Cute Lamb Content Alert

We have found ourselves at this time of year once again.

It’s that time when we round up all the sheep and carefully give the young ones an ID tag to ensure they are easily recognisable.

It's also the moment in the calendar when you realise if your breeding program has truly been efficient and successful.

The time of year when your hands turn black with lanolin and dirt (though it’s mainly dirt) serves as a testament to the hard work we put into our farm each season.

And, of course, it’s the time when you go gaga over the adorable little lambs—so incredibly cute and full of life.

I thought you might like to be in on the action, so here are a couple of photos capturing the joy of the day.

(I would have liked to take more photos for you but, as you can see, my hands were full)

Steph

Spring Rains are Welcome at Regenerative Farms

We have been hanging out for some spring rain and warmer weather to kick the growing season into gear.

Fortunately for us we had a delightful downpour through the week and with the aid of some warmer days the fields are knee deep in clover. 

We aren't alone. All our fellow farmer friends are rejoicing and skipping through the fields clicking our heels together.


One of the great places to be on earth is in a field full of lush green grass with the sound of munching, content cattle for company.

Sit back and enjoy it with us in this clip.
Listen to the rain on the roof and the sounds of mulching cattle.

Where do you feel the most content?

Steph

Spring is a time to flex.

Most of the year, our bulls sit side by side in the paddock.
They are affectionate towards each other.
They happily share the same space, the same grass, and no doubt the same stories and a few good laughs. That's what I imagine anyway.

Then comes spring.

They start to separate off, they bellow, they push and shove, they strut around and get all macho.

Check out these two showing off. And the young guy learning how it's done, keen to get in on the action.

No need for baby oil here. The sunshine does its job, gleaming off their muscles. - I'm not sure how they get so muscular when most of the time they just sit and only eat grass. If only that worked for us.

Don't underestimate the power these animals have.

Their heads are huge. 

Their shoulders are broad and their core is as solid as a tree trunk.

When we have to move our animals, cows are easy to move. Cows are mostly predictable and happy to follow the leader.

You can move a well behaved cow simply by stepping into her space and she will move away. Add a few hand signals and she will move (generally) in the direction you want.

Not so with the bulls. If they don't want to move, YOU have to wait for them. They stare you in the eye and say, “Who are you? What do you want? This is my space and I ain't going anywhere.” 

As you can imagine, that can lead to some sticky situations.

That's why we select bulls for gentle temperament (not that you can tell from this video)

Yes, like humans, cattle can be predisposed to different temperaments. 

Ours will happily have their head down and eat grass while keeping one eye out as you go about your business. (regardless of their body language you always want to be respectful)

Those gentle genetics are the ones we want to pass on to the next generation.

And it pays off.

We regularly handle and move our animals. While doing so, we want to be safe and we want our animals to not be needlessly stressed.

Animals we don't grow out to maturity for ourselves can be sold to other farmers to raise. 

Recently we had one of these farmers call us to say “they were the best animals they ever had. So docile and would eat out of your hand.” 

That's the reputation we strive for.

Whether breeding animals for us or others, breeding well mannered, gentle creatures (again, not that you can tell from this video) is overall the best way to go. 

There is less stress on the animal, less stress on the farmer, and less stress on the environment.

We strive to have a great quality product from conception onwards.

Enjoy this video and marvel at the awesome power they hold and yet they are so selective in using it. Just one more lesson for us from this beautiful world.

Steph

Spring on the farm means little lambs

Welcome to spring.

Today kicks off the start to our official lambing season. 

We have had some early comers already, but from today they should be arriving thick and fast.

 

The rams go in with the ewes 1st of April for our lambs to start arriving 1st Sept. 

Like me, sheep like to know there is plenty of food ahead of them, particularly when raising their young.
So we choose to start lambing now to work in harmony with nature and give everyone the best chance of success.
Hopefully the frosts have passed and there will be a steady increasing plane of nutrition on the ground for these growing, bouncing bundles of joy to benefit from.
Mums can eat well and fully nourish their littlies. 

Here at Regenerative Farms, we chose to breed the Aussie White Sheep.

Here are a few reasons why we chose that breed.

They have a leather undercarriage so no need for crutching and mulesing.
Crutching and mulesing is where wool and wool bearing skin is removed from around their bottom area that can retain faeces and urine which attract flies.
Yuck. If we can avoid that we will. And we have.

Their wool is more hair-like so fly strike hasn't been a problem

Aussie white sheep also have black hooves which is a bit tougher than a white hoof, and ideally not needing to have as much attention; trimming and foot baths etc.


They self shed. Although that means they can look like a dishevelled teenager and leave wads of hair lying around the place, we prefer that than having to get a shearer in.

They are a hardy, tough sheep. Commonly called mini cows. 

Aussie whites have an excellent body composition yielding a good amount of meat with a fine texture and great taste.

All round, we have found them to be a good compliment to the regenerative farming system and we look forward to welcoming them as the month progresses.


Steph

Calf’s First Mission: Impossible

I know winter can be cold and gloomy so let me brighten your day.

In the next few weeks we will start to hear the pitter patter of little hooves on the ground all over the farm.

For me, seeing new life on the farm always puts a smile on my face.

This video is sure to put a smile on your dial too.

Let me share a video from last year because the first calf drop of this season can't come soon enough.

This will help keep you in expectation of the first little fella to arrive for this year.

We will keep you posted.

For each of the calves, their mischief making days must start with their first steps.

In this short video, this cheeky monkey attempts what he thinks is a mission: impossible. Going from first breath, to his first steps and finally his first drink.

How long do you think it took him to go from arrival to get up and wobble over to mum for his first drink?


Watch the video to find out if you were right.

It's sure to make you smile.

How to Make and Enjoy Amazing Roasted Beef Marrow Bones

In our effort to make the most of the whole animal some of our lucky customers receive large marrow bones with their orders of beef.

“Wow. That's great but what am I going to do with that?!” is a natural response.

Don't worry, I got you.

This question motivated me to put a fun “how to” video together to make sure you don't overlook this humble bone and show you how easy it is to make the most of this delicious and nutritious option.

Imagine if your guests rock up and you serve them one of these bones with a 6 pack of a smashing craft beer, let just say, they won't forget this meal.

Plus, in less than ½ an hour, you'll be ready to sit around and dig in.

