Blog

At Cannings, our highest priority when we are sourcing is animal welfare. This is why, many years ago we made the decision to switch away from Tassie salmon, in favour of Ora King Salmon, which is sustainably farmed in New Zealand. In fact, we were the first major stockist of Ora King in Melbourne outside of fine dining restaurants, where it was usually found at the time! It was a tough decision for us to move away from Aussie salmon, as local sourcing is always our first choice, but in this case it was a no brainer given the comparison between these two products. 

An update on our take home meal offering, and a survey! We would love to hear your thoughts.

Sustainable seafood is a term that we’ve been hearing a lot more about in the last 5 - 10 years, as the discussion about environmental footprints and resource consumption becomes more and more prominent in the popular consciousness. Sustainable seafood is something that is very close to our hearts here at Cannings, but you might be wondering - why is sustainable seafood so important? After all - there are plenty of fish in the sea! Or are there?

Cannings Free Range Butchers, the brand that I created, has been synonymous with the colour green since its inception back in 2010. For me, the colour green was indicative of our commitment to environmentally beneficial agriculture practices, fresh grass and new beginnings. Green is also a wonderful contrasting colour to meat. After sporting this colour for over a decade, I felt the urge to reimagine the brand—it's colours, the logo, and the name itself.

A handy cheat sheet with cooking tips and info on a selection of our favourite Cannings beef cuts.

At Cannings, we stock only the very best high welfare, free range produce. Many people hear ‘free range butcher’ and assume that our produce is also organic. Although we have many things in common with certified organic - we actually choose not to stock certified organic meats. This might leave you scratching your head wondering ‘what is the difference?’