Allyn River Galloway farm update
A fascinating and beautifully-written farm update from farmers Adrian Honnery and Valentyna Jurkiv.
Staff farm trip - looking the animal in the eye
We visited three farms near Mudgee for two action-packed two days and we returned much enlightened about how our food is grown.
Allyn River Galloways - slow meat is good meat
Holistic farmers supporting an ecosystem in which everything has the chance to reach its genetic potential.
Farm reports: Gundooee Organic Wagyu
Here's an update from Rob Lennon at Gundooee Organic Wagyu farm, about an hour out of Mudgee, NSW.
A dream come true
Ladies and Gentlemen, we're very excited to introduce Valentyna Jurkiw and Adrian Honnery's pasture-raised Allyn River Galloway Beef.
Prime cuts and the Whole Animal Butcher conundrum
Satisfying demand for prime cuts while staying true to our whole body mantra - this is the juggling act of a whole animal butcher.
Award-winning US butcher, Adam Danforth & the value of older animals
There's a growing appreciation for the superior welfare and flavour outcomes of eating older animals with slower-growing genetics.
Going against the grain: fire, drought and grain-feeding at Gundooee
Despite the prolonged and horrific dry climatic conditions across the state and beyond, Gundooee Organics has been fairing relatively well in regards providing quality and organically-certified feed for the cattle.
Feast and famine - 18 months in the life of Gundooee Organic Wagyu
Feast, because we're offering sensational, 6 week dry aged Gundooee Organic beef prime cuts. Famine, because the fall out from last February's devastating bushfires compounded by drought continues.
We're proud to be slow: a rare offering of 3-4 year-old Gundooee Organic Wagyu
For almost a decade we’ve been receiving monthly deliveries of whole bodies of Rob Lennon’s excellent, two to three year-old organic Wagyu beef from Gundooee Farm, near Dunedoo, NSW. But two weeks ago, two 10 year records were broken.
Dim-witted butcher celebrates Meat Free Week
The more we learn about livestock production and meat, the more we realise the bleeding obvious, which is that animals are just one component of an interconnected, natural system which is only as strong as the health of it’s component parts.
How much water does it take to grow beef?
The more we intervene with the efficient optimisation of natural resources that ruminants offer, the more we need to intervene and the more problems we create.
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