How to Make Grass Fed Beef Tallow

I use grass fed tallow a lot in my cooking. I choose it because it is a saturated fat, has a high smoke point and has great health properties (and, of course, I have plenty at hand!) What is Tallow you ask?  Tallow is the rendered suet fat from cattle or sheep. It creates super crispy hashbrowns and roast vegetables that are delicious.

What is suet and what is rendering?

Suet is the firm fat from around the kidney area of cattle (or sheep kidney fat is also classified as suet).  To ensure the health properties that come with tallow, choose suet from grass fed animals, as the feed type alters the fat makeup.

Rendering fat is the process of melting it and then straining it to remove any impurities. The resulting cooled tallow is then stable and can be conveniently stored in the cupboard at room temperature – when done so in a sterile airtight container.

Suet has a high smoke point, which makes it a healthy option for frying as it won’t denature unless cooked at quite high heats. We supply it in bags of approximately 2kg with the suet having been put through the mincer, which makes it easier to package and quicker to melt for you.

I render my suet in my slow cooker, but it could also be done on a very low heat on the stove top or in the oven. Just ensure a gentle heat – don’t boil it.

Place the suet into the slow cooker on a low heat and leave it until it has all melted. You will have pure, clear melted golden fat, with crunchy or solid bits on the bottom of the pot and some floating on the top.

Sterilize some jars while the suet is melting.  To do this, place clean glass jars in a cold oven and bring the temperature to around 120oC – leave for 20 minutes.  I place my lids in a saucepan of water and boil the water for around 10 minutes (as some lids have a film on them that will melt if placed in the oven).

Once the suet has all melted, remove any impurities with a slotted spoon and discard (or give to your dog).  These are connective tissues, blood vessels etc. Pour or spoon the remaining clear liquid through a cheesecloth lined sieve into the jars (please be careful!). Place the lids on while the liquid is hot. If you’ve ever made jam, chutney etc, you will know that as the jar contents cool, the lid on the jar will be sucked down, creating a seal and helping to maintain the freshness of the contents.

As the tallow begins to cool it will also solidify and change from a golden yellow colour to a lovely creamy white.

The tallow can be stored in the cupboard for months. Once opened, store it in the fridge.  Note that it can be quite firm after being in the fridge, so if you can choose a squat jar with a wider opening as it is easier to get the suet safely out of. (I did drive a butter knife through the side of a jar trying to get some out a while back! I find a spoon safest now. Choose jars with thicker glass sides if you have them.


Cooking with Tallow

I use tallow wherever I can and it makes sense flavour wise – so browning meat for casseroles, frying eggs, making hash browns for breakfast (grated potato cooked in tallow) – super crispy!

I roast vegetables in tallow in the oven. I put a few big chunks in the pan and place in the warm oven to melt it, then take the pan out and toss vegetables in it and roast at 200oC. (Sweet potato, beetroot, onion, leek, potato, parsnip, swede, carrot). Generous cracks of pepper and a good sprinkle of sea salt, along with some stripped rosemary and thyme leaves. This makes lovely crispy roast vegetables.

If you have an old pudding recipe of your grandmothers, it may call for tallow or suet in the recipe. The reason it is requested in pudding recipes is that it has a higher melting point than butter or vegetable oils, so when grated and placed in a pudding mixture, the mixture around the suet will begin to cook or set before the tallow melts and loses form. The tallow will then eventually melt and cook into the ingredients around and will leave a small air pocket in its place, leaving a light, airy and spongy pudding (according to who had a great blog on tallow).  Another reason for using tallow in your Grannie’s pudding, was also, obviously that they had it readily available.

If there’s one negative of suet making – it’s the pot cleanup! It requires lots of suds and very hot water, with this tipped out in the back yard, as you likely don’t want excess fat down the sink.  You may find at the end of the cleanup process however, that the skin on your hands feel wonderfully nourished from the tallow on them.  If you liked the feel, you could try making this tallow balm, as a treatment for dry, or cracked hands.

Take 1 cup melted tallow, ¼ cup olive oil and 48 drops lavender oil (or try sandalwood or tea tree) and place into sterilized jars.  I also added 3 vitamin E capsules that I had, as it’s good for skin healing. ie. capsules meant as oral supplements. This is not essential. Stir and place into sterilized jars. Your hands may feel somewhat greasy for 5-10 minutes after applying, but I find it worth it as it’s really nourishing if my hands become particularly dry.

