1. food and drink
2. barbecues and grilling

Welcome to:
The List of
Everything
We source whole,
pasture-raised animals
directly from farms
committed to geniuine
sustainable soil, plant
and animal health.
Tuck in and enjoy.
Mayfield Farm pigs, Dorrigo
plateau, 19 January 2015
20 JANUARY 2015
AUSTRALIA DAY FEASTING:
Goat is the new lamb, lamb is the old lamb, duck is
the new chook, chook is the old chook and pig is
pretty much what it’s always been.
Artisan
Wo r k s h o p s
In celebration of the richness and diversity of 2015 Australia,
we encourage all of you to embrace meats outside your ethnic
and cultural traditions. Try barbecued duck alongside your
lamb chops or goat cutlets alongside your pork ribs. We have a
cornucopia of delicious and varied produce for your delectation.
Meaty stuff for
Caring Carnivores
BV Farm Fresh Boer goats.
Collie, NSW.
Chevon (weaned kid) and
capretto (milk-fed kid).
Barbecue chops and cutlets,
lightly roast capretto or slow
roast chevon.
Moorlands bio-dynamic
Texel lambs. Dalton, NSW.
SATURDAY CLASSES!
07/02: Whole pig butchery FULL
14/02: Sausage making
21/02: Butchery 101
28/02: Whole lamb FULL
21/03: Whole pig butchery
11/04: Sausage making
REGULAR OPENING HOURS
DROP IN OR ORDER PICK UP
8.30 am - 4.00 pm
Tuesday to Saturday DELIVERIES
Tues: South, south west, west,
inner west, city
Wed: East, city
Thurs: North shore, city, north
west, inner west
Fri: East, northern beaches
DELIVERY COSTS
0-10 km $10.00
10-15 km $15.00
15-20 km $20.00
20-25 km $25.00
Half price for orders over $300.
Pinched this pic from
Vince’s latest facebook
post - apologies! Nutty, rich,
delicious lamb grown by the
most mindful of farmers.
If you purchased or received a
class voucher please give us a
call and book in for a class.
Jum Jum Muscovy and
Pekin ducks: pasture-raised
under Hazelnut trees at
Ravensdale, NSW.
We’re very pleased to welcome another grower of pastureraised chooks to the Feather and Bone fold. We’ve yet to visit
them (they’re first on the list this year), but we’ve had many
discussions and been recommended to them by others whose
opinions we respect. Also, we’ve sampled the chooks grown by
Daniel and Christine Relyea and they’re delicious. You’ll notice
that pasture-raised chooks cook slightly quicker than a regular
chicken (particularly if you roast them) and have a pinkish hue
where the flesh meets the skin (most noticeable on the thigh).
The meat chickens are grown Salatin-style and the farm also
raises eggs, cows, goats and pigs.
If you don’t want to roast
whole, joint and marinate and
grill on the bbq.
Pasture-raised and
organic chooks from
Buena Vista, Hillside and
Inglewood: pasture-raised
at Gerringong and Wirrimah,
NSW; organically raised at
Inglewood.
HILLSIDE PASTURE-RAISED CHICKENS
New!
THE LIST OF EVERYTHING: 20 JANUARY 2015 Copyright Feather and Bone
BEST THINGS
Moorlands bio-dynamic
lamb cutlets
BV Boer chevon
goat cutlets
Pekin duck
Round Things Plain Beef or Beef ‘n’ Bacon
Butterflied
chicken
Pork Pal or
Porchetta
roast
Gundooee
organic Wagyu
beef sirloin
Black Wattle bark-cured
Ashrose Belted Galloway hides
THE LIST OF EVERYTHING: 20 JANUARY 2015 Copyright Feather and Bone
Glazed
smoked
ham
Artisan
Wo r k s h o p s
Meaty stuff for
Caring Carnivores
FEBRUARY CLASSES
• WHOLE PIG BUTCHERY: Sat 7, 1.00 pm
• SAUSAGE MAKING: Sat 14, 1.00 pm
• BUTCHERY 101: Sat 21, 1.00 pm
• WHOLE LAMB BUTCHERY: Sat 28, 1.00 pm
All classes held on Saturdays at Feather and Bone in
Marrickville.
Bookings/queries: events@featherandbone.com.au
PRIVATE BUTCHERY CLASSES
Bond over brisket and then over beer - our classes are
excellent for team building or parties. Share an enlightening,
informative, amusing and delicious experience. WHOLE ANIMAL BUTCHERY
$220 per person inc gst: 1.00-4.30 pm
Demonstration of breaking a whole animal, hands on
butchering of gross and fine cuts, instruction, apron, boning
knife, refreshments (barbecue and local beer) and the meat
you cut.
There aren’t too many butchers around town who only buy
whole animals direct from the farms they’ve visited personally.
We learn as much as possible about how the animals we sell
are born, bred and processed. So when we run a butchering
class we’re not talking about frenching a cutlet.
We take the whole body of an animal, discuss where it
came from, how it lived and how that informs the quality and
structure of the carcass. We break it down and show you how
it’s formed (very similar to our bodies) and then get to the
detail of individual cuts. You’ll learn a lot about provenance,
texture and anatomy and practical knife skills. After which we’ll
barbecue the fruits of our labour and wash them down with a
local ale.
BUTCHERING 101
$220 per person inc gst: 1.00-4.30 pm
Demonstration of boning hands on butchering, instruction,
apron, boning knife, refreshments (barbecue and locallybrewed beer) and the meat you cut.
Do you massacre the chook when you joint it? Does the string
on your rolled roast remind you of school macrame projects?
When you sharpen your expensive kitchen knives do they
inexplicably end up slightly blunter than before? If this sounds
familiar then this class is for you.
We’ll explain the provenance of the meats we source and
then we’ll teach you how to bone and butterfly a chicken and
a lamb leg. You’ll also learn the art of tying a beautiful lamb
roast and how to propery sharpen your knives. Then we’ll
barbecue the fruits of our labour and wash them down with a
local ale.
SAUSAGE MAKING
$125.00 per person inc gst: 1.00-3.30 pm
Demonstration of mixing, filling and linking, hands on
preparation, instruction, apron and sausages to take home.
It’s time to elevate the humble sausage from a receptacle for
all the rubbish and scrapings that can’t otherwise be sold by
butchers to its proper role as a mouth-watering showcase
for gorgeous, local ingredients. Join us as we explain the
provenance of the meats we source and the secret art of
creating the superlative snag.
You’ll learn about fat content, mince grades, the delicate
balance of herbs and spices in the mix and get to try your
hand at the whole process - mincing, mixing and linking. After
which we’ll barbecue the fruits of our labour and wash them
down with a local ale.
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REAL MINCEMEAT PIES
BOX OF 6 PIES $30.00
Your pies will be frozen but
wrapped in a box with a
piece of ancient, medieval
parchment explaining how
to heat them up.
Traditionally, ‘meat’ referred to food generally, not just animal flesh, and mincemeat was
a mixture of suet, meat, dried fruit, distilled spirits and spices. The rich, spicy flavours we
associate with mince pies were introduced by returning crusaders in the 13th century armed
with new spices and recipes from the Middle East. Over time, the mincemeat pie was
adapted and sweetened and became more like a dessert and finally forgot its namesake
ingredient altogether. We’ve put the meat back in.
