Christmas Hams and Turkeys
Interested in one of our excellent hams or turkeys for your Christmas feast? Click here.

Now you can Feather and Bone at home!

Our home delivery service offers products like eggs, poultry, pork and beef for most weeks all year round as well as seasonal products such as lamb, rabbits and goat. We also have stocks, butters, parfait and other goodies made by Paul McGrath, owner and chef of two-hat restaurant Bistro Ortolan in Leichardt.

Because our produce is all 'real' food (seasonal and grown on sustainably-run farms rather than volume-based, commercial farms) and because we only buy whole animals the range of available produce changes each week. With beef, for example, we're buying whole bodies from four different suppliers on a rotating basis. We also hang the majority of the beef cuts for a minimum of three weeks. This means that, on any given week, there will be a range of different cuts and beef varieties available. Of course, if there's something particular you're after that's not listed, please let us know and we'll do our best to source it for you.

Dry aging
We are committed to the revival of the practice of dry-aging as we believe that the result is incomparable to meat that hasn't been allowed to settle in carefully controlled conditions. We do our best to offer prime cuts that have been dry-aged for a minimum of four weeks and generally we manage to offer between four to six weeks. But there are significant costs involved - there is a reduction in volume both through loss of moisture over time and the trimming of the exposed surface and hanging cuts in the cool room for up to six, seven or even eight weeks takes up a lot of space. We feel that the fairest way to pass on some of this cost is take a 'user-pays' approach and charge a dry-aging surcharge for prime cuts (scotch, ribeye, sirloin and rump) that have been hanging for four weeks or more - 5% of the base price of the cut for each week.

A word about orders and substitutions
Feather and Bone is a very modest concern sourcing gorgeous produce from a range of mostly small-scale farmers whose output matches their size - big on quality and ethics but limited amounts available.
Consequently, we don't have a lot of any one thing at any given time.
We do our utmost to fill your orders and meet demand but we can't always give you exactly what you want. We have great faith in the quality of the products we're offering and if we can't give you exactly what you've asked for, we're pretty sure we can give you something else that you'll agree is just as good.

We'll definitely contact you if our substitution suggestions vary significantly from what you've ordered - in price or cut - or we don't have anything close to what you've asked for. But, unless you specify otherwise, we'll assume that you're happy for us to use our discretion to give you the best product we have available. For example, if we run out of veal osso buco but we have beef osso buco available then that's what we'll give you. If you're not happy with that level of substitution, we'd be very grateful if you could specify that when you order.

MAKING AN ORDER

• Please subscribe to our Monday email newsletter (see subscription box below).
• Click on the 'Order Now' icon (orange chook carrying the lamb) that suits your order and jot down your order in the email that pops up.
• If the orange chooks are misbehaving and won't comply, please just reply to the newsletter and let us know what you want and when you want it.
• Press 'send'. We'll email you back with a confirmation of your order.

ORDERING FOR DELIVERY

• Click here to see the areas where we deliver.
• To guarantee delivery, please order by 5.00 pm on Wednesday.
• If you've missed this cut-off please contact us and we'll do our best to fit you in.
• Minimum order for first-time customers is $50, minimum for subsequent orders is $80.
• North Shore deliveries are on Thursday afternoon and/or Friday morning.
• West deliveries are on Thursday or Friday afternoon.
• Deliveries East are on Friday afternoon.
• City deliveries are on Thursday or Friday.
• Deliveries within 10 km of Rozelle as the crow flies are $10.00.
• Deliveries 10 - 15 km of Rozelle as the crow flies are $15.00.
• Deliveries over 15 km as the crow flies from Rozelle are by arrangement only.
• If you're not home, we'll leave the box of goodies with an ice mat in a safe spot as instructed.
• We pack your orders in foam boxes with ice mats which we recycle so please don't throw them out!
• We'd love you to bring them back next time you pick up or we'll pick them up next time we deliver.

ORDERING FOR PICK UP

• No minimum amount for pick up orders - as much or as little as you need.
• Picking up before midday - order by midday the day before. Ordering early in the week means we're more likely to have what you want in stock.
• Picking up after midday - order by 4 pm the day before.
• Picking up on Saturday - orders by midday on Friday.

PAYMENT

Unless otherwise agreed, payment is required prior to delivery. Once we've prepared your order we'll email you an invoice and payment is via credit card (mastercard or visa) or direct debit. If you don't wish to email your credit card details please let us know and we'll do it by phone. Or you can pay when you pick up - cash, EFTPOS or credit card (mastercard or visa)..

PICKING UP ORDERS OR DROPPING IN TO BUY
Wednesday - 2.00 pm to 5.00 pm
Thursday - 10.00 am to 5.00 pm (closed 1-2 pm)
Friday - 9.00 am to 5.00 pm (closed 1-2 pm)
Saturday - 9.00 am to 12.30 pm

THE FEATHER AND BONE FACTORY AT ROZELLE
Factory 1, 2-8 Parsons Street, Rozelle. Tel: 9818 2717
We're just off the Anzac Bridge near the start of Victoria Road and in the same building as Martin's Seafoods (a big blue building). Come through the gates, around the back and in through the giant roller door.

We’d love your suggestions and comments. Please let us know if there’s a particular product you’re keen to order and we’ll do our best to source it for you.