BBQ Better: A Cut Above
on 22 October 2015
Take your BBQ skills to the next level and really impress your guests this summer with fresh, free range cuts and a little help from our butchers at the Meat Merchant
If you haven’t heard of Dry Aged beef, you’ve been missing out. The latest craze to hit the carnivorous world, dry-ageing means drying the beef for a minimum of 30 days in a temperature controlled environment to form an external crust, developing a more intense flavour for the meat on the inside.
What to try?
The Meat Merchant’s dry-aged Angus Strip Loin, Wagyu Rump and Grass Fed T-Bone are all free range, and offer premium flavour through the dry-ageing process, which is done in-house in their Himalayan Salt chamber. Whack any of these cuts on the grill and you’re guaranteed to improve your BBQ repertoire.
Check out the Meat Merchant shelves for a range of artisan sides and sauces to create the perfect accompaniments to your beef. Try relishes and sauces from New Zealand range Glasseye Creek
, or Stubb’s Hickory Bourbon Bar B-Q Sauce
for a tangy hit.
Links of Love
If sizzling sausages is more your style, you’re in luck. The Meat Merchant’s award-winning North African Lamb Sausages recently took out 2nd place at the Queensland Sausage King Awards. The Moroccan style concoctions offer a mild spice with a touch of sweetness from the addition of dried figs and raisins!
You can also spruce up your barbie offering with meltingly tender beef or lamb patties, chicken kebabs and a huge range of gourmet sausages – all made with love at the Meat Merchant.
Pair them up with Stella May Fine Foods Pate
or get on the latest fermented foods bandwagon and spoon a bunch of Peace Love & Vegetables Super-Kraut
or Kim Chi
on board for a fancy sausage sizzle.
Stop by and have a chat to Craig and the boys about more ideas for summer BBQ season.