FREE RANGE PORK

ORGANIC AND FREE RANGE MASTER BUTCHERS MELBOURNE – IT’S YOUR CHOICE

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Gary Appears on Channel 10’s The Living Room

Organic Butchers Melbourne is the site of Gary’s Quality Meats at Shop 515, Prahran Market, 163 Commercial Rd South Yarra VIC 3141. Telephone 03 9826 0815.

Gary McBean is a fourth generation butcher who grew up in a butcher shop. He is a Master Butcher and an expert in choosing, cutting and preparing meat. In 1975 Gary established his own business known as Gary’s Quality Meats which became a thriving retail and wholesale operation due to Gary’s expertise and commitment to a quality product and top class service.

When you visit Gary’s butcher shop you can see the new purpose built cool room for dry aging beef. It has a see through wall so you can view the meat being hung and aged. Remember to try some of the amazing dry aged organic beef.

There is much written and said about organic meat and poultry farming. In what way is organic meat different from factory farmed meat? And how does one differentiate between an organic butcher in Melbourne and a conventional butcher?

MEAT PRODUCTS

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is not just refraining from the use of fertilisers and chemicals; it also involves rotation of pastures and crops and giving them periodic rest to replenish the soil. This is also necessary to control infestation by animal parasites.

can be labelled as ‘organic’ only after meat producers are able to sustain production in accordance with national organic standards for 3 years. It is easier to convert to an organic way of meat production in ranges. But conversion from conventional farming to organic farming is by no means easy. Meticulous planning and management of finances is necessary.

It is advisable to convert gradually to an organic way of production rather than a sudden and drastic change. Many producers start off by converting small portions of their range and gradually make the complete transition. This allows them to understand the processes and implement changes steadily and confidently.

ORGANIC PRODUCTION

is not just refraining from the use of fertilisers and chemicals; it also involves rotation of pastures and crops and giving them periodic rest to replenish the soil. This is also necessary to control infestation by animal parasites.

For grazing animals like cattle and sheep, parasitic worms are a serious problem as it needs to be treated with a potent medicine, which is not allowed in organic farming. The best way to deal with this is to understand the life cycle of these parasitic worms and rotate the pasture, which will in due course eradicate the worms and remove the need for treatment.

All chemical treatments, both prophylactic and therapeutic, are avoided in organic meat production. The welfare of the animals is given paramount importance but with the barest minimum of external interference. All animals and poultry have to also be kept very healthy as if they fall ill and antibiotics are administered, they can no longer be sold as ‘organic meat’.