Coast butcher urges customers to order now for Christmas
IF YOU plan on ordering your Christmas meat from Australia's largest organic butcher on the Sunshine Coast then you better be quick.
Sunshine Coast Organic Meats started taking orders at the start of November and already they've been flat out filling requests for the festive season.
"On top of our regular customers, many people come in search of something special at Christmas time,” owner Charlie Everson said.
"Orders officially opened at the start of the month and have been flowing in, however once December hits the phone really rings hot.
"Unfortunately we usually sell out of both hams and turkeys. The nature of free-range farming, and sourcing from small farmers instead of intensive farming systems, means our supply can be limited. So as soon as you know your Christmas plans get the food sorted.”
Mr Everson said while free range hams and turkeys were usually their biggest sellers, they had a variety of different meat options to choose from.
"A ducken, boned chicken inside a boned and rolled duck, or a turducken, boned chicken in a duck in a turkey, are a bit of a flavour bomb,” he said.
"Chicken, duck and pork roasts are also popular and we suggest people add that extra special touch by having our butchers create boneless roasts for them with stuffings like free range duck, orange and sage or free range pork and apple. Or take in your own stuffing and ask our butcher to roll and tie it inside a roast for you.”
Mr Everson said organic was the way to go this Christmas as it was "the tasty and ethical option” and there was an affordable option for everyone.
"Organic and free-range tastes better,” he said.
"We source whole, pasture-raised livestock directly from just a small handful of genuine certified organic and free range farms, each of which are committed to sustainable soil, plant and animal health. That means no chemical fertilisers, pesticides, herbicides, growth promotants or prophylactic antibiotics.
"If you're on a budget, explore so-called secondary cuts that are cheaper and, arguably, more delicious than the more common primary cuts.”