Fiona and Pete grew-up helping their father’s with the job of home butchering from a very young age which sparked their appreciation for quality meat and the commitment required through every step “from paddock to plate”.
Traditionally all cattle stations would butcher their own cattle for their staff and families. Unfortunately, the skills required to do this are being lost with the increase in industrial agriculture.
Traditionally all cattle stations would butcher their own cattle for their staff and families. Unfortunately, the skills required to do this are being lost with the increase in industrial agriculture.
