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Dry-Aged Beef Tips with Caine

Beef is aged in the cabinet at a low temperature for a number of weeks creating a very tender and tasty product.

Beef is aged in the cabinet at a low temperature for a number of weeks creating a very tender and tasty product.

As part of our recent renovations and in a first for the Sunshine Coast, we had our own custom-built Himalayan Salt Dry-Aged Beef cabinet installed.

Beef is aged in the cabinet at a low temperature for a number of weeks creating a very tender and tasty product.

When the dry-aged beef comes out of the cabinet we cut off the outside of the beef and slice into steaks or as per customer orders.

Dry-aged beef should be cooked the same way you would any other steak.

A few tips:

  • Always make sure your pan (cooking surface) is hot (near smoking).
  • Leave your meat out before you cook it so it reaches room temperature.
  • Always leave your meat to rest after cooking.

Spoil your Dad this Fathers Day with a lovely local dry-aged beef steak!

Local Product News

  • Maleny Dairies has new product packaging.
  • Bee Man Honey now comes in bulk containers up to 3kg.
  • Maleny Cheese Factory Butter is back in stock.
  • The Pastie Pom Pâtés have new packaging.
  • Kenilworth Cheese new style of Edam.
  • Woombye Cheese Company new local blue cheese “Blackall Blue”

Introducing Jo James

Jo James our Seafood Specialist has been with Maleny Supa IGA for nine months.

Previously managing a seafood section for another retailer in Yandina, the expanded seafood section at Maleny IGA and the freedom to create her own display and mixes enticed Jo to make the move here.

Raised in Yamba, a little fishing village in NSW, Jo has fished and surfed all her life.  You’ll find her at Maleny IGA behind the seafood counter from 7am to 3pm five days a week.

Jo has introduced a number of new seafood mixes.  These are a quick dinner solution.  Simply toss in the wok with a bit of olive oil on high for five minutes to cook.

Seafood mixes include NZ Mussels with Sweet Chilli, Onion and Capsicum, Prawn and Scallop mix &  Marina mix.

Other new lines include: Lemon & Dill Prawn Skewers and Hervey Bay Scallops.

If you are looking for something not in our display cabinet just ask as we may have extra supplies in the cold room.

Fresh seafood arrives every Monday, Wednesday and Friday.  All of our fish is supplied fresh by a local company in Kawana.  Whole fish is a speciality, look for a new display section out the front of the Butchery Servery section

If you are late shopper and would like to pre-order your seafood, give Jo a ring and she can put it aside for you.