I admit, it may not sound that amazing on paper, but it was such a delight.

Tune in here to see just how easy it is to enjoy roasted beef marrow bones with sourdough bread, garden salad and craft beer.

Why eat that I hear you ask?

Bone marrow has a rich, buttery flavour and is packed with essential vitamins, minerals, and fatty acids that are vital for maintaining good health.
It is high in Vitamin A, Vitamin B12, Vitamin B6, Iron, Selenium, Zinc, Collagen, glucosamine, chondroitin, and hyaluronic acid.

So what does that all mean?

Bone marrow can increase you immunological function, heart health, joint health, skin health, blood health, bone strength, weight management and cognitive function.

In short: It's great for you. Why not make the most of it using this delicious recipe.

The key is to use the best and freshest produce you can.

- 100% grass fed and finished beef marrow bones sourced from Regenerative Farms Australia.

- Fresh, crusty sourdough bread.

- Organic/Regeneratively farmed veggies from the local farmers market.

- A quality balsamic vinaigrette dressing is needed

- And of course, your favourite local beer.

Put it all together and you can’t go wrong.

Have fun.

Steph

Quick reference: 20 mins in the oven at 230 C/450 F will turn your marrow into perfection

What our Regeneratively Farmed Whole Lamb Pack looks like

I get a few questions on the package of our produce. 

None of us like getting things home to find our shopping has leaked through the bag and it's all over everything and the car boot as well. Yuck

Instead, we love to have the confidence that when we open the box, everything is neat and clean, presentable and appetising.

The hardest part for you will be deciding which delicious cut you are keeping out for dinner that night, and the rest can slip neatly into your freezer.

Here is a little video I took last month when I was packing a whole lamb for one of our wonderful customers.

Check out how neat it is AND the size of those roasts. Whoa.

This time I will be cutting the roasts in half to make it a bit more manageable but still, what a great deal. 

This whole lamb will provide his family with nourishing clean protein for the month ahead. 

Topside Roast recipe with Herbs and Veggies

INGREDIENTS

• SERVES 6

INGREDIENTS

1.2 kg Regenerative Farms topside roast

12 French shallots, peeled, halved

3 large carrots, peeled, chopped

1 tbsp olive oil

2 garlic cloves, crushed

2 tbsp wholegrain mustard

1/4 cup fresh herbs (we used thyme, rosemary, oregano), finely chopped

1 1/2 cups (375ml) beef stock

1/2 cup (125ml) red wine

800g potatoes, peeled, cut into 3cm pieces

20g butter, cubed

1/3 cup full-cream milk

1/4 cup finely grated parmesan

Steamed sugar snap peas and home made gravy, to serve

METHOD

1. Preheat oven to 240°C (220° fan-forced).

2. Arrange shallots and carrots in a large roasting pan. In a small bowl combine oil, garlic, mustard and herbs. Season, stir to combine and spread over beef. Place beef on top of vegetables and pour stock and wine around the base.

3. Place beef in oven and reduce heat immediately to 200°C (180° fan-forced). Roast in oven for 45 to 60 minutes, or until cooked to your liking, covering top of roast with foil if over browning. Remove roast from oven, set beef aside on a tray and cover with foil. Rest for 15 minutes. Return vegetables to oven for 15 minutes.

4. Meanwhile, place potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 10 to 12 minutes or until potatoes are tender. Drain and return potatoes to saucepan. Season. Mash with butter and milk until smooth. Stir through parmesan.

5. Slice beef and serve with shallots, carrots, parmesan mash, sugar snaps and gravy.

Roasts can sometimes easily dry out, but the herb crust will keep it moist and delicious. 
For even more accurate results, I recommend using a meat thermometer. They are easy and accurate for the perfect doneness.
Here is a guide to help make it flawless.

• Rare 60°C

• Medium rare 60–65°C

• Medium 65–70°C 

• Medium well done 70°C 

• Well done 75°C

Always remember to rest your meat after cooking. For a roast, rest it for 10-20 mins before carving.
The meat will continue to cook while resting so take it out 3°C to 6°C  below your ideal doneness.

HOMEMADE GRAVY

In a pan, add a generous knob of butter and melt. (if you like, at this stage you can add chopped onions and/or mushrooms and soften)

Add a table spoon of plain flour and stir with a whisk to get a smooth paste. Be careful not to burn it.

When its smooth and has a bit of colour, add your pan juices a little at a time and keep whisking so no lumps form. You can use the back of a spoon to flatten out any lumps if you need to.

Add the pan juices until you get the desired consistency. note: It will thicken on sitting so add a little more than you think.

Season to taste and serve immediately with your delicious roast dinner.

TIPS

1. The herb crust will work well on any of our beef roast cut.

2. Use any combination of fresh herbs you like for the crust.

3. For a creamier mash, add more milk.

Thanks Australian Beef for this recipe

Regeneratively Farmed, Oven Roasted Lamb Souvlaki with Homemade Sourdough Flatbread

This bundle of joy right here is a roast lamb banger packed with garlicky goodness and oozing with finger licking scrumptiousness.

If you think all the fun lies in the eating, then you will miss the point. Half the enjoyment is in preparing this beautiful banquet. Grab a glass of wine, turn on the tunes and lovingly caress this lamb shouldering into a haven of delight to share with friends. The time you put into the prep will reap rich rewards in the end. Lets dive in…

INGREDIENTS

SLOW ROASTED LAMB

• 2.5 kg Regeneratively Farmed lamb shoulder bone in, room temp

• 40 garlic cloves peeled

• 4 sprigs rosemary

• 4 sprigs thyme

• 2 cups olive oil

• 4 anchovy filets

• 1 tbsp baby capers

• 1 lemon zest and juice

• 250 mL white wine

• salt + pepper

CRISPY ROASTED POTATOES

• 4 large russet potatoes peeled and cut into small cubes

• 6 cloves garlic

• 3 sprigs thyme

• 3 sprigs rosemary

• 1/2 cup olive oil

• 1/2 cup grapeseed or vegetable oil. Beef tallow is always a winner for me.

