FURTHER READING
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, by Jacob Wolki Ruggy Rastafarians
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, by Jacob Wolki We fragt hilft nich gerne
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, by Jacob Wolki Agriculture's biggest opportunity?
Agriculture's biggest opportunity?
- , by Jacob Wolki
- 2 min reading time
One of the Regenerative Agriculture tenets is to consume the whole animal.
While I appreciate the sentiment of this concept - to eat the whole animal & all of the cuts - in my opinion it is a bit redundant.
I don’t see how we are honouring an animal any more or less as to if we roast up a beautiful polar blade, or mince that bolar blade and eat burgers. It’s really much of a muchness.
Perhaps a more complete picture of this phrase is to consume organs, bone marrow, etc. This is certainly a fantastic resource and tonic for our health.
To my thinking, a far more worthwhile pursuit of conversation would be promoting the consumption of all classes of animals. Not only would this help producers realise more value from their farm animals but it would give consumers are more varied and diverse eating experience.
What does this mean?
Western farming systems lend themselves to nice uniform batches of production. Steers for beef, wether lambs for lamb.
But not all animals that are farmed end up in their young uniform batches.
When a cow reaches the end of her productive breeding career she has a lot still to offer in the form of nutrition and culinary delights. (Some in the space such as Anthony Chafee regard older animals as having superior nutrition based)
A bull that has been grown out to 18 months but hasn’t hit the criteria for breeding is no long accepted as “prime beef”, but in our experience still offers exceptional eating.
A lamb that is a year old and has a couple more adult teeth then it should is no longer a lamb, but a hogged. Hogget is prized among farmers who know how good they are.
At Wolki Farm we work hard to showcase, honour and promote these exclusive and exciting agricultural offerings. Think of them as aged whiskeys, funky cheese varieties and long matured wines.
Our favourite? Mutton. A Mutton is an old ewe, anywhere from 2-8 years old. The meat is often marbled with a generous fat cap and strong in flavour. A taste that is more gamey than traditional lamb, it certainly packs a punch. Nothing is more prized amongst the Wolki Farm household that Mutton Cutlets.
The best part? The incredible volume of rich tallow that renders out of cooking mutton. Pour it into a jar or leave it in your cast iron skillet for future meals, guaranteed to be the gift that keeps on giving!
Did you know that Australia processes approximately 10 MILLION Mutton per year? Have you EVER seen mutton on a supermarket shelf or showcased in a butchers cabinet?
Almost all of our mutton is exported, with China being the biggest buyer. I think that they are onto something!
We are currently offering Half Muttons on our website and hope to be able to offer Mutton by the cut in the future.
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