To ensure even cooking, we suggest taking the items out of the fridge and allowing them to reach room temperature for 20 minutes.

How to cook beef products?

Rough temperature guide (all degrees Celsius)

Cooking method (medium rare):

Barbecue: Total 10 minutes. Cook for 5 minutes on each side, flipping every 2.5 minutes, on medium heat. Be cautious of fat dripping onto the flame, as it can lead to burning.

Pan: Total 10 minutes. Use a stainless steel, cast iron, or ceramic pan on medium-high heat. Add a small amount of ghee or beef tallow and cook the burgers for 5 minutes on each side, flipping every 2.5 minutes for 4 turns. Reduce the heat to medium after 5 minutes to avoid charring. Drain any excess rendered fat.

Grill: Place the burgers under medium heat and cook for 10 minutes, 5 minutes on each side, flipping every 2.5 minutes to prevent burning.

In the oven: Bake for 10-12 minutes in a preheated oven at 200c

Serve with your favourite sides, with or without a bun and choice of condiments.

How to cook pork products?

Rough temperature guide (all degrees Celsius)

We recommend cooking pork to an internal temperature of 71-

Fully cooked pork should have clear running juices, or use a thermometer for extra safety.

Cooking method:

Barbecue: Cook for a total of 15 minutes. Once desired colour achieved on the outside, move away from direct heat and cover with lid to heat through.

Pan: Use a stainless steel, cast iron, or ceramic pan on medium-high heat with a little ghee or beef tallow. Cook the sausages for 18 minutes, turning every few minutes to achieve consistent colour on the outside. Once desired colouration is achieved, reduce the heat to medium and cover. Be cautious of the fat rendering and spitting.

Oven: Preheat the oven to 200°C. Cook the sausages for 18 minutes, reducing the heat to 180°C after 4 minutes. Optionally, you can add sliced onions, rosemary leaves, fennel slices, and parboiled potatoes. Remove from the oven and serve.

Grill: Preheat the grill to medium. Cook the sausages for 18 minutes, turning every 2 minutes to avoid burning and charring. Remove from the grill and serve.

How to cook venison products

Rough temperature guide (all degrees Celsius)

Cooking method (medium):

Barbecue: Cook for a total of 12 minutes. Once desired colour achieved on the outside, move away from direct heat and cover with lid to heat through.

Pan: Use a stainless steel, cast iron, or ceramic pan on medium-high heat with a little ghee or beef tallow. Cook the sausages for 14 minutes, turning every few minutes to achieve consistent colour on the outside. Once desired colouration is achieved, reduce the heat to medium and cover. Be cautious of the fat rendering and spitting.

Oven: Preheat the oven to 200°C. Cook the sausages for 14 minutes, reducing the heat to 180°C after 4 minutes. Optionally, you can add sliced onions, rosemary leaves, fennel slices, and parboiled potatoes. Remove from the oven and serve.

Grill: Preheat the grill to medium. Cook the sausages for 14 minutes, turning every 2 minutes to avoid burning and charring. Remove from the grill and serve.

Cooking instructions FAQ’s:

You don't need to season, as we have done this for you. But if you prefer more salt - add some extra.

When cooking indoors, open a window or use an induction fan to prevent smoke or by-products from entering your lungs.

You can render more fat to make the burgers less fatty, but our burgers provide the most appropriate macronutrient ratios of protein and fat to optimize satiety and taste.

But if you wish - stab the sausages with a fork to allow more fat to drip or render. For the burgers, push down with a wooden or stainless steel spatula.

If using a pan - throw in some garlic cloves and fresh herbs like rosemary + thyme or other suitable herbs growing in the garden or by the kitchen window for extra flavour and glycation protection.

When cooking, remember to enjoy yourself. Cooking is a skill, but it can also be fun, so loosen up and get some music going.

Cooking Pork - Cook thoroughly until the juices run clear and there is no pink meat for pork sausages. Aim for the internal temperature of 71 degrees Celsius

The Venison and beef can be cooked through or to your preferred liking medium rare or medium. This would be our preference.

Cover and store raw meat at the bottom of the fridge.

Do not defrost and then refreeze meat.

All items are gluten, wheat, and dairy-free, mustard and tree nut-free. Our items are made in a kitchen facility that uses gluten, wheat, mustard, nuts, and dairy in some of their products. We follow strict food safety and hygiene guidelines to ensure that no contamination enters our products. That said, we cannot 100% guarantee this.

We recommend avoiding consuming excessively charred or burnt meat. This has adverse health effects, so always cook to a caramelized light brown colour exterior. We use fresh herbs in our products to mitigate the damage, but burning is another level and best avoided.

Histamine issues: Our products are made fresh to order, so if you struggle with histamine reactions, it’s always best to cook and consume as soon as possible, reducing the histamine content in the meat and organs.