Locally sourced, pasture raised and ethical meats have enjoyed substantial grown in popularity over the last decade. Like myself, people pay alot for meat and expect great quality. They wish to understand the entire supply chain from farm to plate.

Back in the day, meat was bought or exchanged within communities from people that cared and lived on the land. Cattle were grass fed, pigs foraged and chickens roamed, free to enjoy their pasture.

As demands for cheaper production, higher yields and easy access to a cheap product emerged, the quality diminished and as a result we learnt to accept sub-standard quality and chemically induced meat.

The resurgence in popularity of meat from grass-fed cows, pasture raised chicken and free range pigs has started to accelerated. People understand that the ethical treatment and welfare of animals is fundamental to the quality of the final product, producing a superior and healthier meat. How animals are treated and what drugs were given to those animals has become very important to Australian families.

I have always been passionate about Australian sustainable farming and the farm to plate idea, the beauty of our country and the quality of our farmers’ craft. I started growing my own chickens and then one day found myself at my mates farm, choosing my very own side of beef as part of a grass-fed beef Cow Share. Our farmer was from the Adelaide Hills and we were ecstatic that we were doing our bit to support local, ethical and sustainable farmers.

My family and I loved the quality of meat and we wanted to share the experience with other friends and family. I spent months raving to people how good the meat was. People loved the fact that we knew exactly where our meat originated from, the feed the animals were fed and the processing of the end product. The problem was that most people didn’t have enough freezer space to store an a side of beef.

I quickly realized that this was a completely inefficient mechanism to get grass-fed meat to the masses. The quality and variety were far better than what you could find at any supermarket, but the large quality of meat meant it was just not feasible from a logistic and storage perspective for consumers to store or eat.

My wife and I had bought into community share initiatives. We had supported companies like HelloFresh and loved getting a box of assorted veggies and other food from which we could create different meals from. We liked supporting local vegetable growers who were persevering with sustainable and organic forms of production. We also felt a little ‘Master Chef’ when deciding what to do with our pack!

So with ButcherBaron, I combined the two ideas, community share and cow share, to create an experience for our customers, that would result in sensational meat delivered to their homes, perfectly portioned and wrapped with guides on how to cook their food, and the chance to try cuts of meat they may never have tried before.

This isn’t just about supplying meat. This is selling an experience of the finest products, sourced from the most caring of local farmers, enduring sustainable, ethical and passionate farming practices.

That is the ButcherBaron mission statement:
Local, ethical, sustainable, free range.