Recipe

The Humble Banger

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...
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How to cook the perfect lamb chop

Generally lamb chops come from our shops in three different cuts: mid-loin, shoulder (sometimes called BBQ chops) and chump chops. The attributes of...
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Ham: Everything you should know about our favourite Christmas meat.

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 through a traditional process...
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Butchery Class

“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 speak to any one of our...
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Protein and Wine Matching

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 beautiful wine. This little...
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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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