General (Meat specific FAQs below)
What is Nose to Tail eating and why is it so important?
What is Nose to Tail eating and why is it so important?
The Nose to Tail eating philosophy is about learning to cook well and eating all the cuts from a free range animal. It is a sustainable approach to managing meat stocks by minimizing wastage. We are promoting this by selling ‘packs’ of a variety of cuts rather than the traditional butcher /supermarket mode which sells individual cuts.
We are doing this for numerous reasons, some of which are outlined below:
• By improving your cooking repertoire (which we will support by giving you recipes with your orders and on this website and our facebook page) you are also respecting the animals’ lives. It means you will get access to the traditionally more popular cuts at a heavily discounted rate but also get to try some new and interesting cuts in the process.
• By minimizing wastage we can keep our prices low and ensure we can pay our farmers fairly.
• If you are after only a few specific cuts we simply can’t supply to you as we would inevitably be left with a lot of left overs – making our supply chain unsustainable.
• So please understand that it is of no help to a farmer, or us, by asking to purchase one or two of the most popular cuts. As an example: from a 400 kg live weight yearling beef animal you may ask to purchase a whole scotch fillet or eye fillet – not knowing that such an animal will only yield about 150 kg of butchered beef. Of the 150 kg about 4.5 kg is scotch fillet and 1.2 kg is eye fillet – that is 3% scotch fillet or 1% eye fillet. After selling these popular cuts we would be left with 144.3 kg; and if you deduct the next most popular cuts – T-bones, sirloin and rump – we would still be left with 120 kg of beef… You can see from this math that if you truly want to support organic grass fed yearling beef farmers like ours you must learn to use more cuts than just prime steaks.
Please do not worry: We are not asking you to eat offal (kidneys, brains or the-like). We are simply asking you to buy things like steaks, roasts, stir-fry and casserole cuts and perhaps some mince and sausages as you will see when filling out our order forms or on our ‘Ordering and Cuts Explained’ tab on this website.
Are the animal’s grass fed or grain fed?
All the beef and lamb we supply is 100% grass fed and grass finished. Our pork and free-range chickens that produce our eggs are free to forage and eat grass but are also fed natural (non gmo, non ge) grains and sometime fresh fruit and veggies for the pigs but never slop – bread or expiring fruit or vegies etc. Our Veal animals diet consists of a majority of milk but should the calves wish to eat something more solid they have access to shredded hay.
What are the benefits of grass fed animals?
Since the early 80s much of the beef and a lot of the lamb in NSW (plus a large percentage in our other states for that matter, especially queensland) have been fed grain which is generally used in Australia to ‘finish’ the animal (finishing – fatten them up over the last 30-90 days of their lives, usually in confined spaces) which gives the seller ‘consistency’. When shopping at retail unless the meat you are buying specifically says grass fed or pasture fed you will most likely be buying grain fed meats. That’s because producing quality grass fed meats is more expensive and you will also be charged a premium. Grass fed meats have been found through scientific studies to contain more omega-3’s, CLA, TVA, trace minerals and antioxidants than grain fed meats. Andrew Sinclair, in a recent paper in Asia Pacific Journal of Clinical Nutrition’s study on the effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts says: “Only grass-fed beef reached the target of more than 30 mg of long chain n-3 FA/100g muscle as recommended by Food Standard Australia and New Zealand for a food to be considered a source of omega- 3 fatty acids.
Basically this translates to meaning that grass fed and grass finished meats provide more healthy omega 3 fats. And we sure need these as modern diets are full of omega 6 fats which overload the fast food and processed food production system – and many authorities believe that the skewed ratio of omega 6 to omega 3 fats play a part in many diseases including obesity.
Where do the animals get processed and butchered?
Currently our beef and lambs are processed by Kurri Meats in Kurri Kurri (Hunter Valley) – a professional, clean and family owned Australian business, as are Eversons Food Processors at Fredrickton (near Kempsey) who process our pigs. Both abattoirs are properly certified. After processing, the abattoirs transport our meat via their refrigerated trucks to our butchers. They are small country town butchers who are all licensed, professional and thankful for the extra work as it’s very hard these days for them to compete against the majors!
Is the meat, dairy or eggs halal certified?
