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Why choose organic beef?

Organic beef has become increasingly popular in recent years due to concerns about the health and environmental impact of conventional meat production. But why is eating organic beef beneficial for your health?

Firstly, organic beef is free from synthetic hormones, antibiotics, and other harmful chemicals that are commonly used in conventional meat production. These chemicals can be harmful to human health, and have been linked to a range of health problems, including antibiotic resistance, hormone disruption, and cancer.

In contrast, organic beef is produced using natural, sustainable farming methods that promote the health and welfare of the animals. This means that the animals are free to graze on grass, rather than being confined to feedlots and fed a diet of grain, which can be harmful to their health.

In addition, organic beef is typically higher in nutrients, such as omega-3 fatty acids, vitamin E, and beta-carotene, which are essential for maintaining good health. These nutrients are found in higher quantities in grass-fed beef, which is the primary source of organic beef.

Moreover, organic beef is produced in a way that is more environmentally sustainable than conventional meat production. This is because organic farmers use fewer chemicals and pesticides, and promote soil health and biodiversity, which helps to reduce greenhouse gas emissions and improve water quality.

Finally, by choosing organic beef, you are supporting sustainable farming practices and promoting animal welfare, which are important factors for many consumers. Organic beef is typically more expensive than conventional beef, but the benefits to your health and the environment make it a worthwhile investment.

In conclusion, eating organic beef is beneficial for your health, as it is free from harmful chemicals and higher in essential nutrients. Additionally, choosing organic beef supports sustainable farming practices and promotes animal welfare, which are important considerations for many consumers. So next time you’re in the market for beef, consider making the switch to organic!

Claytons Organic Beef - Beef Brisket
The Health Benefits of Clayton’s Organic Ground Beef Mince

The Health Benefits of Clayton’s Organic Ground Beef Mince

Clayton’s Organic Beef mince is leaner and tastier than conventional red mince and holds several health benefits.

Here are five major factors to why you should consider consuming Clayton’s Organic Ground Beef Mince:

Compromises of Health Fats

When comparing Clayton’s Organic Beef mince with convectional mince, our organic mince does not contain palmitic and myristic acids that are the major contributor to high cholesterol levels in red meat. 

High cholesterol can cause the clogging of blood vessels and lead to hypertension and other heart diseases. By consuming organic beef mince, you can enjoy a large chunk of meat without worrying about your health!

A Good Source of Protein

Amino acids are the building blocks of protein, and you can find an abundance in our organic beef mince! Your body requires 20 different amino acids to grow and function properly and are essential the synthesis of hormones and neurotransmitters.

Comprises of Antioxidants

An antioxidant is a compound that can be found in our organic beef that reduces the risk of many diseases, such as certain cancers.  

Source of Various Vitamins

By consuming our organic beef mince, you gain high levels of vitamin E, which helps boost your immunity and holds anti-aging benefits on your skin. Clayton’s Organic Beef also contains a high level of vitamin A, which is useful to your body in preventing blindness.

Absence of Harmful Chemicals

Our cattle are naturally and organically produced, which means Clayton’s Organic Beef is hormone and chemical free.

If you have any questions about any of the information outlined above, please get in touch with us by emailing admin@claytonsorganics.com.au or via social media @claytonsorganicbeef – we’d love to hear from you!

How to Cook the Perfect Steak!

How to Cook the Perfect Steak!

Barbeque, pan fry or chargrill, no matter the method cook every steak to perfection using our helpful tips and tricks!

  1. Bring to Room Temperature

This makes an amazing difference to cooking through evenly.

2. Pat Dry and Season

Don’t be afraid to give your steak a pat and a bit of a season with salt and pepper. This helps form that amazing crust we all know and love about a perfect steak.

3. Turn Up the Heat

Get your skillet smoking HOT before putting the steak in.

4. Test Internal Temperature

Take your steak off the stove before checking your internal temperature, as the steak temperature will continue to rise as it rests.

