Redefining lamb and the 'under-loved' cuts

Redefining lamb and the 'under-loved' cuts

In an odd coincidence, we featured twice in the Sydney Morning Herald last week, in Good Living and on page five of the news section.
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Ecocentricity and one farm's work to protect biodiversity

Ecocentricity and one farm's work to protect biodiversity

We need to reconnect with a truth that our ancient forebears and indigenous Australians understood without question - our well-being is inextricably connected to that of all the other living creatures in our global community.
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Prime cuts and the Whole Animal Butcher conundrum

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.
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2019 is the Year of the Pig, but what does that mean?

2019 is the Year of the Pig, but what does that mean?

2019 is the Year of the Pig. But let's be clear about what kind of pig we really want to eat and what kind of farm we really want to support. So let's get to the point of all this dewy-eyed, cute pig overload. 
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The cost of ethical eating

The cost of ethical eating

On 22nd December 2018, on page five, The Australian ran an article by John Lethlean about ethical Christmas eating. 
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Let the Festive Feast begin!

Let the Festive Feast begin!

It's a time to reflect on what binds us together and, as we tuck in to the bounty of the season, what binds us to the land that feeds us and on which we depend.
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Adam Danforth whole animal and flavour masterclass

Adam Danforth whole animal and flavour masterclass

It was a privilege as well as invigorating and fun to spend time with such a clever craftsman and a butcher who is so closely aligned with our own way of thinking. 
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Slow Meat Symposium 2018 report

Slow Meat Symposium 2018 report

Food is a celebration - we will win hearts, minds and stomachs by concentrating our efforts on reinforcing the joyful and positive power of food to bring people together.
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Celebrating Sommerlad Chickens

Celebrating Sommerlad Chickens

We've been supporting and selling Sommerlad Heritage Chickens since December 2014 and, each time they arrive, we do a quiet little celebratory dance.
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Pastured pork is hard to find

Pastured pork is hard to find

The only thing I insist on is that my salami is made from slow-growing, pasture-raised pigs and, let me tell you, this is harder than it should be. Think about it this way.
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Wallendbeen pig feeding July 2018

Mr Bone's road trip days 1 & 2: South West Slopes, NSW

Last Sunday, Mr Bone set off on a road trip to visit seven or eight farms starting in the Riverina, up to Orange and back through Mudgee. This is the first report from that trip covering three farms and we'll be posting more as he goes. 
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Feast and famine - 18 months in the life of Gundooee Organic Wagyu

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.
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