Our Meat


Berkshire pigs are a heritage breed of pig originating from the English county of Berkshire that is bred and raised in several parts of the world, including Australia.

Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavour. It is thought by many to be the Wagyu beef of pork.

This heritage breed’s meat products command a premium price because of the premium meat and higher production cost to produce Berkshires.

Our Berkshire pigs are being run in our hybrid piggery. This gives us the benefits of both traditional piggery settings as well as free-range. The pigs have outdoor space to play and socialise as well as undercover area and enclosed sleeping quarters. We are Sow stall free however we do have refuge areas for the piglets to seek isolation from the Mother.

Our pigs are fed rations of fresh greens and mixed grains.
All our feed ingredients are grown in-house or sourced locally. We grind and blend our feed onsite weekly to ensure freshness. We do not use hormones or growth promotors, just a well-ballenced diet and no stress environment. 

We run a strict QA program including a vaccination program that is antibiotic-free.
Because of the way our operation is run and our quality breeding stock, our pigs grow evenly and timely. This ensures premium quality pork all year round.


Wagyu is different from other types of beef. Wagyu beef is distinctive because it is highly marbled.

Marbling refers to the visible layers of intramuscular fat. This is fat that is found in the muscle. Due to the unique genetics of the cows, the meat contains a higher percentage of fatty acids than ordinary beef, giving it a higher marbling score.

The higher the marbling score, the more flavoursome, tender and juicy the meat is.

We have begun breeding F1 Wagyu cross Angus Cattle.
Our Bull Tojo-LakeWagyu L9 was purchase from Lake Wagyu in June 2017. 

He is a Fullblood Wagyu from the Tajima bloodline. Shired by Sharikan he is at the top end of marbling expectation and will produce well marbled off spring when crosed over our hand picked large frame Black Angus.


The ram is generally a short wool meat breed such as Dorset, Suffolk & White Suffolk. The lambs produced from this cross are known as prime lambs. Prime lamb producers base their crossbreeding program on breeds which will quickly produce a large, lean carcase.
Our lambs are Paddock raised and grass-fed. Occasionally they are supplemented with mixed grains and hay, depending on the season and grass available.
Lamb is commonly included as meat consumed in Mediterranean diets, which have repeatedly been shown to help lower risk of cardiovascular disease.
Grass-fed lamb is a significant source of omega-3 fats, a nutrient whose adequacy in the diet is associated with decreased risk of inflammation and possibly with reduced risk of heart disease.
About 40% of the fat in grass-fed lamb comes from oleic acid, a monounsaturated fat. This type of fat (for which extra-virgin olive oil is lauded) has been associated with decreased risk of heart disease.
Grass-fed lamb is a very good source of selenium and a good source of zinc. A healthy intake of these minerals is a protective factor against oxidative stress because they are co-factors in important antioxidant enzyme systems.

PACKAGING - vacuum sealed

​Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps). On a more short term basis, vacuum packing can also be used to store fresh foods, such as vegetables, meats, and liquids, because it inhibits bacterial growth.

Depending on the product, atmosphere, temperature, and the barrier properties of the package, vacuum packaging extends the shelf life of many foods.[4][5] The shelf life of meats can be extended by vacuum packaging, particularly when used with modified atmosphere packaging. 

​When foods are frozen without preparation, freezer burn can occur. It happens when the surface of the food is dehydrated, and this leads to a dried and leathery appearance. Freezer burn also ruins the flavour and texture of foods. Vacuum packing reduces freezer burn by preventing the food from exposure to the cold, dry air.