Discover top quality local Australian meat from renowned Victorian butcher Peter Bouchier at Co-Lab Pantry. From premium steaks, to quick mid-week chi...
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Discover top quality local Australian meat from renowned Victorian butcher Peter Bouchier at Co-Lab Pantry. From premium steaks, to quick mid-week chicken schnitzels and sausages, we have a curated collection of the best free-range meat online.
Peter Bouchier Meat
At Co-Lab Pantry we only stock products from the highest quality producers which is why our fresh meat selection is from Peter Bouchier. Bouchier only sources his meat from leading free-range producers in Victoria and New South Wales and has a strict list of requirements when accepting meat to ensure consistent best quality products. The butcher shop has a huge passion for animal welfare and sustainability and only work with farmers who share those same values.
Our Fresh Meat Collection
At Co-Lab Pantry you can find a great range of quality fresh meat from Peter Bouchier, Asado, and the Botanical Hotel. We offer beef, chicken, lamb, and pork. Beef lovers can find great steaks, ribs, meatballs, cevapcici, and more. We have an excellent poultry offering including free-range whole chicken, schnitzel, chicken thighs, marinated drumettes, chicken satay skewers, and more. Our lamb offer includes frenched lamb cutlets, whole lamb shoulder from the Botanical Hotel, lamb roast, and more tasty cuts. And for indulgent pork, enjoy pork belly perfect for roasting, spare ribs, and ready to eat 10 hour pulled smoked pork shoulder.
How to tenderise meat
One of the most asked questions when it comes to cooking with meat is how to tenderise it? There are a few different ways you can do this, including using a mechanical method or xx. The first option is quick and easy, and just involves placing your meat between two pieces of baking paper and pounding it with a heavy object. A rolling pin can work well for this! This is the best option if you want your meat thin. Another way to tenderise is by marinating your meat. You can use dairy, acidic or enzymatic products to marinate; for example milk, lemon juice, or yoghurt. When you’ve made your marinate, coat your meat with it in a zip lock bag and place in the fridge for at least two hours.
How to smoke meat
Another frequently asked question when it comes to meat, is how to smoke it? If you don’t have a smoker then the easiest tool to use is a charcoal grill. You should begin by warming up your coals before placing wood chips on top. From there you can place your ribs on top of the grill and put the lid on for at least four hours.To finish? You can’t beat a glaze. Coat them in a tasty glaze before putting them back on the grill for the final 15-20 minutes of cooking.