From bones, to skin, to organs and blood, we have it all. From the feedback we receive from our chefs, we can confidently say, we have one of the largest range of offal in Australia.
We are passionate about the nose to tail approach as you are able to utilise the entire animal and not just the prized cuts. Our range includes the most popular like split bone marrow and chicken feet to the more unique hard-to-find offal like fresh pig's blood.
- Excellent Value
- Extremely Healthy
- Delicious Delights
Interesting, the word offal means 'to fall off the carcass'. This refers to when the animal is hoisted up by its hind legs and an incision is made down the belly and the innards would fall from the carcass. Today, the definition of offal has become much broader and now includes the head, tail and feet.
GAMEKEEPERS OFFAL PRODUCTS
|Bone Marrow -1kg Tub Marrow Only
|Bone Marrow - In Tubes or Split
|Caul Fat - Crepenette
|Ox Cheek - Fully Trimmed and Denuded
|Ox Tail - Whole or Cut
|Ox Tongue Fresh / Ox Tongue Fresh Pickled
|Lamb Brains - 6/Tray
|Lamb Liver / Fry
|Pigs Blood 2lt
|Pork Cheek - Rind On / Pork Cheek - Cheek Nut Meat
One of our best-selling offal. Not only is bone marrow a natural thickening agent, but it is also utterly delicious when roasted. See Khanh Nguyen from Aru
serving up Wagyu tongue, bone marrow, Vietnamese sate, native pepperberry and betel leaves.
Offal is having a resurgence with even the NY Times predicting the 2023 Snack of the Year to be Crispy Chicken Skin (Read the article here
Probably the most well-known offal, we have chicken, duck, veal, lamb and pork liver available. Liver has a moreishness about it and can be slightly pink when served. Lilac Wine Bar
in Cremorne serve up the most delicious Chicken Mousse Eclairs - a true labour of love.
The heart is the strongest muscle in the body and needs to be cooked long and slowly to break down the muscle fibres. We have duck, chicken, ox and lamb heart available. Again the team at Lilac Wine Bar
serve up this nostalgic dish of smoked & brined hearts and livers, seasoned with curry powder, horseradish, served on toasted brioche.