From the Block: The Butcher's Blog

Grass-fed grass-finished beef liver from The Naked Butcher

Organ Meats & Offal: What They Are, Why They're Worth It, and How to Cook Them

Daniel Kelly
Offal used to be the most prized part of the animal. Here's what organ meats actually are, why they're some of the most nutrient-dense food you can eat, and exactly how to cook the main ones without fear.

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Grass-fed grass-finished beef liver from The Naked Butcher

Beef Bones & Bone Broth: How to Make It (and Why It's So Good for You)

Daniel Kelly
Bone broth is one of the cheapest, most nourishing things you can make — if you start with the right bones. Here's which to use, how to make it, and why it's worth the simmer.

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Grass-fed grass-finished beef liver from The Naked Butcher

What Is Beef Tallow? A Butcher's Guide to Using It (Cooking, Frying & More)

Daniel Kelly
Beef tallow is back — and not just with the carnivore crowd. Here's what it actually is, why it's one of the most useful fats you can keep in the kitchen, and exactly how to cook with it.

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Grass-fed grass-finished beef liver from The Naked Butcher

Grass Fed vs Grass Finished vs Organic and what it all means

Jana Biddle2 comments

Grass Fed isn’t always grass finished, but grass finished is always grass fed?! 

Now there is a sentence that will confused you!

In Australia, grass-fed beef has risen in popularity as consumers become ever more discerning about where their meat comes from, how it is produced, and how it may impact their health.  

Unfortunately, despite these positive trends in consumer behaviour, Australian labelling laws allow for a confusing and misleading representation for what ‘grass-fed’ truly means.

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