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Our Story

OUR MISSION: To Provide, Direct from the Farm, Clean and Sustainable Food, Created with Care, Honesty and Passion; and Connect Customers to their Food Source.

The Free Range Butcher specialises in Grass Fed, 28 day Dry Aged BeefLamb, Pasture Fed Free Range Pork, and Free Range Poultry. lambbluehillsjpg.jpgSupplied from our own farm and other farmers we know, all our meat is hormone and antibiotic free. 

We bring to your family Grass Fed BeefLamb and Pasture Fed Free Range Pork from our own farm. We also source Grass Fed Beef and Lamb from our neighbours, farmers local to our home town, and quality farmers throughout NSW. All of our Poultry is free range, sourced from FREPA accredited farms. In addition to the supply coming from our own farm, our primary supplier of Free Range Pasture Fed Pork is Oakleigh Free Range Pork.

Our Farm

Our farm is located 90km north of Tamworth in the North West of New South Wales. Surrounding the district and our family farm are the Nandewar mountain ranges. It is perfect country for raising free range produce, with an average rainfall over 1000mm, and no large scale cropping programs in our area.

Our History

Our story begins 30 years ago when our family purchased a property at Barraba in North West, NSW. As kids we grew up in true country fashion; collecting our own eggs, weeding our own vegie garden, milking the cow, and producing our own meat. We thought nothing of how lucky we were to be eating such nutritious and tasty produce.


The idea of selling our produce had been in the embryonic stages for some years, however the catalyst for beginning to commercially sell our meat products came after eating a non-descript grain fed steak at one of Sydney’s best restaurants. For our mind, we had better steak sitting in our fridge at home.

With two generations of farming knowledge behind us, we began formally selling our products in 2008. Our mission then, as it is now, was to produce meat products which were Ethical, Sustainable and Traceable. This mission continues to guide our decision making and what we do in the business.

With a belief that there was a market for our meat products, and after researching the market, we commenced by selling our produce at two farmers markets in Sydney. Within a few months we had expanded in to five farmers markets in Sydney and begun also offering an online ordering / home delivery service.

Initially our meat was processed in our local town of Barraba, however as the business grew and the logistics became cumbersome we purchased a shop in Sydney (later sold). We now do the majority of our processing at our premise on the Central Coast of NSW, and manage distribution from our warehouse on Sydney’s Northern Beaches.

As of 2017, we offer a weekly home delivery service, and operate at over 20 farmers markets every month. The first-hand contact with, and feedback from our customers, drives what we do on our farm and supports our philosophy of producing Ethical, Sustainable and Traceable meat, direct from the farmer.

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The Yarn