Sponsoring A Story Dog

Supporting the community and those in need is a very integral part of who we are at The Naked Butcher. We are so excited to announce that we have recently sponsored a Story Dog named Floyd! 

Floyd and his voulenteer Lesley visit the Lakelands Library and Community Centre to help children learn how to read.

Story Dogs is based on the successful American literacy program, Reading Education Assistance Dogs (R.E.A.D.). The R.E.A.D program was launched in 1999 in Utah, USA, as the first comprehensive literacy program built around the appealing idea of children and young adolescents reading to dogs.

Reading sessions take place in a quiet area of the school grounds, such as the library or outside the classroom. A reading session is approximately 20 minutes long, where each child is one-on-one with the dog team. Books are chosen to suit the student´s reading level. 

During the session, the handler often speaks through the dog, such as; “Sam doesn't understand what is happening on this page, could you help him out?” The child becomes the teacher as they help the dog understand, and their confidence soars.

Sausages Made Simple

We are famous for our sausages, and that is simply because they are simple, nutritious and mouth-wateringly delicious. Now even though most of us can admit to have succumbed to the confusingly heaven-like taste of a cheap Bunnings snag whilst on one of our impulse DIY missions, our sausages will make even the most passionate Bunnings snag enthusiast dance like Russel Coight in pure happiness. 

So what makes our sausages so special?

Here at The Naked Butcher, all of our sausages are 100% Gluten Free & Preservative Free and are made fresh in store with the recipes that we have carefully developed to cater for not only people without health issues, but also for people with Coeliac Disease, Gluten Intolerance and sensitivities to preservatives, artificial colours & flavourings. Our sausages are favoured by many in the community, including those following a paleo diet and also parents of children with food allergies.

We believe that less is more, and only use organic/free range meat, tapioca, natural herbs & spices and water to create our sausages. Unlike the artificial synthetic casings that are most commonly used, our sausage skins/casings are 100% natural. Our skins are sourced and supplied locally in Western Australia and are not from overseas or eastern state based companies. 

Many supermarkets and generic butchers tend to use a lower-quality meat in their sausages as they are able to disguise this through the use of overpowering preservatives and artificial flavours. The Naked Butcher sausages are made with only the highest quality Blackwood Valley Organic Beef, Little Earth Biodynamic Organic Pork, Liberty Free Range Chicken and Blackwood Valley Grass Fed Lamb. 

Getting Technical

All of our sausages contain over 70% lean meat, a much higher ratio than the industry standard.

We recently received a letter from the Shire of Mundaring stating that they had recently conducted a routine food sample analysis without our knowledge on some of our sausages. They were pleased to advise us that the samples indicated a Meat Flesh Fat Free Basis content of 74.0g/100g, Ratio Fat/Fat Free Meat 0.21 and Sulphur Dioxide <5mg/kg. The results analysis greatly exceeds the requirements of the Food Standards Code of fat free meat flesh no less than 50g/100g of the fat free meat flesh content.

We have included an excerpt of the analysis from the Shire of Mundaring Below.

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!

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.

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.

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

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

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

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

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

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

Organic Scotch Fillet $56.99/kg

28.49

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Grass Fed Lamb Leg Steaks $45.99/kg

22.99

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