You can order our grass fed suet in bags of around 2kg (which makes around 5 decent sized jam jars of tallow).  It is $10/kg. It is only available as an add-on to one of our hampers. Please email if you have any tallow questions and hopefully I can answer them.  I might explore the health properties of tallow in detail in a future post.

Happy tallow making!

Kirrily x

I’m fascinated by the idea of the energy of food – not just our grass fed beef, but all foods. I’m not talking about kilojoules, but rather the life force energy of our food and meals.

I wonder about the influence of all the steps in the process of the food getting to our plate with relation to energy; the growing, the harvesting, the shopping for, the cooking, the serving, the savouring as we consume.

I can’t show you cold hard evidence of this, but the concept sits well with me.

Thoughts have energy; there are countless examples of the influence of this.  So when I hear comments by people I meet shopping who really ‘hate’ and ‘loathe’ to go food shopping, I wonder the impact of this – after all it’s the first step in the process of preparing a meal.

If we enjoy the process of cooking a meal, however simple the meal may be – is this meal different than one begrudgingly or stressfully prepared and placed on the table?  What is the intent invested in each? What of the home-made sauce, from home-grown vegetables with love invested, versus that made by machinery in a factory?

What about the meal eaten around the table, hearing about a loved one’s day, savouring the flavours as we eat, versus the meal hurried down while zoning out to whatever electrical device? Are flavours less experienced?

What is the life force of a hand-picked bean versus a machine picked bean?  What about how it’s grown? While we can know the science of pesticide use and high input fertiliser impacts on the nutrition of foods, what is the influence of the energy of the intention of farming where ‘killing’ weeds, pests etc is the focus, versus the intention of growing and nurturing life? The life of plants, of encouraging the life of spiders and lady beetles and other beneficial insects, the life of the soil and embracing ‘weeds’ for the job that they are doing with the soil.

The low stress stockhandling that we practice with our cows is a great example of seeing the influence of intention and the energy that we take to a task.  Moving cows with a calm, intentional approach can be a totally different experience to going in with an urgency to get the job done quickly.  The cows pick up on the energy and react accordingly. I can’t see that immediate feedback with a plant or pasture, but I believe it is there.

What does all this mean for the energising of our bodies when we eat this food?  I’ll leave that for you to think about…   And if the idea of the life force energy of food is a bit ‘out there’ for you, know that our beef is always 100% grass fed on diverse, chemical free pastures – and that alone is a good thing for your health!

If you’d like to order one of our grass fed beef hampers, you can do so here.

All the best and good vibes! Kirrily.

There are endless meal choices with grass fed beef mince and this one is currently on rotation at our place as it’s a fabulous summer option – a fresh, lighter take on the traditional rich saucy bolognese. It’s also an opportunity to use some of the crazy amounts of tasty cherry tomatoes coming from my vege. patch at the moment. With the lemon stirred through the pasta and the basil on top to serve, this meal really is a fresh, clean option just perfect for this last month of summer.



  • 300g spaghetti
  • 1 pack Conscious Farmer grass fed beef mince (750g)
  • Olive oil
  • 3 cloves garlic, crushed
  • 2 tablespoons thyme leaves
  • 1 teaspoon dried chilli flakes
  • 2 teaspoons caster sugar
  • 3 tablespoons tomato paste
  • Sea salt and cracked black pepper
  • 2/3 cup white wine
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 500g cherry tomatoes, halved.
  • ½ cup Ligurian or Kalamata olives
  • Torn basil leaves and finely grated parmesan for serving.


Place a large saucepan of water on to boil in preparation for cooking the pasta.

Place a flying pan over a high heat. Add a small amount of olive oil, then add the mince, garlic, thyme and chilli and cook until the meat is browned.  Break apart any lumps of mince as you stir the mince around.

Add the pasta to the water to cook.

Reduce the heat to medium, add the caster sugar, tomato paste, salt and pepper and cook for around 5 minutes.  Add the white wine and cook for a further 3 minutes.  Add the halved cherry tomatoes and olives and allow them to warm slightly.  (If it seems just too dry at any point, just add a dash of water to the pan).

Once the pasta has cooked, drain it and place it back in the warm saucepan. Drizzle with olive oil and stir this in with the lemon rind, lemon juice and vinegar.

To serve, place the spaghetti in bowls and top with the mince and tomato mix.  Sprinkle with parmesan cheese and tear the basil leaves and scatter on top.

Serves 4-6


I have adapted this recipe from a Donna Hay recipe – Summer Bolognese.

