Ask the Butcher

   Q. Why choose Torre Butchers?

We look at what is the best product, whether it be an oil, rice, balsamic vinegar, relish, salsa, olives, anchovies from Sicily. Every one of our grocery line is a selected product that has to be of a grade that meets our stringent standards or we will send it back.

Plus, we offer decades of knowledge, experience and trust passed down through three generations of the Torre family. Backed by trusted business relationships built up over time with our suppliers.

   Q. Is the Bullwer Street store a part of Torre Butchers?

No - there is only one Torre Butchers located at 41 - 43 Lake Street, Northbridge.

   Q. Do you export your goods?

Not at this point in time.

Torre Butcher's is well known throughout Singapore, Hong Kong, China, Beiroot, Dubai, Malaysia, etc not by some effort in marketing, but purely by word of mouth. Flight attendants, concierge’s, etc at the hotels when asked where to buy excellent meat, know to send people to the purveyor’s of the finest foods – Torre Butcher's in Lake street where we will provide you with quality Australian beef, veal, and all the other products we sell.

We will pack up your selection in an export box for you to take home and enjoy absolute quality products at home in your own country. There is no need to worry about regulations preventing you from enjoying our produce in your own county as Australian meat is world renown and can go anywhere.

   Q. What type of cattle do you source for your beef?

Our cattle are generally English bred or British euro crosses, Torre Butchers do not carry brahmans, Australian shorthorn or Queenslanders.

These breeds are more pastoral cattle for tick resistant areas up north in the Kimberly region where a lot of lot feeders are, where you need tick resistant cattle.

How are they tick resistant? These breeds live in the tropics where there are rough tropical terrains and where ticks are common. British/Euro cattle aren't use to that environment. The meat of the Australian shorthorn etc is never as soft or moist, as the pastures are not very plentiful, and they have to walk 10 miles for a drink of water. Even with wonderful seasons where when it rains there is a lot of feed, but the animals are just like trying to fatten up a greyhound. Genetics plays a large part in the quality of the animal; you have to have the right genes to raise the right cattle. There is a lot to buying top quality animals. People believe a cow is a cow, but genetics plays a very big part in how moist and tender the meat is, especially the region they are coming from, how they are finished off, how they are grazed, and so on. Western Australia have some wonderful bred cattle, some of the Angus, Heritage, blonde aquitain, limosine, sherileigh, murray greys, cattle that have been crossed with the british breeds (heritage, angus), are the best quality Torre Butchers tend to stick to. The three best breeds we generally carry are; angus, heritage and murray grey. Sheralaighs are too plain in the summertime, they are alright when it’s spring, the grass is green, they are young running with their mothers, after that you have only a very short gestation period to get them in. Torre Butchers may carry these breeds in late spring when there is plenty of green feed, and when the cows are nice and fat with plenty of milk. But once it starts to get hot and it’s dry out there they dry out. Non tick resistant cattle are the British/Euro cattle; angus, heritage, sherleigh, blond akratains, limosine, etc.

   Q. When I roast meat that is encased in netting, how do I stop the netting from sticking?

Ensure that you rest the meat for 15 minutes prior to carving, then just cut the netting with scissors and it will come away easily.

   Q. How do I get perfect crackle when I roast pork?

Make sure the skin is dry, pour olive oil over the skin and rub in well then sprinkle salt over the entire surface.

   Q. What is the best way to cook a roast?

Preheat the oven to 180 degrees and always bring the meat to room temperature before placing it in the oven. Cooking time will of course, depend upon the weight of the product. Rest for 15 minutes prior to carving.

   Q. What is “free range”?

The term “free range” means chickens have access to paddocks outside during the day and are free to roam, scratch and peck. Free Range chickens are herded into their sheds at night to prevent attack by natural predators such as foxes.

   Q. Do chickens contain hormones or steroids?

Chickens contain only those hormones which their bodies naturally produce. Hormones and steroids are banned in Australia and have been since the 1960’s. All Aussie chicken is free of any hormone additives.

   Q. Why is it important to cook chicken properly?

All raw meat and a range of other foods contain bacteria and most are harmless. However, some of these bacteria in large quantities can produce food poisoning. Normal cooking temperatures very easily kill these organisms, therefore, if you cook chicken properly and follow basic hygienic food handling practices in the kitchen then the risk is removed.

   Q. How long can I safely keep vacuum sealed products in the fridge?

Chicken and Pork has 7-10 days at the most as the meat is quite juicy and moist in a raw state. Beef and Lamb will last 3-4 weeks and will continue its natural aging process.