Beef Shin Osso Bucco
When customers ask "what do I do with the shanks?"—this is the answer. Beef shin transforms into restaurant-quality osso bucco... Read more
We Take Our Time
Good meat is something that shouldn't be rushed...
We didn't set out to be different. We just kept farming the way the generations before did—because it works.
- Regular price
- $990.00 AUD
One animal. One flat price. A freezer full of grass-fed beef.
Order a quarter, half or whole grass-fed Speckled Park beast direct from our family farm, Bonavista, in the Upper Hunter. We select the animal, then cut, vacuum-pack and label every piece at our own Morpeth Butchery — a short, honest path from our paddock to your freezer.
You pay one flat price. No weigh-up surprises and no final invoice that lands higher than you expected. Choose your size, pay the one price, and we take care of the rest.
What you get
A full nose-to-tail spread of named cuts — not a mystery box:
- Premium steaks — scotch fillet, porterhouse, T-bone, rump, blade and round
- Roasts — topside, silverside and rolled roasts
- Slow cuts — osso bucco and shin
- Everyday — diced beef and mince
- Preservative-free sausages, plus soup and pet bones if you’d like them
How it works
- Choose your size and pay — one flat price, locked in.
- Give us at least four weeks’ notice so we can select and prepare the right beast.
- We cut, vacuum-pack and label everything at Morpeth Butchery.
- Collect or have it delivered — pick up from 143 Swan Street, Morpeth, or arrange local delivery to the Scone, Muswellbrook, Morpeth and Newcastle areas.
What you take home
Quarter ~30–35 kg · Half ~60–70 kg · Whole ~120–140 kg of packed, freezer-ready meat. Bulk beef is sold by the beast, not the kilo — once the bones, fat and trim are removed you take home roughly two-thirds of the carcass as packed meat, so we quote that take-home figure rather than the heavier “on the rail” weight. Actual yield varies a little between animals; your one flat price stays the same either way.
Not sure which size suits your household? Try our Whole-Animal Planner — it takes about thirty seconds.
- Regular price
- $225.00 AUD
One animal. One flat price. A freezer full of grass-fed lamb.
Order a whole or half grass-fed Dorper lamb direct from our family farm, Bonavista, in the Upper Hunter. We select the animal, then cut it to your preferred cuts, vacuum-pack and label it at our own Morpeth Butchery — a short, honest path from our paddock to your freezer.
You pay one flat price. No weigh-up surprises and no final invoice that lands higher than you expected. Choose your size, pay the one price, and we take care of the rest.
What you get
A full nose-to-tail spread, cut to suit your kitchen — typically:
- Chops & cutlets — loin and chump chops, or a rack of cutlets
- Roasts — leg (or half leg and chops) and shoulder
- Slow cuts — shanks, neck rosettes and forequarter chops
- Everyday — lamb mince
- Bones and trimmings for stock, if you’d like them
How it works
- Choose your size and pay — one flat price, locked in.
- Give us at least four weeks’ notice so we can select and prepare the right lamb.
- We cut, vacuum-pack and label everything at Morpeth Butchery.
- Collect or have it delivered — pick up from 143 Swan Street, Morpeth, or arrange local delivery to the Scone, Muswellbrook, Morpeth and Newcastle areas.
What you take home
Half ~9–11 kg · Whole ~18–22 kg of packed, freezer-ready meat. Lamb is sold by the beast, not the kilo — once the bones and trim are removed you take home a little under three-quarters of the carcass as packed meat, so we quote that take-home figure rather than the heavier “on the rail” weight. Actual yield varies a little between animals; your one flat price stays the same either way.
Not sure which size suits your household? Try our Whole-Animal Planner — it takes about thirty seconds.
Our Farm, Our Way
About our animals, how it works, and the family behind your meat.
About Our Animals
100% Grass-Fed Speckled Park Beef
That's it. Nothing else.