No, none of our products carry halal certification. If in the future this should change for any future products we will update our FAQ’s accordingly and notify our customers upon release of any such new product.
Where do the animals come from?
Straight off the farm!
Our organic grass fed beef usually comes from Farmer Paul (Murray’s dad) in Gresford (near Singleton). If Farmer Paul is unable to supply we also work with other farmers in surrounding towns like The Branch and Stroud and only with farmers who share our ethos – they must have superb animals, farm organically, have excellent pastures and good clean water or we simply won’t work with them. We regularly visit our farmers’ properties in person to check on their stock to ensure quality and most importantly that all their animals are 100% grass fed and grass finished – with no GMO or GE Grains and no; antibiotics, steroids or hormones used.
Our organic grass fed lamb come from Farmers Owain and Tim’s (Murray’s uncle and cousin) properties in Pyramul in the Mudgee Region. Like the beef, if for any reason they cannot supply us we will only work with other like-minded farmers who share our ethos.
Our free-range pork is supplied by farmers Rose and Steve from Ajani Free Range Pork who are also in The Hunter. Once again, if Rose and Steve cannot supply for any reason we will only work with other like-minded farmers who have as quality stock that is truly free range, well cared for and not fed slop or GMO grains.
Our Veal once again comes from The Hunter Valley from a dairy family by the name of Turnbulls. They have lived so long in The Hunter that their street is actually called Turnbull Road! They like our other farmers produce an amazing product ethically. Their Veal is True Veal meaning it is Milk Fed so its extremely tender and the meat a milky pink color not red like you see in the shops.
Please see our ‘Meet Our Farmers & Suppliers’ tab on this website for more info.
Is there a minimum order?
Yes, our minimum orders are below. All orders incur a $5.00 delivery charge:
- Grass Fed Beef – $17.95per/kg in a 10kg pack or $24.30/kg for a 5kg pack
- Grass Fed Lamb – Approx. $15.00/kg by the minimum side (half a lamb approx. 8-11kg @ a set $149.50 or $289.00 for a whole lamb)
- Free Range Ajani Pork – Approx. $16.95/kg in a quarter porker pack (8-11kg’s @ a set $169.50) or approx $23.00/kg in a one eighth porker pack (4-6kg’s @ a set $114.80.)
- Free Range Borrowdale Pork – Approx. $15.95/kg in a quarter porker pack (12-14kg’s @ a set $194.30) or a one eighth porker pack (5-7kg’s @ a set $125.75.)
- True Veal/ Milk Fed – $25.95/kg sold in approx. 4-6kg packs
All our meats are professionally butchered and the cuts are individually bagged and mostly labelled. Please see our order form for all the cuts from which to choose. You will note that we ask you to select a variety of different cuts so that we can ensure the whole animals are used. This helps us keep our supply chain sustainable and the prices low.
Can I receive two types of meat in the one pack?
No. On some occasions you may be able to receive two different packs on the one-day but we cannot mix meats to make up a minimum order. Each type of meat has its own respective minimum order. Please understand that we are buying whole animals straight off various farms so we can only sell what our animals will yield and none of our current suppliers farm more than the one type of meat.
Will you export your meat overseas?
Not if we can get enough customers locally. Our goal is to keep our export quality meats in Australia so that Australians can enjoy them. To give you an idea of the quantity of our meats landing overseas rather than on Aussie plates, the MLA revealed recently that 70% of all Australian Beef is exported!
Are the meats frozen before delivery?
No, our free range meats are all delivered fresh – not frozen.
What are your freezing recommendations?
As the meat is fresh from the butcher with no added preservatives – nor vacuum-sealed with moisture absorbent pouches or gas injected as in supermarkets or some butchers, we recommend that the quicker you freeze your meats the better they will taste and the better their colour will be retained when defrosted. As a rule of thumb, freeze as quickly as possible anything that you will not eat within two days of receiving your packs. That’s except corned or pickled meats which can do with a week at the bottom of your refrigerator to help develop flavor prior to freezing or cooking. The only other thing to note is that sausages will be fine for up to 5 days without freezing.
As our meats come from such high quality animals and you are getting them very fresh, we have found little to no loss in flavor or colour if frozen quickly. It is also advisable to check that the bags you are using are free from holes, air or excess blood prior to freezing and if in doubt just re-bag.