• salt + pepper

TZATZIKI

• 1 cup plain Greek yoghurt

• 1 cucumber grated

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 garlic clove grated

• 2 tbsp dill chopped

• salt + pepper

TABBOULEH

• 2 large parsley bunches leaves removed from stems and finely chopped

• 1 bunch spring onions sliced

• 2 tomatoes diced

• 1/2 red onion finely sliced

• 1/2 cup olive oil

• 1 lemon juiced

• salt + pepper

SOUVLAKI ASSEMBLY

• Flat bread (sourdough flatbread recipe below)

INSTRUCTIONS

SLOW ROASTED LAMB

• Preheat the oven to 200 degrees Celsius / 410 degrees Fahrenheit.

• In a small pot on a low heat, combine the 20 garlic cloves, 2 sprigs rosemary, 2 sprigs thyme and the olive oil. Bring to a slow simmer and simmer for 30 – 45 minutes or until the garlic is soft and slightly golden. Remove half of the olive oil and reserve for another use. In the same pot on the same heat, add the anchovies, baby capers and lemon zest. Cook for 5 minutes or until the anchovies have melted into the oil. Drain the oil and set to the side. Place the garlic mixture into a mortar and pestle. Pound into a paste.

• Using a sharp knife, score the fat of the meat into a criss cross pattern. Try to not cut through to the meat. Rub the garlic and herb mixture all over, pushing it into the slits. Scatter the rest of the herbs and garlic into the bottom of a dutch oven or roasting tin that will hold the lamb as snugly as possible. Place the lamb on top of the herbs and garlic. Pour over the reserved olive oil, lemon juice and white wine. Season with a very generous amount of salt and pepper. Cover very well with alfoil or a lid and place into the oven. Immediately turn the heat to 140 degrees Celsius or 300 degrees Fahrenheit and cook for 4 hours or until the lamb is extremely soft and tender and falling off the bone.

• Once the lamb is cooked, leave it to rest for 15 minutes before breaking it apart. Serve with some fresh bread and all of the juices from the pan.

CRISPY ROASTED POTATOES

• Preheat the oven to 200 degrees Celsius

• Wash the potatoes in cold water then place them in a bowl and cover with cold water until they are fully submerged. Leave the potatoes to sit in the water for 10 minutes, giving them a bit of a wash to remove as much starch as possible. Drain into a colander and rinse under cold water.

• Place the potatoes in a large saucepan, cover with cold water and add a very generous amount of fine sea salt. Add the rosemary, thyme and garlic cloves that have been slightly smashed. Place the pan on high heat and wait for the water to boil. Once boiling, cook the potatoes for 5 – 8 minutes or until fork tender.

• Drain the potatoes into a colander and discard the garlic cloves and herbs. Rough up the potatoes by mixing them with a spoon to increase their surface texture. Cover the colander with a tea towel and leave the potatoes to steam for 15 minutes.

• While the potatoes are steaming, add the oil to a baking dish and place into the oven for 5 minutes or until piping hot. Remove the tin from the oven and very carefully pour the potatoes into the tin with the hot fats, you will hear a delightful sizzling sound. Stir the potatoes through the hot fats then bake for 45 minutes, tossing them and basting them with the oil every 15 minutes.

• Remove the potatoes from the tin and serve with the lamb.

TZATZIKI 

• Grate the cucumber and place into a tea towel. Give it a big squeeze to remove as much moisture as possible.

• Place all ingredients into a bowl and mix until well combined. Season with salt and pepper.

TABBOULEH

• Place all ingredients into a large bowl and mix to combine. Season well with salt and pepper. Taste the salad to ensure you have enough seasoning and dressing and adjust to your liking.

• Leave to sit for at least 10 minutes before serving to allow all the flavours to combine.

• Souvlaki assembly

• Drizzle a pan with olive oil and on a medium heat, heat the wrap for 1 – 2 minutes on each side or until slightly golden and toasted.

• Assemble the souvlaki by spreading 3 of the cooked garlic cloves from tin that the lamb was roasted in onto the wrap. Followed by a layer of tzatziki. Top with a generous amount of lamb, followed by tabbouleh then finished with crispy potatoes. Serve immediately.

Try your own Sourdough flatbread

INGREDIENTS

2 1/2 cups (300g) all purpose flour

1 tbsp (12g) sugar

1/2 tsp (5g) fine sea salt

1/2 tsp baking powder

1/2 cup (120g) left over sourdough starter

1/4 cup (60g) Greek yoghut

1/4 cup (60 ml) oil

1 to 2 tbsp (15 to 30 ml) warm water

2 tbsp (28g) unsalted butter, melted

INSTRUCTIONS

Whisk the flour, sugar, salt, and baking powder together in a large bowl. Add the leftover starter, yoghurt, oil, and 1 tablespoon (15ml) of water. Mix with your hands until a rough dough forms. The dough should feel soft but not sticky. Add more water or flour as needed to get the right texture. Cover with a damp kitchen towel and let rest for 1 hour.

Remove the dough onto a lightly floured work surface. Flatten into a rectangle, and then divide into 8 equal pieces, about 80 grams each. Cover with a damp towel.

Working with one piece at a time, roll the dough into a thin circle about 8 inches (20 cm). The exact shape does not need to be perfect - you’re looking for something slightly smaller than the width of your skillet. Melt the butter in a small saucepan or in the microwave. Warm a large cast-iron skillet over medium-low heat.

Place the dough into the warm, dry pan and cook for 2 to 3 minutes on one side. When the dough puffs up and has a few bubbles on the surface, brush lightly with some of the melted butter and flip it over. Cook for 1 to 2 mins on the other side. When finished, brush with more butter and transfer to a cutting board. Wrap in a towel to keep warm. Roll out the next piece of dough and cook the rest of the flatbreads.

These sourdough flatbreads are best enjoyed warm. You can also reheat them in a low oven, about 275 degrees F (140 degrees C) in a foil package. For crispy flatbreads, reheat directly on the centre oven rack.

Flatbreads will keep fresh stacked, wrapped, and stored at room temp for 1-2 days. Reheat as indicated above for best texture. To freeze, cover the flatbreads in plastic wrap and foil for up to 3 months.

Adapted from our lovely client Emily D and Daens Kitchen

Video highlight for your day. Calf taking his first breath to his first steps

I know winter can be cold and gloomy but every day has a silver lining.
For me, seeing new life on the farm always puts a smile on my face.

What has brought you joy and a smile today?

If you are struggling to think of a highlight for your day, I'm happy to share mine with you.

Read on…

The farm is blooming with life at the moment.
Little hooves are hitting the ground left, right and centre.
Groups of young calves dance across the grass with mischief on their minds.