It was the Victorians who revived the tradition of eating
mincemeat pies at Christmas. A real mincemeat pie, like
beef and wine, needs to be aged to deepen the flavours
and allow the preservative action of the alcohol which
gradually changes the overall texture of the mixture by
breaking down the meat proteins. Apparently, preserved
mincemeat may be stored for up to ten years. (Three-four
weeks is enough for us.)
Our ingredients include grass-fed and finished beef suet
and mince, organic dried fruit and peels, spices, port and
brandy and the mixture was aged for three to four weeks.
The pastry is made with Demeter flour, Pepe Saya butter,
suet and pastured eggs.
Second-hand, unsolicited feedback.
“We had the pies for lunch...they were absolutely
delicious. The pastry was a perfect combination of
crispiness and meltiness...The filling was rich and
complex and I loved the citrusy overtones. The
meat melded very well with the fruits and it was
hard to tell that it actually had meat in it. And it was
the perfect size, enough to enjoy without it being
too much.”
The pies are prepared by the wonderful Brent Templeton
who has been pastry chef at Lindt, Black Star, the Yellow
Bistro and Brickfields.
Your pies will be frozen but wrapped in a box with a piece
of ancient, medieval parchment explaining how to heat
them up.
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FEATHER AND BONE BOXES
THE LORD & LADY MCAULEY MEAT TRAY
This is our shot at making ordering easier...and more affordable because it’s 10% cheaper if you buy a box. Six-seven
meals for approximately $5.50-7.00 per person. More than Macca’s but a helluva lot better for you and the world in which
we live. The contents in the Tray change each fortnight or when we run out of things.
Small: $88
Large: $149
FAST
Beef minute steaks
500 gm
1.0 kg Gundooee organic Wagyu
OR
Lamb loin chops
6 chops
12 chops
Moorlands bio-dynamic Texel
SLOW Whole organic chook
Small Large
Inglewood organic
Pork cutlets
2 cutlets 4 cutlets Mixed pastured pork
Butterflied lamb leg
app 900 gm app 1.8 kg Moorland bio-dynamic Texel
app 200 gm app 200 gm
half dozen
1 dozen
MORE Ham sliced
Pastured eggs
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Working With Nature
PASTURE-RAISED & ORGANIC POULTRY
SOMMERLAD HERITAGE
CHICKENS!
Grown out on freshly rotated pastures
by Adam and Fiona Walmsley at Buena
Vista Farm at Gerringong. Breeds
include Transylvanian Naked Necks,
Australian Game, Croad Langshan and
Plymouth Rock. ‘We’ve specifically bred
them to thrive in free-range pasture
rearing environments. (Characteristics
include) active foraging behaviour,
heat-resistance, balanced body
confirmation and strong legs, as well as
good liveability with improved, natural
resistance to diseases endemic to
Australian poultry flocks.” New!
Sommerlad Heritage chooks at
Buena Vista Farm
Standard chooks at Buena Vista Farm
SOMMERLAD HERITAGE
* whole chooks: $21.50 per kg
app 1.5-1.8 kg
SOLD OUT, BACK AGAIN SOON
PASTURED STANDARD CHOOKS
* whole chooks: $18.50 per kg
app 1.8-2.2 kg
INGLEWOOD BFA ORGANIC CHOOKS Fresh every Wednesday
* whole chooks 1.2-1.5 kg: *marylands skin on, in pairs: * drumsticks: * wings: SOLD OUT
$13.90 per kg $27.90 per kg
$27.90 per kg
$10.00 per kg
*breasts skin on, in pairs: * boned thighs: * liver 500 gm pack:
* carcass: $32.25 per kg
$25.90 per kg
$24.00 per kg
$3.00 each
DUCKS
From Jum Jum farm at Ravensdale, next to the Wyong River north of Sydney. The ducks are rotated on pastures that are
managed without chemical fertilisers or pesticides and fed an antibiotic-free grain mix to supplement the green pick and
insects they graze on. The Muscovy ducks are born and bred on the farm and range on pasture under Hazelnut trees.
The Pekin ducks are purchased as day-old chicks and grown out on pasture. They’re processed nearby at Redgate.
PASTURE-RAISED PEKIN DUCKS
• whole ducks:
$21.50 per kg App 1.9-2.2 kg
PASTURE-RAISED MUSCOVY DUCKS
whole ducks: $22.50 per kg
• marylands pair: $32.50 per kg App $14.00 per 500 gm
Drakes: 2.5-3.5 kg
• breast pair: $46.00 per kg App $18.00 per 400 gm
• carcass: $3.00 each
Large Muscovy duck are often passed off as geese.
Real geese are born in spring and aren’t ready to eat
until Autumn. Plan your goose fest now.
Ducks:1.4-1.8 kg
BUENA VISTA PASTURED CHOOKS Gerringong, NSW
Buena Vista chooks range free on chemical-free pastures enclosed by mobile electric net fencing. The chooks are regularly rotated onto
fresh pasture so they have access to plenty of fresh green pick and to allow pasture regeneration. Their grain feed is fish-meal free with
a relatively low proportion of corn and their active life means that Buena Vista chooks are lean, compact and firm.
INGLEWOOD ORGANIC CHOOKS Inglewood, QLD
We visited Inglewood in June this year to find out what large scale certified organic production really looks like and found it pretty much
as promised. It’s very well-organised and clean and the birds have full access to outdoor pasture. Given the scale of the operation,
Inglewood processes onsite which means no travel and less stress for the birds. We can never keep up with demand for pastured
chooks so, having checked Inglewood out in person, we’re happy to offer their chooks.
SAVANNAH CHOOKS Clare Valley, SA
The Lallys are working on a long-term project to transform their traditional broad acre cropping and grazing property to a verticallyintegrated sustainable farm. The chooks are raised in large, mobile chook pens that are moved to fresh grass every day along the
chemical-free pastures that were previously grazed by the Lally’s sheep, so they keep the
insects down and fertilise the pasture at the same time.
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RENDERED FATS, STOCKS, SAUCES AND SUCH
RENDERED FATS
RENDERED BEEF SUET
RENDERED DUCK FAT
RENDERED LEAF LARD
Made in-house from
the chemical-free fully
grass-fed and finished
beef we source.
Made in-house from
Humane Choice certified
Burrawong pasture-raised,
Pekin ducks.
Made in-house from
the fully pasture-raised
pork we source.
290 gm jar: $12.00
290 gm jar: $12.00
290 gm jar: $14.00
STOCKS
Our stocks are made in-house with bones, leek, carrot, celery and water - no salt.
Although we double skim and filter, we’re generous with the bones so our stocks are
gelatinous and intense. Use as a base for a soup or sauce.
Duck soup: duck stock base
with herbs and spices, topped
with sliced roast duck breast
CHOOK STOCK
DUCK STOCK
BEEF STOCK SOLD OUT
Made in-house from
certified organic Inglewood
chicken frames, stock
vegetables and water - no
salt. Frozen.