My photo above has the dish served with fettucine style pasta. I think it’s better with spaghetti, but Derek and I had made our own pasta and we don’t have a pasta machine so had cut it by hand. Making spaghetti this way is a little beyond us, so fettucine it was!

Have fun cooking,

Kirrily x

Homemade tortillas, wrapped around some grass fed Mexican beef mince, with sour cream and crunchy iceberg lettuce.  A nourishing meal for the family or a casual meal for a crowd and the tortillas are great for a healthy lunch wrap if you have some remaining after everyone’s had their dinner fill!

In case you didn’t know – it’s pronounced  taw-tee-uh  –  there is no ‘L’ sound.  For Spanish words, a single ‘L’ is pronounced as an ‘L’, where as a double ‘L’ is pronounced as a ‘Y’. So now you know – even if you hadn’t asked!

I recently tried making these tortilla wraps and given their easiness and the thumbs up feedback from the family, I thought I’d share them with you.  I firstly made the mince from this previous recipe of mine – Mexican Beef Mince with Roast Sweet Potato, then let it simmer very slowly on the stovetop while I made the dough for the tortillas.

For the tortillas.



3 cups plain flour

1 teaspoons sea salt

1 teaspoon baking powder

1/3 cup olive oil

1 cup warm water



Place the flour, sea salt and baking powder in a bowl.  Add the oil and water to the flour mix and stir until a dough begins to form.  Next, use your hands and work into a smooth dough – knead briefly.  Divide the dough into 16 pieces, roll each into a ball, flatten slightly and cover with a clean tea towel. Leave to stand for at least 15 minutes.

Dust your bench surface with flour, take a rolling pin (rub with flour) and roll out each ball to a circle a little bigger than a bread and butter plate. You can tease them out into a circle with your hands before rolling.

Take a large frypan on a medium heat and drizzle some olive oil in the pan.  Once the pan is hot, place the tortillas into the pan one at a time and cook until browned spots begin to form underneath. Flip and cook the other side. Cook until all 16 tortillas are completed.

As the tortillas are cooked, add them to a plate and cover them with a clean tea towel. This will help them to stay soft and pliable – especially for next day use.

Each time I’ve cooked these I’ve had one of our sons helping me – one of us has cooked while the other rolls them out. It’s a fun thing to do together.  The tortillas are super easy to cook – there is no stickage on the pan at all, so you can have a bit of fun turning them by flipping them in the pan!

Once all the tortillas are cooked – place them, along with the fillings, in the centre of the table for the family or kids to enjoy wrapping their own – the beef mince, chopped iceberg lettuce, sour cream and the warm tortillas. Of course you can add any other fillings you like. Avocado is quite a nice addition.

Build, eat, nourish, enjoy!

Kirrily x

Relaxed summer eating – who doesn’t love it! Enjoy sitting outside amongst the scent of the cool evening air and the mouth-watering smells coming from the steaks sizzling on the BBQ. There’s lots of ways to cook in summer that are quick and create little heat in the house, and provide wonderful healthful meals with great grass fed beef.

We have a variety of nourishing grass fed beef hampers with a selection of cuts to give you a summer season full of fabulous meals to share with friends and family.  The beef that Derek and I produce on our farm is 100% grass fed & finished and it’s free of pesticides – because that’s what we want for our family, so why would we produce it any other way! Plus our sausages are preservative and gluten free.

With the flavour of our grass fed beef, all you’ll need on your steak is some sea salt and cracked black pepper, a fresh salad on the side and some crisped potato rounds. For us, with our boys now in their teens, barbequing is great because they are happy to take on the cooking – chillaxing outside with the steaks and ‘taties’ on the hotplate for dinner!

There’s so much more to summer than a steak on the BBQ though – pop some Red Wine and Soy Marinated Kebabs or home-made herbed rissoles on the BBQ; stir fry with your favourite Asian flavours or whip up some good old spaghetti bolognaise.

Our Summer Wholesome Hamper is perfect for all of these, with succulent grilling steaks – scotch fillet, sirloin, t-bone, rump, plus topside and boneless blade steaks for thin slicing for lovely stir fries (try our Beef & Vegetable Stir Fry with Cashews & Fresh Basil or this great Thai Beef Salad). There are ribs for roasting or BBQing and mince and sausages for an array of easy and healthy summer meals.  Try our San Choi Bao and get your fingers a little bit messy!