What Our Cattle Eat:
- Native pasture grasses
- White Box grassland species
- Seasonal forages
- Fresh water from Stewarts Brook
What They DON'T Get:
❌ No grain or feedlot finishing
❌ No growth hormones
❌ No routine antibiotics
❌ No animal by-products
❌ No synthetic supplements
The Breed: Speckled Park Cattle
We chose Speckled Park cattle for their superior meat quality, excellent marbling, and gentle temperament. This heritage breed thrives on grass alone and produces beef with exceptional flavour and tenderness.
Raised At:
"Bonavista" - Our family farm at Woolooma, via Scone NSW
- 500+ acres of Hunter Valley pasture
- Fifth generation family farming
- Rotational grazing for soil health
- Low-stress animal handling
Hanging & Processing:
- Dry-aged for 14+ days for tenderness and flavour
- Processed at our own Morpeth Butchery
- Cut by hand to your specifications
- Vacuum-sealed for freshness
The Grass-Fed Difference:
Grass-fed beef contains higher levels of Omega-3 fatty acids, CLA (conjugated linoleic acid), vitamins A and E, and antioxidants compared to grain-fed beef. The flavour is deeper, more complex, and genuinely beefy—the way beef used to taste.
How It Works
From Farm to Your Freezer
Buying beef in bulk is simple, economical, and ensures you know exactly where your food comes from.
1. Choose Your Size
- Whole Beef: 160-220kg
- Half Beef: 80-110kg
- Quarter Beef: 40-55kg
2. Tell Us How You Want It Cut
This is where it gets personal. You'll fill out a simple cutting form telling us your preferences for each cut:
- Topside → Roast, Mince, or Schnitzel?
- Rump → Steaks or Roast?
- Chuck → Slow-cook roast or Mince?
- Sausages → Thick or Thin?
Takes 2-3 minutes, as easy as clicking the image above the text of your selection before you add to cart.
3. We Select & Process
- We hand-select your animal from our herd
- Dry-aged for 14+ days for tenderness
- Custom cut to your specifications at Morpeth Butchery
- Vacuum-sealed and freezer-ready
4. Pick Up or Delivery
- Collect from Morpeth Butchery (143 Swan Street, Morpeth)
- Or delivery available in Scone, Muswellbrook, Morpeth & Newcastle areas
Timeline: Around 3 weeks from order to pickup
What You'll Get:
Not just steaks! You'll receive:
- Premium cuts (scotch fillet, porterhouse, eye fillet, T-bone)
- Everyday cuts (rump, sirloin, blade)
- Roasting cuts (topside, silverside, rib roast)
- Slow-cook cuts (chuck, brisket, shin, cheeks)
- Mince (as much or as little as you want)
- Specialty cuts (osso bucco, ribs, short ribs)
- Bones for broth (if requested)
Pricing: Kilo pricing is based on hanging carcass weight (final weight may vary slightly and need to be adjusted from the estimate your desposit is based on).
Deposit Required to secure your order. Based upon an estimate and will be adjusted prior to final payment request.
Sustainability
Doing Better, One Step at a Time
Packaging Reality:
All beef is vacuum-sealed in food-grade plastic. We'd love to eliminate plastic entirely, but vacuum-sealing is currently the safest way to preserve meat quality and prevent freezer burn for long-term storage.
You Can Help:
- Check if your council accepts soft plastics via REDcycle programs
- Reuse clean bags for other freezer storage
- Cardboard boxes are 100% recyclable
The Bigger Picture:
Buying local beef in bulk is inherently more sustainable than:
- Multiple plastic-wrapped supermarket trips
- Imported beef with huge food miles
- Feedlot beef (higher emissions, more resources)
Use Every Part (Zero Waste Eating):
Bones:
Don't throw them away! Make nutrient-rich beef bone broth:
- Roast bones at 200°C for 30 min
- Simmer 24+ hours with vegetables
- Freeze in portions
- Gut-healing, delicious, traditional
Fat (Tallow):
Render beef fat for cooking:
- Healthier than vegetable oils
- Perfect for roasting vegetables
- Traditional cooking method
Nose-to-Tail:
When you buy a whole or half animal, you're using EVERY cut - not just premium steaks. That's the ultimate sustainability: no waste, full respect for the animal.