For each of these calves, their mischief making days must start with their first steps.

Here is a short video of one of our little guys going from first breath to first steps.

How long do you guess it took him to go from arrival to get up and wobble over for his first drink?


Watch the video to find out if you were right.

It’s sure to make you smile too.

Enjoy,
Farmer Steph

Regeneratively Farmed Lamb Koftas

Ingredients

• 500g Regenerative Farms Lamb mince

• 1 red onion, finely chopped

• 2 cloves of garlic, minced

• 2 tbsps olive oil

• 1 tbsp dried oregano

• 1 (flat) tsp cumin

• 1 (flat) tsp cinnamon

• 1 (flat) tsp hot paprika

• 1 (flat) tsp powdered all spice berries

• 2 tsps salt

• 1/2 tsp pepper

• 1/2 a bunch parsley, chopped

• 1 tsp tomato puree

• 1/2 tsp pepper cayenne (optional)

To serve the kebabs

• 4–5 pita breads

• olive oil

• 1 tsp dried oregano

• 6 wooden or metal skewers

Toppings

• 4 tomatoes, finely chopped

• a pinch of cinnamon

• 2 tbsps butter

• 1 clove of garlic, finely chopped

• salt and freshly ground pepper

• 500g strained Greek yogurt

Method

1. To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.

2. Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. (If you have the time it’s best to leave the kebabs in the fridge overnight).

3. To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs, each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. (The ingredients for this lamb kebab recipe are enough for 6 skewers).

4. Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with olive oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.

5. While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.

6. To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped tomatoes, the garlic and seasoning and simmer for 5-10 minutes.

7. Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions.
   
   
   Enjoy
   

Thanks for My Greek Dish for the recipe

Perfect Reverse Seared Rib Eye Steak

Ingredients

• Regenerative Farms Thick-cut beef steak, 2 inches thick

• Kosher salt and freshly ground black pepper

• Oil (if finishing on the stovetop; optional)

• 1 tablespoon (15g) unsalted butter (if finishing on the stovetop; optional)

Method:

Generously season steak all over with salt and pepper. (see note)

Preheat oven to 135°C (See note)

Set steak on a wire rack set on a rimmed baking tray.

Place steak tray and all in the oven and cook until an instant-read thermometer registers 46°C for medium-rare. (for other temps, see notes)

Cooking time can vary depending on the thickness of your steak so keep checking. It may take anywhere from 20 minutes for rare steak and up to about 50 minutes for medium-well. Take it out 8 degrees C lower than your desired doneness. It will continue cooking in the next step.

Just before the steak comes out of the oven, add 1 tablespoon (15ml) oil to a cast iron skillet and heat over high heat until smoking.

Add steak and butter to skillet and cook until each side is well browned, about 45 seconds per side. Using tongs, hold steak sideways to sear edges. Serve right away; there's no need to let reverse-seared steaks rest.

Enjoy with friends

Notes:

Dry the steak before cooking: If desired, set steak on a wire rack on a rimmed baking tray and refrigerate, uncovered, overnight to dry out the exterior. Then place it, tray and all into the preheated oven.

Oven temp: Between 200 and 275°F (93 and 135°C) is fine but if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook.

Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed

Desired Doneness Temp:

Rare: 105°F (41°C) temp in oven, 120°F (49°C) final target temp

Medium-rare: 115°F (46°C) temp in oven,  130°F (54°C) final target temp

Medium: 125°F (52°C) temp in oven,  140°F (60°C) final target temp

Medium-well: 135°F (57°C) temp in oven, 150°F (66°C) final target temp

Many thanks to Serious Eats and our dear customer, Mat Rogers for your tips.

How to make Regeneratively Farmed Beef Bone Broth

Ingredients:

• 1-1.5kg Regenerative Farms beef bones

• 1 onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 garlic cloves, crushed

• Bay leaves (optional)

• Whole black peppercorns

• Whole star anise (optional)

• Cinnamon sticks (optional)

• 2 tablespoons apple cider vinegar

• Salt to taste

• Water

 Instructions:

Blanch

• Put the bones in a stock pot and cover with cold water. Bring to a boil over high heat and simmer for 10-15 minutes before draining and rinsing the bones with water.
  

You don't have to blanch the bones, however beef bones really benefit from this extra step, especially if you want a clear stock.

The purpose is to remove impurities, coagulated protein, and blood which ultimately results in a cleaner, better tasting broth.

The nutrient loss is too small to justify not blanching.

Roasting

• Preheat the oven to 230°C. Place the bones and vegetables on a baking tray and roast them for 30 minutes. Toss and roast for a further 15-30 mins
  

Simmering: Stove top. (slow cooker instructions below)

• Wash the stockpot that you used to blanch the bones, add the roasted bones, vegetables and any bits left on the bottom of the pan.

• Pour enough water into the pot to cover the ingredients. Add any herbs you are using - bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar.

• Bring the mixture to a boil over high heat.

• Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, as needed. 

• Simmer for at least 8-12 hours or up to 24 hours

  (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day).

  Add more water if needed to make sure bones and vegetables remain fully submerged.
  The longer you simmer the broth, the more flavourful and nutritious it will be. But there is no need to simmer it for longer than 24 hrs.
  
  If the vegetables (particularly the carrots) turn too soft and mushy at any point throughout cooking, use a slotted spoon to remove. Enjoy as a delicious snack or discard.

• Once the broth has cooked for the desired amount of time, remove the pot from the heat and strain it through a fine mesh strainer. For an extra clear broth, strain a second time through a food-grade cheesecloth.

• Transfer your broth to the refrigerator and allow it to cool completely.

  The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jelly).

• Use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.

• Store the broth in an airtight container in the refrigerator for up to 5 days or freeze it for longer storage.
  

  
  Notes: 

• You can customize this recipe by adding different herbs and spices, such as thyme, or rosemary, to enhance the flavor of the broth.

• Your beef bones want to be fully submerged in water. If your pot isn’t big enough, use two pots.

• There is no need to simmer your bones for any longer than 24 hours.

• Why vinegar? Since bone broth is often graded by how gelatinous it is upon cooling, sometimes apple cider vinegar or white vinegar is added in small amounts to help break down the animal proteins and connective tissues. This aided breakdown helps provide a broth higher in protein and collagen.