Because our meats are cut and bagged fresh, some bags may contain blood. This is nothing to worry about and will not affect the taste. Blood in the bag can mix with oxygen and sometimes give off a smell different from what you may be used to. The odour is different to that from a butcher which has been sitting on a drying rack or from a supermarket with a moisture absorber that will remove the blood. So once again nothing to worry about. If anything it is just proof you are getting your meat cut fresh!
How is the meat packed?
Our free range meats are packed by our butchers in plastic freezer bags and will mostly be labelled, ready to be store in your fridge or freezer. We place your cuts into a cooler bag for delivery. You can then prepare smaller portions before storing in your fridge.
Can we visit the farm/ do you offer farm stay?
Provided that they are available when you want to visit our farmers, Murray’s Dad Paul especially would be very happy to show you around the farm.
When are the meats delivered and what happens if I am not home?
We will notify you of your delivery time about 4 days prior via email. If the proposed time does not suit we will always do our best to work with you to find a better time.
Our typical delivery times are outlined below:
• Grass Fed Beef: Typically beef will be delivered early on a Saturday morning. If it is before 8am (unless otherwise requested) we will leave your pack at your door and text your mobile to let you know its outside. Our meat is provided in a cooler bag with a CSIRO tested ice brick which will keep it nice and cold for a few hours. After 8am we will knock.
If this does not suit we can sometimes arrange a Friday evening delivery.
• Grass Fed Lamb: We currently deliver our lamb on either a Wednesday evening or early Thursday morning.
• Free Range Pork: Usually delivered on a Saturday with the Beef orders but sometimes mid week like the lamb.
• Free Range Eggs & Dairy Products: You can order our delicious eggs to be delivered with any meat order.
How regularly do you deliver each meat type and is there a set frequency?
We are currently delivering at least one type of meat weekly and you can see our upcoming delivery dates on this page below our order form on the right side of your screen or bottom if you are using a mobile device. There are no set frequencies you order when you like.
Where do you deliver to and what is the cost for delivery?
Please fill out our inquiry form to find out if we deliver to your suburb. If we don’t currently deliver to your suburb we will keep your details and let you know once we do. Our delivery fee is a minimal $5.00 to help cover our direct costs.
How quickly will I receive my order?
We will always strive to deliver to you as quickly as possible but we only process as many animals in prime condition as we can transport. From time to time there may be delays due to factors such as limited stock numbers, poor weather or drought for example. Please fill out our order form to see our next available delivery dates for your preferred meats. If those dates do not suit please let us know via email or phone to make alternate arrangements. Alternatively if you are on our email list you will get our weekly update. It is advised to try to plan your ordering about 2-4 weeks in advance so that you don’t miss out. So we don’t have left overs and waste, we like to fill all orders early to minimize our risk.
How can I pay for my order and when?
Payments can be made via cash, cheque, EFT/ bank transfer or credit card over the phone. For electronic funds transfer and credit card payments over the phone please make payment within 3 days of delivery. For larger orders over 30kg we ask a deposit upfront then the residual amount within 3 days of delivery.
Our bank details are:
Bank name: Commonwealth Bank of Australia
Country Meats Direct
BSB – 062 253
Account – 1019 0564
Are your products organic and/ or organically certified?
All our supplying farmers farm using the below organic farming practices:
- Their animals are all Free Range.
- They treat their animals ethically and ensure all their nutritional/ welfare needs are well met.
- They do not feed them GMO or GE Grains.
- Their animals are Antibiotic Free.
- Their animals are Steroid Free.
- Their animals are Growth Hormone Free.
- Beef & Lamb Farmers feed their animals only grass with supplementary feed limited to hay or silage (also grass).
- They do not use unnatural fertilizers opting to spend more on chicken manure.
- Our pork and free-range chickens that produce our eggs are free to forage and eat grass but are also fed natural (non gmo, non ge) grains and sometime fresh fruit and veggies for the pigs but never slop – bread or expiring fruit or veggies etc.
The majority of our supplying farmers do not carry organic certification for the below reasons:
- The approval process and yearly costs are significant.
- They drench (worm) their animals from time to time (yearly or twice yearly) like us city slickers do for our cats and dogs which is not permitted when you carry organic certification.
