GARYS MASTER CHEF INTERVIEW

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Dry Aged Rib Eye!

Aged for 6 weeks in our aging room, drawing out moisture which both tenderises and deepens flavour!
From @capegrimbeef in Tasmania this beef is bred and raised in the cleanest air in the world!

Have you tried our aged Rib Eye?

#ribeye #steak #meat #flavour #yum #garysmeats #Freerange
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Aged Rib Eye!

This Rib Eye has been aged for 6 weeks in our aging room and is all from @capegrimbeef in Tasmania, the most north western point, at a marble score of 4+ this steak is sure to please!

How do you cook your rib eye?

This one's home is now @boss747_

#ribeye #scotch #steak #meat #garysmeats #Freerange
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Just like a rope!

Smoked and air dried chorizo, made in house with Spanish paprika and our own Jamon with the added freerange Berkshire pork from Greta Valley, giving that rich and intense flavour!

What do you use chorizo in?

#chorizo #sausage #meat #flavour #garysmeats #Freerange
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New Product!

Free-range Cappocollo made from all our own Greta Valley Pork scotch, cured for a year, using traditional methods, together the best out of the pork!

Have you spotted this one in our window?

#cappocollo #Freerange #pork #garysmeats
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Free-range Housemade Black Pudding!

Made out of our freerange Greta Valley Pork, this new addition is made using traditional methods, which produce the highest quality product!

Have you tried our black pudding?

#blackpudding #meat #Freerange #garysmeats #butcher
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