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Beef TEST - Hunter Natural - Beef TEST
Beef TEST - Hunter Natural - Beef TEST
Beef TEST - Hunter Natural - Beef TEST
Beef TEST - Hunter Natural - Beef TEST Beef TEST - Hunter Natural - Beef TEST Beef TEST - Hunter Natural - Beef TEST
Beef TEST - Hunter Natural - Beef TEST

Hunter Valley Grass Fed Beef

Regular price
$990.00 AUD
Unit price
$19.80  per  kg
Size

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

  1. Choose your size and pay — one flat price, locked in.
  2. Give us at least four weeks’ notice so we can select and prepare the right beast.
  3. We cut, vacuum-pack and label everything at Morpeth Butchery.
  4. 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.

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.

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.

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.

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)

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.

  • Feel the difference

    Grass-fed meat contains higher levels of Omega-3 fatty acids, CLA (conjugated linoleic acid), vitamins A and E, and antioxidants compared to grain-fed. Your body will thank you.

  • Master every recipe

    It doesn't have to be complicated, in fact, our favourite ways to cook grass fed meat are often the most simple, letting the flavour speak for itself. Visit our recipe blog for more tips.

  • Remove the guess work

    ...And eat sustainably in the process. Does it ever get tiresome trying to decide what's for dinner every night? Bulk meat makes it easy - the store is your freezer and your farmers are grateful.

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    Hunter Valley Grass Fed Beef

    Regular price
    From $990.00 AUD
    Unit price
    $19.80  per  kg