The Wakefield Grange farm features a unique on-site butchery facility.
This means you can arrange processing of both home-grown and locally sourced meats to ensure low food miles and 100% traceability from paddock to plate.
Currently, slaughter is conducted off-farm in nearby abattoirs with future plans existing to build a small scale poultry processing facility on-farm.
Local producers use our on-farm facility as a butchery service for both their own consumption purposes as well as to on-sell direct to their customer bases through farmer’s markets or online.
This is where we also run our In-house butchery classes, which are are offered from time to time as well as sausage crafting classes and cookery classes in conjunction with featured chefs.
Sustainable ‘whole animal’ butchery practices
At Wakefield Grange we are committed to sustainable ‘whole animal’ butchery practises, only processing whole carcass, locally grown, pastured meats.
All livestock processed and sold through Wakefield Grange is grown locally on the Fleurieu Peninsula by like-minded farmers, with the exception of some poultry varieties sourced directly from farmers in the Barossa Valley.
Livestock sourced off farm is hand selected and typically transported by Nathen himself ensuring ethical handling practises are maintained.
All beef and lamb sourced off farm are guaranteed to be raised under 100% grass-fed & finished principles with no use of artificial hormones or growth promotants.
All poultry sourced off farm must be grown ethically to free range standards and also be free from antibiotics, artificial hormones and growth promotants.