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    <loc>https://www.bulokefarm.com.au/aboutus</loc>
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      <image:title>About Us - Our Story</image:title>
      <image:caption>Our Farm in Gippsland was established in late 2011, however as a family we have been farming since my Great Grandfather started in 1947.  We produce quality livestock that are ONLY grass fed. We strongly believe in the ethical treatment of animals and we prioritise animal welfare issues and stress minimisation, all of which result in stock that are calmer, easier to handle and produce exceptionally tender meat.  Grazing in the natural bushland of our farm provides a huge variety in their dietary intake, including native grasses and fresh rainwater dams producing tender, healthy and clean animals.  We believe we get the best out of our animals by allowing the cow to wean the calf naturally, walking among our animals regularly and handling them gently. We try and keep our animals as calm as possible. We take the animals in for harvesting ourselves, that's so we can control the transportation part of it and ultimately the stress levels of the animal prior to processing.  It's about quality; stress can severely downgrade the final eating quality of the meat. We deliver direct to your door, after processing by a locally accredited butcher, who has prepared and labelled all packs.</image:caption>
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    <loc>https://www.bulokefarm.com.au/why-buloke-meat</loc>
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      <image:title>Why Buloke Meat - Why Buloke Meat</image:title>
      <image:caption>Health benefits -  Researchers have shown that 100% grass-fed meat is better for you than grain-fed, WAY better. Not only is it free of hormones and antibiotics, it’s significantly lower in fat (especially saturated fat), calories, and cholesterol. It’s many times higher in Vitamin A (Beta-carotene), Vitamin E, Vitamin C, and health-promoting fatty acids such as Omega 3 and minerals like Potassium, Iron, Zinc, Phosphorus and Sodium. What does all this mean? Grass-fed meats are good for your heart, your brain, and they help your body fight diseases. Stretch the budget - Purchasing meat direct from the farmer in bulk has many benefits which you won't find in the supermarket. Buying bulk fresh meat from us will save you money though still giving you a great quality product. Home grown beef -  We supply clean, wholesome, healthy animals that graze in the natural bushland of our farm in the lush Gippsland region of Victoria. They are only grass-fed. Variety - Packs are perfect for large events such as BBQs or extended family dinners, giving you variety in using your choice cuts. You will be able to cater for all tastes and ages in the one pack. Convenience - The convenience of delivery and the option of sharing your pack and the costs with family and friends is an already popular purchasing decision.</image:caption>
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      <image:title>Home</image:title>
      <image:caption>Various loaves of bread balancing on each other.</image:caption>
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      <image:caption>Bread-making ingredients with food pairings on cutting board.</image:caption>
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    <loc>https://www.bulokefarm.com.au/how-to-cook-it</loc>
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    <lastmod>2023-10-22</lastmod>
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      <image:title>How To Cook It - How To Cook It</image:title>
      <image:caption>Be careful with your grass-fed meats, remember they are leaner and cook about 30% faster.  Plan to use your Cryovac'd meat direct from the fridge and not pre-frozen. The meat will change to a darker red colour while in the packaging due to the lack of exposure to oxygen. The meat will also sweat while in the packaging and this can result in an unpleasant smell when you first open the packaging (this is not an indication of the freshness of the meat). To overcome both of these effects, all you need to do is when you're ready to eat your meat, simply remove it from the packaging and leave it out for 10-15 minutes. When out of the packaging and exposed to oxygen again the meat will return to the usual red colour. Once you've removed the meat, simply rinse out the bag and throw it in the bin and the smell will disappear too. Always defrost your meat in the fridge to maximise tenderness. Once thawed remove it from the fridge and allow it to come to room temperature for about 30 to 60 minutes. Ensure the pan is hot before adding the steak or stir-fry; it should sizzle when you drop it in. Turn the steak once only, to keep in the moisture. Don’t prod or cut to test. Cover roasts when baking, to help stop them drying out. This is especially important for leaner roasts such as silverside, topside and round roasts. Resting your meat is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through. For more information, check out the ‘Meat Cuts’ App and the ‘SteakMate’ App for cooking methods, timing and perfectly matched recipes for free in the Apple App Store and Google Play. https://www.australianbeef.com.au/apps/steak-mate/ https://www.australianbeef.com.au/cooking/cooking-methods/how-to-roast-beef-to-perfection/ We hope you enjoy - Remember to follow us on Facebook for upcoming recipes and don’t forget to compliment your meal with a glass of red.</image:caption>
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    <loc>https://www.bulokefarm.com.au/our-difference</loc>
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    <lastmod>2021-07-16</lastmod>
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      <image:title>Our Difference - Our Difference.</image:title>
      <image:caption>Blonde d’Aquitaine X Angus -  Purpose Bred for Lean Beef The benefit of crossing Blonde and Angus cattle means you get a high beef to fat yield. Blondes are renowned for their muscle and high beef to bone ratio, while the Angus provide just enough fat cover to allow the perfect amount of dry ageing.  Many other breeds either have high bone density (less meat) or thick coverings of fat. Lean beef, less fat combined with better ageing processes and cooking guides allows us to provide you with the ultimate beef experience.  Dry Ageing - A process rarely used by commercial operations Dry ageing occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 14 to 28 days after harvest and prior to processing. When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavour and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it.  Cryovac’d - Fresh ready to go All of our meat is cryovac’d and ready to go. It can be stored in your fridge for further wet ageing which provides increased tenderness and flavour. This process known as wet ageing means the cuts will only get better with age whilst being stored in your fridge. Cuts however should be consumed within 3-4 weeks or placed in the freezer to enjoy at a later time.  In a perfectly controlled environment its possible to get up to 6 weeks for Cryovac'd packaging. Know where your beef comes from - The old fashioned way Direct from the farm, you will always have the added advantage of knowing where your goods are coming from; this is a rewarding experience in itself.  Knowledge - Tenderness and Flavour! We will aim to provide you with the latest cooking secrets for all cuts of beef.  This will be a combination of easy to access Apps’, Websites and recipes direct from Restaurant Chefs.</image:caption>
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      <image:title>Buloke Farm</image:title>
      <image:caption>Various loaves of bread balancing on each other.</image:caption>
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      <image:title>Buloke Farm</image:title>
      <image:caption>Bread-making ingredients with food pairings on cutting board.</image:caption>
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