This Summer Wholesome Hamper is actually an eighth share in the cuts from the animal, with the slow cooking cuts ground for extra mince and sausages, but if you’re still keen in summer for the health benefits of slow cooking, then choose our traditional Wholesome Hamper as it has those lovely collagen rich cuts.

The Classic BBQ and the Premium BBQ Hampers are also great for the BBQ lover – these hampers have all the best grilling steaks (including eye fillets) plus mince and sausages. Everything you’ll love for the BBQ plate.

The Classic BBQ Hamper is great if you have smaller freezer space as it is just 9.5kg. The Premium BBQ has some extra steaks at 12kg.

Of course you can choose from any of our Hampers – there are larger hampers for those with a family and smaller hampers for couples and singles.  I’m sure any questions you have about delivery, adding bones and offal to your hamper and more, will be answered in our Frequently Asked Questions.

With family here over summer, I’m planning a big sticky ribs cook-up with a dill potato salad, Derek’s going to pre-make some of his Home-Made Sausage Rolls for the freezer to pull out when feeling lazy and I’m going to take it easy one night with a whole heap of our sausages on the BBQ with a salad and served with some of this Sweet and Tangy Tomato Relish that I made with the mass of cherry tomatoes I had last summer.

Hamper orders can be placed here.

Enjoy your summer grass fed beef eating!

Kirrily x

Sticky, beefy, pick them up with your fingers – what more could you want! Considering how much I enjoy them now, strangely I hadn’t ventured into cooking beef ribs until Derek and I began The Conscious Farmer – I wasn’t quite sure what to do with them and just hadn’t given it a go. Now I actually find them quite simple to cook when cooked on the small rotisserie cooker that we have. It’s great because it takes the cooking outside for summer, which you may also be able to do if you have a rotisserie on your BBQ. If you don’t, you can slow cook them for a while in the oven and then finish them off on the BBQ grill to get that lovely stickiness to the sauce.

Ribs are something that we can possibly add some extra of to your hamper, so if you would like extra ribs, please let us know in the comments box when you order your hamper and we’ll see what we can do!



½ cup tomato sauce

¼ cup honey

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

1 tablespoon brown sugar

1 teaspoon Dijon mustard



1 pack Conscious Farmer beef ribs (around 1kg)

Olive oil

Sea salt and ground black pepper



Mix all of the sauce ingredients together in a small bowl.


On the Rotisserie

Take the ribs, coat with olive oil and rub with sea salt and cracked black pepper. Place on the spike of the rotisserie.  We have a separate small gas operated rotisserie, but you may have it as an attachment on your standard hooded gas BBQ.

Cook slowly on around 140oC for 50mins.  Brush with the sauce and continue cooking for 15-20 minutes, basting with the sauce several times. Cook until the sauce becomes sticky. Remove from the spike and serve with crispy baked potatoes and salad.


On the BBQ grill

If you don’t have a rotisserie try coating in oil, salt and pepper, slow cook in the oven (covered) for a couple of hours, coat in the sauce and then cook briefly on a really well-oiled grill on the BBQ. Turn during cooking to ensure all sides are cooked well. Or alternatively try these oven cooked ribs, but serve with a summer salad for this time of year.

I also see online that some just cook them directly on the grill having not been in the oven. I haven’t done this, I’m not sure how tender they would be, but if you give it a go, please let me know.

And when you’ve cut everything off them that you can, pick them up with your fingers!

Enjoy, Kirrily.

If there’s anything that mixes things up for dinner for me, it’s eating with my fingers! It’s relaxed, a bit fun and can be nourishing and healthful too – kebabs, wraps, and last night for us – San Choi Bao. While this creates fun for kids, it’s a welcome change for us adults too.  Last night I used (not surprisingly), beef as the base for my San Choi Bao – it’s lovely and flavourful with the soy, ginger and garnishes. The iceberg lettuce gives a fabulous crunch and wraps up nicely to hold everything in.

So give it a go, (it’s very quick and simple to cook), wrap it up, delve in with your hands, lean over your plate and enjoy the beef juices dripping out the bottom as you delve in and embrace just a little bit of messiness!

There’s lots of other ways to bring some fun into dinner.  Use chopsticks, move outside with the weather warming up or put all the sides, meal components or garnishes in the centre of the table so the family can serve themselves.  They can get just what they want and it has a lovely communal feel as everyone jostles to have things passed around – I especially love to do this with guests.


