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About our beef

Beef cuts


How to get our beef

Pick-up & delivery

Customer feedback

* Beef and Barley soup
* Beef Bourgignon
* Minced Meat, Pine Nuts, Almonds
* Osso Bucco
* Roast Beef
* Stracotto .. Slow Cooked Beef Ragu

Troy at Mrs Beetsons Troy at Mrs Beetsons Butchery Jewells

Fosterton Farm Beef

Image 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.

Beef Cuts

Image 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:
* Fillet
* Rib-eye (Scotch)
* T-bones
* Rump
* Round
* Blade
* Chuck steak / diced
* Osso bucco
* Gravy beef (shin)
* Topside Roast
* Silverside Roast (not corned)
* Mince
* 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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Image 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

Image 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.

Pick up and delivery

Image 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
Ntaba Rd
Jewells 2280
Phone: (02) 4948 5159

Hours open: Mon - Fri 7am - 6pm / Sat - Sun 8am - 6pm

Customer Feedback

Image 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

Beef and Barley Soup

For 6-8 people

1kg gravy beef
1 tablespoon olive oil
2 medium brown onions chopped
2 cloves garlic chopped
150gm pearl barley
2 teaspoons cracked black pepper
500ml beef stock
1.5 litres water
2 tablespoons coarsley chopped fresh flast-leaf parsley

Trim fat from beef and cut into 1cm pieces. Heat oil in a large pan; cook onion and garlic, stirring until onion is soft. Add beef, barley, stock, pepper and water; bring to the boil, simmer, covered, for 3 hours, stirring occasionally. Season to taste with salt if needed; stir in parsley.

Beef Stroganoff

2.5lbs round steak
5 tablespoons plain flour
2 teasp. pepper and salt
2 medium onions
2 cloves garlic
juice 2 lemons
0.5 lb mushrooms
1 - 1.5 pints rich stock (Beef or chicken)
1 dessert spoon vegemite
0.5 pint sour cream

Remove fat and cut steak into 0.5" cubes.
Toss cubes in seasoned flour. Oil bottom
of large pan then fry cubed meat till
browned all over. Remove and put into saucepan.
Fry garlic and mushrooms till golden brown then
add to meat. Fry mushrooms and add to saucepan
with the lemon juice and stock. Use remaining
flour for thickening. Cover saucepan and
simmer for 1.25hrs.
Stir in sour cream and paprika before serving.

(This was a recipe of my mother's from the 1960's
when Greta Anna's Kitchen was established in
Pymble, influencing a decade of cooks)

Minced Meat with Rice, Pine Nuts & Almonds


1 lb basmati rice
250gms minced beef or lamb
2 oz pine nuts
2 oz slivered almonds
olive oil
black pepper
0.5 teaspoon ground cinnamon
0.25 teaspoon ground allspice
2oz sultanas or seedless raisins

Cook the basmati rice separately.
Fry the mixed nuts separately until they are lightly roasted and put aside. Fry the meat in oil, adding a few tablespoons of water and crushing it with a fork until it has changed in colour and become soft, light and crumbly. Mix meat with the nuts, spices, salt, pepper and sultanas.

Serve the rice first in a bowl and top with the meat mixture. It tastes delicious mixed in as you eat and served with a yoghurt and mint dressing.

Basic recipe from Claudia Roden "A Book of Middle Eastern Food" 1982

Osso Bucco - Milanese Style

For 3-6 people


6 veal shin bones
salt and pepper
flour for coating
75gm butter
olive oil
1 small onion finely chopped
150ml dry white wine
2 tomatoes peeled and chopped
a little hot stock
1 clove garlic
2 sprigs parsley finely chopped
1-2 teasp grated lemon rind

Nick the meat around the bones to prevent the meat curling up. Sprinkle lightly with salt and pepper and dip into flour. Heat the butter and a little oil in a shallow pan and add the onion and cook for 2-3 minutes, then add the shin bones. First brown the undersides then carefully turn over and brown the top sides. Add the wine, cook over a fairly good heat until it has almost evaporated, add the tomatoes, lower the heat, cover the pan and cook gently for 1-1.5 hrs...until the meat is so tender it literally falls off the bones. From time to time baste with hot stock.

Finally mix the remaining ingredients to make the "gremolata" and sprinkle it over the top of the bones immediately before serving. The gremolata really makes this dish.

Serve with risotto, couscous, mashed potato or plain rice. Delicious!
(ref: "Italian Cooking" Robin Howe 1979)

Roast Beef

Serves 8 - 10


1 piece of topside or silverside roast
Olive oil
Freshly ground black pepper

(Hugh Fearnley-Whittingstall "The River Cottage Meat Book" 2004)
He recommends a cold roast beef, however, I've followed this recipe each time and the hot roast has been medium rare and delicious. What's left we use for salads and sandwiches.

Weigh the roast. Length of cooking time depends on the weight.
Massage a little olive oil into the beef and sprinkle with salt and black pepper. Put it in a roasting tin and place in a hot oven (220degrees C) for the half hour sizzle. Turn the oven down to 150 degrees C and cook for a further 10 minutes per 500gm. Remove from the oven cover with foil and leave briefly before serving for a hot roast. For cold roast leave to cool at room temperature.

Stracotto - Slow Cooked Beef Ragu

1 piece beef chuck (or silverside or topside roast)
olive oil
2 red onions
2 carrots
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 &
Loo Boothroyd
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.