Made in-house from
Humane Choice certified
Burrawong Pekin duck
frames, stock vegetables
and water - no salt. Frozen.
500 ml: $12.00
500 ml: $14.00
Made in-house from
chemical-free, grass fed
and finished beef bones
from a range of farms,
stock vegetables and water
- no salt. Frozen.
500 ml: $12.00
PUT YOUR FEET UP MEAT SAUCE
A simple, tomato-based beef mince sauce with organic onion, carrot, celery and garlic,
fresh oregano, flavoured with our speck and using homemade, reduced beef stock from
our beef bones. Serve on spaghetti or penne with chopped fresh parsley and a little
grated parmesan. Or top with creamy mashed potato for Shepherd’s Pie.
* 500 gm (frozen) pack: $18.00
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GRASS-FED AND FINISHED BEEF
We represent the following farms and breeds. NSW: Ashrose Belted Galloway, Gundooee
organic Wagyu, Cowobbee bio-dynamic Red Angus.
VIC: Isola Chianina, Glenburnie Angus, Ballanee Omega Angus, Cherry Tree organic Angus.
All cattle are rotationally-grazed on sustainably-managed, chemical-free pastures, grass fed
and finished and are minimum 24 to 36 months old. We purchase direct from the farm and the
animals arrive whole at our Marrickville factory where we dry age and cut and pack to order.
Please note: Steaks are cut to approximately 250 gm per steak unless specified otherwise.
Minimum size for a roasting piece is 600 gm.
Prime cuts aged over three weeks include a 5% per week, dry-aging surcharge.
BREEDS in store Cowobbee bio-dynamic
Red Angus
Gundooee organic Wagyu
• Gundooee organic Wagyu cross PRIME CUTS
PRICE
DRY-AGED
* ribeye cutlet or rack: app 400-600 gm per cutlet
$60.00-70.50 per kg
3-7 weeks
* scotch: steaks or roasting piece
$64.00-76.00 per kg
3-7 weeks
* sirloin: steaks or roasting piece
$56.00-69.50 per kg
3-7 weeks
* rump: steaks or roasting piece
$44.00-56.00 per kg
3-7 weeks
* tri tip: steaks or roasting piece
$35.00 per kg
3-7 weeks
SECONDARY CUTS: 2-6 weeks dry aged
Cowobbee bio-dynamic Red Angus / Gundoee organic Wagyu / Glenburnie Black Angus
* blade: steaks or roast
$24.00 per kg * centre chuck roast: * topside: thin steaks or roast
$26.00 per kg * centre chuck medallion: $34.00 per kg
* ribs: min order 1.0 kg
$20.50 per kg * chuck: $28.50 per kg
$23.00 per kg
* osso buco/shanks: min 1.0 kg $18.50 per kg
Glenburnie Angus
Ashrose Galloway
* brisket: $20.50 per kg * skirt: $23.00 per kg
* diced braising beef: 0.5 kg: $11.00 1.0 kg: $21.00 2.0 kg: $40.00
* beef mince premium mixed:
0.5 kg: $10.00 1.0 kg: $18.50 2.0 kg: $36.00
* beef minute steaks:
500 gm: $10.50
1.0 kg: $20.00 2.0 kg: $36.00
* corned beef silverside: $22.00 per kg
BEEF BONES - If sold out, ask for veal bones - see VEAL
* 2.0 kg beef bones: $9.00
* 1.0 kg beef joints: $7.50
* 500 gm marrow: $5.50
DOG/PET FOOD
* 0.5 kg beef pack: $5.00
OFFAL PLEASE ENQUIRE Ballanee Omega Angus
* oxtail: * liver and tongue:
* heart: app 700 gm $17.50 per kg $17.50 per kg
$6.00 per kg
CORNED BEEF KIT
1.0 kg kit: $40.00
2.0 kg kit: $70.00
Corned beef silverside, bouquet garni (juniper berries, black
peppercorns, allspice, pimento, bay leaf, coriander, mustard seeds),
300 gm Cornersmith mustard, poaching instructions.
Poach, cool overnight in the poaching liquid and eat for dinner the
next day with creamy mashed potato, steamed veg or a fresh green
salad and a big dollop of mustard. Then eat the rest of it thinly sliced
on rye bread with sauerkraut and mustard.
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* cheeks: app 500 gm
* kidney: app 300 gm
$30.00 per kg
$10.00 per kg
GRASS AND MILK-FED FED VEAL
We represent the following farms and breeds: South Hill Wildes Meadow Rose
Angus, Franckin’s organic Angus, Geebung Organic Rose Angus, Figtree Organic
Hereford Cross, Micallef Dairy bull calves.
All vealers run with their mothers until weaning for market at five or six months old.
Veal is never older than seven months. We purchase direct from the farm and the
animals arrive whole at our factory where we cut and pack to order.
You’ve tried the Lamb Pet and the Pork Pal so now it’s time for...
THE VEAL CHUM! Boned, rolled loin ready to rub with oil and herbs, roast
or bbq and then slice and serve with a huge, fresh green salad and potatoes
roasted in duck fat...
Large: app 1.3 - 1.4 kg
Small: app 650 -750 gm
@ $50.00 per kg
New!
FARMS/BREEDS AVAILABLE:
FRANCKINS ORGANIC ANGUS
Hereford cross, Figtrees, 11/12
Rose Angus, Geebung Farm, 11/12
* scallopine: $52.00 per kg app 100 gm per piece
* cutlets or racks:
$49.50 per kg lighter option to beef ribeye cutlets
* loin chops: $40.50 per kg app 250 gm per piece
* sirloin: $48.00 per kg app 250 gm steak, min 600 gm piece
* rump: $34.50 per kg app 250 gm steak, min 600 gm piece
* girello: $29.50 per kg
* nut: $35.00 per kg app 1.2-1.5 kg each, roast
* neck: boned, rolled roast
$28.50 per kg app 1.2-1.5 kg, braise or slow roast
* rolled shoulder SMALL: $26.50 per kg app 1.0 kg, braise or slow roast
* rolled shoulder LARGE: $26.50 per kg app 2.0 kg, braise or slow roast
app 500 gm, roast and slice
* ROLLED SHOULDER MARINATED WITH CONFIT ORGANIC GARLIC
Small or large, marinated with organic Italian NSW garlic confited in cold pressed,
unfiltered extra virgin Karrabool olive oil, fresh bay leaves, peppercorns and chilli flakes.
* shoulder (blade) steaks:
$24.00 per kg app 220 gm each
Rub the steaks with a little Karrabool EV olive oil and salt, barbecue rare to medium
so still pink in the centre, let them rest then serve with salsa verde.
Tender, juicy, affordable.
