Cahoola Farm Prime Cut BBQ Meats
Naturally Produced meat from the Mary Valley straight from our farm.
We are commited to achiving our goal to produce and deliver "Gauareenteed eating quality at a reasonable price."
We offer our private selection of prime young beef that is naturally grown without the Hormone growth promotents and Penicillins used in mass production and imported meats. Our beef is healthy naturally produced meat from the Mary Valley straight from our farm."You know your meats origin"
Available is prime cuts of tender Eye fillets, Juicy Porterhouse, OP Ribs (Tasty Viking steaks) and Rib fillet, Rib Racks, Rum steaks and T bone steaks with the tender eye still in and packet of Casarole diced all come singly vacuum packaged for freshness also included is our lean tasty gluten free ol country style gourmet sausages and prime Taco mince also the Sunday Roast.
How do I order? Please phone Karen to come to you to select your meat of your choice on 38998786
How do I pay? Pay on delivery by portable Go Pos machine- credit card or cash
If I phone order How long after is placed is delivery? The same day or at a convenient time.
Do I have to be home for the delivery? Yes or at a mutually agreed place remember the meat needs to be kept cold so bring you esky.
Do you deliver out of state? Yes for large orders plus transport
You give a price per kg, but sell by packets. How do I know what
the total price will be? Cuts vary slightly so you have and idea how much it will cost on delivery. Pricing at standard retail butchers pricing and you can buy what you wish and select at delivery, large or small orders.
Prepared by our butcher – free delivery to your door around Cannon Hill, Wynnum, Carindale, Carina, Bulimba and Kangaroo Point areas.
Special orders are welcome eg: club meat trays, event bulk orders of BBQ steaks and sausages etc.
Please call Karen on 07 38998786 or 0434998567 to bring our shop to your door.
Free local Delivery to your door.
How we operate as a farm and our efforts to reduce the farming operations foot print.
- Our farm is solar operated with solar panels operating bore pumps to water the cattle and supply living quarters,
- The cabins and workshop also have lighting from these panels.
- Cooking is done by camp fire and or LPG gas.
- Cahoola dos not plough to keep carbon in the soils
- Cahoola has planted 3000 endangered rain forest trees never be harvested to repair the riparian areas on the property and to of set carbon emissions.
- We have set a side natural forest we keep as reference not to be logged and also support the non logging of forest around our property.
- Mustering is done by foot
- We limit any grain feeding to wiener calves only
- Cahoola does not use growth promotents (Hormones)
- Cahoola does not use antibiotics in feed as done in lot feeding operations
HOW TO COOK THE PERFECT PAN OR BBQ STEAK
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BEFORE COOKING:
- Steaks should be at least 21mm-25mm thick
- If possible steaks should not be frozen and best cryovaced or fresh to preserve the meats ageing qualities (Ask your Butcher if unsure)
- Heat pan or BBQ to hot before placing steaks on the surface
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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 back of tongs.
- Cook to an internal temperature of approximately 35°C
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Medium Rare
- Cook on one side until moisture is just visible on top surface
- Turn once only
- Cook on other side until surface moisture is visible.
- Cook until steak feels ‘soft’ with back of tongs.
- Cook to an internal temperature of approximately 45°C
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Medium
- Cook on one side until moisture is pooling on top surface
- Turn once only
- Cook on other side until surface moisture is visible.
- Cook until steak feels ‘springy’ with back of tongs.
- Cook to an internal temperature of approximately 55°C
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Medium Well
- Cook on one side until moisture is pooling on top surface
- Turn once only
- Cook on other side until moisture is pooling on the surface.
- Reduce heat and cook until steak fells ‘firm’ with back of tongs.
- Cook until steak feels ‘springy’ with back of tongs.
- Cook to an internal temperature of approximately 65°C
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Well Done
- Cook on one side until moisture is pooling on top surface
- Turn once only
- Cook on other side until moisture is pooling on the surface.
- Reduce heat and cook until steak fells ‘very firm’ with back of tongs.
- Cook until steak feels ‘springy’ with back of tongs.
- Cook to an internal temperature of approximately 75°C
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AFTER COOKING:
- Position steaks in a warm place, or cover with foil and rest for 3-5 minutes.
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