- Rather than spraying their weeds they opt to firstly try regular digging out or slashing (mowing the grass to stop the weed from growing to seed). If their best efforts to rid their farms of weeds naturally fail they have still have the ability to use a pesticide at which time they use a wick wiper which only treats plants at a certain height (weeds are usually the tallest). If they are forced to use a wick wiper they will ensure their livestock are not returned to that particular paddock for the recommended withholding period. The other method they sometimes use is a hand held bottle sprayer so they can simply spray only the weed and not the surrounding grass, once again withholding periods are followed.
So whilst farming organically many of our farmers choose strategically not to obtain certification so they have more backup plans available should their best efforts fail.
We believe that both farming organically and farming under organic certification ultimately only translates to happy healthy animals if the farmers themselves take enough care and pride in what they produce. This is why we visit our supplying farmers farms so we can see first hand if this is the case! When buying any meat we urge you to do your research into the producer and ensure their ethics align with yours and they can readily prove with photos or farm tours that their animals are in top condition all year round.
Grass Fed Beef
Can I choose the cuts I want?
You can within reason. You can tailor your minimum pack by choosing cuts from our order form. There are limits to what you can choose to ensure that your order allows us to use the entire animal and keep the supply chain sustainable: This in turn will keep our prices low. Unlike traditional retailers we cannot supply you with an unlimited amount of any cut you wish. The way we sell is governed by the fact we are buying whole animals straight off the farm – not carton meat from a wholesaler. Buying this way is all about embracing the philosophy of ‘Nose to Tail’ eating. You then benefit from the fact you know where your meat comes from, how it was raised and that it was ethically treated.
Do I need to cut up the meat or can I get whole pieces?
You will not need to do your own butchering. Our expert butchers will process all the meat into cuts for you and pre-cut the steaks. We do not sell large pieces of prime cuts like rump, sirloin or scotch fillet; these are all cut into steaks by our butcher and bagged ready for you to cook. We process the most popular cuts as, due to the volume of beef, we are unable to give our butchers individual instructions.
If you were to purchase a quarter, half or whole beef animal (starting at 40-45 kgs for an average quarter) you can choose to have it butchered exactly to your personal preferences. And, when you do this you can also get those whole prime cuts.
How thick are our pre-cut steaks?
We are unable to cut to everyone’s liking due to the volume so we have chosen a thickness (medium) that the majority of people will be happy with.
Is the beef aged?
Yes, it is hung for 10-12 days in our butcher’s cool room.
What ingredients are used in the gluten free sausages?
Rice flower, salt, mineral salt (451), preservative 223(sulphite), Dehydrated vegetables, colour (160c), herb and spice extracts, canola oil, flavor, Enhancer (635). These make up our meal which is only added in small amounts to keep the sausages from quickly expiring. As you can see, it is gluten free as the only grain is rice.
If I am allergic to all preservatives can I order bespoke sausages?
We will work with you to try and come up with a solution. Any bespoke run requires a minimum order of 5 kg and our recommendation is to supply them frozen – as without preservatives they will go off quickly.
Does the corned beef contain sulfate?
What is the fat content of your mince and sausages, are they lean?
Our mince is considered very lean at 10%, as are the sausages at 15-20% fat. Under the Australian Food Authority, the legal requirement for sausages is no more than 30% fat. We also do not fill our sausages with fillers – which means you are getting a traditional country style meat sausage with a small amount of meal for flavor – not something that barely contains any meat!
Free Range Eggs
Are the egg laying chickens free range?
Yes, all our egg laying chickens are free range which means that during the day (weather permitting) they are let out of their laying shed to forage, eat grass, socialize and just be chickens! This translates into a better quality egg – you will find the shells are firmer, whites more solid and the taste far more flavorsome than a barn or caged egg. And, the yolk will contain more vitamin A plus a host of other healthy nutrients – so it’s much better for you..
Are the chicken fed GM feed?
No they are fed natural grains which are not genetically modified.
Grass Fed Lamb
What is included in a lamb pack and can I select my cuts?
We sell lamb by the side (half a lamb) or a whole, both of which come professionally butchered into cuts and individually bagged for your convenience. A side of lamb usually weighs between 9-11 kg butchered or double for a whole. As you will see in our order form you can select how you would like your lamb butchered on some of the cuts and that a discount is available should you request a whole.