Mixed herd, Frankin’s Farm, 08/07
* diced neck/shoulder: $26 per kg * brisket on the bone: $18.50 per kg for braising or slow roasting
* osso buco/shanks: $21.00 per kg
* veal mince:
0.5 kg: $11.00 1.0 kg: $20.00 * veal & pork mince:
0.5 kg: $11.00 1.0 kg: $20.00 * liver: $18.50 per kg min 250 gm order
* kidney: $18.50 per kg min 250 gm order
* tongue: $18.50 per kg app 800 gm each
* bones
$5.00 Rose Angus, Wildes Meadow
South Hilll 07/10
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on bone: $22.50 per kg
min order 1.0 kg
2.0 kg: $36.00
2.0 kg: $36.00
1.0 kg bag mixed bones LAMB
We represent the following farms and breeds: Moorlands bio-dynamic Texel lamb and mutton,
New Horizon Dorper, Ashton Black Suffolk, The Elders Black Suffolk, Sally’s Flat Southdown,
Anarel Black Suffolk, Lynden bio-dynamic White Suffolk.
PLEASE NOTE:
* Size of cut: lambs vary from 16-24 kg so the weights provided are an average guide. If the exact weight is important,
please let us know how many people you’re feeding so we give you the right-sized cut.
* Shanks: we only buy whole animals and each lamb only has four legs so we do run out of shanks quickly. If shanks and
necks are sold out, we will give you lamb shoulder on the bone in chunks which cooks very similarly and is delicious.
MOORLANDS BIO-DYNAMIC TEXEL
The Elders Black Suffolk
Sally’s Flat Southdowns
* cutlets: $56.00 per kg
app 80 gm each
* racks: $54.00 per kg
8-9 cutlets per rack, app 500-700 gm
* Pet: rolled loin roast: $48.00 per kg
App 400-700 gm each
* loin chops: $30.50 per kg
Sold in packs of 6, app 500 gm
* rumps: $32.00 per kg
App 400-700 gm each
* chump chops: $32.00 per kg
Pack of 4-5 (one rump’s worth)
* Leg short (no rump)
on bone: $20.00 per kg - app 1.8-2.2 kg
boned / butterflied: $23.00 per kg - app 1.2-1.6 kg
* Leg full on bone: $20.00 per kg - app 2.0-2.4 kg
boned / butterflied: $23.00 per kg - app 1.4-1.8 kg
*LEG chops on bone: $22.50 per kg
Sold in packs of 2 or 4
* shoulder square cut (no neck and shank) on bone: boned: $18.50 per kg - app 1.8-2.2 kg
$22.50 per kg - app 1.2-1.6 kg
*shoulder full forequarter: on bone: boned: New Horizons Dorpers
$18.50 per kg
$22.50 per kg
* necks: $10.50 per kg - app 500 gm each
* shanks: $17.50 per kg - packs of four
* diced, boned lamb: $25.00 per kg - min 500 gm order
*lamb mince:
0.5 kg: $10.00
1.0 kg: $19.50
2.0 kg: $36.00
$18.50 per kg
* liver: $18.50 per kg * kidney: * tongue: $18.50 per kg
* sweetbreads: $26.50 per kg IF AVAIL
* mixed bones: $5.00 per kg
Lynden White Suffolks
Harissa marinated Lynden
bio-dynamic White Suffolk
lamb backstrap with
charred orange.
Glenburnie Hampshires
Glenella Dorper/Wiltipol
Eurunderee Dorper Wiltipols
Moorlands biodynamic Texel
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MUTTON AND GOAT
MUTTON
Mutton is a ewe or castrated male (wether) with more than two permanent incisors in wear, over three years old. The
flavour is rich and intense. Lamb is to mutton what veal is to beef so mutton is more deeply flavoured and benefits from
hanging and dry-ageing.
DRY-AGED 3-4 WEEKS:
* MOORLANDS BIO-DYNAMIC TEXEL
Whole carcass app 30-35 kg
* eye fillet: SOLD OUT
$58.00 per kg - pack of four, app 600 gm
* cutlets: SOLD OUT
$43.00 per kg - pairs, app 400 gm
* backstrap: SOLD OUT
$48.00 per kg - pairs, app 400 gm
* rumps: SOLD OUT
$32.00 per kg - app 400 gm each
* shanks: SOLD OUT
$16.50 per kg - pairs, app 600 gm
* short leg on bone (no rump): $16.50 per kg - app 3.7 kg
SOLD OUT
$19.00 per kg boned
Moorlands Texel mutton shanks
by Cathy Netherwood
* shoulder on bone: $16.50 per kg - app 4.0 kg
SOLD OUT
$19.00 per kg boned
Square cut no neck and shank - let us know if you want the full forequarter.
* diced, boned mutton: $20.00 per kg - min 500 gm order
GOAT: BV FRESH (THE GOURMET GOAT LADY) CHEVON & CAPRETTO
Farmed by Jo and Craig Stewart outside Gilgandra in Western NSW. Fully pasture-raised on chemical-free lands.
CAPRETTO: MILK-FED KID
Capretto (milk-fed) kid goats are about 12 weeks old and 7-10 kg. The annual capretto season only lasts nine weeks
so don’t dally if you’re interested and put your order in. We’re receiving our first delivery this Thursday.
Whole: Whole broken: Half: Half broken:
app 7.0 - 10.0 kg
six pieces (legs, shoulders, barrel) app 3.5 - 5.0 kg three pieces (leg, shoulder, half barrel)
$165.00
$175.00
$90.00
$95.00
Left: Boer capretto at BV Fresh farm taken on our visit on 15
September - they’re bigger now.
Above: BV Fresh farm visit, June 2014.
Right: goat chops for staff lunch.
CHEVON: WEANED KID
Please note, we sell our chevon goat on the bone. Goat is lean and can be dry. We get the best results when we cook it
on the bone. Our ‘dice’ for curries is chunks on the bone so you retain the most flavour and moisture.
Whole: Whole broken: Half broken:
Leg or shoulder on bone: Cutlets: app 20 - 22.0 kg
$252.00
six pieces (legs, shoulders, barrel) $275.00
three pieces (leg, shoulder, half barrel)
$140.00
$18.00 per kg
Dice on bone: $22.00 per kg
$45.00 per kg
Loin chops: $36.00 per kg
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PASTURE-RAISED PORK
We represent NSW farms running fully pasture-raised, mixed breed herds including
Large Whites, Berkshires, English Large Blacks, Landrace, Hampshires and Durocs.
Certified organic (ACO) – Sunforest Berkshire.
Certified Humane Choice Free Range Farms – Mayfield, Melanda Park, Pillar Rock.
All pigs are hormone and chemical-free, rotated on sustainably-managed pastures with low stocking densities
and live all or the majority of their lives outside. We purchase whole animals direct from the farm and we cut to order.
