Blog — grass fed
Is Organic Meat Really Worth It? [What You Need to Know Before Buying]
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Thinking about switching to organic meat but unsure if it’s worth it? In this guide, we break down what organic really means, how it compares to grass-fed, and why it matters for your health, the environment, and flavour on your plate.
How to Cook Grass-Fed Beef for Flavour & Tenderness
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“What’s the best way to cook grass-fed beef so it stays tender and full of flavour?”
It’s a question we get all the time at Rendina’s Butchery — and in this blog, we walk you through the answer. From choosing the right cut to simple cooking techniques that work, we share exactly how to get the best results (without overcomplicating it). Plus, if you're cooking tonight, you can shop our grass-fed beef online and even get it delivered across Melbourne.
Celebrate Easter with Us
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This easter we have so much to offer you from traditional porchetta roasts to fresh fish and seafood. At Rendinas we are so proud to be able to provide you, the consumer with quality product and good old fashioned service. This easter we have: Selection of beef roasts such as eye fillet, beef rib standing roast, scotch fillet roast, brisket, wagyu rump cap, rump roast and topside roast. We have legs of lamb, marinated butterfly lamb which is one of our popular items (marinated in oregano, olive oil, fresh herbs and garlic. Great for the BBQ or slow cook in the...
Rendina's Biodynamic Beef Casserole
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What do you Need? 1kg Biodynamic/Organic Diced Beef 1 Organic Leek, 2 Carrots, 3-4 Stalks Celery, 2 Onions, Garlic all Chopped 3-4 Dry Bay Leaves 1 Tablespoon Organic Tomato Paste 3 Cups Beef Stock Can of peeled tomatoes 2 Cups Red wine Salt and Pepper Ground Cumin Butter and Olive Oil What to do: simply brown the meat a little at a time with heated olive oil and butter together. Once you take the meat off the pan, set aside in a dish with paper towel to drain and dust each time with ground cumin. Once all the meat has been...
Traditional Greek Easter Lamb with Lemon and Olives.
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Prep time 20 min. Cook time 4 hours Serves 6 INGREDIENTS: I build Garlic, separated into cloves half peeled half unpeeled 1 leg of Lamb Approx 2.5kg Extra Virgin Olive oil 15 bay leaves 3 lemons cut into quarters 1 tsp ground cinnamon 1kg Cypriot Potatoes cut lengthways into quarters(or Nicola) 140g greek Olives(or any pitted large green Olives) 125ml red wine METHOD: Heat oven to 220C/200C fan/gas 7. Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive...
