a little
grated parmesan. Or top with creamy mashed potato for Shepherd’s Pie.
* 500 gm (frozen) pack: $18.00 SOLD OUT
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PASTURE-RAISED & ORGANIC POULTRY
POULTRY PRODUCERS THIS FORTNIGHT:
Buena Vista pastured chooks: Fresh every fortnight
Savannah pastured chooks: Fresh every fortnight
Inglewood BFA certified organic chooks: Fresh every week.
JUMJUM MUSCOVY DUCKS: last of the season - frozen
* whole ducks: $22.50 per kg Drakes app 2.5-3.5 kg
Ducks app 1.4-1.8 kg
INGLEWOOD BFA ORGANIC CHOOKS
* whole chooks: $13.90 per kg (Small: 1.2-1.4 kg, Med 1.5-1.7kg, Lge: 1.8-2.0 kg
*marylands skin on, in pairs: $27.90 per kg
*breasts skin on, in pairs: * drumsticks: SOLD OUT
$27.90 per kg
*mince 500 gm pack: SOLD OUT
* boned thighs: $25.90 per kg
* liver 500 gm pack:
* wings: $10.00 per kg
* carcass: $32.25 per kg
$22.50 per kg
$24.00 per kg
$3.00 each
BUENA VISTA PASTURED CHOOKS - available from Wednesday
* whole chooks: $18.50 per kg. (Large: 1.8-2.2 kg)
GOTHIC BACON CHOOK
Boned pasture-raised whole chook
stuffed with organic veal mince and
pepperberries and laced with a bodice
of belly bacon.
$27.50 per kg: app $49.00 for a 1.8 kg
chook
Pre-order now and get your gothic on.
(We burnt our sauce a little but you
won’t do that. Still tasted amazing.)
OUR POULTRY - DIFFERENT PRODUCTS AVAILABLE SEASONALLY
JUMJUM MUSCOVY DUCKS Ravensdale, NSW
Jumjum is at Ravensdale, next to the Wyong River north of Sydney. The ducks are born and bred on the farm and range
on pasture under Hazelnut trees. They’re processed nearby at RedLeaf. Muscovy duck meat is richer and darker than
Pekin which is why large Muscovy drakes are often passed off as geese.
BUENA VISTA PASTURED CHOOKS Gerringong, NSW
Buena Vista chooks range free on chemical-free pastures enclosed by mobile electric net fencing. The chooks are
regularly rotated onto fresh pasture so they have access to plenty of fresh green pick and to allow pasture regeneration.
The grain they’re fed doesn’t contain a high proportion of corn and this diet combined with a very healthy, active life
outside means that Buena Vista chooks produce a leaner bird with compact, firm meat that is slightly darker in colour
than less active poultry. We receive Buena Vista chooks every fortnight.
INGLEWOOD ORGANIC CHOOKS Inglewood, QLD
We visited Inglewood in June this year to find out what large scale certified organic production really looks like and found
it pretty much as promised. It’s very well-organised and clean and the birds have full access to outdoor pasture. Given
the scale of the operation, Inglewood processes onsite which means no travel and less stress for the birds. We can never
keep up with demand for pastured chooks so, having checked Inglewood out in person, we’re happy to offer their chooks.
SAVANNAH CHOOKS Clare Valley, SA
The Lallys are working on a long-term project to transform their traditional broad acre cropping and grazing property to
a vertically-integrated sustainable farm. The organising principle is bio-mimicry of systems that worked sustainably for
centuries on savannah lands across the world - high stocking densities for short periods. The chooks are raised in
large, mobile chook pens that are moved to fresh grass every day along the chemical-free pastures that were previously
grazed by the Lally’s sheep, so they keep the insects down and fertilise the pasture at the same time.
DEUTSCHER’S RARE BREED TURKEYS Dadswell Bridge, Victoria
Born, bred and killed at the farm. Rare breed turkeys are more agile and grow more slowly than the commonly available
commercial White turkey with slightly darker, gamier-flavoured meat and the skin and fat are yellower. The birds range
freely on chemical-free pastures and are regularly moved onto fresh grass giving them access to fresh green pick
and insects which results in higher Omega 3 levels. Breeds include Bourbon Red, Narragansett and Black Bronze.
THE LIST OF EVERYTHING:11 NOVEMBER 2014 Copyright Feather and Bone
GRASS-FED AND FINISHED BEEF
We represent the following farms and breeds. NSW: Ashrose Belted Galloway, Gundooee
organic Wagyu, Cowobbee bio-dynamic Red Angus.
VIC: Isola Chianina, Glenburnie Angus, Ballanee Omega Angus, Cherry Tree organic Angus.
All cattle are rotationally-grazed on sustainably-managed, chemical-free pastures, grass fed
and finished and are minimum 24 to 36 months old. We purchase direct from the farm and the
animals arrive whole at our Marrickville factory where we dry age and cut and pack to order.
Please note: Steaks are cut to approximately 250 gm per steak unless specified otherwise.
Minimum size for a roasting piece is 600 gm.
Prime cuts aged over three weeks include a 5% per week, dry-aging surcharge.
