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Our Producers

WE PICK OUR PRODUCERS NOT JUST FOR THEIR PRODUCT BUT FOR THEIR ANIMAL WELFARE AND ENVIRONMENTAL IMPACT PRACTICES.

CAPE GRIM BEEF

Cape Grim is on the north-western most tip of Tasmania among pristine wilderness and hosts the world’s most pure air. It rains in Cape Grim for 187 days a year on average, helping to produce pasture for perfect grazing land.

So it’s hardly surprising that the British breeds of Cape Grim Beef, lungs full of clean air and digesting the superior pastures on offer, have earned themselves a reputation for providing premium-grade beef. Cape Grim Beef is sought after by butchers and chefs who have built their careers on choosing the best produce and letting it speak for itself.

ROBBINS ISLAND WAGYU

Farmers John, Keith, Alex and Chauncey Hammond have been breeding Wagyu on Robbins Island since the early 1990’s. The island has a temperate climate, clean air and a pristine coastal environment.

Robbins Island Wagyu feature Beef Marble Scores of 4-6 & 7-8 and 9+, the taste signature is a great combination of specific Wagyu genetics, a pristine environment and a specific grain ration that mimics the local flora of Robbins Island.

JACK’S CREEK BEEF

A proud, family owned and operated Australian business run by the Warmoll family. Brothers David and Phillip began crossing their Black Angus herd with the famous Tajima Wagyu Sires from the Hyogo Prefecture in Japan.

With a secure farming platform and the Wagyu business born, the Warmoll brothers took the next natural step into beef processing and marketing, forming the company Australian Certified Wagyu Beef P/L, which has traded as Jack’s Creek since 2000. Jack’s Creek has won consecutive “World’s best steak” amongst other coveted awards for their beef.

BUNDARRA BERSKSHIRE

Bundarra Berkshires is a small free range pig farm just outside Barham in Southern NSW, established in 2011. Barham is located on alluvial floodplains of mineral rich clay on the Murray River and is typical of red gum forests, saltbush country and a diverse range of native grasses. The terroir of the landscape and their carefully selected vegetarian diet influences the pork’s characteristics which is earthy, sweet, clean and tender. The farm is run by a combination of biodynamic, regenerative and holistic farming practices that are best suited to the arid dryland environment, which includes no till, no chemicals, perennial pasture improvement and nurturing wild parts of the farm for wildlife and biodiversity.

SOVEREIGN LAMB

Sovereign Lamb is all natural prime lamb raised in the pristine Goldfields region of Victoria, Australia. The pure lamb genetics and the natural feeding regime of lush pastures, clean water and air, give the lamb a tender texture and a mild flavour, unlike any other.

This is gourmet lamb of the highest quality; every cut is outstanding, from the elegant rack of lamb to the boneless leg roast.

HAZELDENES FREE RANGE POULTRY

Hazeldenes Poultry have been farming free range chickens for over two decades under the FREPA accreditation.

The chicken’s diet is supported with locally sourced multi grains, blended with spice extracts and essential oils, creating happy, healthy and tasty chickens. Their obsession with producing the best chicken Australia has to offer sees them continue to strive for excellence in everything they do.

Across their farming, hatching and processing business, they produce free-range RSPCA approved chicken. Their birds have the ability to forage naturally and instinctively amongst grasses, weeds, bushes and trees in a secure environment.

KINROSS STATION HAMPSHIRE DOWNS

The Kinross Station Hampshire Down lambs have the rare ability to produce a marbled lamb product (a feature commonly associated with high quality beef). More importantly we can produce highly marbled lambs in an environmentally sustainable farming operation.

PURE BLACK

Pure black barley fed Angus delivers a new standard in luxury through superior marbling & unrivalled tenderness.

– Black Angus breed
– No added hormones
– Tenderstretched
– Custom barley feed ration
– Msa graded
– Ms2+, ms3-4, ms5+
– Carcase weight – 380kg+

BLACK OPAL

When you select Black Opal, there are no surprises, and this is exactly why our clients choose it – because they receive Wagyu that lives up to their expectations every time.

It’s our long-term approach to the production of Black Opal Wagyu, which begins with cattle raised on Victoria and Tasmania’s pristine pastures before spending a minimum of 380 days on grain in our dedicated feed lots.

The entire Black Opal process, from breeding to processing guarantees the consistent supply of Australia’s finest Wagyu, all year round.

LITTLE HILL FARM

We are first generation farmers who arrived at this point through a passion for growing clean, ethical produce and a determination to raise our young family connected to nature. After nearly 20 years saving for land we found our dream block, a blank canvas in our local region of Mount Vincent. We got to work straight away establishing the foundations of our operation, repairing fences, building access, water, off grid solar power and much more. Much progress has been made since it all began back in 2013 but there’s still so much we want to do.

CAMDEN TOWN FARM

Camden Valley Farm, Camden NSW Located on the outskirts of Sydney, Luke and Jess are some of the industry leaders in milk fed rose veal and have added pastured chickens to their regenerative farming enterprise.

GORALEE FREE RANGE PORK

Situated near Goondiwindi in the heart of Queensland’s Darling Downs, Gooralie is a long-established mixed farming enterprise

After generations of producing lamb and beef the natural way, we chose to diversify with branded free-range pork.

MORAN FAMILY FARM

Matt is a true fourth generation farmer. With a rural upbringing on a classic Aussie dairy farm, he still runs a property in the Central Tablelands of New South Wales, which supplies beef and lamb to his restaurants. He was the pioneer of ‘paddock to plate’ philosophy in Australia and believes in the importance of everyone understanding the origins of the food being served on their plate.

Our People

MICKY PEACOCK

Micky is without doubt one of Australia’s finest artesian butchers. Hailing from Banbury in England, he has worked in some of the finest butchery’s in the world, gaining an extensive knowledge and honing his craft along the way. Always the consummate professional, Micky is passionate about all types of meat and is always happy to discuss your requirements.

MATTHEW DRENNAN

Matthew (Boo) originally from the Midlands in the UK. Boo started out working in the fruit and vegetable sector in a large retail chain working his way up to managing in multiple departments across the company.

Keen to further his knowledge in food, Boo took the leap and moved Downunder just a little over 7 years ago. Working in a few of Sydney’s most established Butcheries across Sydney furthering his knowledge in all thing’s meat and cooking.

JEN DU PLESSIS

Jen is our very own inhouse creative when it comes to value added dishes. Her lovingly prepared pies, soups, parcels, sauces and other meals will take you back in time when food was prepared with love. You will often see her smiling face behind the counter ready talk you through her latest creation!

BRENDAN WALL

Brendan is a born and bred local who went to school right around the corner from The Village Butchery. He has worked in some of the finest restaurants around Sydney gaining an extensive knowledge from fine dining, woodfire baking through to charcuterie. Brendan is passionate about food and flavor creating many of our healthy mouth-watering ready to go meals in house from scratch.