Portioned up and vacuum sealed, this 10kg box contains a mix of various cuts from our 100% pasture fed animals. All customers get a similar mix, in line with our philosophy of respecting the whole animal and using the entire carcass.

These continental style sausages made with Isola Chianina beef and pork are made to a recipe written for us by Melbourne’s own Guy Grossi. In this run they are fresh and made to chipolata size

100% grass fed Chianina beef pressed into patties. 

An unique beef salame made with pork fat.

A traditional Italian air dried, salt cured beef product.

An entire shin, boned out and prepared. The bone is then split and the marrow removed. To this is added salt, pepper and chopped rosemary before being stuffed back into the meat. It is then rolled and trussed ready for cooking.