You were born and raised on cattle farms – did you always know you were going to be a butcher?
Surprisingly no – it was quite the opposite, actually. Running a butcher shop – like most businesses – can be quite challenging, but having developed an understanding for the land whilst living and working on farms during my childhood has certainly equipped with me with invaluable industry experience. I think it’s unfortunate that a large number of today’s butchers don’t have an appreciation of where their meat comes from or how it’s grown, as they are not then in a position to share this knowledge with their customers.

What’s your earliest memory of life on the farm?
An early memory of mine is waking up before sunrise each morning to get ready for the day; the frosty mornings spent saddling my horse in the dark and heading out just as the first ray of light appears in the sky.

Organic produce is quite the topic at the moment. What are the benefits of opting for organic meats?
The benefits of going organic are vast. The livestock is not fed antibiotics, growth hormones, or any other artificial drugs, meaning our produce is free of toxins and chemicals; animals are treated ethically and humanely; and it’s also deemed to be a healthier option, with research showing that eating organic can result in a number of health benefits. At Pure Meats, we also work closely with our local farmers from across South East Queensland and Northern New South Wales to ensure only the highest quality product makes it to our shelves, so shoppers can also be confident that their dollar is going directly to these local farming families.

Do you find it difficult to educate people on the world of organic produce?
More and more, Aussie farmers are making the switch to organic, as customers increasingly make a conscious choice to purchase sustainable, high quality organic produce in favour of conventionally grown products. It’s certainly become a more popular lifestyle choice for many Gold Coasters. Many consumers are converting to organic based on the aforementioned benefits, however, it’s also becoming apparent that this is a popular option for people that are seeking a healthier food source due to an existing health problem associated with a build up of toxins.

What advice would you give to someone looking to go organic? What should they look for, and how can they choose the best cuts?
I would absolutely recommend that customers look at packaging to ensure that the produce is labelled as ‘certified organic’ and not just ‘organic’ as there is a significant difference between the two. Shoppers should also be wary of vendors selling organic goods that cannot produce a certificate to authenticate its source. Fresh is always best, and organic produce rarely looks as perfect as the regular supermarket stock, so don’t be deceived by initial appearances!

Do you think organic meat will one day become ‘the norm’? What do you think needs to happen in the industry to make this a reality?
While there is a strong demand for organic produce, based on the proven health and environmental benefits, organic farming does require additional labour and can take much longer to grow. Unfortunately we are therefore seeing commercial farmers continuing to develop new ways of increasing yields through genetic modification or fast tracking the natural growth process in order to meet the world’s growing food demands, which in turn, is having an impact on the certified organic industry.

Organic and high quality produce can obviously carry a higher price tag than conventionally grown products. What tips do you have for someone that wants to buy organic meat on a budget?
Certified organic produce is generally more flavoursome than conventionally grown products, and needs to be treated with respect when cooking. My advice would be to look for more affordable organic cuts such as ‘Y bone’ and don’t rush the cooking method, ensuring plenty of time for the flavours to develop.

What’s your personal favourite cut of meat to cook with and why?
Winter is a fantastic time to enjoy a hearty meal, with a whole range of slow cooked options on offer. My ultimate winter comfort food would have to be slow cooked lamb shanks. Apart from being affordable, they are so full of flavour and literally become melt-in-your-mouth tender during the cooking process. Nothing beats a lamb shank with oven-roasted veggies during winter! For customers who are looking to try something new and switch up their menu, we also stock a number of unique cuts, including saltwater crocodile, venison, rabbit, bore, kangaroo and wallaby, plus traditional South African biltong, and the world’s best steak (voted at London Food Festival) – the Jack’s Creek tomahawk steak – of which we are the only stockist in Queensland.