I received a phone call from a friend of mine, Bill, at quite an odd hour yesterday morning, and thought 'this isn’t good news'... He is based in Alpha in Western QLD and it has been incredibly dry out there, so I was very quietly expecting the worst sort of news, but I am thrilled to report Bill was just drunk on life, he said “listen to this mate – it’s rain, we haven’t had this for over a year at our place!”. I get the impression he was calling his entire phone book with sheer and utter relief. He was only weeks away from having to do a massive cull, but this rain will buy him and his cattle a bit more time as the feed starts to poke through. Now this isn’t a yarn about Bill, but in fact a reminder at how volatile this country of ours is. Our meat program doesn’t source too much from the Qld basin, but it sure is affected by it, the flow-on effects are incredible. So much so that to keep the abattoir doors open, the competition price levels on Southern cattle are becoming very hot once again, and with the rain in QLD now, I am sure it will heat up even more.
Right, well into Easter week we go, and you the customer want value, so we have it in spades this week. Fresh Chicken Breast Fillets at market leading prices, just grab heaps. Autumn has finally hit us, and I reckon there isn’t anything better than a schnitzel with a bit of sweet potato mash, these cheap fillets go a long way when you are feeding the family.
Now if you have a bit of Easter entertaining to do, then the boned and rolled pork legs are your go. These are beautiful bits of pork, and you bang a few these in the oven you’ll be entertaining dozens of people at a very economical price. Now if you are feeling adventurous get into some new season apples and do your own apple sauce with them.
For the suckers like me who will be working most of Easter weekend there are some sensational grass-fed scotch fillet steaks. These are quick, easy, exceptionally tasty gear from the Gippsland region of Victoria. For a bit of indulgence grab hold of a bowl of the Michael’s brand Béarnaise sauce, this stuff is becoming a staple at my place.
A really good way to entertain in style is with our little lamb rumps that can be baked or BBQ’d en mass, even stuffed under the fat cap with a feta crumb and spinach mix and slowly baked, they will be just spot on. If you are roasting vegetables over Easter weekend we have the very cool Sean Connolly Duck Fat on special as well to add a bit of fun to it all.
This action packed week has some Sausage Co snags, both the Italian Pork and the Cumberland Pork snags, which are really convenient to put in the fridge and if you get some last minute unexpected visitors you can throw these on the BBQ and please the crowds!
Have a great week!
