We have a herd of mixed cattle under a local Charolais bull. The cattle are raised naturally using biodynamic farming methods and are pasture fed. The river flats and the hill country provide pasture diversity to strengthen the natural health of our stock. The rich flats enable us to grow lucerne for our hay, as well as other winter and summer pastures for our animals.
Our aim is to provide healthy food of the highest quality and flavour, food which is grown taking care of the animals, the land and the
The beef is biodynamic/organic, pasture-fed. All the meat we provide is from calves born here, on weaning at 10-11 months of age.
The beef is processed at Mrs Beetson Butchery which is located at Jewellstown Plaza, Ntaba Rd, Jewells, Newcastle. We also use the butchers in Dungog, Dowling Street Meats and Westwood Providores.
We have a standing order for the following beef cuts:
* Rib-eye (Scotch)
* Chuck steak / diced
* Osso bucco
* Gravy beef (shin)
* Topside Roast
* Silverside Roast (not corned)
* Sausages (gluten-free, preservative-free, snap frozen)
All the cuts are divided into quarters. This means when you purchase a quarter of beef you will get a quarter of all these cuts.
You can order bones as well 2kg bags for $8.00
Weight per quarter:
A quarter of beef is approximately 30kg. The amount varies slightly with each animal.
The beef cuts are packaged on trays and labelled for ease of use and storage in the freezer. We have found most people can store half that amount (15kg) in a standard upright fridge freezer, so you will need to consider twice that amount of freezer space or share with someone.
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Buying direct from the producer enables you to buy biodynamic/organic beef at a very reasonable price.
It is $22.00 per kg.
Bones 2kg bag $8.00
For customers who live in Maitland & Dungog who are unable to pick up the beef in Newcastle, we are able to deliver to the Maitland and Dungog areas.
Delivery charge: $10.
How to get our beef direct:
We have a list of beef customers who we contact when beef is available. If you would like to be on the Beef List you need to forward the following details to us:
We will contact you and let you know when we next expect to have beef available and discuss the arrangements for payment and delivery.
You can pick up the beef at the butcher on the day it is cut up. This is usually a Wednesday..... after 1pm.
Mrs Beetsons Butchery Jewellstown
Shop 23 Jewellstown Plaza
Phone: (02) 4948 5159
Hours open: Mon - Fri 7am - 6pm / Sat - Sun 8am - 6pm
We have a current customer list of 35 people. Some of the comments people have made over the past few years include:
"Simply wonderful! Flavour, texture, tenderness - all outstanding" Peter
"Consistently good meat"
"Top class .... flavour, colour, ease of eating..." Stuart
"You're on a winner with the meat"
"Your meat is a pleasure to handle" Frodis
"The meat is sublime. We really appreciate the opportunity to get it" Alan
"I normally don't eat meat, but I feel fine eating your beef..." Michelle
1 piece beef chuck (or silverside or topside roast)
2 red onions
2 garlic cloves
2 sticks celery
1 bulb fennel
15g fresh rosemary
15g fresh sage
250mls Chianti wine
1tablsp tomato puree
1.5 litres stock
Step 1: Place meat in fairly snug fitting casserole pan on a medium low heat w. 2 tablespoons oil, turning with tongs. Peel and roughly chop the onions, garlic, carrot, trimmed celery and fennel to make "sofrito". (It cooks low and slow so no need to be too precise). Stir into the pan. Tie rosemary and sage together and add. Season with salt and pepper. Cook for 20-30 mins or until starting to caramelise, stirring the veg and turning the meat occasionally.
Step 2: Turn the heat up to high, pour in the wine, stir in the tomato puree and let the wine cook away. Pour in the stock, bring to the boil and then place a double layer of scrunched up,wet grease-proof paper on the surface. Reduce to a low heat and cook for about 3 hours or until the meat is tender, turning and basting occasionally. Season to perfection.
Step 3: Lift the meat onto a board, carve it into thin slices (or break up if very tender) and spoon over enough of the sauce to keep it nice and juicy. Toss the rest of the sauce (can reduce on the stove if needed) with freshly cooked tagliatelle and add some finely grated parmesan to serve.
Simon Brownbridge &
792 Fosterton Rd
Dungog NSW 2420
Ph: (02) 4992 3408
0439 709 296 (S)
0407 457 649 (L)
Good nutrition supports change for the better.