We believe in quality over quantity. Eat less meat. Eat a variety of cuts. Know where it comes from.

We only source whole, pasture-raised animals from farmers who are dedicated to regenerative agriculture. When you eat meat from these farms you’re playing an active role in a food system that builds soil, plant and animal health. It makes you healthier too.

Put Your Feet Up: Meat Sauce and Pork Rendag

Everyone needs a break from the dinner treadmill sometimes. Heat and eat fast food solutions for the Conscientious Carnivore.

Put your feet up now

Rendered pastured pork fat

From the bones of the whole pasture-raised pigs we source from NSW farms. Excellent for general cooking and for adding a subtle note of flavour - try roast potatoes in pork fat...

Order good fat now

The best-tasting chicken in Australia

Sommerlad heritage chickens grown at Grasslands Poultry at Spicers Creek, NSW. That's what we think, anyway.

Order your Sommerlad chook now

What's on

Butchery 101 class: Sat 23 Sep, 12.00 - 4.00 pm

Learn to joint a chook, tie a lamb roast and sharpen your knives.

Learn more and buy tickets

Sausage making class: Sat 14 Oct, 12.00-3.00 pm

Learn to mix, mince and link with the best of them. 

Learn more and buy tickets

Whole lamb butchery class: Sat 28 Oct, 12.00 - 4.00 pm

A hands on butchery class finished with a bbq and local ales. 

Book your spot

Chewing the fat

Mr Bone becomes a 'Celebrity Butcher'

Grant went to Broken Hill for the MLA.

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Piccolo Quail is the National winner!

Piccolo Quail, Moorlands Texel lamb and UGoose Emden-cross geese: 2017 Delicious Produce Award winners

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Credit where credit's due: Extraordinary Pork

We started buying Alexandra and Michael Hick's excellent Berkshire Duroc-cross pork farmed at Eumungerie, near Dubbo, in February 2016.

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