How does it work?

We sell one beast per month (we’d like to increase to two soon). We open sales online. We do not send our beast to the Abattoir until we have sold all 8 portions. Once sent to slaughter we can advise the delivery date (delivery will be on a weekend). We pick up from the Butcher in our mobile cool room and deliver to you. 10 days from leaving our paddock to landing in your plate. Now that’s what you call fresh!

How much is a 1/8 portion?

Approximately 30kg. All beasts weights differ, sometimes you could receive 25kgs, sometimes 35kgs, but you will always be charged at our flat rate of $23/kilo for the exact weight you receive. So on average it’s $690 per box.

What do you get in a 1/8 portion box?

We process the entire beast and divide it equally across 8 boxes so you’re receiving as much variety as possible. The 20 cryovaced cuts you will receive are:

Eye Fillet, Cattleman’s Cutlets, T-bones, Rump Steaks, BBQ Steaks, Diced Beef, Beef Strips, Topside Roast, Blade Roast, Rolled Rib Roast, Corned Silverside, Brisket, 80/20 Mince, Thin Sausages in natural casings, Sausage Mince, Steakettes, Osso Bucco, Short Rib, Broth Bones & Roasting Marrow. Dog bones & Offal by request.

* Please note, rarely, box contents could differ slightly - Eg one could have 2 topsides and no blade or 2 packs of steakettes instead of 1. It’s very tricky getting it exact but our butcher does do his absolute best! And remember, you will always pay for the exact weight you receive.

How do you place an order?

Call, email, text or Message us through our Facebook page with your full name and contact details. We will contact you - we prefer to call, then will email you a holding deposit invoice which secures your portion. This will be for $200 which is roughly 30% of the cost of your box. The day before your delivery date, we will send you the final weight invoice. We will keep you up to date with delivery date an times throughout the process.

Should you wait for sales and offers?

No. We strive to be as honest and competitive as possible whilst providing a premium product and service so we offer the very best price always. We do not claim to be cheap nor can we compete with supermarket pricing for this reason.

Can you get less than a 1/8 box?

No. To get an equal distribution of the beast in a variety of cuts, an eighth is as small as you can break it down. If you are limited on budget or freezer space, try splitting a box with family or friends.

Can you get more than a 1/8 box?

Yes. Go to our “Paddock to Plate” page for more information. When purchasing 1/2 of a beast or more, we can work with you to curate your own cut list for functions etc. You could opt for Tomahawks, Tom & Jerry’s, Thor’s Hammers and whole Briskets or thousands of 100% grass fed sausages.

Do we charge for dressed weight?

No. We charge for the actual weight you receive. Dressed weight still includes excess fat, trim, bone and other bits not desirable for eating. It’s more work in administration for us, but we don’t believe it’s fair to charge for that.

Do we deliver everywhere?

No. We deliver to greater Brisbane only, excluding Moreton Bay but including Scenic Rim for a flat rate of $10/order. There are 2.5 million people in that area so we are confident that we can sell 1 beast a month from within that zone. This reduces food miles and in turn our carbon footprint. If you are slightly outside this area, please get in touch and we do allow pick up from the farm. It would be lovely for you to come and visit this beautiful part of the country only 1 hour from Brisbane.

Is our beef organic?

Yes. To be organic, cattle must eat a diet consisting completely of organic matter free from pesticides. Our cattle eat the grasses grown in our diverse pastures including native legumes. They get hay particularly in the off season when nutrient levels in the grass are down and also when the grass is too green (yes that’s a thing) Sometimes they get carrots and pumpkins. Oh and grapevine & mulberry tree cuttings in the wintertime too. And lemons and mangoes. - Bet you didn’t know they ate all those things!

Why don’t we want organic certification?

To be organically certified, cattle must be deprived of treatments that we believe contradict best animal welfare practices. We STRONGLY believe you cannot have both happy/healthy animals and be organically certified.

What treatments do we use?

We use best on the market (Cydectin) ‘pour on’ for worm, tick, lice, mite and fly prevention. We use this in conjunction with an organic coat oil rub. We also administer (Ultravac 7in1) yearly vaccinations for our cattle to prevent a number of major life threatening (and spreadable to human) diseases including Tetanus.

Do we use steroids, hormones, antibiotics or MRNA vaccines?

No, No, No & No.

Are we MLA (Meat & Livestock Australia) accredited?

Yes. We hold a current Meat Standards Australia Producers License.