BREEDS in store Cowobbee bio-dynamic
Red Angus
Gundooee organic Wagyu
•
•
•
•
•
Gundooee organic Wagyu cross Cowobbee biodynamic Red Angus
Cherry Tree organic Black Angus
Black Apple Dexter
Ashrose Belted Galloway
PRIME CUTS
PRICE
DRY-AGED
* ribeye cutlet or rack: app 400-600 gm per cutlet
$60.00-70.50 per kg
3-7 weeks
* scotch: steaks or roasting piece
$64.00-76.00 per kg
3-7 weeks
* sirloin: steaks or roasting piece
$56.00-69.50 per kg
3-7 weeks
* rump: steaks or roasting piece
$44.00-56.00 per kg
3-7 weeks
* tri tip: steaks or roasting piece
$35.00 per kg
3-7 weeks
SECONDARY CUTS: 2-6 weeks dry aged
Cowobbee bio-dynamic Red Angus / Gundoee organic Wagyu / Glenburnie Black Angus
* blade: steaks or roast
$24.00 per kg * centre chuck roast: * topside: thin steaks or roast
$26.00 per kg * centre chuck medallion: $34.00 per kg
* ribs: min order 1.0 kg
$20.50 per kg * chuck: $28.50 per kg
$23.00 per kg
* osso buco/shanks: min 1.0 kg $18.50 per kg
Glenburnie Angus
Ashrose Galloway
* brisket: $20.50 per kg * skirt: $23.00 per kg
* diced braising beef: 0.5 kg: $11.00 1.0 kg: $21.00 2.0 kg: $40.00
* beef mince premium mixed:
0.5 kg: $10.00 1.0 kg: $18.50 2.0 kg: $36.00
* beef minute steaks:
500 gm: $10.50
1.0 kg: $20.00 2.0 kg: $36.00
* corned beef silverside: $22.00 per kg
BEEF BONES - If sold out, ask for veal bones - see VEAL
* 2.0 kg beef bones: $9.00
* 1.0 kg beef joints: $7.50
* 500 gm marrow: $5.50
DOG/PET FOOD
* 0.5 kg beef pack: $5.00
OFFAL PLEASE ENQUIRE Ballanee Omega Angus
* oxtail: * liver and tongue:
* heart: app 700 gm $17.50 per kg $17.50 per kg
$6.00 per kg
* cheeks: app 500 gm
* kidney: app 300 gm
CORNED BEEF KIT
1.0 kg kit: $40.00
2.0 kg kit: $70.00
Corned beef silverside, bouquet garni (juniper berries, black
peppercorns, allspice, pimento, bay leaf, coriander, mustard seeds),
300 gm Cornersmith mustard, poaching instructions.
Poach, cool overnight in the poaching liquid and eat for dinner the
next day with creamy mashed potato, steamed veg or a fresh green
salad and a big dollop of mustard. Then eat the rest of it thinly sliced
on rye bread with sauerkraut and mustard.
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$30.00 per kg
$10.00 per kg
GRASS AND MILK-FED FED VEAL
We represent the following farms and breeds: South Hill Wildes Meadow Rose
Angus, Franckin’s organic Angus, Geebung Organic Rose Angus, Figtree Organic
Hereford Cross, Micallef Dairy bull calves.
All vealers run with their mothers until weaning for market at five or six months old.
Veal is never older than seven months. We purchase direct from the farm and the
animals arrive whole at our factory where we cut and pack to order.
FARMS/BREEDS AVAILABLE:
FIG TREE ORGANIC HEREFORD CROSS
Hereford cross, Figtrees, 11/12
Rose Angus, Geebung Farm, 11/12
* scallopine: $52.00 per kg app 100 gm per piece
* cutlets or racks:
$49.50 per kg lighter option to beef ribeye cutlets
* loin chops: $40.50 per kg app 250 gm per piece
* sirloin: $48.00 per kg app 250 gm steak, min 600 gm piece
* rump: $34.50 per kg app 250 gm steak, min 600 gm piece
* girello: $29.50 per kg
* nut: $35.00 per kg app 1.2-1.5 kg each, roast
* neck: boned, rolled roast
$28.50 per kg app 1.2-1.5 kg, braise or slow roast
* rolled shoulder SMALL: $26.50 per kg app 1.0 kg, braise or slow roast
* rolled shoulder LARGE: $26.50 per kg app 2.0 kg, braise or slow roast
app 500 gm, roast and slice
* ROLLED SHOULDER MARINATED WITH CONFIT ORGANIC GARLIC
Small or large, marinated with organic Italian NSW garlic confited in cold pressed,
unfiltered extra virgin Karrabool olive oil, fresh bay leaves, peppercorns and chilli flakes.
* shoulder (blade) steaks:
$24.00 per kg app 220 gm each
Rub the steaks with a little Karrabool EV olive oil and salt, barbecue rare to medium
so still pink in the centre, let them rest then serve with salsa verde.
Tender, juicy, affordable.
Mixed herd, Frankin’s Farm, 08/07
* diced neck/shoulder: $26 per kg * brisket on the bone: $18.50 per kg for braising or slow roasting
* osso buco/shanks: $21.00 per kg
* veal mince:
0.5 kg: $11.00 1.0 kg: $20.00 * veal & pork mince:
0.5 kg: $11.00 1.0 kg: $20.00 * liver: $18.50 per kg min 250 gm order
* kidney: $18.50 per kg min 250 gm order
* tongue: $18.50 per kg app 800 gm each
* bones
$5.00 Rose Angus, Wildes Meadow
South Hilll 07/10
Veal cutlet and shoulder roast by Cathy Netherwood
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on bone: $22.50 per kg
min order 1.0 kg
2.0 kg: $36.00
2.0 kg: $36.00
1.0 kg bag mixed bones LAMB
We represent the following farms and breeds: Moorlands bio-dynamic Texel lamb and mutton,
New Horizon Dorper, Ashton Black Suffolk, The Elders Black Suffolk, Sally’s Flat Southdown,
Anarel Black Suffolk, Lynden bio-dynamic White Suffolk.