Mayfield mixed herd, 01/13
Melanda Park, 07/12
Limerick mixed herd 11/11
Leaf lard
PORK THIS WEEK: Mayfield, Limerick
Pork Pal
Pork rack
Porchetta cooked
Marinated ribs
ROASTS
LEG: lean, roast
at medium to high
temperature
SHOULDER: suits
slow cooking to melt
connective tissue
PAL (loin): medium
to hot roast, lean and
tender
NECK: versatile roast or braise
CUT
$ PER KG
QTY
* schnitzel: $32.00 per kg * fillet: $36.00 per kg * cutlets: $34.00 per kg * rack of cutlets: Whole 6-7 cutlets: $36.00 per kg Half 3-4 cutlets: $40.00 per kg App 250 gm each
* medallion: $36.00 per kg
Loin steak
* loin chops: $29.50 per kg Sold in packs of 2 or 4
* leg steak: $24.50 per kg
Leg steak
* Pork Pal large (rolled loin): * Pork Pal small (rolled loin): $36.50 per kg $38.00 per kg App 1.3-1.5 kg each, rolled and tied
App 0.65-0.75 kg each, rolled and tied
* marinated porchetta :
$44.00 per kg Cut to order, from 2.0 - 8.5 kg
Boned, rolled loin and belly lined with a marinade of crushed roasted fennel seeds,
organic NSW garlic, salt, pepper, orange zest and a hint of chilli.
* neck roast whole: * neck roast half: $28.00 per kg $28.00 per kg App 2.0 kg each
App 1.0 kg each
* shoulder roast whole: * shoulder roast half: $26.00 per kg $28.000 per kg App 2.5-3.0 kg, rolled and tied
App 1.3-1.5 kg, rolled and tied
* shoulder on bone: $19.50 per kg App 3.0 kg
* Boston butt: $23.50 per kg Shoulder on bone + neck for pulled pork
App 3.5-4.0 kg
* belly on the bone: $22.00 per kg * belly boned: * ribs (US cut): $27.00 per kg 8-9 ribs to a rack
$25.00 per kg
* marinated ribs: $29.50 per kg - 2 racks per pack, feeds 2
Marinated with Chinese 5 spice, organic NSW garlic, sesame oil and sweet soy.
8 ribs per rack, one per person (or two if you’re very big and very hungry). Roast or bbq.
* liver / kidney $16.50 per kg * trotters: $10 per kg App 280 gm each
* pork mince:
0.5 kg: $10.00 1.0 kg: $19.50
* pork dice: 0.5 kg: $11.00
1.0 kg: $20.00
* mixed bones: $5.00 per kg
* leaf lard: $12.00 per 300 gm jar - rendered kidney fat
WHOLE PIGS
Suckling (10.0 - 13.9 kg): Weaner (14.0 - 25.9 kg): Light porker (30.0 - 35.0 kg): THE LIST OF EVERYTHING: 20 JANUARY 2015 Copyright Feather and Bone
2.0 kg: $36.00
$210-$225
$15 per kg
$12 per kg
CURED MEATS: FEATHER AND BONE
All Feather and Bone cured pork products are made from pasture-raised, chemical-free pigs that we buy whole directly
from four NSW farms: Nantucket, Melanda Park, Pillar Rock and Mayfield. Melanda Park, Pillar Rock and Mayfield
are certified Humane Choice Free Range. The herds are mixed breed and include English Large Whites, Berkshires,
English Large Blacks, Landrace, Hampshires, Durocs and Wessex Saddleback. All commercially-available cured meats
contain nitrates which are not harmful in moderate quantities. Unless otherwise specified, these products contain the
minimum amount of chemical nitrate (0.01%).
Dry cured and cold cured bacon; Pialligo Curing shed; Salami hanging in our curing room; Bresaola, ham and chilli salami.
DRY CURED, COLD SMOKED BACON SOLD OUT
Made from pasture raised, Humane Choice Free Range certified Mayfield Farm pork and cured for us by Pialligo
Estate (voted Australia’s Best Artisan Bacon Makers at Australian Bacon Week 2014). Most cured pork is brined
and hot smoked. Traditional dry cured products are packed in salt and herbs to draw out moisture and infuse flavour
resulting in a denser, drier product. We sourced a baconer from the wonderful Mayfield Farm which the Pialligo
crew cured and cold smoked for up to 17 hours in their traditional smokehouse with brick-kiln at Pialligo Farm outside
Canberra.
* Short cut loin bacon app 200 gm pack: app $10.00
* Belly bacon app 200 gm pack: app $10.00
* Middle rasher bacon app 220 gm pack: app $11.00
HOT SMOKED BACON AND SPECK
* 200 gm short cut loin rasher: * 200 gm belly (streaky) rasher: app $8.50
app $8.00
*Speck piece: *Speck ends: app 200 gm: app 250 gm: app $7.50
app $7.50
FLYING PIG MAPLE AND SEA SALT CURED BACON Unsmoked, chemical nitrate-free
‘Fresh’ bacon made onsite here at Marrickville by The Flying Pig with organic maple syrup, sea salt, pasture-raised pork
sourced from Feather and Bone growers and secret spices. Unsmoked.
* 150 gm pack short cut loin bacon: $14.00 per pack SOLD OUT
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HOT SMOKED HAM
HALF CUT HAM GLAZE * trimmed & sliced: 200 gm pack * smoked ham hocks: 300-500 gm * smoked bones
500 gm pack app $10.00
app $9.00
$6.00
Whole bone in: 7.0 - 7.9 kg $206.75
8.0 - 8.9 kg
$233.75
Whole easycarve:
5.0 - 5.9 kg $164.95
6.0 - 6.9 kg $191.75
7.0 - 7.9 kg $221.25
Half easycarve hams:
Hock end (ankle bone)
Round end (no bone)
$124.00 app 3.8-4.2 kg
$93.00 app 2.8-3.2 kg
SALAMI: EXTRA AGED FOR SIX WEEKS
Cured for us by Montecatini Specialty Smallgoods and
made with pork, black pepper, sea salt and red wine. Our
salami is legally ready to sell when we receive it back from
Montecatini but we hang it for at least another six weeks to
ensure a firm texture and superior, mature flavour. This is
six weeks more aged than most available salami.
A boozy glaze made with Young Henrys Apple Cider,
Malfroy’s Gold honey, mustard and a squeeze of orange.
Baste, baste and baste again as the ham cooks and it will
have a crisp, sweet, golden skin.
Get us to skin and score your ham for you so there’s one
less thing to do.
SKIN & SCORE HAM $12.00
BRESAOLA: AIR-DRIED, SALTED BEEF
Eye of silverside and topside cut from our grass-fed and
finished beef and cured and air-dried for three months for
us by Montecatini Smallgoods. Very thinly sliced.
* 150 gm pack:
$10.00 per pack
SOPRESSA & SALAMI: CHILLI OR PLAIN
* Whole salami: * Sliced sopressa: $14.00
500-700 gm app $27.00
150 gm packs app $8.25
If it makes it easier, we can glaze
your ham for you with our Half Cut
Ham Glaze.
Photography: Alan Benson. Styling: Jane Hann
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BBQ AREA: SAUSAGES
Natural skins. NO preservatives, gluten, fillers or chemical nitrites. All meat is fully pasture-raised, chemical, hormone
and antibiotic-free from NSW producers.
COOKING NOTE: To avoid splitting, please cook your sausages over a low to medium heat. Veal sausages will dry
out if they’re over-cooked so err on the under-done side. They’ll keep cooking off the heat.
SPECIAL ORDERS: Minimum run of 5.0 kg and one week’s notice for production.
SAUSAGES $25 per kg - pack of five app 500 gm
PORK, FENNEL AND CHILLI: FRESH
Free Range pork, freshly-ground organic pepper and garlic, sea salt, orange zest and a
hint of chilli.
