• Corned Beef

    Posted on July 19 2017

    Corned Beef Ingredients: 1.5 – 2kg corned beef 1 large onion, peeled and studded with the cloves 6 cloves 1tbsp vinegar 12 black peppercorns 1 blade mace 1 stick celery...

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  • Meet the Farmer - Introducing Bruce Burton from Milking Yard Farm

    Posted on June 15 2017

    Hagen's Organics presents Meet the Producers - Milking Yard Farm chickens. Join us at Hagen's Organics South Melbourne Market store as we showcase one of our premium producers - Milking...

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  • Quinoa Coated Chicken Wings

    Posted on June 11 2017

      Feeds 4 people   INGREDIENTS 12 (about 1kg) Chicken wings ½ cup Plain flour 2 700g eggs, whisked with a fork   2 cups Quinoa flakes ½ teaspoon Salt...

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  • Pancetta Wrapped Pork Scotch

    Posted on June 05 2017

      The of the best things about our Berkshire pork from McIvor Farm, is that it doesn’t need much dressing. The flavours in the meat are well produced and to...

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  • The Humble Burger Patty

    Posted on June 04 2017

      The many uses of the humble burger patty   One of the most versatile family dinners would have to be burger patties. Whether they’re made with beef, pork, lamb...

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  • Brisket with Bourbon honey glaze

    Posted on June 04 2017

    BEEF BRISKET WITH BOURBON HONEY GLAZE   INGREDIENTS   BRAISE 1.5 – 2kg beef brisket 120ml (1/2 cup) apple cider vinegar 120ml (1/2 cup) bourbon 750ml water 1 TBS whole...

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  • Lemon Pepper Butterflied Roast Chicken

    Posted on May 28 2017

      Lemon pepper butterflied roast chicken  Butterflying is a technique butchers use to prepare meat so it’s uniform in thickness, this allows for quicker and even cooking. We cut the...

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  • Za'atar Roast Chicken with Pilaf, Pomegranate and Nuts

    Posted on May 22 2017

    Za’atar roast chicken with pilaf, pomegranate and nuts 40gm pistachio nuts 40gm pine nuts 6-8 organic chicken drumsticks  2 onions, thickly sliced 2 garlic cloves, crushed ½ pomegranate, arils removed...

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  • Pork Scotch Steak, potatos and apple maple sauce

    Posted on May 14 2017

      High steaks, pork. We’ve found that one of people biggest barriers to people enjoying pork, is being unsure how to cook it. Should it be white? Should it be...

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  • Cheese Kransky, Cannellini beans and Roast veg

    Posted on May 08 2017

    Cheese Kransky, cannellini beans and tomato bake The Carniolan sausage, Kranjska klobasa or Kransky as we know it in Australia, was introduced down under by post-war immigrants in the 1940s....

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  • McIvor Farm Roast Pork with Crunchy Crackle

    Posted on April 30 2017

    McIvor Farm Roast Pork with Crunchy Crackle We went straight to the producers of our beyond free range Berkshire pork to find out how they create the perfect crunchy crackle for their...

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  • Easter opening hours and deliveries

    Posted on April 07 2017

    Delivery Information There will be no deliveries running from Friday the 14th of April to Monday the 10th of April. Deliveries on Tuesday the 11th of April will only be...

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  • Roast leg of lamb with rosemary and kipfler potatoes

    Posted on April 03 2017

    Roast leg of lamb with rosemary and kipfler potatoes     INGREDIENTS   2-2.5kg leg of lamb. If you’ve got a smaller over or smaller baking dish let your butcher know and...

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  • Spice slow roasted brisket

    Posted on March 26 2017

    Spiced slow roasted brisket     INGREDIENTS  2 tsp fat, such as duck fat, lard, ghee or coconut oil 2kg piece of lean beef brisket  4 shallots, skin-on halved lengthways ...

