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.
Sustainability Leadership Awards
We were honoured to win not one, but TWO, awards at the Inner West Council 2018 Business Environment Awards presentation on 28 November last year.
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.
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.
The love of a loyal customer
If consumers want to eat high welfare, good quality meat that is grown on farms that improve soil health, water retention, carbon sequestration and species diversity, then they will need to buy it more than once a year.
The cost of ethical eating
On 22nd December 2018, on page five, The Australian ran an article by John Lethlean about ethical Christmas eating.
An Extraordinary success story about the drought!
'This current drought is not predicted to end until April or May next year, so for us having plenty of water to go through a hot summer is an enormous relief. All of this in what some people describe as the worst drought in 100 years and we have plenty of water.'
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.
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.
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.
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.
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.