Any seller of authentic organic food can easily demonstrate the source for their produce.

My local butcher buys from well-established organic farms, I was already aware of these suppliers before I started shopping there.

And the quality of the meat speaks for itself. He also does his own curing of meats and his sausages are made by a local from the same organic meat. I love going there, because I can rely on the quality as well as the wide selection. I am not restricted to beef, pork, lamb or chicken but there is kangaroo and wallaby as well. When I first started shopping there 8 eights years ago, he only sold organic free-range chicken, but has since built up a solid business specialising in organic, free-range products.

Yes, I pay a little more, but purchase smaller quantities and the prices are competitive with certain monopolies although more expensive than the average butcher.

On the rare occasion I have bought supermarket meat, the difference in flavour and quality has been so obvious, I make sure I am organised to buy from my local butcher.

If I am not so financial (my income fluctuates) I go to the markets - quality there is superb and much cheaper than supermarkets.

Yes, I too buy from an organic butcher who in all respects, bar the kangaroo and wallaby, is very similar to that described by Fractelle. It's a well-known local business and the meat is sourced locally, so that anyone who wanted to check on the source for themselves could easily do so.

There's a natural foodstore close by where I can buy organic fruit, vegetables and food products, the majority of which are also sourced locally. Again, I totally trust the authenticity of this store too.

Occasionally, I'll buy organic food or free-range eggs from a supermarket, but I ceratinly don't have the same degree of trust when I do. Funny about that!

Well I am pleased to see that most of you appreciate quality meats and are prepared to pay the extra for it.

By the way, I think the definition of 'free range eggs' is one SqM of space per hen, but hey are still not set free to roam as the name would imply.

Belly
My script is running pretty much true to form with my predictions of Eels and Boncos getting though this weekend. What a fitting send off for our deserting coach!

Anyhow, next weeks game against the storm will in my opinion be 'the grand final', just played a week early.

I'm still thinking Broncos v Parramata, but it's tough to pick from here.

Cheers to a great year for the saints!

I let my butcher down this weekend rechtub.
Saw a mate in another shop and went in.
He and I just found out he has Parkinson's could not walk past him.
A 75 year old butcher was serving him his weekly sausages,
And my mate said Belly these are the best sausages I ever ate.
Weird as it sounds this butcher in conversation said he worked in the Sydney butcher shop I was born in, my mum was visiting her family upstairs!
How could I resist, $9 a kg I walked out with 2kg and 24 snags, they are great 8 feeds of three two grilled for me one for my dogs.
Saints beat themselves not unhappy with the year but a problem has existed long before our coach came here.
he remains the best and come on bloke he did not desert you he was fighting for a long time give him a fair go.
Melbourne, no pleasure in it for me, will be hard to beat forget bulldogs and parra?
let us see.

Belly

I am over the moon that the Saints won, up against the Cats next week - Aussie Rules: RULES!

Rehctub

People are not as stupid as you seem to think, BTW it is not difficult to source true free range eggs.

http://www.freerangefarmers.com.au/

*I sell tasmanian beef and lamb as it is guaranteed 'steroid' and 'hormone ' free.*

Rehctub, I think you might have fallen for a bit of a marketing
ploy on that one.

Firstly of course, all meat would contain some hormones, in terms
of them occuring naturally in both males and females.

So what the Tasmanians would be flogging is the claim that they
don't feed them any steroids or hormones.

Now I could be wrong, but in my years of reading farming literature,
I've never come across any lamb producers feeding steroids or
hormones to lambs, there would be no reason to do so. If you really
want faster growth due to a bit of extra testosterone, just leave
the testicles on. The result is a bit leaner meat.

Most lamb in Australia is still produced directly off pasture, so
they eat nothing but grass and clover.

Many lamb producers now commonly also have a feedlot paddock, which
means they stick a few grain feeders in there, so that lambs can
eat oats and other grains, as well as pasture. That boosts muscle
glycogen levels, fllls em up with energy and you avoid that dark
cutting meat, as you get from stressed and underfed animals.

A few also feed pellets, but even they don't contain steroids or
hormones.