Sydney’s finest - Handler Meats and Chimichurri Rump Cap

Available as a video podcast on the Box Divvy Youtube Channel.

This week we interview Andrew from Handlers Meats, a butcher who has been thriving in Sydney since the 1950's.
He has seen it all! Did you know it once wasn't legal to sell meat inside a supermarket?
He runs us down the costs of meat and a bit of family history in the industry.

Then Dougz comes in and shows us how its done!
Slow-cooked Chimichurri style Rump Cap. An absolute beast to set and forget for a great family dinner.

Timestamps:
00:00 Getting iron in our diet
02:50 History of Handlers - changing meat laws
05:12 Changing from the 50's
06:40 Beef to Crocodile
08:35 Increasing costs over time
13:02 A bit about fat
14:07 At restaurants - Now at home
17:17 Rump Cap - Chimichurri
18:47 Prep
20:03 Cooking
21:51 Chimichurri
24:58 Plating