  • 750g grass fed beef mince (one of our packs)
  • Olive oil (or sesame oil for a more authentic flavour)
  • 2 cloves garlic, crushed
  • 1 tablespoon ginger, minced
  • 3 tablespoon tamari or soy sauce
  • 3 shallots, sliced finely on the angle
  • 1 medium carrot, grated
  • Red chili – if desired
  • 1 iceberg lettuce, divided into individual leaves
  • 1 tablespoon sesame seeds
  • Vermicelli noodles
  • Small handful peanuts – chopped


Add the oil to a medium/high heated pan.  Add beef mince and brown.  Add the garlic and ginger to the pan and stir until the garlic is cooked.  Add the carrot, chili (if desired) and shallots, but retain some of the green slices of shallot for garnish.  Cook until carrot and shallots have softened.

Bring a saucepan of water to the boil. Add some vermicelli noodles to the pot and cook for 2 minutes. Drain.

To assemble the San Choi Bao – arrange the lettuce leaves on a plate and spoon some of the mince mix in each one.  Add a small amount of vermicelli noodles to each lettuce cup.  Top with green shallot slices, chopped peanuts and sesame seeds.

Wrap the lettuce around its contents as you prepare to eat.

If you’d like some grass fed beef mince for this and other meals – check out our range of mixed cut, nourishing hampers and find the one that’s suited to your home and family.

Kirrily 🙂

In theme with our new Mince and Sausage Hamper, I thought I’d share with you my ‘Wednesday Food’ Curried Sausages recipe.  What’s Wednesday food you may ask?  I heard something said recently – that people want slow food for the weekends and Wednesday food during the week (meaning quick and simple preparation).  Well, here’s a Wednesday meal for you!  Nothing fancy pants – just a quick, simple, tasty meal. It’s not only easy; it’s great because it’s a one pot recipe – minimal clean up!



1 x pack Conscious Farmer Sausages

1 carrot – diced

1 brown onion – diced

1 tablespoon curry powder (I use the traditional English style curry powder for this recipe)

¾-1 cup beef stock

1 tin diced tomatoes

2 tablespoons tomato paste

½ cup green peas

Sea salt and black pepper

Chopped fresh flat leaf parsley and greek yoghurt to serve.



Place sausages in a large fry pan with a few inches of water in it.  Bring to a simmer and cook until the sausages are cooked through.  Remove from the water (discard water).  Remove the sausage skins (just nick along the side of the sausage and the skin should peel off easily).  Once skinned, cut the sausage into small sections (on the diagonal looks best).

Add some olive oil to the pan and place the carrot and onion in the pan and cook until soft. Add the curry powder to the pan and stir briefly until fragrant.  Return the sausages to the pan, along with the beef stock, tinned tomatoes and tomato paste. Bring to a simmer for 15 minutes.

Add the peas and simmer until the peas are cooked through.  Season with sea salt and cracked black pepper.

Serve with a dollop of natural greek yoghurt on top, white rice and some chopped fresh parsley.

You can also add some diced celery along with the carrot and onion.

Enjoy with family and friends. 🙂 Kirrily x

The sheer volume of mini tomatoes that I am currently harvesting from the vegetable patch is quite incredible. Along with eggplants, capsicums and herbs it means lots of cooking options. I did however want to preserve some for later enjoyment, so I headed to my Country Women’s Association ‘Preserves’ recipe book and pretty much followed their recipe (with a little tweak).

I chose to make this lovely, traditional Tomato Relish that is very simple. Derek will be at a meeting next week where all attendees are to take some of their own produce to pop on the table for lunch, so Derek will be roasting up some of our grass fed blade roasts and taking it along to be served with some of this lovely tomato relish.

If you’ve never made a preserve before – it’s really very simple.  It takes a few hours from go to whoa, but you’re not actively doing things for most of this time.


  • 1.5kg tomatoes
  • 500g onions
  • 2 dessertspoons sea salt
  • 2 cups apple cider vinegar
  • 1 tablespoon curry powder
  • 1 tablespoon mustard powder
  • ¼ teaspoon pepper
  • Extra 2 tablespoons apple cider vinegar
  • 2 cups sugar

Cut the tomatoes into small pieces – I cut my my tomatoes into quarters and the onion into slices. Place them both in a bowl and sprinkle with the salt. Stir.

Place the bowl in the fridge for around 12 hours – I placed mine there overnight.

To sterilise jars, warm your oven to 120oC. Place the clean jars and lids into the oven for 20 minutes (be careful to remove any plastic labels etc.).  Turn the oven off and open the door to cool.  The jars are ready to use.