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  • Mediterranean braised lamb with couscous

    Posted on March 14 2017

    Some nights and you come home and you don’t want to spend the whole night cooking, on a Tuesday at 5:45pm who has time to get their gourmand on?!   ...

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  • Lamb and Red Wine pie

    Posted on March 06 2017

    Nothing says ‘autumn is here’ like a home made pie. The recipe below is rich and delicious and has the easiest home made pastry that will guarantee you bragging rights at the dinner table      Lamb...

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  • Grilled Rump Steak and Caprese salad

    Posted on February 27 2017

    Caprese salad is one of the single most easy to prepare salads to accompany any summer dish. Using simple, high quality ingredients that should be celebrated is central to our...

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  • Dave's Slow Cooked Beef Ribs

    Posted on February 13 2017

    Despite ribs being a staple in diets across the world, Australians revere them as hard to cook, easy to eat and exclusive to restaurant menus. At Hagen's we say 'No, ribs...

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  • Smoked chorizo and McIvor Farm Foods

    Posted on February 05 2017

    Pork and Smallgoods At Hagen’s we make all of our smallgoods in-house using techniques and recipes we’ve been perfecting for years. We use a natural nitrate derived from celery in...

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  • Milking Yard Farm Chickens vs Commercial Chickens

    Posted on January 30 2017

    Central to our practice as butchers is our commitment to sourcing organic meat from farmers and stewards who raise their animals with integrity.  A commitment to sustainable farming is centered...

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  • BBQ Chilli Lamb Cutlets

    Posted on January 22 2017

    BBQ Chilli Lamb Cutlets We’ve spent a number of years working with lamb suppliers who have worked to best practice for animal husbandry to produce an exceptional quality product. Our...

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  • Hamburgers with Radicchio, peach, and feta summer salad

    Posted on January 15 2017

    Radicchio, peach and feta summer salad.   Ingredients  1 head radicchio, leaves torn  1 bunch rocket   3 peaches, sliced into wedges  1 cup crumbled Greek feta    drizzle of olive oil   1...

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  • Honey Mustard Glazed Ham

    Posted on December 11 2016

    Honey Mustard Glazed Ham  Prep time: 20 minutes Cooking time: Approximately 2 hours   Ingredients:   Hagen’s Ham on the bone (half ingredients for glaze if you have a ½...

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  • Hagen's Hams: Why ours are different!

    Posted on December 08 2016

      One of the most special features on any Christmas table is the leg of ham. Presented proudly and surrounded by condiments, the leg of ham sits as the centrepiece...

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  • Milking Yard Farm's Roast Chicken

    Posted on December 03 2016

    Milking Yard Farm’s Roast Chicken Serves: 6-10 people Prep time: 20 minutes Cooking time: Approximately 2 hours Ingredients: 1 Milking Yard Farm Chicken 1 Lemon
 Melted butter
 Bunch of thyme...

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  • Slow Roasted Lamb Shoulder

    Posted on November 27 2016

    This roast is perfect as a ‘set and forget’ dinner, with minimal ingredients lets the organic lamb speak for itself with a rich and moreish flavour. Once cooked, the lamb...

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  • Sue's (our mum) Roast Turkey

    Posted on November 20 2016

    FOR THE TURKEY Ingredients 6 leeks trimmed and quartered lengthways 2 boned turkey breasts (or turkey) about 2kg each skin on from Bendele Farm2 tbsp olive oil 1 cup of...

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  • Fennel pork shoulder recipe by Shari Lowndes

    Posted on November 17 2016

    PORK ROASTbased on a 4kg rolled pork shoulder Ingredients (sourced from local farmers market) Rolled pork shoulder from McIvor Farm Foods (scored at 1.5cm intervals by butcher) 3 organic Fennel...

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  • Chicken with spring vegetables and wheat by Julia Ostro

    Posted on November 13 2016

    This broth is a wonderful celebration of Spring, and together with the beautiful broad beans, peas and nutty wheat grain, it is a lovely way to eat the Milking Yard...