Can I order a whole lamb for a spit?
Yes, however this is provided our farmers have the appropriate sized lamb and that our next delivery run suits your time frame. Please contact us by email or phone for this. They will be more expensive than your butcher as we pay our farmers for their lambs by the head.
What age are the lambs and is it lamb actually hogget or mutton?
Typically the lambs we sell are between 6-9 months of age and this classifies them as lamb – up to 12 months. Our farmers will draft out the lambs which are ready for our orders based on size and condition rather than just age as all animals grow at slightly different rates. In Australia a lamb is defined as an animal which has no permanent incisor teeth whereas a hogget (12-24 months of age) will have no more than 2 permanent incisor teeth. It is from the teeth that the abattoirs can tell the age of the animals and then will use their government regulated lamb stamp on the carcass to confirm this.
Free Range Pork/ Small Goods
What is included in a pork pack and can I select my cuts?
We sell pork by the quarter (split a whole free range pig amongst four customers). Your pork comes professionally butchered into cuts and individually bagged for your convenience. A quarter pig usually weighs between 9-11 kg butchered or double for a side or quadruple for a whole. As you will see in our order form you can select how you would like your quarter butchered on some of the cuts.
Can I order a whole pig for a spit?
Not currently. Free Range Pigs grow very slowly and are far too valuable as a matured animal to cut their lives short for use on a spit. Typically most suckling pigs will be from stalls and fed slop.
What feed is given to the pigs?
They are raised on natural grains, raw vegetables and fruit. They also get nutrients from rooting the ground and eating grass. We don’t sell pork from confined animal facilities which means the animals are healthier & happier – they don’t need antibiotics to keep them alive and well – and world antibiotic resistance issues won’t be exacerbated by our farming methods.
What ingredients are used in you; bacon, ham, chorizo, cabanossi, speck and frankfurters?
Mineral Salts; 451, 450 & 452, Salt, Dextrose, Antioxidant 316, Sodium Nitrate 250, Hydrolysed Vegetable Protein (Maize), Vegetable Oil, The brine contains a total of only 1.52% sodium nitrate.
How old are the veal animals when proceed?
Typically between 3-4 months of age. Most veal in Sydney shops comes from animals that are 6-12 months of age.
What is the veal fed?
All our veal have a majority milk diet with the access to shredded hay should they want something more solid. They are not fed grains to accelerate their growth or given; hormones, steroids or antibiotics.
Are the animals free range?
Our veal animals are farmed somewhat similarly to our free range egg laying chickens. They are free to roam with their friends during the day but at night have a warm shed with hay to sleep in to ensure they dont get sick.
Isn’t eating veal cruel?
The alternative for the animal is far worse! Eating veal values the excess dairy calves and enables the farmer to afford to raise them. Excess dairy calves are typically “put down” within 24hours of being born and generally with the back of a shovel… We strongly believe anyone who consumes dairy products should feel compelled to eat veal so that these excess calves are valued enough to be raised ethically and processed professionally.
