[{"id":471618617645,"handle":"bestsellers","updated_at":"2024-04-18T18:20:02+10:00","published_at":"2024-01-25T09:49:52+11:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"Bestsellers","body_html":""},{"id":385948169,"handle":"pastured-beef","title":"Pastured beef","updated_at":"2024-04-18T19:10:02+10:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWe're old fashioned whole body butchers and we source our beef and veal directly from NSW producers practising regenerative farming. All cattle are hormone and antibiotic-free and are born and raised on chemical-free pastures - no grain. They arrive to us via the abattoir as whole carcasses that we dry age and break to order. Your cut will be labelled with the farm it came from and breeds include English Longhorn, Galloway, Old breed Black Angus, Wagyu and Specklepark.\u003c\/p\u003e\n\u003cp\u003eBecause we buy the whole body (no boxed meat) we can usually cut anything you require. So if you don't see a product you're after here, just email or call and we'll make it for you.\u003c\/p\u003e","published_at":"2020-04-13T09:06:33+10:00","sort_order":"manual","template_suffix":"","disjunctive":true,"rules":[{"column":"tag","relation":"equals","condition":"Pastured beef"}],"published_scope":"web","image":{"created_at":"2018-04-17T16:55:39+10:00","alt":"","width":1497,"height":1114,"src":"\/\/featherandbone.com.au\/cdn\/shop\/collections\/Rob_with_cattle_-_home_page.jpeg?v=1523948139"}},{"id":402387849,"handle":"sausages-burgers","updated_at":"2024-04-18T18:30:02+10:00","published_at":"2020-04-13T08:12:39+10:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"Sausages \/ Mince \/ Burgers","body_html":"\u003cp\u003eOur sausages and burgers are hand made at Feather and Bone using natural skins and don’t contain any preservatives, fillers or gluten (except for ones with beer). All meat used is fully pasture-raised and chemical, hormone and antibiotic-free. \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eProduced at our Marrickville factory using available meat from the whole bodies we source directly from the farm. \u003c\/p\u003e\n\u003cp\u003eIf there's something particular that you're after, we're happy to make a special batch for you - minimum 5.0 kg. \u003c\/p\u003e","image":{"created_at":"2018-04-18T20:28:50+10:00","alt":"","width":1289,"height":1000,"src":"\/\/featherandbone.com.au\/cdn\/shop\/collections\/Lamb_masala_crepinette_round_crop_df9ec6ef-0890-4649-ac14-00ac4d08da48.jpg?v=1601771550"}},{"id":266784899158,"handle":"shop-grass-fed-beef","updated_at":"2024-04-18T19:10:02+10:00","published_at":"2022-10-07T10:26:13+11:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"SHOP PASTURE-RAISED BEEF","body_html":"\u003cp\u003ePasture-raised, grass-fed beef direct from ethically-managed local farms. Slow or fast cooking, we have it all - premium steaks, ribs, burgers, bones or mince - cut from whole animals that are minimum 24 months old.\u003c\/p\u003e\n\u003cp\u003eSee our \u003ca title=\"Beef and Veal Collection\" href=\"https:\/\/featherandbone.com.au\/collections\/pastured-beef\" target=\"_blank\"\u003efull list of Beef and Veal cuts\u003c\/a\u003e.\u003c\/p\u003e"}]
Our pastured beef mince with 10-15% of the fresh organs from the beef bodies we source. This is a great way to get a nutritional boost and an excellent way to camouflage the virtues of organs to kids or adults who squirm at the idea.
Organs will be fresh heart, liver and/or kidneys, depending on what's available. Our mince is typically 80% beef and 20% beef fat and made using the trim from the whole beef bodies we're breaking each week. This product is fresh, not frozen.
Sold in 500 gm packs. If you'd like larger quantities, let us know and we'll pack it separately for you.
We buy whole bodies of beef on a rotating basis from a number of farms and your cut will come from whichever beef is available and sufficiently aged when you order. The beef we source is:
packed with the farm, certification (if applicable) and breed clearly labelled;
dry aged for between two to six weeks, depending on the cut;
minimum 24 months old and could be up to 36 months or older (most beef is yearling);
hormone and antibiotic-free;
grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
a mix of breeds including bio-dynamic Red Angus, organic Belted Galloway and organic Wagyu;
from NSW and Victorian farms.
The producers we work with are entirely transparent about their processes and welcome all questions.