• Any meat from the bones can be used for soups, sandwiches or as pet food fo your furry friends. The vegetables can be blended together and added to cooked rice, mashed potatoes, or, add a little broth and make it a delicious blended soup.

Simmering: (slow cooker instructions)

Instead of transferring the roasted bones, veggies, herbs, and spices to large stockpot, put them into your slow cooker or divide them among two slow cookers, cover with cold water, and cook on low for 24-48 hours with the lid slightly ajar. Add additional water, as needed, to keep the bones covered.

Adapted from The Forked Spoon with thanks.

Want a healthier body and mind? Find out what's holding you back. Nutritional Benefits of Regenerative Agriculture.

The link between our diet and our physical and mental health is unquestioned.

You can't achieve your optimal health without proper nutrition.

 
Do you find it a challenge to get the goodness you need to remain at your peak both physically and mentally?
 

Are you wondering where can you find produce that will fuel your next challenge and adventure in life?

You have found it. :)
And since I love to support you in both, I wanted to give you a few facts to increase your confidence in your decision to choose Regeneratively Farmed produce. 

Why is there a problem?

What's holding you back from getting the nutrition you need from your diet?

You may be aware that over the last 50+ years, industrial farming methods have compromised the nutrient density of our food. 

Studies have shown that the average crop grown today contain reduced levels of nutrients such as calcium, iron and vitamin C, and less protein, compared to historic levels.

The pursuit of maximum yield has ensured that farmers are paid for the mass of crops above all else and, consequently, the existing nutrients in soil are stretched across too many crops. 

The use of chemicals in farming has also aided in the breakdown of soil biology and soil health.

Livestock feed on the nutritionally “diluted” crops grown in these pastures, so the nutritional quality of both the plants and the meat has been compromised. 

What is the answer?
 

We start from the ground up.

Regenerative farming practices conserve and rebuild nutrient stores in the soil, which then filter into food crops and then to the animals that feed on them.

Results show that the crops from farms following soil friendly practices for at least five years had a healthier nutritional profile than the same crops grown on neighbouring conventional farms. 

Tracking eight pairs of regenerative and conventional farms across the US over five years, a study found that crops from regenerative farms had 34% more vitamin K, and 15% more vitamin E, B1 and B2, than conventional farms. 

The regeneratively grown crops also had 11% more calcium, 16% more phosphorus and 27% more copper. These nutrients are central to a healthy human diet.

The higher levels of phytochemical compounds found in this produce has also been shown to reduce inflammation and boost human health. 

Beef grown on regenerative farmed land was higher in, among other things, omega 3 fatty acid and a better omega 6 to omega 3 ratio then meat from conventional feedlots

Interestingly, regeneration farmed produce was also lower in sodium, cadmium and nickel compared with their conventional growing neighbours; elements common to be detrimental to human health

Why is there such a difference?
 

The key lies in the biology of the soil; the microbes and fungi that are part of the soil ecosystem. 

These organisms directly and indirectly help boost beneficial compounds in crops, and in turn the animals that feed on them.

The health and biology of the soil was a critical part that got overlooked in the move toward chemical intensive farming. 

Regenerative farming practices don't use these soil destroying chemicals and seeks to conserve and rebuild nutrient stores in the soil. This in turn filters into food crops and animals.

Regenerative farming uses principles that optimise soil building techniques, it minimises ploughing, uses cover crops and plant diversity, all of which has a positive affect on the nutritional content of food.

So if you desire to choose food that helps you reach your goals and optimise your health, you cant go past farms that prioritise soil health.

Choose foods grown on Regenerative Farms.
 

You can shop for this wonderful produce right here...
CLICK HERE

Your body and mind will thank you for choosing Regenerative Farmed produce.


It's a privilege to help you be the best you can be,

Farmer Steph

Thanks to: Study reveals nutritional benefits of regenerative agriculture crops, Study Finds Regenerative Agriculture Boosts Nutrient Density

Want To Fill Your House With The Sweet And Savoury Smells Of Morocco?

How about we try our hand at some earthy African flavours tonight?

This moroccan beef stew is slow cooked for hours resulting in melt in the mouth goodness. 

The mix of spices will make the room fragrant from the moment you start cooking, filling the air with cinnamon, coriander and turmeric notes.

Apricots and raisins will add a touch of sweetness that makes it moorish.
Creating a dish that is both sweet and savoury with earthy spices.

Don't be put off if you don't own a tagine, any heavy based pan will do just nicely. Something good for low and slow cooking. 

A tight fitting lid or foil will do in place of the tagine lid. Give it a go.

Any of our slow cooking cuts work great with this dish.

Diced beef, scotch neck, chuck tender, osso bucco, gravy beef etc.
Just cut it into bite sized pieces (except for the osso bucco, leave that whole and fork it apart later) Yum

Serve it with couscous and crusty bread. Winner


Happy exotic home cooking,
Farmer Steph

Moroccan Beef Tagine

Yield:  8 SERVINGS
Prep time:  15 MINUTES
Cook time:  3 HOURS 45 MINUTES
Total time:  4 HOURS
 

Spice rub

• 1-1.5kg Regenerative Farms chuck roast, cut into chunks (our scotch neck steaks, chuck tender, osso bucco, gravy beef or diced beef work well.)

• 1 tsp salt

• 1 tsp pepper

• 1 tsp paprika

• 1/2 tsp cinnamon

• 1 tsp cumin

• 1 tsp coriander
   

Beef Tagine

• 2 Tbsp oil

• 1 medium onion, chopped

• 3 garlic cloves, finely chopped

• 2 tsp ginger, finely chopped

• 2 Tbsp tomato paste

• 1 400g can diced tomatoes

• 3 cups beef broth

• 2 tsp Spanish paprika (If you don’t find Spanish paprika in your pantry, just increase the amount of regular paprika.)

• 1 tsp paprika

• 1/2 tsp cinnamon

• 1/4 tsp turmeric

• 1.5 tsp coriander

• 1/2 tsp cumin

• 2-3 carrots, cut into chunks

• 1 400g can chickpeas, drained

• 12-14 dried apricots

• 6 Tbsp raisins

• 8-9 baby potatoes, cut into halves

• Handful of slivered almonds to garnish.
   