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  • Recipe for Rib Eye and Rocket, Orange and Fetta Salad

    Posted on October 27 2016

    Ingredients: 500g Rib eye steak  Olive oil  salt and pepper Method  Preheat oven to 180 degrees.  Place a table spoon of olive oil in an oven safe pan and add...

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  • McIvor Farm - Old Breed Pork

    Posted on April 10 2016

    Recently we visited our pig farmers Jason and Belinda Hagan at Mcivor Farm in Tooborac Victoria. After years working in larger scale commercial pig farms Jason and Belinda established their...

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  • The Benefits of Vacuum sealing

    Posted on March 06 2016

    “Cryovac” is food-industry shorthand for “vacuum-pack”—meaning to wrap foods in impermeable plastic, then remove most of the air inside the package to prevent oxidation (causing rancidity or darkening in colour)...

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  • Milking Yard Farm

    Posted on February 28 2016

      We recently visited Milking yard farm in Threntham, central Victoria. The farm is owned an operated by Bruce and Roz Burton. At Hagen's we've been searching for a long time...

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  • Hagens Ham

    Posted on December 11 2015

    Today I wanted to elaborate on our unique Ham offerings.  Even though we're a small business, we've been making our own hams a long time. Being an organic butcher, one...

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  • Whats the beef with bacon?

    Posted on November 01 2015

    This week the WHO changed the classification of processed and red meats to better categorise them as carcinogens. It’s no news that red meat in large amounts is related to...

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  • Spit-Roasted Lamb

    Posted on April 22 2015

    We're a Melbourne based organic butchery with 5 stores across the city. If you're interested in doing a lamb on a spit we can provide you with whole lambs in...

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  • The Humble Banger

    Posted on April 12 2015

    Sausages have been the bread and butter of traditional butchers for years, and here at Hagens we are very proud of ours. We have carefully crafted and tested all of...

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  • How to cook the perfect lamb chop

    Posted on February 01 2015

    Generally lamb chops come from our shops in three different cuts: mid-loin, shoulder (sometimes called BBQ chops) and chump chops. The attributes of each of these cuts are varied and ultimately due...

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  • Ham: Everything you should know about our favourite Christmas meat.

    Posted on December 10 2014

    With Christmas rapidly approaching, it’s time to think about that special ham for the big day. Here at Hagens we pride ourselves on producing our own hams. These hams go...

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  • Butchery Class

    Posted on December 03 2014

    “Here at Hagens we are dedicated to making sure you get the best meat every time. This is reflected in our the service we offer at our shops. You can...

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  • Protein and Wine Matching

    Posted on November 26 2014

    Here at Hagens we are very proud of supplying you with the best quality meat to cook the best dishes possible. But we all know a beautiful meal requires a...

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  • Beef and Biodynamics

    Posted on November 19 2014

    Here at Hagens we take our organics very seriously. We believe you are what you eat, and eating organic is better for your health and wellbeing, as well as the...

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  • High steaks... which is right for you?

    Posted on November 12 2014

    When you are confronted with a large range of cuts at your local butcher, how do you know which steak is best for you? Many of the common steak cuts...

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    Posted on September 04 2014

    We are very excited to announce that we will be opening a NEW store at 35 Patterson Rd Bentleigh, next door to Patterson Organics fruit and veg. Keep an eye...

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    Posted on April 06 2014

    We are excited to announce that we are now doing butchery classes out of our Richmond location. Classes are all beginner level with a maximum of 8 people per class....

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  • Choosing the right cut

    Posted on March 18 2014

    Before you go shopping for beef you must first have an understanding what each cut is good for. There is no point in getting home with a great prime cut...

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  • Biodynamic rib eye from our farmer Fred Forest out of Barjarg in Victoria

    Posted on March 07 2014

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  • Ageing Meat

    Posted on March 05 2014

    A question that I am commonly asked is “Why do we age meat?” We age meat, beef in perticular for a couple of reasons one is to amplify the flavour...

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