“I love having the best quality food at my finger tips. We make everything fresh and by hand without preservatives.” Dominic O’Neil, GRUB owner
Meat is an essential part of the paleo diet. However, if the aim of paleo is to eat the way we once ate, so too must we source and produce food the way we once did.
In this modern age of convenience foods, it’s really easy to forget where our food comes from. Most of us who live in urban environments don’t have relationships with farmers and those who produce real food at the beginning of the supply chain. Usually the food we buy in supermarkets has gone through three or four sets of hands before it makes its way into ours.
I like to get to know each and every person behind the food on my plate, and knowing that I can’t always source directly from a farm, I seek out people who can provide that connection for me.
Grass Roots Urban Butchery, better known as GRUB, came to my attention last year as it was recommended by a few of my primally-informed friends.
GRUB is dedicated to selecting only the best quality meat produced with ethical, environmental and sustainable principles at heart.
Owner operator Dominic says that his inspiration for opening the boutique butchery in Vaucluse, Sydney was “not being able to find good food from honest butchers.
What makes GRUB so special?
They deal directly with farmers and they believe in being honest and transparent with their customers.
They also home deliver which is a really convenient way to source great quality meat – modern hunting and gathering for the urban cave family.
Their delivery service is offered all over Sydney and up to Newcastle, The Hunter Valley, Blue Mountains, and as far south as Wollongong and Canberra.
“I love having the best quality food at my finger tips. We make everything fresh and by hand and without preservatives (sausages and meatballs for example)”
The Side Door Cafe – serving GRUB all day
As well as the butchery, Dominic has also opened a cafe where he serves high end burgers (naked by request) and hearty meals such as the roast of the day (cover picture above) and chips cooked in coconut oil.
They’ve even catered for cave kids with mini burgers, ‘little munchkins meatballs’ and vegetable sticks.
“We want to give people the opportunity to eat a healthy takeaway. People are very time poor these days and if they don’t have time to cook our GRUB then we need to stop them going for an unhealthy takeaway option. With the side door this solves that and now there is a healthy option for takeaway. All the produce comes from GRUB so people can rest easy knowing that they are getting Real food cooked for them.”
What cuts of meat does Dominic recommend?
“For steak I love farmers cutlet, it’s got lots of juicy fat and flavour. Rub with salt, pepper chilli flakes and lime zest, sear it on a hot pan for a few minutes on each side then place in a hot oven for about 20 min.
“For slow cooking I would have to go lamb shoulder or chuck steak. 90-100 degrees for about 8-12 hours with some stock and a handful of veg all thrown in. It takes about 10 min to prepare and tastes sensational.”
Dominic describes his own diet as 80/20.
“80% of the time I am strict about the food I eat and then 20% of the time I will relax a little. However I won’t go and eat fast food in the 20%. It just allows me to go out and socialise with friends and eat at some good quality restaurants.”
Having access to such great food, Dominic doesn’t feel the need to dine out very often, but one of his favourite restaurants is Panorama in Bondi. He says “they have the same ethics as us and the food is so good.”
What advice does Dominic have for people dining out paleo-style?
“Asking questions and doing the research is the key so you know what you are talking about and can tell when someone is telling you porky pies!”
Visit GRUB and The Side Door
GRUB and The Side door are located at 103a New South Head Road, Vaucluse in Sydney.
Connect with GRUB