What we do

We’ve been sourcing whole, pasture-raised, heritage-breed meat and poultry directly from sustainable, local farms since 2006.

It's no accident that food like this, grown in healthy landscapes and packed with nutrients, knocks conventionally-farmed food out of the park when it comes to flavour. And when you buy meat grown by these award-winning farmers, you're playing an active role in supporting better land, animal and human welfare.

Good for you, good for everyone!

OUR PRINCIPLES

Slow food

All animals live outside and are free to express instinctive behaviours and build strong, healthy bodies, growing naturally and more slowly than conventionally-raised livestock. But it's worth the wait for the quality and nutritional density of the meat.

Something for everyone

We only receive whole animals on the bone (rare these days) which allows us to dry age our prime cuts and also offer any cut you desire, from fabulous ribeye cutlets to humble beef mince with organs (a bestseller and excellent way to sneak super-nutritious organ meats into your loved ones' diets).

Real food

Like the farmers we support, we keep things natural. We don't use artificial flavours or fillers in our products and our sausages are simply meat, fresh herbs and spices and natural skins.

Dinner in 10

Anything we don't sell to customers (restaurants or home cooks) goes into our kitchen where we make bone broth, fats, paté, sauces and ready-to-eat meals for those days when you need someone else to cook a delicious, nutritious meal from scratch.

Clean and green

The farms we work with use natural systems to sequester carbon, store water, build soil and biodiversity and deliver the most delicious, healthy food - no synthetic fertilisers, herbicides, pesticides, antibiotics and no sheds, feedlots or cages.

Clear line of sight

Our supply chains are very short - usually only one stop between the farm and our butchery. This keeps the footprint low and allows for greater quality control, but it also means absolute transparency. We - and you - know exactly where your food comes from and how it was grown.

Who are we?

In 2006, Grant, a film maker and sommelier, started Feather and Bone with the aim of sourcing directly from progressive farmers growing heritage breeds. In 2008 Laura joined in, bringing a background in graphic design, branding and project management to the partnership. Not your typical butchers.

It didn't occur to us that running a butchery and promoting the idea of eating less, but better quality, meat might be commercially questionable. Butchers don't usually tell their customers to eat less meat.

But, we've followed our love of food, the country, road trips and weakness for a good yarn and found ourselves on a fascinating journey that daily reinforces the idea of quality over quantity and the interconnectedness of everything.

We're still a small business but, these days, we have an amazing team of skilled superstars who we'd be lost without.

Want to know more?

Read the Principles and Guidelines that govern our practice. Or, even better, read our book, The Ethical Omnivore.

What we do

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