With plenty of pastures and abundant sunshine, they thrive on the quality feed that we can produce here. Their feed is supplemented with hay and grain we grow on the property under organic farming principles. That means we will always only have limited product for sale each month. We do not want to become a large scale operation.. we like to keep it personal and that enables us to check in with ou
r customers regularly. Quality assured
100% natural product
Free from chemicals used for insect control
No hormones or growth promotants
Free Range – naturally grazed
Every animal is tracked from our farm gate, to the local abattoir, and back to our boning room, meaning we have complete transparency through the entire supply chain. It also means far less stress on the animals, with only very short distances to be travelled in the truck. Why Australian Whites (AW)? The sheep have been developed in Australia over the last 9+ years in Northern NSW. The base stock were White Dorpers, Van Rooy, Texel and Poll Dorset. Their ability to breed and finish year round allows us to consistently produce a premium product all year round. AW Lamb is renowned for providing quality meat and an eating experience like no other – which is why they are known as The Caviar of The Paddock. From their unsurpassed tenderness and flavour, right through to their versatility in the kitchen for a range of dishes, our Lamb is an exceptional meat and one you will be sure to love. The lamb has been tested at James Cook University. They found the lowest melting point of fats and high levels of Omega 3 of any sheep. '...The meat simply melts in the mouth with unsurpassed juiciness and tenderness like no other lamb' Associate Professor Malau-Aduli Phd Msc. Our Lamb is Aged
The lamb is chilled for a minimum of 12 to 14 days before being prepared and packaged by our own butcher. Most butchers only chill the carcasse for 3-4 days, and sometimes less – they just don't have the cool room storage to be able to do it for longer. The Red Angus
We selected the Red Angus breed for the docility and ease of handling, as well as their carcass traits. Angus cattle are the predominant meat breed in Australia and our Reds' come from some of the best bloodlines available in Australia. They are easy to handle and therefore are not subjected to stress. In the coolroom the primals are hung for 14 days before our butcher carefully prepares the finest cuts. Our system
We have designed our processes to go that one step further and ensure we produce a premium product. Research has shown that the longer a carcasse is hung the more tender the resultant cuts. Aging on the bone (hanging) enhances tenderness by allowing naturally occurring enzymes in the meat to break down muscle fibre. The weakening of the muscle fibre enhances the eating quality of the meat. This critical part in the process is usually shortened in a retail environment and results in disappointing meat quality. We have been discussing the aging process with the CSIRO division of Food Technology, with whom we will share the results of our experiments with. In the case of beef, where primal cuts can be dry aged for up to 120 days, although in Victoria we are restricted by legislation to a maximum of 56 days, you will see it selling for up to $80-$100/kg – there is a cost to storing and aging, but the end result is a superior eating experience. For lamb the same applies and we are committed to producing a far better experience with our Aged lamb (we are currently restricted to a maximum of 14 days for hanging by legislation). The product is then delivered to you in a PrimeSafe accredited refrigerated vehicle. Our beef will be available in the near future aged to 60 days. Currently
Meat Standards Australia (MSA)
Our lamb is produced using Meat Standards Australia guidelines, to minimise stress and guarantee meat quality. Our lambs are always treated in an ethical and humane manner both on farm, but equally importantly, once they leave the farm. We do not consign animals to bulk transporters, saleyards or other handlers where they can be mixed, roughly handled and exposed to high levels of stress. Our livestock are free to roam the farm and always have access to plenty of quality feed, fresh water and shelter. Our stock enjoy a low stress natural environment and are managed and moved in a quiet, gentle manner. That is just another reason why our farm fresh lamb and beef is more TENDER and SUCCULENT – setting us apart from the supermarkets.