Remove the tomatoes and onions from the fridge and drain any liquid off. Place the mixture in a stove top pot/saucepan. Add the apple cider vinegar and stir. Bring to the boil for 5 minutes. Mix the curry, mustard, pepper and extra cider vinegar together and add to the pot. Cook on a simmer for 45 minutes with the lid on.

Add the sugar (you may like to reduce this a little, as it is fairly sweet, but I always like to cook a recipe as recommended first, and then decide if I want to change it given my taste). Simmer for another 45 minutes with the lid on.

Remove the lid, assess how wet your relish is and reduce if necessary.

Bottle in sterilized jars.

Store in a cool, dark place and refrigerate after opening.

Great to spice up some cold roast meats, sausages, quiches or frittata.  Derek and i have been enjoying it lately with some of our paleo sausages.

If you would like to order one of our grass fed beef hampers, with plenty of different cuts to enjoy with this homemade relish, you can see our hamper selections here.

Happy preserving! Kirrily x

When Derek and I began The Conscious Farmer a few years back, we felt strongly about eating clean, nourishing food, produced GMO and chemical free and with no preservatives or additives. We wanted this for ourselves and for our children.  Some years earlier still, we had recognised this and thought that if this is the food we want to eat (and the chemical free farm we want to live on), then why would we produce anything else for others to eat? It simply twists with ones morals if the two are incongruent.

We concentrated more on the health of the land and removed the chemical use from our farm and animals.  It was then that we recognised that other people valued the same things about food and land health that we did and that we needed to be able to give people the option of choosing our grassfed beef for their families too.  So, we created our brand and all that comes with offering our product direct to you, including our hampers!

So whether it’s nourishment collagen rich cuts, the aromas of heart- warming casseroles, wonderful roasts to share with family and friends, succulent steaks to throw on the BBQ or ever handy sausages (gluten and preservative free) and mince that you want – our hampers contain a selection of cuts for you to enjoy an fabulous array of meals.  We have a selection of hampers, but what IS the same in every hamper is the beautiful grass fed beef that is free of chemicals and GMO’s, is 100% grassfed on diverse pastures and has all the health attributes that go with the animals being raised this way And you’ll love the taste difference of beef that comes from our animals grazing on diverse plants on our family farm on the beautiful Liverpool Plains of NSW.

So, What’s in a Hamper?

As well as the different combinations of grilling steaks, slow cooking cuts, mince and gluten free sausages (see hampers below), we have many health conscious customers who choose to add extras to their order – like bones for cooking broth, offal (liver, kidney, heart), oxtail and beef cheeks.  You can also opt for paleo sausages, which contain no flour at all!

For the Steak Lover

We suggest the Classic or Premium Steak Hamper, which has all the lovely grilling steaks – Sirloin, Scotch Fillet, T-Bone, Eye Fillet and Rump, as well as ever handy mince and sausages.  The Classic is a 10kg hamper, or double up the steaks and go for the Premium Steak Hamper, which is 12kg.

For the Slow Cooker

If you love to slow cook or want the best nourishment from the collagen rich cuts, we suggest the Nourish or Double Nourish Hampers.  These hamper have all the collagen rich cuts – diced chuck, osso bucco, short ribs, round steak, blade steak as well as ever useful mince and sausages and some topside, which is perfect when sliced into strips across the grain for stir fries.

For Those That Want It All! 

(and have freezer space)

If you love a variety of cooking, then you can share in the complete selection of cuts from the animal with a Wholesome or Family Hamper. You can grill steaks, slow cook, stir fry, roast and BBQ. The Wholesome Hamper is 20kg of beef and the Family Hamper is 40kg.

Of course if you like to order in larger quantities like half a beast or a whole beast for that matter, we can also accommodate this.

You might like to see our suggestions for cooking with all the cuts.

So if, like us, you’re conscious about preventative health, want chemical free food that is ethically produced and comes direct from the farmer  – all bundled up in a hamper that has the beef handily sealed, packaged, labelled with weights, fresh & frozen best before dates and cut types, then we reckon you’ll love one of our Conscious Farmer Grass Fed Beef Hampers! You can see the full detail of our hampers, along with pricing and how to order here.

Our deliveries occur monthly, so depending on when you order it may come quickly or you may have a few weeks to wait and plan what you’ll cook when it arrives!

Love the Taste Difference

Kirrily x