An underappreciated old staple, calf liver has a subtle flavour and a pleasant texture. Lovely when sauteed or dusted with flour and shallow-fried.
We source whole bodies of grassfed beef from a variety of ethical producers near the border of NSW and Victoria.
Our grassfed and finished beef is primarily black or red Angus. The cattle is antibiotic and hormone-free, and is raised on chemical-free farms.