On-Farm Sustainability:
- Rotational grazing sequesters carbon in soil
- Natural fertilizers (worm castings - zero synthetic chemicals)
- Water stewardship protects Stewarts Brook
- Native grassland preservation supports biodiversity
- Local processing - Farm to Morpeth = 100km (not 1000s)
Carbon Impact:
Regenerative grazing can make beef production carbon-neutral or even carbon-negative by building soil carbon faster than cattle emit methane. We're part of that solution.
We're Not Perfect, But We're Trying:
We're actively researching:
- Compostable vacuum-seal alternatives
- Further reducing packaging waste
- Constantly improving our regenerative practices
Sustainability is a journey. We're committed to continuous improvement while maintaining food safety and quality.
Why Grass-Fed?
This is Beef the Way It Should Be
100% Grass-Fed. No Shortcuts.
Our Speckled Park cattle spend their entire lives on pasture at "Bonavista," our family farm near Scone. They eat what cattle are meant to eat: grass, native pasture, and nothing else.
What They DON'T Get:
❌ No grain or feedlot finishing
❌ No growth hormones
❌ No routine antibiotics
❌ No animal by-products
Why It Tastes Different:
Grass-fed beef has a deeper, more complex flavour—it's genuinely beefy. Because we dry-age for 14+ days, it's tender and rich. This is what beef tasted like before industrial farming.
Why It's Better for You:
- 2-5x more Omega-3 fatty acids (heart-healthy)
- Higher CLA (conjugated linoleic acid - supports immunity)
- More Vitamins A & E from beta-carotene in grass
- Leaner - lower total fat, fewer calories
- Higher in B vitamins, iron, zinc
Cooking Grass-Fed Beef:
Because it's leaner, grass-fed beef cooks 30% faster than grain-fed.
- Use medium heat (not high)
- Don't overcook - medium-rare to medium is ideal
- Let it rest 5-10 minutes after cooking
- Salt and pepper is all you need - let the meat shine
Why Speckled Park Cattle?
We chose this heritage breed for its:
- Superior marbling and tenderness
- Excellent grass-finishing ability
- Calm, easy temperament (low-stress = better meat)
- Smaller frame size (perfect for pasture systems)
Meet the Farmers
Five Generations at Bonavista
We're David and Maryanne Carter, and we've been farming "Bonavista" near Scone for five generations. This land has raised our family, and now it's raising your dinner.
Where Your Beef Comes From:
- 500+ acres of Hunter Valley pasture
- Stewarts Brook runs through the property
- White Box grasslands - native ecosystem
- Foothills of the Barrington Tops
How We Farm: We practice regenerative grazing - working with nature, not against it:
- Rotational grazing mimics wild herd movement
- Builds soil health instead of depleting it
- Natural fertilizers (we run our own worm farm!)
- No synthetic chemicals
- Low-stress handling using proven stock handling principles
Why It Matters: Healthy soil → Healthy grass → Healthy cattle → Healthy you
Our cattle live as nature intended: roaming paddocks, grazing, resting, chewing their cud. No stress, no confinement, no feedlots.
From Farm to Butchery: In 2014, we bought Morpeth Butchery so we could process our own animals and ensure quality from paddock to plate.
As Featured In:
- The Land (NSW)
- Newcastle Herald
- Your Food Collective (featured producer)
- Newcastle City Farmers Market (weekly vendor since 2010)
Our Promise: We're raising beef the way our great-grandparents did because some things shouldn't change. We're not just raising cattle - we're building soil, preserving native grasslands, and leaving this land better for the next generation.
Frequently Asked Questions
About the farm, our practices and our ordering process.
How long does it take to get my order?
We ask for a minimum of four weeks from order to pickup or delivery — we sell out quickly and plan well ahead. That time lets us select the right animal, process it properly, and cut and pack everything to your specifications.