YOU BEAUT BEEF BANGER: FRESH
An honest and unpretentious thing made with a mixture of dry-aged and fresh (1-2 weeks
aged) beef mince, organic pepper, local organic garlic, sea salt and a little pasture-raised
pork fat to grease the wheels.
SILVIA’S SENSATIONAL CIRCULAR SAUSAGE: FROZEN
1.0 kg minimum (feeds 3-5)
PLAINEST BEEF BANGER: FROZEN $20 per kg: pack app 500 gm
A mixture of dry-aged and fresh (1-2 weeks aged) beef mince, pepper & sea salt.
PLAINEST PORK: FROZEN $20 per kg: pack app 500 gm
Free range pork mince, pepper and sea salt.
BEEF BURGERS (each about 120 gm)
BEEF & FLYING PIG BACON BURGER
$16.00 for a pack of 4 (frozen)
Premium beef mince, organic NSWgarlic, freshly-ground pepper, sea salt and Flying Pig
unsmoked bacon - our pork cured with sea salt and organic maple syrup.
BEEF ROUND THING: $13 per pack of four
Rissoles made from premium beef mince, freshly-ground organic pepper
and garlic, sea salt and spices. Each Thing is about 120 gms.
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BBQ AREA: SPIT BBQ
SPIT BBQ
Roasting an animal on the spit provides both a delicious and easy feast and a dramatic focus for a party. It’s a perpetually
fascinating spectacle and every time we use them and see how they draw people in we’re reminded of how compelling they
are.
Our spits
Our spits are commercial grade stainless steel, rated to carry 40 kg and locally made, except the motors which are imported.
They cook using charcoal and we use untreated Australian hardwood charcoal which burns evenly and gives a good flavour.
The spits have a small, electric turning motor.
Spit measurements
Length: 1520 mm
Height: 730 mm
Width: 610 mm
Spit hire ‘with animal’
We only hire our spits ‘with animals’ which means we don’t just hire spits on their own. We can source whole pigs (10 kg
through to 35 kg), whole lambs and whole goats and we thread the carcass for you prior to delivery. All you have to do is
cook it - depending on the size of the animal you’ll need to allow at least five hours.
If the idea of roasting a whole animal (goat, pig or lamb) sounds a bit daunting and will take longer than you’ve got, there are
other options. For example, we can marinate boned lamb shoulders overnight in olive oil, lemon zest, oregano, rosemary,
thyme, garlic, salt and pepper and then thread them onto the spit. You slice the lamb off when it’s cooked and serve with a
cumin, cucumber and yoghurt dressing.
Spit delivery and set up
Most people prefer us to deliver the spit but you can pick it up from us here if you’ve got an appropriate vehicle. Otherwise,
we deliver the spit to your address and set it up so all you need to do is light the coals, or we can light it for you if you’d
prefer. We’ll provide advice on cooking times and techniques if required.
If you’d like to know more about hiring the spit and the options for what to cook, let us know and we’ll give you the low-down.
Or you can click on the BBQ SPIT link on our site -featherandbone.com.au
20 kg Melanda Park weaner pig (Humane Choice
certified Free Range) on the spit. Pyrmont Market,
3 November 2012
23 kg Lynden bio-dynamic White Suffolk lamb on
the spit. Egg of the Universe party, 18 October
2013
18 kg Melanda Park weaner pig (Humane Choice
certified Free Range) on the spit. Pyrmont Market,
6 July 2013
18 kg weaner pig (on the spit. Pyrmont Market, 2
November 2013
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CONDIMENTS
OIL AND MARINADES
S O L D OU T
CONFIT GARLIC
MARINADE SOLD OUT
KARRABOOL EXTRA
VIRGIN OLIVE OIL
Organic NSW Italian garlic
from Bellingen confited in
cold-pressed, unfiltered
Karrabool extra virgin
olive oil, fresh bay leaves,
peppercorns and chilli flakes.
Marinate your blade steaks
and barbecue or grill.
Oil infused with confit
organic NSW garlic
$14.00 - 250 ml bottle
Plain oil
$11.00 - 250 ml bottle
$25.00 - 750 ml bottle $18.00 - 300 ml jar
MALFROYS GOLD HONEY
Produced in and around the Central Tablelands, NSW. Malfroy’s Gold use close
observation of bees and terroir as well as taste, density, colour and aroma to guarantee all
provenance. The honey is unfiltered and cold spun from frames in organically managed
hives. No heat above ‘beehive temperature’ is applied in the extracting or bottling stage,
thereby retaining all the most nutritious materials and elements.
Salvation Jane unfiltered
pure honey
Yellow Box unfiltered pure
honey
• 1 kg bottle: $30.00
• 400 gm bottle: $15.00
Yellow Box creamed honey
Yellow Box honeycomb
• 300 gm disc: $17.50
• 400 gm bottle: $15.00
CORNERSMITH PICKLES AND CHUTNEYS
Chemical-free vegetables, herbs and seasonings. Made from locally-grown produce by
our friends at Cornersmith Cafe, Marrickville. From $12.00 per bottle.
Green tomato relish
Pickled carrots
Red tomato chutney
Pear, lemon and rosemary
chutney
Mandarin and star anise
Apple and strawberry jam
Chilli jam
Picallili
ORGANIC CULTURED VEGETABLES
Fermenting vegetables is an ancient practice found in most cultures and some argue that cultured vegetables - live,
enzyme-rich, nutrient-dense - are more nutritious and easily digestible than in their original form. In brief, lacto-fermented
vegetables are an ancient super food that promote healthy intestinal bacteria, aid digestion, strengthen the immune
system, help eliminate toxins and prevent balding, bunions and impotence (not really). They’re fabulously good for you.
KITSA’S KITCHEN
All products are gluten, dairy, soy, corn and sugar free. 500 gm bottles: $29.95
* Primadonna * Traditional
* Goji SOLD OUT * Sour cherry SOLD OUT
LIFE IN A JAR
All products are gluten, soy, corn and sugar free. 500 gm bottles: $22.00
* Fennel: red cabbage, carrots, fennel, fennel seeds, sea salt, whey, filtered water
* Turmeric and Ginger: white cabbage, carrots, celery, onion, turmeric, ginger,
sea salt, whey, filtered water SOLD OUT
* Mixed Herbs: Ovvio Organic Tuscan herbs, white cabbage, carrots, celery, onion, sea
salt, whey, filtered water SOLD OUT
* Pickled Beetroot: Organic Beetroot, Celtic Sea Salt, organic whey, filtered water
SOLD OUT
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EGGS AND DAIRY
PASTURED EGGS: One dozen eggs: $9.50
ORGANIC EGGS: One dozen eggs: $11.00
FARMER BROWN, Mudgee, NSW
Farmer Brown chooks,
Moreton Bay South, 01/13.