Method

1. Combine all spice rub ingredients and coat the beef chunks with it.

2. Heat olive oil in a heavy based pot over medium high heat and sear the meat for about 10 minutes, until it browns on all sides. For this, leave it undisturbed for 5 minutes before flipping.

3. Add in chopped onions and cook until tender, about 6-7 minutes. Next, add chopped ginger and garlic and cook for a couple of minutes. Stir in tomato paste and cook for a few more minutes. 

4. Add in diced canned tomatoes, beef broth and remaining spices (paprika, Spanish paprika, cinnamon, turmeric, cumin, coriander). Combine well. Let it come to a boil, then reduce the temperature to medium low. Cover and cook for 45 minutes.

5. Add in carrots and chickpeas. Continue cooking, covered, for 30 minutes. 

6. Stir in apricots and raisins and cook with the lid on. Every now and then, stir the pot. If you feel the sauce is getting too thick, add in extra water. Cook until the meat is tender and melts in your mouth, about another 2 hours, depending on the size of the chunks. 

7. Add in potatoes in the last 25 to 30 minutes. Taste and adjust for salt and pepper.

8. Serve with either couscous, mashed potatoes or rice, and your fav crusty bread. Garnish with slivered almonds.

Eye Fillet Steak with French Pate

INGREDIENTS

• 4 x 200 g Regenerative Farms Eye Fillet Steaks

• 200 g French Pate (available from good delis)

• Sea Salt

• Black Pepper

• Olive Oil

• 250 g Portabello Mushrooms

• 2 tbls Olive Oil

• 2 Cloves Garlic, minced

• 2 tbls Chopped Italian Parsley

• 100 g Butter

• 1 bunch English Spinach

• 1 Sheet Puff Pastry

• 1 Egg, beaten

METHOD

1. Preheat oven to 180℃

2. Place the pastry sheet on a board and cut out simple leaf shapes. Place on a tray lined with baking paper, brush lightly with beaten egg and bake in the oven until puffed and golden brown.

3. Sous Vide your steak 

   CLICK HERE TO CHECK OUT OUT STEP BY STEP GUIDE TO SOUS VIDE AT HOME MADE EASY

4. To prepare the mushrooms, trim the mushroom stalks and slice, in a heavy based fry pan heat the olive oil over a high heat, add the mushrooms and brown for a few minutes on each side. Add the butter and garlic and sauté for 2 minutes, reduce the heat, add the chopped parsley and cook for a further minute.

5. Push the mushrooms to one side and add the spinach to the other. Wilt the spinach down. You may need to add some more butter.

6. Serve the steaks on the wilted spinach, add the mushrooms and pastry leaves, top the steaks with a slice of the French pate. Serve with pan juices or make a delicious gravy.

With thanks and adapted from Borossa fine foods.

STEP BY STEP GUIDE: SOUS VIDE AT HOME MADE EASY

Sous viding your steak makes it juicy, flavour-packed, and impossibly tender.

It gives amazing consistent results. You will nail your perfect “doneness” every time.

You cant over cook it. Because it will only heat/cook to the temperature you desire.

Here’s how to do it, at home, without a machine.

1. Warm your water:

Fill your heavy based pot with water. 

Leave enough room at the top so that the water won't overflow once you add food.

Mount a digital thermometer to the side of the pot. You can just stick the thermometer in the water now and again to check its temperature but mounting it is preferred.

You’ll want to secure it so that the tip is dipped in the water but not touching the bottom.

Use bull dog clips and skewers if you need to secure it.

Turn your burner to medium-low, and heat the water until it reaches the desired cooking temperature. Adjust the burner as necessary to maintain a steady cooking temp.

2. Add your steak:

Add your eye filet in a sealed bag (fortunately for you, we provide it in a sealed bag already)

If you want to add salt, pepper, garlic, butter, herbs etc. open the bag and add them. Reuse our bag or a zip lock bag is fine.

Place the bag into the water with the top open (if you opened it), so that the air escapes the bag (vacuum sealing it without the vacuum sealer). 

Hang the top of the bag over the edge of the pot and clip into place with a bulldog clip or clothes peg.

Once you put the food into the pot, you'll need to bring the water back to the desired temperature. This can take some time, especially if you have a lot of water or a large, cold piece of food.

Once the temperature is back up, start your timer. For a medium-rare 1-inch-thick steak, cook at 55 degrees C for 1 to 3 hours. (or whatever temp you decide)

The beauty with cooking at an even temperature is if you go a little over in time, the steak will not appear any more 'done' as the steak will only cook as much as the temperature allows.

Aim for 2  hours

Rest for 15 mins wrapped in a towel. Some people say you don't need to rest it, others swear by it. Give both a try and decide for yourself.

3. Sear your steak:

Cut open the bag and dry steaks really well with paper towel

Lightly sear with a blow torch, on the grill or hot cast iron skillet.

If using a skillet, near the end, baste the steaks with butter.

You'll sometimes see recipes that suggest searing before rather then after you cook sous vide. Both methods work great and you can do either or both. Searing after helps develop a nice clean crust right before serving, and releases all those wonderful it's-almost-ready aromas into your dinner party. 

Sprinkle your food with some salt and pepper if you haven't already, slice, and serve!

For a great tasting, impressive serving idea, try our Sous Vide Eye Fillet Steak with French Pate recipe here.

Regeneratively Farmed, Slow Cooked Lamb Neck Steaks with Preserved Lemon and Fennel

Lamb Neck Steaks with Preserved Lemon and Fennel

• 1/3 cup Extra Virgin Olive Oil

• 4 x 450g Regenerative Farms lamb neck steaks (or lamb shanks)

• 2 brown onion roughly chopped

• 4 sprigs rosemary

• 8 sprigs thyme

• 300g Preserved Lemons

• 1.0L Chicken Stock

• 2 small fennel bulbs sliced

• 1/4 cup flat leaf parsley chopped to serve

1. Place the olive oil into a large non-stick frying pan and place over high heat.

2. Seal off each side of the lamb neck steaks until lightly caramelised then place into a slow cooker.

3. In the same pan fry off the onions until they are soft and golden brown, then remove from the heat and add to the slow cooker with the lamb necks.

4. Add the rosemary, thyme, preserved lemon, stock and fennel bulbs then place the slow cookers onto a high setting, cover with a lid and allow to cook for 6 to 8 hours, or until the meat is falling from the bone. This time will depend on the slow cooker being used.

