organic meat victoria

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

 
 

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