Some of our Delivery Areas Are Below:
|2120||Westleigh, Pennant Hills, Thornleigh|
|2151||North Rocks, North Parramatta|
|2077||Hornsby, Hornsby Heights, Waitara, Asquith|
|2076||Wahroonga, North Wahroonga, Normanhurst|
|2074||Warrawee, North Turramura, South Turramurra, Turramurra|
|2075||St Ives Chase, St Ives|
|2125||West Pennant Hills|
|2073||Pymble, West Pymble|
|2071||East Killara, Killara|
|2121||North Epping, Epping|
|2114||West Ryde, Melrose Park, Meadowbank, Denistone West, Denistone|
|2113||North Ryde, Macquarie Centre, Macquarie Park, Blenheim Road, East Ryde|
|2112||Putney, Ryde, Denistone East|
|2066||Lane Cove, Riverview, Linley Point, Lane Cove West, Northwood, Longueville, Lane Cove, Lane Cove North, Lane Cove DC|
|2065||St Leonards, Crows Nest DC, Crows Nest, Royal North Shore Hospital, Naremburn, Greenwich, Wollstonecraft|
|2067||Chatswood, Chatswood West, Chatswood DC|
|2068||Castlecrag, Middle Cove, Willoughby, North Willoughby, Willoughby East, Willoughby North|
|2069||Roseville Chase, Castle Cove, Roseville|
|2070||East Lindfield, Lindfield, Lindfield West|
|2060||North Sydney, HMAS Platypus, HMAS Waterhen, North Sydney Shoppingworld, Mcmahons Point, Lavender Bay, Waverton|
|2110||Woolwich, Hunters Hill|
|2111||Gladesville, Huntleys Point, Monash Park, Henley, Huntleys Cove, Boronia Park, Tennyson Point|
|2066||Linley Point, Riverview, Lane Cove West, Northwood, Longueville, Lane Cove, Lane Cove North, Lane Cove DC|
|2118||Carlingford, Carlingford Court, Carlingford North, Kingsdene|
|2138||Rhodes, Concord West, Concord West DC, Liberty Grove|
|2117||Telopea, Oatlands, Dundas Valley, Dundas|
|2137||Mortlake, Breakfast Point, Concord, Cabarita, North Strathfield|
|2046||Canada Bay, Wareemba, Abbotsford, Five Dock, Chiswick, Russell Lea, Rodd Point|
|2041||Balmain, Birchgrove, Balmain East|
|2010||Surry Hills, Darlinghurst|
|2015||Eveleigh, Alexandria, Beaconsfield|
|2193||Ashbury, Hurlstone Park, Canterbury|
|2134||Burwood, Burwood North|
|2140||Homebush, Homebush South, Homebush West|
|2044||Tempe, St Peters DC, Sydenham, St Peters|
|2204||Marrickville, Marrickville Metro, Marrickville South|
|2205||Arncliffe, Turrella, Wolli Creek|
|2216||Rockdale, Kyeemagh, Rockdale DC, Banksia, Brighton-Le-Sands|
|2217||Kogarah, Kogarah Bay, Ramsgate, Monterey, Ramsgate Beach, Beverley Park|
|2208||Kingsgrove, Kingsgrove DC, Kingsway West|
|2209||Beverly Hills, Narwee|
|2220||Hurstville, Hurtsville Grove, Hurtsville Westfield|
|2221||South Hurstville, Kyle Bay, Carss Park, Connells Point, Blakehurst|
|2210||Peakhurst Heights, Peakhurst DC, Peakhurst, Lugarno, Riverwood|
|2219||Sans Souci, Sandringham, Dolls Point|
|2133||Enfield South, Croydon Park|
|2155||Beaumont Hills, Kellyville Ridge, Kellyville, Rouse Hill|
|2153||Baulkham Hills, Winston Hills, Bella Vista|
|2037||Forest Lodge, Glebe|
|2147||Kings Langley, Lalor Park, Seven Hills, Seven Hills West|
|2127||Newington, Sydney Olympic Park, Wentworth Point|
|2000||Sydney, Sydney South, The Rocks, Dawes Point, Haymarket, Millers Point, Parliament House, Barangaroo|
|2206||Clemton Park, Earlwood|
|2017||Waterloo, Zetland, Waterloo DC|
|2034||South Coongee, Coongee|
|2026||North Bondi, Tamarama, Bondi, Bondi Beach|
|2035||Pagewood, Maroubra South, Maroubra|
|2036||Chifley, Eastgardens, Hillsdale, La Perouse, Little Bay, Malabar, Matraville, Phillip Bay, Port Botany|
|2031||St Pauls, Randwick DC, Randwick, Clovelly West, Clovelly|
|2085||Belrose West, Davidson, Belrose|
|2086||Frenchs Forest, Frenchs Forest East|
|2087||Killarney Heights, Forestville|
|2156||Annangrove, Kenthurst, Glenhaven|
|2158||Round Corner, Middle Dural, Dural DC, Dural|
|2082||Berowra Heights, Berowra Creek, Berowra Waters|
|2150||Harris Park, Parramatta Westfield, Parramatta|
|2146||Old Toongabbie, Toongabbie, Toongabbie East|
|2145||South Wentworthville, Wentworthvlle, Westmead, Girraween, Constitution Hill, Pendle Hill, Pemulwuy, Mays Hill, Greystanes|
|2049||LEWISHAM, PETERSHAM, PETERSHAM NORTH|