PLEASE NOTE:
* Size of cut: lambs vary from 16-24 kg so the weights provided are an average guide. If the exact weight is important,
please let us know how many people you’re feeding so we give you the right-sized cut.
* Shanks: we only buy whole animals and each lamb only has four legs so we do run out of shanks quickly. If shanks and
necks are sold out, we will give you lamb shoulder on the bone in chunks which cooks very similarly and is delicious.
LYNDEN BIO-DYNAMIC WHITE SUFFOLK
The Elders Black Suffolk
Sally’s Flat Southdowns
* cutlets: $56.00 per kg
app 80 gm each
* racks: $54.00 per kg
8-9 cutlets per rack, app 500-700 gm
* Pet: rolled loin roast: $48.00 per kg
App 400-700 gm each
* loin chops: $30.50 per kg
Sold in packs of 6, app 500 gm
* rumps: $32.00 per kg
App 400-700 gm each
* chump chops: $32.00 per kg
Pack of 4-5 (one rump’s worth)
* Leg short (no rump)
on bone: $20.00 per kg - app 1.8-2.2 kg
boned / butterflied: $23.00 per kg - app 1.2-1.6 kg
* Leg full on bone: $20.00 per kg - app 2.0-2.4 kg
boned / butterflied: $23.00 per kg - app 1.4-1.8 kg
*LEG chops on bone: $22.50 per kg
Sold in packs of 2 or 4
* shoulder square cut (no neck and shank) on bone: boned: $18.50 per kg - app 1.8-2.2 kg
$22.50 per kg - app 1.2-1.6 kg
*shoulder full forequarter: on bone: boned: New Horizons Dorpers
$18.50 per kg
$22.50 per kg
* necks: $10.50 per kg - app 500 gm each
* shanks: $17.50 per kg - packs of four
* diced, boned lamb: $25.00 per kg - min 500 gm order
*lamb mince:
0.5 kg: $10.00
1.0 kg: $19.50
2.0 kg: $36.00
$18.50 per kg
* liver: $18.50 per kg * kidney: * tongue: $18.50 per kg
* sweetbreads: $26.50 per kg IF AVAIL
* mixed bones: $5.00 per kg
Lynden White Suffolks
Harissa marinated Lynden
bio-dynamic White Suffolk
lamb backstrap with
charred orange.
Glenburnie Hampshires
Glenella Dorper/Wiltipol
Eurunderee Dorper Wiltipols
Moorlands biodynamic Texel
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MUTTON AND GOAT
MUTTON
Mutton is a ewe or castrated male (wether) with more than two permanent incisors in wear, over three years old. The
flavour is rich and intense. Lamb is to mutton what veal is to beef so mutton is more deeply flavoured and benefits from
hanging and dry-ageing.
DRY-AGED 3-4 WEEKS:
* MOORLANDS BIO-DYNAMIC TEXEL
Whole carcass app 30-35 kg
* eye fillet: SOLD OUT
$58.00 per kg - pack of four, app 600 gm
* cutlets: $43.00 per kg - pairs, app 400 gm
* backstrap: $48.00 per kg - pairs, app 400 gm
* rumps: SOLD OUT
$32.00 per kg - app 400 gm each
* shanks: SOLD OUT
$16.50 per kg - pairs, app 600 gm
* short leg on bone (no rump): $16.50 per kg - app 3.7 kg
SOLD OUT
$19.00 per kg boned
Moorlands Texel mutton shanks
by Cathy Netherwood
* shoulder on bone: $16.50 per kg - app 4.0 kg
SOLD OUT
$19.00 per kg boned
Square cut no neck and shank - let us know if you want the full forequarter.
* diced, boned mutton: $20.00 per kg - min 500 gm order
GOAT: BV FRESH (THE GOURMET GOAT LADY) CHEVON & CAPRETTO
Farmed by Jo and Craig Stewart outside Gilgandra in Western NSW. Fully pasture-raised on chemical-free lands.
CAPRETTO: MILK-FED KID
Capretto (milk-fed) kid goats are about 12 weeks old and 7-10 kg. The annual capretto season only lasts nine weeks
so don’t dally if you’re interested and put your order in. We’re receiving our first delivery this Thursday.
Whole: Whole broken: Half: Half broken:
app 7.0 - 10.0 kg
six pieces (legs, shoulders, barrel) app 3.5 - 5.0 kg three pieces (leg, shoulder, half barrel)
$165.00
$175.00
$90.00
$95.00
New!
Left: Boer capretto at BV Fresh farm taken on our visit on 15
September - they’re bigger now.
Above: BV Fresh farm visit, June 2014.
Right: goat chops for staff lunch.
CHEVON: WEANED KID
Please note, we sell our chevon goat on the bone. Goat is lean and can be dry. We get the best results when we cook it
on the bone. Our ‘dice’ for curries is chunks on the bone so you retain the most flavour and moisture.
Whole: Whole broken: Half broken:
Leg or shoulder on bone: Cutlets: app 20 - 22.0 kg
$252.00
six pieces (legs, shoulders, barrel)
$275.00
N
OO
ACK S
B
N
three pieces (leg,
shoulder,
half barrel)
$140.00
O
SEAS
OFkg
$18.00
Dice on bone: $22.00 per kg
OUTper
$45.00 per kg
Loin chops: $36.00 per kg
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PASTURE-RAISED PORK
We represent NSW farms running fully pasture-raised, mixed breed herds including
Large Whites, Berkshires, English Large Blacks, Landrace, Hampshires and Durocs.