Are we LPA (Livestock Production Assurance) accredited?

Yes. We hold current accreditation for cattle & sheep in the following scope: Property Risk Assessment, Safe & Responsible Animal Treatments, Stock Foods, Fodder Crops & Pasture Treatments, Fit to Load, Livestock Transportations & Movements, Biosecurity, Animal Welfare.

Does a stressed animal produce poor eating meat?

Yes. Stress prior to slaughter produces lactic acid from the breakdown of glycogen. This results in meat which has a lower pH, lighter meat colour and is likely tougher.

Stress can also occur in the field. Understanding and limiting these stressors is very important for high quality meat production. Stressors can be diet related; weed management, availability of vitamin licks, supply of supplement fodder in dry conditions etc. Environmental; high temperature-humidity index, shade availability, clean abundant water troughs etc. Social; Hierarchy, joining of herds, introducing a bull etc. Animal-human relationship; how comfortable they are with their farmer, how they are handled in the yards/crush, drafting with motorbikes etc.

Is our Butcher Licensed and Accredited?

Yes. We work with a local offsite Butcher shop who does all of the cutting, packaging, weighing and labelling of our meat.

How long do we suggest before freezing?

Because you receive your portion as fresh as possibly possible and due to cryovacing, each pack can sit in the fridge (kept below 4degC) for up to 2 weeks prior to freezing.

How are we different from other Paddock to Plate farms?

In a lot of ways we are not. And to be honest, we don’t feel we need to compete with anyone else. We have 8 boxes available per month - there are a lot of other farms out there trying to showcase their produce too and there are certainly more than enough mouths to feed in our region to support us all, so you choose who to purchase from - any of us except for the supermarkets because we are totally in another ball game. If you would still like to compare, here’s a few things to note -

We’re a fiercely hard working pair producing an extremely wonderful product. The things we pride ourself on are: Honesty. I don’t even use filters on my photos! We have the cleanest pastures. We respect our land and our herd and care for them both, the results speak for that. We fairly charge for exact weight and not dressed weight. For complete variety we offer 20 cuts in every box so you get some of everything. Every cut is cryovaced, labeled and weighed. Family friendly sized packs or smaller, so whether you have hungry kids or are a couple, our pack sizes are perfect for everyone. We personally deliver to you in our own cool room so we can have a chat when we’re at your place if you like.

We might do a competition to win a 1/8 box soon, this would be to boost our followers and hopefully customers, but we won’t ask you to join a meat club, offer free mince or have specials, we’re just doing our best product at our best price, always.

Why is grass fed beef fat yellow?

The rich yellow fat colour in grass fed beef comes from Beta-carotene, an important anti-oxidant. Heifers (females) will have more and yellower fat than the steers (males) Contrary to supermarket marketing tactics, people are generally led to believe, that white fat is clean and better for you. This is rubbish.

Why is grass fed beef better for you?

To put it simply, in a feedlot, a weaner (a calf weaned off teat) steer is put in a small yard with MANY others, and is fed and fed and fed processed grain grain grain to bulk up FAST. This completely un-natural process speeds up the growth rate for the purpose of profit. Putting limitations on the nutrients that are available to be absorbed by your body.

Our animals take 3 years to naturally grow. They are healthy beasts. They are happy beasts and you can taste that. Their diet contributes to higher levels of essential nutrients. Grass fed beef has proven to contain 2-6 times more heart healthy Omega-3 fatty acids than grain fed and a lot less Omega 6 - in a ratio sense a common grain reading is 15-20:1, while a common grass fed Omega 6 to 3 ratio is 3:1, well within the 4:1 recommended daily intake. It can lower LDL cholesterol levels, reduce inflammation and contains more antioxidant vitamins including vitamin E and enhances your immune system. So listen up you weird vegetarians - we were made to eat these things!

Why is Paddock to Plate so popular?

People are becoming more aware about what they’re putting into their bodies and their families bodies. They’re becoming more interested in farming practices and are making informed purchasing decisions on what they eat. They’re also getting fed up of supermarkets offering grey, watery, flavour and nutrient lacking meat and still raking in millions in profits while farmers are paid a pittance for their labours. So some small farms are rising up, doing all of the farming and now doing all of the marketing and transporting and opening their gates to show consumers there IS better quality deliciousness out there - and that your dinner didn’t grow in a tray on the shelf - it grazed on pastures not too far away from where you live! And the people who produced it are proud to share it with you.