Our News — Beef

How to Eat Nose to Tail

Beef Chicken Ethical Grass fed Mince Nose to tail Organ meats Pasture Raised Recipe Sustainable

How to Eat Nose to Tail

Nose to tail celebrates everything the animal gave up in order to provide us with food and the resources that went into its production. It helps reduce waste, shows respect for the animal and the farmer. It’s a more sustainable and ethical way of farming, shopping and consuming.

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4 Quick & Healthy Mince Recipes

Beef Chicken Grass fed Mince Pasture Raised Recipe

1. LAMB KOFTAS WITH QUINOA These lamb and quinoa koftas are super simple, plate beautifully and work as a starter or main meal. This recipe calls for grass fed and finished lamb mince but we've also made a beef and mushroom and pork and sage version, and all combinations work. The quinoa makes these less dense than a meatball which works really well with rich and flavourful lamb. Ingredients 500g grass fed and finished lamb (1 pack) 1/2 cup of tri-colour quinoa (rinsed under water)1/2 cup firmly packed parsley, chopped1/2 cup firmly packed mint, chopped1 chilli, seeds removed (or not) and finely diced3 cloves garlic crushed or grated on microplaneZest of...

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Grass Fed & Finished vs Grain Fed Beef

Beef Grass fed

What's the difference in grass fed & finished vs grain fed beef? The way we label meat products in Australia can be very confusing. As farmers and consumers we are frustrated by how hard it is to get to the truth on how our food is produced so we can make informed choices at the checkout. There’s a big difference between grass fed and grass finished beef and grain fed beef and just to confuse things, grass fed beef too.  Grass fed and finished beef refers to cattle that have have eaten grass their entire lives—a 100% grass diet. This is what we produce and sell at the...

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What's in a Sausage? 

Beef Grass fed Nose to tail Organ meats Sausages

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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