Our guiding principles — established in 2006

• We do our best to offer as much information as we can about the production, treatment, transport and preparation of our produce.
• We aim to supply exceptional produce sourced directly from producers throughout New South Wales, and occasionally beyond.
• We don’t buy from third parties and we guarantee the provenance of all produce sold under our name.
• We seek out, and give preference to, producers working with rare and endangered breeds of livestock, with specific attention to rare breeds of pigs, cattle, sheep and poultry.
• All animals sold by us have been raised predominantly outside, which doesn’t mean simply having ‘access’ to the sun, fresh air and water, but in a situation where the animal is substantially free to express instinctive behaviours.
• No product carried by us has been administered growth promotants at any point in its life. Antibiotics are only used where absolutely necessary and are not part of the routine diet of any animal we source.
• Similarly, with pasture management, chemical fertilisers are used sparingly, if at all, and strong preference is given to producers utilising various natural systems for promoting plant and ecosystem diversity and improving soil health and fertility.
• Occasionally it may be necessary to use grain as part of a ruminant’s diet but no cow, sheep or goat sourced by us is the product of a continuous grain-fed regime.
• We only source whole animals that arrive entire, neither boxed nor packed in plastic. (If the producer themselves also breaks and butchers their own produce, we may then buy the parts they have for sale directly from them.)
• Every attempt is made by our producers to practice low stress stock handling throughout the growth cycle and at slaughter. Occasionally errant abattoir and/or transport practices can undermine the best practice of the producers and this will be reflected in the quality of the meat. We strive to minimise this through close liaison with transport and processing facilities.
• We dry-age our meat on the bone for 1–8 weeks. For delivery purposes use is made of loose bags or vacuum packaging but extended storage in plastic is always avoided.
• We endeavour to make all of our processes as transparent as possible. Enquiries regarding any and all aspects of production are welcome as are visits to our production facility.