Paddock to plate … meat and meals
At Hook & Spoon we hang the beef for a minimum of 21 days and the mutton for 12 days. This long hung meat is a little different from other meat. The hanging process tenderises and also intensifies the flavour. You’ll notice when you cook a long hung steak that it will cook more quickly and won’t shrink as much as a standard steak. The meat is more juicy and the flavour stronger.
In the kitchen at Hook and Spoon we use top quality ingredients, some organic. Local produce features, and we also use and sell some great Tasmanian herbs, because of their exceptional quality, and our strong personal connection to Tassie.
We use cast iron camp ovens, and make rich stock which is the basis of a lot of our meals.
Apart from the great, cuts of meat and sausages made here…
…we offer you original pies & wholesome meals which reheat well.
Nothing fancy … just good country cooking.