5. Remove the necks from the slow cooker and set aside to cool slightly.

6. Strain the stock into a bowl and place into the fridge to allow the fat to separate and firm up.

7. Once the necks are cool enough to handle remove the meat from the bone, set aside.

8. Once the fat has hardened remove with a spoon and discard. Place the remaining stock into a pot and place back over a high heat and reduce by two thirds.

9. Fold the cooked lamb through the reduced sauce and serve, topped with parsley.

10. Serve with Cous Cous and fresh herbs and chutney.

ORDER HERE to get your Regeneratively Farmed Lamb Box Delivered

Couscous salad

• 2 cups Chicken Stock

• 2 cups cous cous

• ½ cup Tomato & Sultana Chutney

• 4 tbspn Extra Virgin Olive Oil

• 2 tsp sea salt

• ¾ cup almonds flaked and roasted

• ½ cup flat leaf parsley

• ½ cup mint

• 2 tbspn Extra Virgin Olive Oil additional, to serve

• Preheat the oven to 180°C fan forced.

• Spread the almonds onto a baking tray and roast for approximately 8 minutes. Allow to cool.

• In a saucepan, bring the stock to a boil. Place the cous cous into a large heatproof bowl.

• Pour the hot stock over the cous cous and allow it to stand for 5 minutes. After 5 minutes fluff with a fork.

• Add the almonds, parsley and mint and mix to combine.

• Stir 4 tablespoons of Extra Virgin Olive Oil and salt through the cous cous.

• Add the Tomato and Sultana Chutney and mix to combine.

• Finish with a final flourish of Extra Virgin Olive Oil and garnish with herbs (optional).

• Note: To make the dish gluten free use a corn cous cous, this can be purchased at major supermarkets or health food stores.

Thanks Maggie Beer for this lovely recipe.

Grass-fed vs Grain-fed beef and lamb. What's the difference? Should you care?

The first commercial, grain-fed feedlot was in Texas and started in the 1950's.

Since then the push and publicity towards grain finished meat has soared.

We are now seeing a rebalance of that shift in thinking.
This has left the consumer wondering,

• What is the difference between grain-fed and grass-fed?

• Why should I care?

Because of this confusion, I wanted to write an article to compile some of the positives and negatives of both grass fed and grain fed meat.

Let’s start with an experiment a fellow farmer did with their family. This is an experiment you can replicate at home.

The experiment went as follows:

THE EXPERIMENT

In separate pans they cooked some feedlot-finished (grain finished) ground beef next to some ground beef that was 100% grass-fed. 

They drained the drippings from each into separate jars and watched what happened. 

To their amazement, the 100% grass fed beef drippings remained much clearer and liquid, while the feedlot beef clouded and became a solid as it cooled over the next several minutes. They also noticed a pasty feeling on the roof of their mouths from what they later understood to be the excessive saturated fats in the grain fed beef that was not present in the 100% grass fed beef.

If there is such a visible difference, is it a bad difference?

What are the positives and negatives to grain fed and grass fed meat?

BENEFITS TO GRAIN FED MEAT.

GROWTH RATE INCREASED

Since the 1950’s, there has been a movement toward grain finished meats (meaning the animal starts on grass and spends the latter part of its life being fed grain in a feedlot situation). The first feedlot (for grain fed animals) was developed in Texas in the 1950’s.

At that time there was a demand for “better” beef. The industrial beef producer took advantage of several factors:

• Consumers wanted marbled beef, the kind of meat that you get when you fatten cattle with grain.

• Grain prices in the 50s were low, so cattle feed was cheap.

• The introduction of penicillin and other antibiotics made it possible, for the first time, to keep lots of animals in a confined space without uncontrollable epidemics.

Since then, the consumer and farmer has been fed marketing that says this is the way to go.

“This is the best, fastest, and most cost effective way to finish your animals.”

“You are fancy if you eat steak that has been grain finished because of the higher marbling and fat content.” etc.

Why have we bought into this marketing campaign? And is it really true?

Over the past 70 years, farmers have become increasingly accustomed to the thinking that animals need to be ‘finished’ (getting the animals to maturity and correct weight for processing) on a high energy diet and that grains and other starches are the best way to do that. Like the consumer, farmers have been told there is no nutritional difference to a grain fed animal then to a 100% grass fed animal.

In order to finish an animal on grain, this usually requires rations of feed, tight pens, mechanised systems of manure removal, hormone additives and large doses of pharmaceutical drugs.

Meat companies have learnt that meat for human consumption can be reared much more quickly and at a much lower cost by finishing them on a high energy diet of grains than on traditional grass. Notably, the time it takes for a cow to mature has been shortened from 4 to 5 years to as little as 14 to 16 months.

The bottom line is, humans feed animals grain to increase their bottom line.

NEGATIVES TO GRAIN FED MEAT.

MESSED UP DIGESTION LEADS TO DISEASE

The difference between a ruminant (cattle, sheep, goats, deer etc) and non-ruminant (swine, poultry, predator animals, us etc) is the digestion system. Ruminants have a 4 part stomach with the unique ability to break down cellulose such as grass and browse into digestible forms. This is a 2-3 day process and requires rumination or chewing of the cud and helpful microbes and enzymes. It is these microbes and enzymes that break down cellulose into a digestible form. It is also the reason ruminants can derive nutrients from a wide variety of forages and we can’t.

When ruminants are “fattened” on a high concentrate diet, instead of forages, the environment in the digestive system changes. Grains are digested more rapidly than the cellulose in forage. More food can be eaten in a shorter period of time. Faster growth occurs and the extra energy is stored as fat. But this high energy process can cause problems. The microbes that digest grains differ from those that digest forage and are killed off. The stomach becomes more acidic frequently causing acidosis. Symptoms of acidosis include diarrhea, ulcers, bloat, liver disease and a general weakening of the immune system.

To further aid in the growth rate of animals, farmers can treat their animals with a growth hormone. I will speak more about growth hormones in detail in a future article. 

Here at Regenerative Farms, we do not treat our animals with growth hormones or feed grains.

CLOSE PROXIMITY LEADS TO DISEASE

In addition to digestive issues, grain fed animals are frequently kept in small pens with many other animals in close proximity, which in turn breeds disease. In order to ensure that entire pens of animals do not become sick, farmers treat their herds with antibiotics. 

