What’s in Store for this Winter?

As the season tightens on the farm, we can count on one hand the number of rainy days we’ve had in the last six months. We had some good growth from the last big rain fall well over month ago, but as each week goes by, and with no further rain, farmers across the state are getting nervous that a dry winter is looming....

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Pasture fed a cut above

We were thrilled to be interviewed recently by Helen Greenwood from The Sydney Morning Herald Good Food supplement. You can see the original article here, or read it below: Ben Clinch, a former tiler who grew up on a farm, had an epiphany in a restaurant while eating a steak. ”I went out to dinner and ordered a...

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What Does Free Range Mean to You?

There has been some talk in the media and at the markets recently about Free Range and exactly how ‘free’ is the ‘range’. When we first started the business and we were thinking of a name, we sent out a sample of our top five names to family and friends. The Free Range Butcher was not among them....

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Farming in Frosty Times

I have previously touched on the need for consumers to understand how their food is grown and seasonality is a part of this discussion. The truth is, grass fed meat eats better at some times of the year than others. The influencing factors include the location of the farm, the season, and the amount of rainfall the farm...

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Why we Choose to Produce Grass Fed Products

Quite often I get asked why our meat isn’t organic, and the reality is that organic farming systems are not necessarily suited to all environments or all farming enterprises. Our farm is situated in an area with high summer rainfall and hot days, which are the perfect environment for grass fed beef and lamb, but these...

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