Welcome to The Ethical Farmers! Please note, $120 is the minimum order value on all orders.
Welcome to The Ethical Farmers! Please note, $120 is the minimum order value on all orders.
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The pros and cons of buying frozen meat

The pros and cons of buying frozen meat

For members of our community who have shopped with us before, you would know that our meat is sold frozen. As a business we spent a lot of time researching and understanding the pros and cons of freezing meat and in the end, frozen trumped fresh. The only caveat to this is, if you have a direct relationship with a farmer you can trust and can source fresh grass-fed meat (not Cryovaced 'fresh') from them straight after the meat has been butchered and eat the meat within a couple days, then that would trump buying frozen. The cons Frozen meat requires thawing which essentially adds a small...

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Bone Broth Recipe

Bone Broth Recipe

Immune-boosting, nutrient dense and anti-inflammatory, bone broths made with pastured chicken, vegetables and herbs like turmeric and ginger are full of nutrition and excellent for skin, digestion and arthritic inflammation. Want to know the secret to really gelatinous broth? Adding Ethical Farmers Pastured Chicken Feet.   Ingredients 1kg Ethical Farmers Pastured Chicken Bones (or leftover roast meat bones from Ethical Farmers Whole Pastured Chicken) 500g Ethical Farmers Pastured Chicken Feet 2 - 2.5L water (enough to cover the bones) 2 celery stalks, chopped 2 medium carrots, chopped 1 onion or a couple of shallots or leeks, chopped 4 tbs apple cider vinegar or lemon (or 50:50) 2 cloves of garlic 2...

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What's in a sausage? 

What's in a sausage? 

At Ethical Farmers one of our core values is transparency. With BBQ season in full swing, it feels like the right time to start a conversation about snags. What goes in them, what makes a good one, and which ones you want to avoid if health and meat provenance are important to you.  Our sausages are made from 70/30 muscle & trim to fat ratio from our grass-fed beef or lamb and pastured animals like pork and chicken. By muscle we generally refer to the leg of the animal which we currently don't utilise for cuts such as topside and silverside. By trim, we mean the offcuts...

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