The Fergusson’s run 1,400 Farmer Brown chooks (stocking density 1 bird: 15 hectares)
that produce an average of about 7,000 eggs a week. Along with the insects and
vegetation in the paddocks, the chooks are fed a mix of sunflower seeds, oyster shell
grit, wheat, sorghum, mung beans and soy bean meal. They roost and lay in six solarpowered, portable trailers which are regularly moved to fresh ground once a week or so in
a dedicated, chemical-free paddock, bordered by rare remnant Box Gum woodland that
has been preserved in perpetuity through a covenant on the land.
WORKING WITH NATURE, Guyra, NSW
A mixed farm with open-range egg production. They use bio-dynamic systems and are
rehabilitating their soils but they’re not yet certified.
OXHILL ORGANICS, Wauchope, NSW - ACO certified
The aptly-named Eggerts run Oxhill organic farm which is a dairy farm and on which the
organic milk produced is also fed to the chickens in a porridge mixture with grains and
seaweed meal. Lucky chooks.
MARROOK FARM BIODYNAMIC YOGHURT AND CHEESE
Elands, Bulga Plateau, NSW. www.marrookfarm.com.au
Marrook dairy cows, 03/11
* Plain Mild yoghurt 500 ml bottle: 1 litre bottle: $5.70 $10.5
* Maple:
375 ml bottle:
$5.70
* Lemon myrtle:
375 ml bottle:
$5.70 Marrook are one of the few Australian farm house producers making their products
entirely out of milk from cows born and bred on the farm. This means that their products
have a rare integrity but it’s also a challenge when seasons are tough and during long,
cold winters. Marrook cows are classified as Aussie Red and the calves are kept with
their mothers for up to a week, and then separated and fed fresh milk and hay. All heifer
(female) calves are kept, and most bull calves are sent to the sale yards when they are a
suitable size.
PEPE SAYA CULTURED BUTTER: $8.50 per round
225 gm cultured butter rounds – salted OR unsalted
Pepe Saya’s Australian Cultured Butter is made from Country Valley milk from Picton near
Sydney, filtered water and a dash of Australian salt.
Pasteurised cream is ripened for about two weeks before being turned into Creme Fraiche
by inoculating with a lactic culture and fermenting for 20 hours. The cultures eat the
sugars (Lactose) and carbohydrates in the cream and turn it into lactic acid (souring the
cream), which adds flavour to the butter and fills it up with probiotics. Then it’s aged for a
further three weeks before it’s churned into butter, washed and hand kneaded into pats. PEPE SAYA GHEE MADE FROM CULTURED BUTTER: $12.00 per jar
190 ml jar - for cooking
Ghee is made by heating cultured butter until the milk solids separate and caramelise,
giving a lovely nutty flavour and rich colour before they’re removed. It’s preferable to
vegetable oils because it’s composed almost entirely of saturated fat and has a very
high smoke point so it doesn’t burn easily. The stable saturated bonds mean it’s less
likely to form dangerous free radicals when cooking. Ghee’s short chain of fatty acids
are also metabolized very readily by the body.
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DAIRY
GRANDVEWE SHEEP CHEESE
Birchers Bay, TAS. www.grandvewe.com.au
Blue Sapphire
A family-owned and run farm overlooking the D’Entrecasteaux Channel and Bruny
Island, 40 minutes south of Hobart. Awassi ewes form the basis of the Grandvewe
Dairysheep. Awassi are hardy, desert-bred, Middle Eastern sheep that browse and
forage and select intuitively what they need seasonally. Their genetics haven’t been
‘engineered’ to suit modern farming so they’ve retained desert-like hardiness and
they’re the fattest of fat tailed breeds, storing up to 10 kg fat in their tails for ‘lean’
fodder times.
Sheep’s milk has a range of nutritional benefits - it’s twice as high in minerals as cow’s
milk, contains high levels of mono and poly unsaturated fats and 98% of dairy intolerant
can tolerate sheep’s milk.
BLUE SAPPHIRE
Sold in wedges app 200 gm App $21.00 per wedge
Shelf life: 2 months
Champion Cheese of Australia: 2012 Sydney Dairy Awards
Primavera
Made using the famous Penicillium Roqueforti. Released between 3-4 months of age. A
distinct and unusually flavoured blue with underlying ewe’s milk-derived sweetness.
PRIMAVERA
Sold in wedges app 200 gm
App $16.00 per wedge
Shelf life: 4 months
Silver: 2006 Australian Dairy Awards.
A traditional, mild Manchego style of cheese with a smooth buttery flavour and a creamy
finish on the palate. Made from spring milk and released from 2 to 8 months of age.
Pampino
PAMPINO
100 gm
$15.00 each
A combination of reblochon & camembert wrapped in vine leaves. The natural rind
is formed from ambient moulds and a light brevi, all of which are naturally occurring.
Released at 4 weeks and best at 6 to 8 weeks.
WHITE PEARL SOLD OUT
150 gm container
Shelf life: 6 months
$14.00 each
Creamy soft Persian style feta with low salt and subtle marinade.
White Pearl
FRESH CURD PLAIN OR LEMON MYRTLE LEMON MYRTLE SOLD OUT
Sold in blocks app 150 gm
$11.00 and $11.50 each
Shelf life: 3 months
Gold, Sydney dairy awards; Gold, Brisbane dairy awards
Very low salt curd to promote the milk flavour.
Sheep milk is naturally sweet in flavour and has the highest milk solids of all animal milks
which makes very creamy curd. It’s very versatile and great for sweet or savoury.
Fresh curd
We visited in May, 2014.
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TEATOWELS
A couple of years ago, we received an email from a new customer with a beautiful watercolour
painting of our osso buco attached explaining that she was so taken by the colours in the meat
that she had to paint it before cooking. The customer was Cathy Netherwood, a local artist and
illustrator, and we were so enamoured of the picture that we asked her to paint all our products.
TEATOWELS
$32.00 each
• Illustrations of our produce by Cathy Netherwood, tea towel design by us.
• Digitally printed on a natural (off white) imported fabric made from hemp and organic cotton.
• Sewn in Australia and pre-washed so no shrinkage.
Teatowel 1: We Are What Our Food Ate - centre
Text along the bottom reads: ‘Pasture-raised produce from
sustainably managed NSW farms. Paintings by Cathy
Netherwood. Design by Feather and Bone.’
Teatowel 2: We Are What Our Food Ate (frame)
Text around the left, top and right sides reads ‘We are
what our food ate.’Text along the bottom reads: ‘Pastureraised produce from sustainably managed NSW farms.
Paintings by Cathy Netherwood. Design by Feather and
Bone.’
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BLACK WATTLE TANNIN-CURED HIDES
These hides are special for two reasons.
First, they are exclusively from the cattle carcasses we’ve
sold through Feather and Bone. True nose to tail.
Second, most hides are cured using a highly concentrated
combination of chemicals - fast but toxic.
These hides are cured over 10 weeks using locally-sourced
Black Wattle bark tanin - a gentle, non-toxic process with
no polluting by-products.
Belted Galloway hides
App 2.6 metres x 2.1 metres.
Six hides available. From $1,950.
Call or email to view the hides.