Rare – 2 minutes each side, rest for 2 minutes.
Take off stove at – 47oC

Medium Rare – 2 ½ minutes each side, rest 4 minutes
Take off stove at – 52oC

Medium – 3 minutes each side, rest 4 minutes
Take off stove at – 57oC

Medium Well – 3 ½ minutes each side, rest 5 minutes
Take off stove at – 60oC

Well Done – 5-6 minutes per side, rest for 6 minutes
Take off stove at – 65oC  
5. Give Your Steak a Break

Rest your steak for 5 to 10 minutes to allow for the fibres to relax and juices to absorb. This is a must-do step for any protein you cook hard and fast!

But of course, to cook THE perfect steak you need a high-quality steak, that has fewer calories and less fat, like Clayton’s Organic Beef. To find a local stockist near you click HERE!

Our Clayton’s Organic Beef Mince are magic!

Our Clayton’s Organic Beef Mince are magic!

Lasagne, bolognaise, beef rissoles – mince is the starting point for most family faves. Choosing, buying and storing mince is a little different to other cuts. For the greatest results, check out our ultimate how-to guide.

BUYING MINCE

  • Feel pre-packaged mince to ensure it’s well chilled
  • Only buy mince in undamaged packaging

Safety matters!

Minced meat exposes more surface area to bacteria than bigger, single cuts. Make sure you maintain good food safety habits when handling your mince to eliminate contamination.

STRONG MINCE

How to store mince in the fridge or freezer

  • Cook well within the use-by date
  • Cook leftover raw mince within 1 to 2 days of purchase or freeze
  • Refrigerate leftover immediately and use with 1 day
  • Freeze mince you don’t intend to use for 2-3 months
  • Flatten mince so it freezes and thaws evenly
  • Cook mince as soon as possible after defrosting
  • Only thaw mince in the microwave if you’re cooking immediately
  • Always cook thawed mince before refreezing
  • Thaw frozen mince on your fridge’s lowest self, away from ready-to-eat food.
  • Don’t refreeze any defrosted leftovers

KITCHEN SCIENECE

Why is mince sometimes a brownish colour inside the pack?

Ever notice how mince can be bright red on the outside, but brownish in the middle? Stay calm – it’s normal! Oxygen from the air reacts with exposed meat pigments to form the reddish colour. The pigment responsible for beef’s red colour is oxymyoglobin.

The centre of your mince can be brownish due to lack of contact with air. Once exposed, the red colour returns to the meat. Of course, if all your mince looks a bit grey, it’s a sign the meat is past it’s use-by time. Bin it!

OUR ULTIMATE GUIDE TO FINDING THE PERFECT BEEF CUT

OUR ULTIMATE GUIDE TO FINDING THE PERFECT BEEF CUT

You’re at your local Clayton’s Organic Beef stockist, wanting to pick a perfect cut of beef to treat your family. You’re looking for a steak that won’t break your budget but is still ­packed with flavour. Until it dawns on you, you have no clue what the difference is between a rib-eye and a flank steak.

If you have found yourself in this situation, don’t despair because we are here to help!

There are four main sections of beef – the chuck, the rib, the loin and the round. Each section has different cuts, dependant on the locations of the cow’s body, and vary in how to be best cooked.

You don’t have to sacrifice quality. By turning to cuts that have a lot of movement through the muscle, like the flat iron, they are jam packed with flavour and allow change to stay in your wallet.

By considering Certified Organic beef, you are looking at leaner and gamier tasting cuts, loaded with omega-3 fatty acids.

No matter what cut you choose from, shop at your local butcher to avoid the mislabelling at grocery stores.  You can also turn to Clayton’s Organic Beef for 100% Australian grown beef.

Find a local stockist near you, HERE!

Tips!

  • When selecting a cut of beef, choose steak cuts with an even thickness. This will make it easier to cook evenly.
  • When you are cutting into beef, always cut against the grain. This will denaturant the proteins within the meat, making it more tender.

DINE WITH THE IRISH CLUB HOTEL

DINE WITH THE IRISH CLUB HOTEL

We are excited to welcome The Irish Club Hotel to the Clayton’s Organic Beef family. Located just two blocks from the heart of Toowoomba’s CBD, on the corner of Russell and Station Street. When you are there be sure to taste their delicious Bangers & Mash, featuring our Clayton’s Organic honey and garlic beef sausages.

We’re so happy to reach more customers and provide Toowoomba locals with our high-quality organic beef.

You can visit The Irish Club Hotel menu here to plan your next evening out.