Can I customize how my meat is cut?
Absolutely! When you place your order, you'll fill out a cutting sheet online where you choose how you want each cut processed. For example:
- Topside → Roast, mince, or schnitzel?
- Shanks → Whole or osso bucco style?
- Sausages → Thick or thin?
We'll guide you through every option—it takes about 2-3 minutes.
Can I split an order with a friend or family member?
Yes! Many customers split a whole beef or lamb between two households. Just let us know when ordering and we'll pack everything in packs of 2 to make it easy for you to divide. We will only deliver to one address per order.
Where do you deliver?
We offer delivery to Scone, Muswellbrook, Morpeth, and Newcastle areas right now. We are gradually offering delivery to the rest of NSW - sign up to our newsletters and follow our social media to be the first to know. Alternatively, drop us a line inour contact form, we want to know where our customers are! You can also pick up from Morpeth Butchery at 143 Swan Street, Morpeth 2321.
How much freezer space do I need?
Quick answer: our Whole-Animal Planner estimates the freezer space for a quarter, half or whole in seconds. For a detailed guide:
Here's a practical guide based on typical Australian freezer sizes:
BEEF:
- Quarter beef (45-55kg): Approximately 80-100 litres of freezer space
Fits in: A medium chest freezer or large upright freezer section
Real-world example: Takes up about 2 shopping bags worth of space - Half beef (90-110kg): Approximately 160-200 litres of freezer space
Fits in: A 200-250L chest freezer (half to two-thirds full)
Real-world example: Fills a standard chest freezer halfway - Whole beef (180-220kg): Approximately 320-400 litres of freezer space
Fits in: A 400-500L+ chest freezer
Real-world example: Requires a dedicated large chest freezer
LAMB:
- Half lamb (9-11kg): Approximately 30-40 litres of freezer space
Fits in: Any standard fridge-freezer combo easily
Real-world example: Takes up one freezer drawer or shelf - Whole lamb (18-22kg): Approximately 60-80 litres of freezer space
Fits in: Most standard upright or chest freezers comfortably
Real-world example: About the size of a large esky/cooler
Quick Reference Guide:
If you have a 100-litre chest freezer, you can comfortably fit a quarter beef or 2-3 whole lambs.
A 200-litre chest freezer will hold a half beef or 5-6 whole lambs with room to spare.
For a 300-litre or larger chest freezer, you can store a whole beef or more than 10 whole lambs.
Most standard fridge-freezer combinations (80-120 litres) can fit 1-2 whole lambs or a quarter beef, though it will be a tight fit.
Pro Tips:
- Vacuum-sealed meat packs efficiently and stacks well
- We pack in portion sizes that make it easy to organize
- Label and date packages so you can rotate stock
- Keep a freezer inventory list on the door so you know what you have
What size freezer should I buy if I don't have one?
For most families ordering bulk meat regularly, we recommend:
- 200-250L chest freezer for half beef or multiple lambs
- 400L+ chest freezer if planning to buy whole beef annually
Chest freezers are more energy-efficient than uprights and maintain temperature better when opened frequently.
Not sure which size to order in the first place? Our Whole-Animal Planner suggests a size and the freezer space you'll need.
How is the meat packaged?
All meat is vacuum-sealed in freezer-safe bags and clearly labeled with the cut name and approximate weight. Packages are flat and stackable, which makes freezer organization much easier than butcher paper wrapping.
How long will frozen meat last?
Properly vacuum-sealed and frozen at -18°C or below, meat will maintain quality for:
- 12-18 months for beef
- 9-12 months for lamb
We recommend using a permanent marker to date your packages and rotating stock (first in, first out).
Do I need to do anything when I get it home?
Just put it straight in your freezer! Everything is already cut, wrapped, labeled, and ready to store. No additional processing needed.
Are your cattle and sheep really grass-fed their entire lives?
Yes. Our cattle (Speckled Park) and sheep (Dorper) spend their entire lives on pasture. They eat grass, native vegetation, and nothing else—no grain, no feedlot finishing.