Certified organic (ACO) – Sunforest Berkshire.
Certified Humane Choice Free Range Farms – Mayfield, Melanda Park, Pillar Rock.
All pigs are hormone and chemical-free, rotated on sustainably-managed pastures with low stocking densities
and live all or the majority of their lives outside. We purchase whole animals direct from the farm and we cut to order.
Mayfield mixed herd, 01/13
Melanda Park, 07/12
Limerick mixed herd 11/11
Leaf lard
PORK THIS WEEK: Mayfield, Melanda Park, Limerick
Pork Pal
Pork rack
Porchetta cooked
Marinated ribs
ROASTS
LEG: lean, roast
at medium to high
temperature
SHOULDER: suits
slow cooking to melt
connective tissue
PAL (loin): medium
to hot roast, lean and
tender
NECK: versatile roast or braise
CUT
$ PER KG
QTY
* schnitzel: $32.00 per kg * fillet: $36.00 per kg * cutlets: $34.00 per kg * rack of cutlets: Whole 8 cutlets: $32.00 per kg Half 4 cutlets: $34.00 per kg
App 250 gm each
* medallion: $36.00 per kg
Loin steak
* loin chops: $29.50 per kg Sold in packs of 2 or 4
* leg steak: $24.50 per kg
Leg steak
* Pork Pal large (rolled loin): * Pork Pal small (rolled loin): $36.50 per kg $38.00 per kg App 1.3-1.5 kg each, rolled and tied
App 0.65-0.75 kg each, rolled and tied
* marinated porchetta :
$44.00 per kg Cut to order, from 2.0 - 8.5 kg
Boned, rolled loin and belly lined with a marinade of crushed roasted fennel seeds,
organic NSW garlic, salt, pepper, orange zest and a hint of chilli.
* neck roast whole: * neck roast half: $28.00 per kg $28.00 per kg App 2.0 kg each
App 1.0 kg each
* shoulder roast whole: * shoulder roast half: $26.00 per kg $28.000 per kg App 2.5-3.0 kg, rolled and tied
App 1.3-1.5 kg, rolled and tied
* shoulder on bone: $19.50 per kg App 3.0 kg
* Boston butt: $23.50 per kg Shoulder on bone + neck for pulled pork
App 3.5-4.0 kg
* belly on the bone: $24.00 per kg * belly boned: * ribs (US cut): $27.00 per kg 8-9 ribs to a rack
$27.00 per kg
* marinated ribs: $29.50 per kg - 2 racks per pack, feeds 2
Marinated with Chinese 5 spice, organic NSW garlic, sesame oil and sweet soy.
8 ribs per rack, one per person (or two if you’re very big and very hungry). Roast or bbq.
* liver / kidney $16.50 per kg * trotters: $10 per kg App 280 gm each
* pork mince:
0.5 kg: $10.00 1.0 kg: $19.50
* pork dice: 0.5 kg: $11.00
1.0 kg: $20.00
* mixed bones: $5.00 per kg
* leaf lard: $12.00 per 300 gm jar - rendered kidney fat
WHOLE PIGS
Suckling (10.0 - 13.9 kg): Weaner (14.0 - 25.9 kg): Light porker (30.0 - 35.0 kg): THE LIST OF EVERYTHING:11 NOVEMBER 2014 Copyright Feather and Bone
2.0 kg: $36.00
$210-$225
$15 per kg
$12 per kg
CURED MEATS: FEATHER AND BONE
All Feather and Bone cured pork products are made from pasture-raised, chemical-free pigs that we buy whole directly
from four NSW farms: Nantucket, Melanda Park, Pillar Rock and Mayfield. Melanda Park, Pillar Rock and Mayfield
are certified Humane Choice Free Range. The herds are mixed breed and include English Large Whites, Berkshires,
English Large Blacks, Landrace, Hampshires, Durocs and Wessex Saddleback. All commercially-available cured meats
contain nitrates which are not harmful in moderate quantities. Unless otherwise specified, these products contain the
minimum amount of chemical nitrate (0.01%).
Dry cured and cold cured bacon; Pialligo Curing shed; Salami hanging in our curing room; Bresaola, ham and chilli salami.
DRY CURED, COLD SMOKED BACON - OUT OF STOCK, BACK SOON
Made from pasture raised, Humane Choice Free Range certified Mayfield Farm pork and cured for us by Pialligo
Estate (voted Australia’s Best Artisan Bacon Makers at Australian Bacon Week 2014). Most cured pork is brined
and hot smoked. Traditional dry cured products are packed in salt and herbs to draw out moisture and infuse flavour
resulting in a denser, drier product. We sourced a baconer from the wonderful Mayfield Farm which the Pialligo
crew cured and cold smoked for up to 17 hours in their traditional smokehouse with brick-kiln at Pialligo Farm outside
Canberra.
* Short cut loin bacon app 200 gm pack: app $10.00
* Belly bacon app 200 gm pack: app $10.00
* Middle rasher bacon app 220 gm pack: app $11.00
HOT SMOKED BACON AND SPECK
* 200 gm short cut loin rasher: * 200 gm belly (streaky) rasher: app $8.50
app $8.00
*Speck piece: *Speck ends: app 200 gm: app 250 gm: app $7.50
app $7.50
FLYING PIG MAPLE AND SEA SALT CURED BACON Unsmoked, chemical nitrate-free
‘Fresh’ bacon made onsite here at Marrickville by The Flying Pig with organic maple syrup, sea salt, pasture-raised pork
sourced from Feather and Bone growers and secret spices. Unsmoked.
