Farming Practices & FAQs

farming process

Our Practices

We are committed to providing our customers with the healthiest, highest quality, most environmentally-responsible and humane food around. Our holistic farm practices follow sustainable, natural models to enhance the health & productivity of our crops, livestock and soils.
We manage the fertility of our farm using cover crops, rotational grazing, composting and the use of biological control methods for pests and diseases. We don’t use any pesticides, herbicides, fungicides or other chemicals that may be harmful to the environment or the foods that we produce.

Our cattle and sheep are 100% grass-fed and grass-finished. Our pigs are raised outdoors on pasture and supplemented with vegetables and fruit that we grow on our farm, bread from our local supermarket, as well as milk from our local milk processing plant.

We ensure the health of all of our livestock and crops through good old-fashioned hands-on management, and avoid the use of synthetic growth promotants (HGPs), hormones and antibiotics.

We invite you to visit us at one of the farmers markets we attend, check out our produce and ask us questions. We are confident you’ll agree, that we grow the best, safest, most-environmentally-responsible and most humane food available.

How we do things

Farming Practice

farming practice for
Grass Fed Beef

We rotate the cattle herd to fresh pasture every 5 - 7 days.

All our beef is grass fed and finished. This means no grain is used to fatten up our cattle.
During winter, we feed out hay and silage grown from our farm paddocks when necessary.

We have been awarded a Gold medal and Champion Trophy as a small producer for our premium grass fed beef at the Royal Melbourne Show - Fine Food Awards.

We also source calves for finishing from other like minded farmers in our local area.

farming practice for
Pastured Pork

Our Berkshire and Wessex Saddleback Pork is naturally tender, juicy and tasty because we recognise the value that comes out of the extra work, attention and investment that goes into every animal we raise.

Our free range pork is produced strictly outdoors and only fed on pasture and milk from start to finish. No Chemicals, No Hormones, No Antibiotics. Free to roam in our paddocks day and night. Our pigs are rotated to fresh paddocks every 2 weeks.

Our hand raised pastured pork is grown by us on Wattle View Farm.

farming practice for
Grass Fed Lamb

We believe our grass fed Lamb is some of the best tasting in Australia. Our Wiltshire Horn and Wiltipoll Lambs are produced for their superior eating qualities, rather than their wool.
We have been awarded both Silver and Gold medals, and have also been awarded a Champion trophy for small producer for our premium grass fed lamb at the Royal Melbourne Show - Fine Food Awards. They are all paddock reared and grass fed in the Gippsland Region.

We don't dock tails, carry out mulesing or use lice treatments. All Natural Lamb. You wouldn't expect anything less for your family!

farming faq

Questions & Answers

Firstly we dont mass produce, and our farming methods do not impact the environment in the same way as mass produced food. We dont use chemicals, hormones or antibiotics.

No we are not certified organic. We choose not to be. This is an arduous process and comes with very high costs. The Australian Government does not run the certification schemes. They are run by private businesses. Need we say more! We believe our products are beyond organic as all our environmentally sustainable production methods are completely organic without the use of hormones, antibiotics, vaccinations and growth promotants. We promote and use many methods used by Joel Salatin in the production of our high quality produce.

Our farming methods do not impact the environment in the same way that conventional methods do. We use composts, compost teas, manure and cover crops to help improve soil and animal health

We do not pollute waterways with chemical fertilizers, pesticides or herbicides. These oil-based synthetics severely impact waterways and have an effect on bio-diversity. The use of composts, compost teas, cover crops and manure spreading encourage biological diversity which improves soil fertility and water quality.

You can send us an email at [email protected] and we would be all too happy to answer any questions you may have about our farming methods and our products.

No, our meat is not aged. As we process yearling steers, our meat would not benefit from the aging process tenderness wise. We also find that the majority of our customers prefer the lighter flavour our beef has, rather than the distinctive flavour you get when dry aging. For those customers who like their beef a little more robust, you can wet age our beef in the vacuum sealed package.

Wet aging occurs when meat is placed inside of vacuum sealed bags, preventing exposure to air and moisture from evaporating. Enzymes break down the meat, as complex proteins from the inside out, producing meat that displays distinctive flavour only found when wet-aged.

At the moment you can only purchase our meat through our online shop or at the 4 farmers markets we attend around Melbourne. You can find where these are here.

We deliver to most areas in Victoria. We will contact you if more information is required.

We deliver all of our products fresh, unless requested to be frozen. All our meat is vacuum packed. Occasionally some products like offal, bones and sausages may be frozen. Bones are packaged in plastic bags.

Grass fed meats freeze extremely well, and as long as they are kept at a steady freezing temperature, our steaks and roasts can last from 12-18 months in the freezer. Our sausages and small goods can also be frozen for 6 months and freeze very well as there are no added flours or fillers. Bones and offal can be kept from for up to 4 months.

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