Do you use hormones or growth promotants?
No. We never use growth hormones or growth promotants.
Do you use antibiotics?
We do not use routine antibiotics. If an animal becomes sick and requires treatment for its welfare, we would treat it, but those animals would not enter our meat supply until well after withdrawal periods. Our focus is on preventing illness through good farming practices rather than treating it.
What do your animals actually eat?
Our cattle and sheep graze on:
- Native White Box grassland species
- Improved pasture (where applicable)
- Diverse seasonal forages
- Fresh water from Stewarts Brook
They do NOT eat:
- Grain or concentrates
- Animal by-products
- Synthetic supplements
How do you manage parasites without routine medications?
We use strategic rotational grazing, which naturally breaks parasite cycles. Dorper sheep are also naturally more parasite-resistant than wool breeds. We monitor animal health closely and only intervene when necessary.
What is regenerative farming?
Regenerative farming goes beyond "sustainable"—it actually improves the land over time. We use rotational grazing to:
- Build soil organic matter and carbon
- Increase native grassland diversity
- Improve water retention
- Support wildlife and beneficial insects
- Eliminate need for synthetic fertilizers
Our cattle and sheep move across paddocks seasonally, mimicking natural herd patterns.
Why does grass-fed meat taste different?
Grass-fed beef and lamb have a deeper, more complex flavour because the animals eat diverse pasture plants. This also means that it changes a little, seasonally. It's less fatty than grain-fed meat, so the actual meat flavor is more prominent. Many people describe it as "how meat used to taste."
Is grass-fed meat tougher?
Not if cooked properly! Because it's leaner, grass-fed meat cooks faster. The key is:
- Don't overcook (medium-rare to medium is ideal for steaks)
- Use lower temperatures
- Let it rest after cooking
For tough cuts like shanks, chuck, or shoulder—low and slow cooking makes them incredibly tender.
How does your pricing work?
Simple — one flat price per quarter, half or whole beast. The price shown on the beef or lamb page is exactly what you pay: no per-kilo maths, no deposit, and no surprise final invoice. Not sure which size suits you? Try our Whole-Animal Planner.
Will the weight vary between animals?
Every animal is a little different, so the exact weight varies slightly from beast to beast — but your price doesn't. You pay one flat price whatever the animal weighs, so there are never any surprises.
As seen in
Nose to Tail Recipes
How to make cuts of meat you've never cooked before turn out incredible...
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Slow-Roasted Lamb Shoulder
Feed a crowd with this slow-roasted grass-fed lamb shoulder. Minimal effort, maximum flavour. Falls off the bone after 5 hours.... Read more
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Simple Grilled Porterhouse
A great steak doesn't need much — just good beef, a hot grill and a little patience. This is the... Read more
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Lamb Neck Stew (Irish Style)
The most underrated cut on the animal. Cheap, flavourful, perfect for winter. All that connective tissue breaks down into silky,... Read more
Beef Shin Osso Bucco
When customers ask "what do I do with the shanks?"—this is the answer. Beef shin transforms into restaurant-quality osso bucco... Read more
Slow-Roasted Lamb Shoulder
Feed a crowd with this slow-roasted grass-fed lamb shoulder. Minimal effort, maximum flavour. Falls off the bone after 5 hours.... Read more
Simple Grilled Porterhouse
A great steak doesn't need much — just good beef, a hot grill and a little patience. This is the... Read more
Lamb Neck Stew (Irish Style)
The most underrated cut on the animal. Cheap, flavourful, perfect for winter. All that connective tissue breaks down into silky,... Read more
Located in the Hunter Valley, NSW
We work directly with our own butcher shop in Morpeth, in the city of Maitland in the Hunter Region.
Bonavista Farm
Woolooma, Via Scone NSW 2337
M: 0409 009 489Morpeth Butchery
143 Swan St, Morpeth NSW 2321
(02) 4933 7541Hours:
Monday - Friday: 7am-5pm
Saturday : 7am - 1pm