* 150 gm pack short cut loin bacon: $14.00 per pack
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HOT SMOKED HAM
F&B HALF CUT HAM GLAZE
* trimmed & sliced: 200 gm pack * unsliced round: min 1.0 KG * whole boned ham: 5.0.-7.5 kg * half boned ham: 3.0.-4.0 kg:
* whole bone-in ham: 6.0-7.5 kg * smoked ham hocks: 300-500 gm * smoked bones
500 gm pack app $10.00
$31.50 per kg
$29.50 per kg
$31.50 per kg
$27.50 per kg
app $9.00
$6.00
Malfroys Gold honey, Young Henrys cider, Cornersmith
mustard. Baste and baste again.
300 ml jar: $14.00
Score and skin ham ready for glazing: $12.00 (incl gst)
SALAMI: EXTRA AGED FOR SIX WEEKS
Cured for us by Montecatini Specialty Smallgoods and made with pork, black pepper, sea salt and red wine. Our salami
is legally ready to sell when we receive it back from Montecatini but we hang it for at least another six weeks to ensure a
firm texture and superior, mature flavour. This is six weeks more aged than most available salami.
SOPRESSA & SALAMI: 3 KINDS - CHILLI OR PLAIN OR FENNEL
* Sliced sopressa: 150 gm packs app $8.25
*Whole salami: 300-600 gm $14.00 - $27.00
BRESAOLA: AIR-DRIED, SALTED BEEF
Eye of silverside and topside cut from our grass-fed and finished beef and cured and air-dried for three months for us by
Montecatini Smallgoods. Very thinly sliced.
* 150 gm pack:
$10.00 per pack
If it makes it easier, we can glaze
your ham for you with our Half Cut
Ham Glaze.
Photography: Alan Benson. Styling: Jane Hann
THE LIST OF EVERYTHING:11 NOVEMBER 2014 Copyright Feather and Bone
BBQ AREA: SAUSAGES
Sausages are made with natural skins and don’t contain any preservatives, gluten, fillers or chemical nitrites.
All meat used is fully pasture-raised, chemical, hormone and antibiotic-free from NSW producers.
COOKING NOTE: To avoid splitting, please cook your sausages over a low to medium heat. Veal sausages will dry
out if they’re over-cooked so err on the under-done side. They’ll keep cooking off the heat.
ORDER: Minimum order 500 gm (approximately five pieces), order by weight or number of sausages you’d like.
SPECIAL ORDERS: Minimum run of 5.0 kg and one week’s notice for production.
FRESH THIS WEEK: VEAL, PORK AND SAGE: $25 per kg - pack of five app 500 gm
Veal, free range pork, sage, freshly-ground organic pepper and garlic, sea salt and spices.
YOU BEAUT BEEF BANGER: $22 per kg - pack of five app 500 gm
An honest and unpretentious thing made with a mixture of dry-aged and fresh (1-2 weeks
aged) beef mince, organic pepper, local organic garlic, sea salt and a little pasture-raised
pork fat to grease the wheels.
BEEF BURGERS (each about 120 gm)
BEEF & CARAMELISED ONION BURGER
$15.00 for a pack of 4 (frozen)
Premium beef mince, caramelised organic onions, organic NSWgarlic, freshly-ground
pepper and sea salt.
BEEF ‘N’BACON BURGER $16.00 for a pack of 4 (frozen)
Premium grass-fed and finished beef mince mixed with The Flying Pig’s organic maple
syrup and sea salt-cured bacon made from pasture-raised NSW pork!
GAPS-FRIENDLY SAUSAGES
PLAINEST BEEF BANGER: $20 per kg: pack of 8 app 500 gm
A mixture of dry-aged and fresh (1-2 weeks aged) beef mince, pepper & sea salt.
PLAINEST PORK: Free range pork mince, pepper and sea salt.
$20 per kg: pack of 6 app 500 gm
BEEF ROUND THING: $13 per pack of four
Rissoles made from premium beef mince, freshly-ground organic pepper
and garlic, sea salt and spices. Each Thing is about 120 gms.
SILVIA’S SENSATIONAL CIRCULAR SAUSAGE: $25.00 per kg:
ORDER BY MIDDAY MONDAY
Individual spirals: app 250 gm each, min order of two
Large spirals: 1.0 kg minimum (feeds 3-5)
THE LIST OF EVERYTHING:11 NOVEMBER 2014 Copyright Feather and Bone
BBQ AREA: SPIT BBQ
SPIT BBQ
Roasting an animal on the spit provides both a delicious and easy feast and a dramatic focus for a party. It’s a perpetually
fascinating spectacle and every time we use them and see how they draw people in we’re reminded of how compelling they
are.
Our spits
Our spits are commercial grade stainless steel, rated to carry 40 kg and locally made, except the motors which are imported.
They cook using charcoal and we use untreated Australian hardwood charcoal which burns evenly and gives a good flavour.
The spits have a small, electric turning motor.
Spit measurements
Length: 1520 mm
Height: 730 mm
Width: 610 mm
Spit hire ‘with animal’
We only hire our spits ‘with animals’ which means we don’t just hire spits on their own. We can source whole pigs (10 kg
through to 35 kg), whole lambs and whole goats and we thread the carcass for you prior to delivery. All you have to do is
cook it - depending on the size of the animal you’ll need to allow at least five hours.
