Jacks Meats is proud to announce that we now have a gift pack available with a line of 5 delicious house made products! Available as the gift pack or the individual items!
Smoked Chilli Oil - Best used a drizzle over italian style cooking
Spiced Chilli Oil - Infused with indonesian style spices, delicious as a dip with steak
Grass Fed Beef Tallow - Rendered down and filtered beef fat. A tasty and healthy alternative to using oil or butter for cooking.
Mediterranean Spice Mix - A light sprinkle that goes nice with all bbq meat. Awesome combined with fresh lemon
Smoked Spice Mix - A smokey garlic salt that can be used as a sprinkle or dry rub.
WHOS JAKE!? He’s just a bloke who froths over this value pack…
10% discount on bulk buy chicken breast pack flavoured with our magical moroccan spice!
Various dry aged rib beef available. Collect any time you like, however we recommend waiting at least until the 4 week mark :-)
When you make the purchase we will reach out to discuss your cutting options and collection date. Each item available will get you 3 - 4 thick steaks suitable for Reverse Searing.
How long you let it age is up to you! Up to 6 weeks and the meat will cook and crisp up a lot nicer than fresher meat and tenderness is increased. Once you go beyond this, the flavour profile begins to evolve and become richer. Anywhere from 8 - 12 weeks is recommended if your open to this flavour change. If you know that strong rich beefy flavour is right up your alley and your happy to wait, then pushing it up to 16 weeks is possible.
Steaks of this caliber can cost upwards of $400 in exclusive restaurants around Sydney, but if your brave enough to cook it yourself then you can have this experience for a lot less with friends and family at home!
We take the scotch fillets from our grassfed beef and smoke at the lowest possible temperature so you can still cook the same way you would a normal steak!
Kiewa Valley Grassfed Lamb!
This pack includes a boneless lamb leg roast, shoulder of lamb, 8 lamb loin chops and 8 lamb cutlets.
High marble score striploins! These steaks from Rangers Valley are very hard to source. These still aren’t cheap but are definitely cheaper and WAY better than your average restaurant steak!
This cattle is grassfed until the around 18 months of age then put on a grainfed diet for 365 days giving it a richer flavour and intramuscular fat (marbling)