The Corner Butcher is an award-winning butcher which supplies only the highest quality products. We have built a loyal customer base over the years and our goal is to always exceed their expectations. We’re truly passionate about freshness and quality, and our friendly team are always more than happy to provide advice and tell you more about our produce
Our meat is provided by a range of top WA suppliers, including Plantagenet Pork, Amelia Park, Linley Valley Pork, Borrello Beef Processing, Mount Barker Free Range Chicken, Mount Barker Free Range Turkey.
Our suppliers pride themselves on either MSA accreditations, RSPCA approvals, strict selection criteria’s and local produce.
- Take the steak out of the fridge at least 10 minutes before you begin to cook.
- The frying pan, grill or BBQ you use should be hot.
- Brush your steak lightly with oil and season with salt and pepper.
- Cook the steak to your liking.
Depending on the thickness of your steak, you should cook it for a few minutes on each side. The steak should still feel soft when you touch it with tongs.
For a medium steak, cook the meat on one side until moisture has risen to the surface. Repeat on the other side. You should cook the steak until it feels springy but not soft when prodded with tongs.
If you like your steak well done then you should follow the steps for a medium steak but continue to cook until the steak feels very firm when prodded with tongs.
|RARE||3 mins||3.5 mins||5 mins||55-60 °C|
|MEDIUM||3.5 mins||6.5 mins||9 mins||65-75 °C|
|WELLDONE||5.5 mins||7 mins||9.5 mins||75 °C|
You should score the skin of the pork with a sharp knife; however, be careful not to slice through to the meat. Dry the skin and rub with coarse sea salt and oil.
It is recommended that you cook the pork in a hot oven between 220 degrees C and 240 degrees C for 20-30 minutes to get a crispy crackle and then reduce the temperature to a range of 160 degrees C – 180 degrees C.
Check out the useful guides provided on our beef, lamb, chicken and pork product pages.
Free range chickens, such as the Mt Barker chickens supplied by The Corner Butcher, are basically free to do as they please!
Free range chickens aren’t cooped up in a cage, they can roam free and forage outside.
Suppliers of free range chickens must adhere to strict standards in relation to feed, general welfare and space.
Your chicken should be piping hot and the juices should run clear when the thickest part of the chicken is pierced with a skewer. One of the most reliable ways to ensure your food is thoroughly cooked is to use a kitchen thermometer and check that the temperature is 74 degrees centigrade. It’s always best to err on the side of caution.