If the idea of roasting a whole animal (goat, pig or lamb) sounds a bit daunting and will take longer than you’ve got, there are
other options. For example, we can marinate boned lamb shoulders overnight in olive oil, lemon zest, oregano, rosemary,
thyme, garlic, salt and pepper and then thread them onto the spit. You slice the lamb off when it’s cooked and serve with a
cumin, cucumber and yoghurt dressing.
Spit delivery and set up
Most people prefer us to deliver the spit but you can pick it up from us here if you’ve got an appropriate vehicle. Otherwise,
we deliver the spit to your address and set it up so all you need to do is light the coals, or we can light it for you if you’d
prefer. We’ll provide advice on cooking times and techniques if required.
If you’d like to know more about hiring the spit and the options for what to cook, let us know and we’ll give you the low-down.
Or you can click on the BBQ SPIT link on our xmas shop site - xmasshop.featherandbone.com.au
20 kg Melanda Park weaner pig (Humane Choice
certified Free Range) on the spit. Pyrmont Market,
3 November 2012
23 kg Lynden bio-dynamic White Suffolk lamb on
the spit. Egg of the Universe party, 18 October
2013
18 kg Melanda Park weaner pig (Humane Choice
certified Free Range) on the spit. Pyrmont Market,
6 July 2013
18 kg weaner pig (on the spit. Pyrmont Market, 2
November 2013
THE LIST OF EVERYTHING:11 NOVEMBER 2014 Copyright Feather and Bone
EGGS AND DAIRY
FARMER BROWN PASTURED EGGS Mudgee, NSW
* One dozen eggs: $9.50
Farmer Brown chooks,
Moreton Bay South, 01/13.
* Half dozen eggs: $5.00
The Fergusson’s run 1,400 Farmer Brown chooks (stocking density 1 bird: 15 hectares)
that produce an average of about 7,000 eggs a week. Along with the insects and
vegetation in the paddocks, the chooks are fed a mix of sunflower seeds, oyster shell
grit, wheat, sorghum, mung beans and soy bean meal. They roost and lay in six solarpowered, portable trailers which are regularly moved to fresh ground once a week or so in
a dedicated, chemical-free paddock, bordered by rare remnant Box Gum woodland that
has been preserved in perpetuity through a covenant on the land.
MARROOK FARM BIODYNAMIC YOGHURT AND CHEESE
Elands, Bulga Plateau, NSW. www.marrookfarm.com.au
Marrook dairy cows, 03/11
* Plain Mild yoghurt 500 ml bottle: 1 litre bottle: $5.70
$10.5
* Maple:
375 ml bottle:
$5.70
* Lemon myrtle:
375 ml bottle:
$5.70
Marrook are one of the few Australian farm house producers making their products
entirely out of milk from cows born and bred on the farm. This means that their products
have a rare integrity but it’s also a challenge when seasons are tough and during long,
cold winters. Marrook cows are classified as Aussie Red and the calves are kept with
their mothers for up to a week, and then separated and fed fresh milk and hay. All heifer
(female) calves are kept, and most bull calves are sent to the sale yards when they are a
suitable size.
PEPE SAYA CULTURED BUTTER
225 gm cultured butter rounds – salted OR unsalted
* $8.50 per round
Pepe Saya’s Australian Cultured Butter is made from Country Valley milk from Picton near
Sydney, filtered water and a dash of Australian salt.
Pasteurised cream is ripened for about two weeks before being turned into Creme Fraiche
by inoculating with a lactic culture and fermenting for 20 hours. The cultures eat the
sugars (Lactose) and carbohydrates in the cream and turn it into lactic acid (souring the
cream), which adds flavour to the butter and fills it up with probiotics. Then it’s aged for a
further three weeks before it’s churned into butter, washed and hand kneaded into pats.
It’s rich, delicious and the probiotics derived from the lactobacillus mean that it’s actually
good for you too.
PEPE SAYA GHEE MADE FROM CULTURED BUTTER
190 ml jar - for cooking
* $12.00 per jar
Ghee is made by heating cultured butter until the milk solids separate and caramelise,
giving a lovely nutty flavour and rich colour before they’re removed. It’s preferable to
vegetable oils because it’s composed almost entirely of saturated fat and has a very
high smoke point so it doesn’t burn easily. The stable saturated bonds mean it’s less
likely to form dangerous free radicals when cooking. Ghee’s short chain of fatty acids
are also metabolized very readily by the body.
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DAIRY
GRANDVEWE SHEEP CHEESE
Birchers Bay, TAS. www.grandvewe.com.au
Blue Sapphire
A family-owned and run farm overlooking the D’Entrecasteaux Channel and Bruny
Island, 40 minutes south of Hobart. Awassi ewes form the basis of the Grandvewe
Dairysheep. Awassi are hardy, desert-bred, Middle Eastern sheep that browse and
forage and select intuitively what they need seasonally. Their genetics haven’t been
‘engineered’ to suit modern farming so they’ve retained desert-like hardiness and
they’re the fattest of fat tailed breeds, storing up to 10 kg fat in their tails for ‘lean’
fodder times.
Sheep’s milk has a range of nutritional benefits - it’s twice as high in minerals as cow’s
milk, contains high levels of mono and poly unsaturated fats and 98% of dairy intolerant
can tolerate sheep’s milk.
BLUE SAPPHIRE
Sold in wedges app 200 gm App $21.00 per wedge
Shelf life: 2 months
Champion Cheese of Australia: 2012 Sydney Dairy Awards
Primavera
Made using the famous Penicillium Roqueforti. Released between 3-4 months of age. A
distinct and unusually flavoured blue with underlying ewe’s milk-derived sweetness.