HOW THEY’RE CURED
These hides come from the 30 month-old Belted Galloway and Black Angus steers purchased by Feather and Bone
over the winter months. The 300+ kg carcasses arrived here at Marrickville where they were dry-aged, butchered and
sold to local customers. In the meantime, the skins were going through the 12 week process to become the beautiful,
vegetable-cured hides shown here.
The hides were salted at Ashrose for one week then sent to Victoria to Greenhalgh Tannery. Greenhalgh is the
only tannery in Australia to still use genuine crushed wattle bark from the Western districts of Victoria and Southern
tablelands of New South Wales for its tanning medium. The use of wattle bark for tanning was the early traditional
method used by tanneries Australia wide. Today those tanneries rely either on imported Mimosa or toxic, chemical
alternatives which produce significant environmental pollution. The generic chemical process takes a few days however
the Black Wattle tanning process is more costly and time consuming, taking eight to ten weeks.
ASHROSE FARM
Ashrose, outside Orange in NSW, is John and Kate Blackwood’s beautiful, chemical-free farm populated by one of the
largest herd of Belted Galloway cattle in NSW. In pursuit of optimum pasture welfare through rotational grazing, they’ve
built an impressive system of lanes that run between paddocks along which cattle are moved when they’re rotated
onto new pastures. It’s a canny way of turning cattle moving into a one-person job while minimising cattle stress. The
Blackwoods have embarked on the organic certification process.
Belted Galloways originated in Galloway in Scotland and are big, shaggy cattle noted for longevity, hardiness,
adaptability, high fertility, easy calving, feed conversion efficiency, docility and excellent beef qualities.
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JUTE BAGS AND ORGANIC COTTON T-SHIRTS
ORGANIC COTTON T-SHIRTS $35.00
Screenprinted with non-toxic inks
BRINGING HOME THE BACON
Women:
Charcoal: S, M, L
Ruby: M, L
Men:
Charcoal: M, L
Ruby:
M, L
GOING THE WHOLE HOG
Women:
Charcoal: S, M, L
Ruby: M, L
Men:
Charcoal: M, L
Ruby:
M, L
CHOP, CHOP
Women:
Charcoal: S, M, L
Jade: M, L
Ruby: M, L
Men:
Charcoal: M, L
Ruby:L
JUTE BAGS
‘Bringing Home the Bacon’
$10.00
Jute shopping bag with rope
handles screenprinted both
sides the same.
‘Chop, Chop’
$8.00
Jute shopping bag with jute
handles screenprinted both
sides the same.
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HOW TO ORDER
DELIVERIES ORDER PICK UP / DROP IN (NO ORDER)
Monday: Wholesale deliveries only
CLOSED
Tuesday: City, Inner West, South
8.30 am - 4.00 pm
Wednesday: City, East
8.30 am - 4.00 pm
Thursday: City, Inner West, West/North West, North Shore
Egg of the Universe, 711 Darling Street, Rozelle
8.30 am - 4.00 pm
4.00 pm - 6.00 pm Friday: City, East, Northern Beaches
8.30 am - 4.00 pm
Saturday: Spit deliveries only
8.30 am - 4.00 pm
DROPPING IN WITHOUT AN ORDER
We understand some people like to eyeball their produce prior to purchasing. During the week our fridge is well-stocked but please
note that we are busy with orders. To ensure we can give you the attention you deserve, we’d appreciate you coming during the hours
specified above. If you need to come outside these hours, please call first. On Saturdays all the orders are out of the way and we’re at
your service with a well-stocked fridge and our butchers standing by ready to cut to order.
HOW TO ORDER
• Read this List to work out what you want to order.
• Click on the orange ‘ORDER NOW’ icon in the top left corner to place your order.
• Place your order by midday to receive it the following day.
• If you’re running late, send your order in anyway and we’ll do our best to fit you in.
• After you’ve ordered, you’ll receive a packing slip to confirm the order - please check this carefully.
THE SECOND TIME
• All customers placing their second order receive a 10% discount.
• Quote your invoice number from the first order when you’re claiming your second order discount.
• Please note, this discount does not apply to spit orders or classes.
PICKING UP ORDERS FROM US AT MARRICKVILLE
• No limit for pick up orders: buy as much or as little as you wish.
• If you’re picking up, please give us a two-hour window so we can make sure your order is ready.
• If you want to pick up outside the specified hours, please let us know in advance.
PICK UP OPTIONS
Feather and Bone
Order by midday the previous
day - no minimum order
Pick up: 8.30-4.00 pm
Tuesday to Saturday
Or drop in without an order to
see what’s in the fridge
Egg of the Universe cafe
711 Darling St, Rozelle
Thursday 4.00-6.00 pm
$50.00 minimum order
DELIVERY TO YOU
0-10 km $10.00 15-20 km $20.00
10-15 km $15.00 20-25 km $25.00
Orders over $300 receive free delivery.
• Delivery orders are $80 minimum plus delivery. Except for pick ups from Egg of the Universe.
• If you live outside the areas to which we can deliver or you need delivery on a day that doesn’t correspond with our delivery schedule,
we’ll organise for a contract courier to deliver.
PRODUCT AVAILABILITY
• Our fresh poultry arrives each Wednesday. Poultry in orders delivered or picked up prior to 2 pm Wednesday will either be frozen or will
have a relatively short shelf life.
• In any given week we might have between two to four different breeds of animals from different farms which means sizes vary.
• If you know the number of people you’re feeding, please tell us when you order so we give you the right sized cut.
• We’ll do our best to give you exactly what you’ve ordered. If we run out, we’ll give you the next best thing.
• If there’s nothing close we’ll get in touch and ask for instructions.
• If you don’t want us to use our discretion, please specify ‘NO SUBSTITUTIONS’ in your order!
• We only buy whole bodies and always request the offal but supply is unreliable. If you don’t see offal listed, please enquire.
• If you’re after something that’s not listed, chances are we can do it. Please enquire.
PAYMENT
• We cut and pack to order and charge by weight - let us know if you’d like an invoice estimate when you place your order.
• We’ll know the final amount once we’ve finished cutting and weighing your goodies.
• Payment for delivery orders is by credit card only. We’ll request your details before we go ahead with your order.
• Payment for pick up orders is by credit card, EFTPOS or cash.
ABOUT OUR PRODUCE
• With two exceptions, all our produce is sourced from NSW farms. We give preference to farmers growing rare breeds.
• All animals are pasture-raised and range free for all or the majority of their lives – no animals are raised in any kind of shed.
• Pastures are chemical-free and sustainably managed using measures such as rotational grazing and low stocking densities.
• All animals are hormone-free and don’t receive prophylactic antibiotics.
• All ruminants are grass fed and finished on pasture.
• About 70% of our producers are certified (free range, bio-dynamic or organic) and all operate in accordance with or beyond these
standards. We know this because it’s part of our practice to visit all the farms from which we source.
• We don’t sell anything from farms we haven’t personally visited to verify all claims.
• We order directly from the farm and receive all our produce as whole bodies.
• We dry age onsite - our beef is aged for between three to six weeks.
• All produce arrives fresh (not frozen) and whole and is cut and packed to order.
THE LIST OF EVERYTHING: 20 JANUARY 2015 Copyright Feather and Bone