Nitrates? No Thank You!

Our 'Naked' Range is Nitrate, Preservative & Sugar Free Baby!

For those of you who are not familiar with The Naked Butcher, we are an Organic & Free Range butcher shop specializing in organically grown & ethically produced meats. One of the reasons we have been named "Western Australia's Premiere Organic Butcher Shop" is because we are the proud creators of our 'Naked' Range - Smallgoods free from Nitrates, Preservatives & sugar and is packed with flavour!

What are Nitrates?

Nitrates are inorganic compounds made up of nitrogen and oxygen, NO3 (one nitrogen and three oxygen molecules). These compounds combine with other elements like sodium and potassium to make sodium nitrate or potassium nitrate. They are used as preservatives and color fixatives in cured meats and have other industrial uses, such as in gunpowder, explosives, fertilizers, and glass enamels.

When we eat nitrates, they are converted into nitrites in our digestive system, which are then converted to ammonia and disposed of by the body. Nitrites are also inorganic compounds made up of nitrogen and oxygen, but instead of three oxygen molecules they have two, NO2.

Why Should You Avoid Nitrates & Nitrites?

Nitrates & Nitrites in small amounts are generally not harmful, however, they can be degraded into carcinogenic compounds by high heat and also by digestive enzymes. 

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Our Growers - Standing Out From the Crowd

Here at The Naked Butcher, we pride ourselves in providing our customers with the highest quality, ethically produced organic and free range meat in Western Australia. 

What makes our products better than any other organic products found in supermarkets & butcher shops?

We believe that standing out from the crowd all begins with our growers.

There are a number of organic and free range farmers across Western Australia. Some of these farmers just maintain the minimum requirements to hold their organic certification, whist others go above and beyond as ethical farming is their passion. For us at The Naked Butcher, it is important to us that the growers we choose share the same beliefs us.

Our beliefs:

  • That all animals are raised in a humane and ethical manner and are treated with the utmost respect, even once they are at the abattoir
  • Sustainable farming that does not use any pesticides or herbicides
  • Ensuring the animals are brought up on a completely natural diet, consisting of no hormones, antibiotics and other harmful ingredients
  • That the animals are naturally happy, healthy and stress free, because we believe an animal that has lived a happy life tastes best
 Blackwood Valley Beef

Blackwood Valley Beef

Before a growers produce reaches our butcher shop, we go through a selection process that ensures the meat is of the highest quality possible and aligns with our beliefs.

Selection Process:

  • During our initial introduction with a grower, we set up an in depth discussion that allows us to get a thorough understanding of who they are, their product and their beliefs. During this meeting, we ask the grower to provide us with all organic and free range certifications, what their beliefs are and any other questions that are necessary to determine if their product meets our standards.
  • If after the in depth conversation we decide that a growers beliefs and quality of product align with our beliefs and standards, we will then set up a time to visit the farm in person. These visits are crucial to ensure that: a good relationship is established between us and the grower, the animals live in humane conditions, that all organic or free range accreditation requirements are being met and that we can see our own beliefs and morals reflected in their farm.
  • Only after a grower has met all of the above requirements will we use their product. We regularly keep in contact with the grower to ensure a great relationship is maintained and also visit the farm a number of times throughout the year to ensure that the grower is consistently meeting all of the above requirements.

All of the products at The Naked Butcher are produced in a 'Caveman' approach, meaning that everything is kept as natural and true to nature as possible and is completely free from hormones, preservatives and all other nasty ingredients. We believe that our intensive screening process, great relationships with growers, produce that has been handled in a ethical manner, our beliefs, our naturally made products, passion for butchering and butchering skills are all part of what makes us stand out from the crowd.

We are excited to share with you a video of the stunning farm landscape found at one of our favourite growers, Blackwood Valley Beef (also Blackwood Valley Lamb) so that you too can get a feel for our growers!

 

 

 

Cooking the perfect steak

Living in Australia, there is no doubt that a perfectly cooked steak is number one on the menu. For the cook, it can be a difficult task to nail that steak every time, particularly when you have some guests who would like their steak finished medium rare, and others who prefer a more well-cooked steak. The Australian Butchers Guild have put together a fantastic guide to cooking the perfect steak, every time!

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Quick tips

  • Only buy steaks of even thickness, not ‘wedge shaped’
  • Beef steaks should be at least 21mm thick
  • Lamb cuts should be at least 15mm thick
  • Always defrost in the fridge, if frozen
  • Pat dry with kitchen paper before cooking
  • Take the steaks out of the fridge 10 minutes before cooking
  • If using a pan, it should be heavy-based
  • Season the steaks lightly with salt and pepper
  • Oil the steak not the barbecue.

The three basic essentials

1. Heat the pan, barbecue or grill to moderately hot before you add the steaks. This ensures maximum flavour and tenderness. The steak should sizzle as it makes contact with the heat. Don't crowd the barbecue as this reduces the heat and the meat will then release juices and begin to stew.

2. Turn the steaks once only. The more you flip the steak, the tougher it gets. Let the steak cook on one side until moisture appears on top, then turn it.

3. Learn to test when your steaks are done.  Knowing when your steak is ready to be removed from the heat is the key to a perfectly cooked steak. Use either the back of your tongs or fingertip (clean hands please) and press the centre of the steak. Rare is soft when pressed, medium is springy and well done is very firm.

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Always rest the steaks after they come off the heat. This keeps the steaks juicy and tender. Just loosely cover with foil for 2 to 4 minutes before serving.

A little bit more detail

Whilst you can apply the 3 key principles to cooking any beef, lamb, goat or veal steak, practice makes perfect, so here are a few extra tips for getting the degree of doneness right every time.

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RARE

  • Cook for a few minutes per side (depending on thickness)
  • Turn once only
  • Cook until steak feels ‘very soft’ with the back of the tongs
  • Internal temperature approximately 55-60ºC
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MEDIUM RARE

  • Cook one side until moisture is visible on top surface
  • Turn once only
  • Cook on second side until moisture is visible on top
  • Cook until steak feels ‘soft’ with back of the tongs
  • Internal temperature approximately 60-65ºC
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MEDIUM

  • Cook on one side until moisture is pooling on top surface
  • Turn once only
  • Cook on second side until moisture is visible
  • Cook until steak feels ‘springy’ but soft with the back of the tongs
  • Internal temperature approximately 65-70ºC
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MEDIUM WELL DONE

  • Cook on one side until moisture is pooling on top surface
  • Turn and cook on the second side until moisture is pooling on top
  • Reduce heat slightly and continue to cook until steak feels ‘firm’ with the back of the tongs
  • Internal temperature approximately 70ºC
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WELL DONE

  • Cook on one side until moisture is pooling on top surface
  • Turn and cook on the second side until moisture is pooling on top
  • Reduce heat slightly and continue to cook until steak feels ‘very firm’ with the back of the tongs
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COOKING THICK STEAKS

  • Brown all sides in a hot pan
  • Slightly reduce heat and cook as required
  • Turn a second time
  • If cooking thicker steaks medium well or well done, you may need to finish them in the oven
  • Test when to take out of the pan by using the back of the tongs or a steak thermometer to measure the temperature in the middle of the steak
Grass Fed Lamb Leg Steaks $42.99/kg
21.49
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Source: http://www.australianbutchersguild.com.au/...