PRIMAVERA
Sold in wedges app 200 gm
App $16.00 per wedge
Shelf life: 4 months
Silver: 2006 Australian Dairy Awards.
A traditional, mild Manchego style of cheese with a smooth buttery flavour and a creamy
finish on the palate. Made from spring milk and released from 2 to 8 months of age.
Pampino
PAMPINO
100 gm
$15.00 each
A combination of reblochon & camembert wrapped in vine leaves. The natural rind
is formed from ambient moulds and a light brevi, all of which are naturally occurring.
Released at 4 weeks and best at 6 to 8 weeks.
WHITE PEARL
150 gm container
Shelf life: 6 months
$14.00 each
Creamy soft Persian style feta with low salt and subtle marinade.
White Pearl
FRESH CURD PLAIN OR LEMON MYRTLE
Sold in blocks app 150 gm
$11.00 and $11.50 each
Shelf life: 3 months
Gold, Sydney dairy awards; Gold, Brisbane dairy awards
Very low salt curd to promote the milk flavour.
Sheep milk is naturally sweet in flavour and has the highest milk solids of all animal milks
which makes very creamy curd. It’s very versatile and great for sweet or savoury.
Fresh curd
We visited in May, 2014.
THE LIST OF EVERYTHING:11 NOVEMBER 2014 Copyright Feather and Bone
CONDIMENTS
OIL AND MARINADES
CONFIT GARLIC
MARINADE
KARRABOOL EXTRA
VIRGIN OLIVE OIL
Organic NSW Italian garlic
from Bellingen confited in
cold-pressed, unfiltered
Karrabool extra virgin
olive oil, fresh bay leaves,
peppercorns and chilli flakes.
Marinate your blade steaks
and barbecue or grill.
Oil infused with confit
organic NSW garlic
$14.00 - 250 ml bottle
Plain oil
$11.00 - 250 ml bottle
$25.00 - 750 ml bottle
$18.00 - 300 ml jar
MALFROYS GOLD HONEY
Produced in and around the Central Tablelands, NSW. Malfroy’s Gold use close
observation of bees and terroir as well as taste, density, colour and aroma to guarantee all
provenance. The honey is unfiltered and cold spun from frames in organically managed
hives. No heat above ‘beehive temperature’ is applied in the extracting or bottling stage,
thereby retaining all the most nutritious materials and elements.
Salvation Jane unfiltered
pure honey RARE!
Yellow Box unfiltered
pure honey
• 1 kg bottle: $30.00
• 400 gm bottle: $15.00
CORNERSMITH PICKLES AND CHUTNEYS
Chemical-free vegetables, herbs and seasonings. Made
from locally-grown produce by our friends at Cornersmith
Cafe, Marrickville. From $12.00 per bottle.
* Kimchi
* Sliced cucumber
* Mustard
* Dilly beans
* Pickled carrots
* Pickled beetroot
ORGANIC CULTURED VEGETABLES
Fermenting vegetables is an ancient practice found in most cultures and some argue that cultured vegetables - live,
enzyme-rich, nutrient-dense - are more nutritious and easily digestible than in their original form. In brief, lacto-fermented
vegetables are an ancient super food that promote healthy intestinal bacteria, aid digestion, strengthen the immune
system, help eliminate toxins and prevent balding, bunions and impotence (not really). They’re fabulously good for you.
KITSA’S KITCHEN
All products are gluten, dairy, soy, corn and sugar free. * Primadonna * Goji 500 gm bottles: $29.95
* Traditional
* Sour cherry
LIFE IN A JAR
All products are gluten, soy, corn and sugar free. 500 gm bottles: $22.00
* Fennel: red cabbage, carrots, fennel, fennel seeds, sea salt, whey, filtered water
* Turmeric and Ginger: white cabbage, carrots, celery, onion, turmeric, ginger,
sea salt, whey, filtered water
* Mixed Herbs: Ovvio Organic Tuscan herbs, white cabbage, carrots, celery, onion, sea
salt, whey, filtered water
* Pickled Beetroot: Organic Beetroot, Celtic Sea Salt, organic whey, filtered water
THE LIST OF EVERYTHING:11 NOVEMBER 2014 Copyright Feather and Bone
BLACK WATTLE TANNIN-CURED HIDES
Belted Galloway hides
App 2.6 metres x 2.1 metres.
Six hides available. From $1,950.
Call or email to view the hides.
HOW THEY’RE CURED
These hides come from the 30 month-old Belted Galloway and Black Angus steers purchased by Feather and Bone
over the winter months. The 300+ kg carcasses arrived here at Marrickville where they were dry-aged, butchered and
sold to local customers. In the meantime, the skins were going through the 12 week process to become the beautiful,
vegetable-cured hides shown here.
The hides were salted at Ashrose for one week then sent to Victoria to Greenhalgh Tannery. Greenhalgh is the
only tannery in Australia to still use genuine crushed wattle bark from the Western districts of Victoria and Southern
tablelands of New South Wales for its tanning medium. The use of wattle bark for tanning was the early traditional
method used by tanneries Australia wide. Today those tanneries rely either on imported Mimosa or toxic, chemical
alternatives which produce significant environmental pollution. The generic chemical process takes a few days however
the Black Wattle tanning process is more costly and time consuming, taking eight to ten weeks.
