Recipe

Beef and Biodynamics

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 environment. We are committed to sourcing...
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High steaks... which is right for you?

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 here in Australia are a little...
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NEW STORE

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 on our website and Facebook page...
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BUTCHERY CLASSES NOW AVAILABLE

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. Cost is $275 per...
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Choosing the right cut

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 and sticking it in the slow...
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Ageing Meat

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 in the meat and the other...
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