In the US, over 70% of antibiotics produced in the market are administered to farm animals. 

Many scientists and the American Food and Drug Administration in the US have pointed out, a troubling consequence of this usage of antibiotics is the sheer number of antibiotic-resistant bacteria that are developing.

GRAINS ARE USUALLY GMO LEADING TO TOXIN BUILD UP AND BREAK DOWN OF OUR GUT LINING AND OTHER ESSENTIAL PATHWAYS IN OUR BODY

While some people may prefer the flavour of grain fed meat, regular consumption is not recommended as part of a healthy diet because the animals are primarily corn and soy-fed. This corn and soy are usually genetically modified (GMO) to be ‘round-up ready’ (meaning glyphosate resistant).

Glyphosate is a toxic herbicide chemical that is commonly used on GMO foods. This means that a substantial amount of toxins can and will build up in the meat that will be consumed by humans. This toxin affects our gut lining and other pathways in our bodies that are essential for good physical and mental health.

BENEFITS OF GRASS FED MEAT.

BETTER QUALITY MEAT

You may have noticed in recent times the increase in the movement back towards grass fed, pasture raised animals. Why?

Nutritional laboratory tests (or tests done at your kitchen counter like the one stated at the outset) have overwhelmingly proven that healthy fats in meats come from animals fed traditional diets of grass.

Grass fed beef is :

1. Approximately 65% lower in total fat than grain fed;

2. Higher in beta-carotene - which has anti-cancer properties;

3. Three to five times higher in the champion anti-cancer fat - (CLA)

4. Higher in vaccenic acid (which converts to CLA);

5. Four times higher in vitamin E - good for cardiovascular health and anti-cancer;

6. About five times higher in total omega-3 fats - good for the cardiovascular system, anti-cancer and good for a better mood;

7. A healthier ratio of omega-6 to omega-3 fatty acids - good for cardiovascular health, anti-cancer, better mood and reduced potential for obesity;

8. Lower in the specific saturated fats, palmitic acid and myristic acid, that are linked with heart disease;

9. Contains about four times more anti-cancer selenium, which may also improve mood; and

10. Lower in trans fats, which may promote cardiovascular disease, cancer, anxiety and depression;

Similar to the above, scientists who compared grass fed lamb meat with grain fed lamb meat in a feedlot found that:

1. Lambs grazing in pasture had 14% less fat and about 8 % more protein compared to grain-fed lamb.

2. Grass fed lamb meat is also an excellent source of vitamin B-12, niacin, zinc, and a good source of iron. 

3. Grass fed lamb meat has one of the highest levels of conjugated linoleic acid (CLA) and omega-3 fatty acids, both heart-healthy fatty acids with anti-cancer, anti-diabetes, anti-fat properties.

BETTER FOR THE ANIMALS

• There is less disease as the animals are allowed more space to roam fresh pasture away from their dung, flies, and each other etc.

• A natural, healthier gut system lessens the need for precautionary antibiotics.

• No growth hormones added as the animal are allowed to mature naturally.

BETTER FOR YOUR HEALTH

• No added hormones, 

• No GMO food intake

• No chemical concentrations

• Less antibiotic resistant bacteria developing

• Higher levels of omega 3’s, 

• Rich source of amino acids, vitamins A, B, D, E and minerals.

• Less calories and cholesterol

• High in antioxidant and anti-inflammatory compounds.

BETTER FOR THE FARMER AND THE COMMUNITY

• You know where your food comes from.

• You support the artisanal food movement.

• You support the farmer.

• You avoid highly processed, industrial food.

BETTER FOR THE ENVIRONMENT

• Less food miles as the animals eat the produce of the land they are standing on.

• No antibiotics or hormones in the water/food system.

• If they are farmed regeneratively like ours, there are no chemicals entering the water cycle.

• The plants are rich in nutrients. 

• The top soil is protected. 

• The ground becomes more fertile, and helps convert CO2 from the atmosphere and ties it back to the soil.

NEGATIVES TO GRASS FED MEAT.

• Slower production.

• Less fat (but better fat)

• Less consistency

• Higher cost to produce = higher cost to the consumer

So all in all, should you choose meat that is grass fed over grain fed?

YES.

Wishing you great health, wonderful choices and smiling faces.

Farmer Steph

If you wish to choose to consume grass fed meat. you can order from our farm here.

With thanks to:

https://www.greenqueen.com.hk/beef-and-lamb/

https://www.cidrap.umn.edu/antimicrobial-stewardship/fda-antibiotic-use-food-animals-continues-rise

https://smallfarmersjournal.com/a-brief-history-of-the-cattle-industry/

https://www.goodmeat.com.au/animal-health-welfare/hormone-use/

https://livinghistoryfarm.org/farminginthe50s/crops_08.html

https://www.shepherdsongfarm.com/grass-fed-grass-farming/health-benefits-grass-fed/

https://www.freerangebutcher.com.au/why-eat-grass-fed-meat/

[Lamb orders open] Fill your freezer with the best value, highest quality lamb available

We do small batches of our lamb and this batch will be arriving at your door at the end of February. 

ORDERS ARE NOW OPEN for this round of lamb!

ORDER HERE to ensure you get your great value box.

Our lamb is always a winner. 

• Roasts

• Racks

• Ribs

• Loin Chops

• Forequarter chops

• Shanks

All there and ready for summer lovin’.

If you need a reason why buying half a lamb is a good idea, here are a few to choose from:

• Absolutely the best way to stock your freezer.

• The lamb box is packed with value

• You get the excitement of experimenting with cuts you perhaps wouldn't have tried in the past

• Packed with 100% grass fed goodness - High in omega 3, vitamins A+E, minerals, cancer fighting goodies.

• Nutrient dense and satiating, keeping you fuller for longer.

• Ethically raised = your good conscience 

• Locally produced = low food miles

• Supports the community and the farmer.

• It makes use of the whole animal, nothing gets wasted

• You can also request bones to make your own broth to build your immune system (limited stock)

Our lamb will be delivered at the end of Feb. 
ORDER NOW and secure you box

The depth of flavour and quality of our meat is always remarked on.

One customer told me her mum usually doesn't like to eat lamb; “she can't stand the smell.” But when she cooked our lamb for her, her mum was blown away by the difference and absolutely loved it.

I cant wait for you to taste, see and smell the difference too.

Keep Smiling, 

Farmer Steph