ASHROSE FARM
Ashrose, outside Orange in NSW, is John and Kate Blackwood’s beautiful, chemical-free farm populated by one of the
largest herd of Belted Galloway cattle in NSW. In pursuit of optimum pasture welfare through rotational grazing, they’ve
built an impressive system of lanes that run between paddocks along which cattle are moved when they’re rotated
onto new pastures. It’s a canny way of turning cattle moving into a one-person job while minimising cattle stress. The
Blackwoods have embarked on the organic certification process.
Belted Galloways originated in Galloway in Scotland and are big, shaggy cattle noted for longevity, hardiness,
adaptability, high fertility, easy calving, feed conversion efficiency, docility and excellent beef qualities.
THE LIST OF EVERYTHING:11 NOVEMBER 2014 Copyright Feather and Bone
HOW TO ORDER
DELIVERIES ORDER PICK UP / DROP IN (NO ORDER)
Monday: Wholesale deliveries only
CLOSED
Tuesday: City, Inner West, South
8.30 am - 4.00 pm
Wednesday: City, East
8.30 am - 4.00 pm
Thursday: City, Inner West, West/North West, North Shore
Egg of the Universe, 711 Darling Street, Rozelle
8.30 am - 4.00 pm
4.00 pm - 6.00 pm Friday: City, East, Northern Beaches
8.30 am - 4.00 pm
Saturday: Spit deliveries only
8.30 am - 4.00 pm
DROPPING IN WITHOUT AN ORDER
We understand some people like to eyeball their produce prior to purchasing. During the week our fridge is well-stocked but please
note that we are busy with orders. To ensure we can give you the attention you deserve, we’d appreciate you coming during the hours
specified above. If you need to come outside these hours, please call first. On Saturdays all the orders are out of the way and we’re at
your service with a well-stocked fridge and our butchers standing by ready to cut to order.
HOW TO ORDER
• Read this List to work out what you want to order.
• Click on the orange ‘ORDER NOW’ icon in the top left corner to place your order.
• Place your order by midday to receive it the following day.
• If you’re running late, send your order in anyway and we’ll do our best to fit you in.
• After you’ve ordered, you’ll receive a packing slip to confirm the order - please check this carefully.
THE FIRST TIME
• All first-time customers placing an order receive a 10% discount off your first and second orders.
• Quote your invoice number from the first order when you’re claiming a discount on the second order.
• Please note, this discount does not apply to spit orders.
PICKING UP ORDERS FROM US AT MARRICKVILLE
• No limit for pick up orders: buy as much or as little as you wish.
• If you’re picking up, please give us a two-hour window so we can make sure your order is ready.
• If you want to pick up outside the specified hours, please let us know in advance.
PICK UP OPTIONS
Feather and Bone
Order by midday the previous
day - no minimum order
Pick up: 8.30-4.00 pm
Tuesday to Saturday
Or drop in without an order to
see what’s in the fridge
Egg of the Universe cafe
711 Darling St, Rozelle
Thursday 4.00-6.00 pm
$50.00 minimum order
DELIVERY TO YOU
• Delivery orders are $80 minimum plus delivery. Except for pick ups from Egg of the Universe and Cornersmith Picklery.
• Delivery is $10 within 10 km, $15 within 15 km, $20 beyond 15 km.
• Delivery orders over $200 are free within 10 km and $5 or $10 for deliveries beyond 10 km. No charge for delivery orders over $300.
• If you live outside the areas to which we can deliver or you need delivery on a day that doesn’t correspond with our delivery schedule,
we’ll organise for a contract courier to deliver.
PRODUCT AVAILABILITY
• Our fresh poultry arrives each Wednesday. Poultry in orders delivered or picked up prior to 2 pm Wednesday will either be frozen or will
have a relatively short shelf life.
• In any given week we might have between two to four different breeds of animals from different farms which means sizes vary.
• If you know the number of people you’re feeding, please tell us when you order so we give you the right sized cut.
• We’ll do our best to give you exactly what you’ve ordered. If we run out, we’ll give you the next best thing.
• If there’s nothing close we’ll get in touch and ask for instructions.
• If you don’t want us to use our discretion, please specify ‘NO SUBSTITUTIONS’ in your order!
• We only buy whole bodies and always request the offal but supply is unreliable. If you don’t see offal listed, please enquire.
• If you’re after something that’s not listed, chances are we can do it. Please enquire.
PAYMENT
• We cut and pack to order and charge by weight - let us know if you’d like an invoice estimate when you place your order.
• We’ll know the final amount once we’ve finished cutting and weighing your goodies.
• Payment for delivery orders is by credit card only. We’ll request your details before we go ahead with your order.
• Payment for pick up orders is by credit card, EFTPOS or cash.
ABOUT OUR PRODUCE
• With two exceptions, all our produce is sourced from NSW farms. We give preference to farmers growing rare breeds.
• All animals are pasture-raised and range free for all or the majority of their lives – no animals are raised in any kind of shed.
• Pastures are chemical-free and sustainably managed using measures such as rotational grazing and low stocking densities.
• All animals are hormone-free and don’t receive prophylactic antibiotics.
• All ruminants are grass fed and finished on pasture.
• About 70% of our producers are certified (free range, bio-dynamic or organic) and all operate in accordance with or beyond these
standards. We know this because it’s part of our practice to visit all the farms from which we source.
• We don’t sell anything from farms we haven’t personally visited to verify all claims.
• We order directly from the farm and receive all our produce as whole bodies.
• We dry age onsite - our beef is aged for between three to six weeks.
• All produce arrives fresh (not frozen) and whole and is cut and packed to order.
THE LIST OF EVERYTHING:11 NOVEMBER 2014 Copyright Feather and Bone