Just an hour from Brisbane lies South East QLD’s best kept farming secret!

Why choose local produce?

Brisbane Valley born and bred

Our Brisbane Valley Farm is located near beautiful Wivenhoe Dam. If you’ve made the day trip out to Somerset or Wivenhoe, you know it’s pretty special country. Rolling hills host pockets of spotted gum and ironbarks, and of course plenty of koalas.

It’s a wonderful place to live and an even better place to produce world class meat, which we’ve been doing for generations. What started as a pioneering dairy operation has grown and diversified over the years to take in beef, poultry, and more recently, quail.

But as much as we love supplying domestic and export markets, nothing gives us more pleasure than selling direct to people living in South East Queensland like you. So, now you can enjoy world class meat at cheaper-than-retail prices sourced from a local farming family. Living the dream!

We’re fourth generation Brisbane Valley farmers

How we raise your food

The origins of flavour

We know what it takes to produce exceptional meat: good pastures, clean water, and a low stress environment. For us, working with animals isn’t a duty – it’s a privilege, and that should reflect in the taste and quality of our products. Our passion is to connect people with our farm and an unrivalled eating experience.

Meet our extended farming family

Our Produce


Our Cuts
  • Leg and shoulder roast
  • Rolled rib roast
  • Topside
  • Rump steak
  • Premium sausages
  • Rib and eye fillet
  • Brisket
  • Sirloin
  • Blade steak
  • Corned meat

We’re very proud of our beef program. We work with local producers to source the best, quietest cattle and finish them on local Rhodes grass and a unique fermented pasture to give them a fresh, clean flavour.


For the best taste, our primary cuts require time to age. We do the hard work processing on site so when it arrives in your Farm Direct meat pack, simply leave in the fridge until you plan to use it within the fortnight. Feel free to pop sausages and mince straight in the freezer as they won’t lose flavour.


Before cooking, keep meat at room temperature. Massage meat with olive oil and season well! When cooking, seal meat each side on high heat before turning heat down to finish.


Our cuts
  • Thighs (strips and whole)
  • Breast (strips and whole)

We raise poultry in RSPCA-accredited growing conditions for major brands like Golden Cockerel. They’re happy chooks with plenty of space to roam!


If you’re planning your chicken dishes earlier in the fortnight, you can leave it in the cryovacced packaging in the fridge for a couple of days. But if not, remember to freeze your chicken before the due date.


When defrosting, it’s best to leave in the fridge or on the kitchen bench rather than using the microwave.


Our cuts
  • Leg and shoulder roast
  • Premium cutlets
  • Loin chops
  • Forequarter chops
  • Chump chops
  • Premium mince and sausages
  • Shanks

Our dorpa ewes are filling our flock in preparation for our Aussie summer days! Australian’s love lamb and home grown is best!


For best eating, plan to use your lamb products earlier in the fortnightly cycle. Lamb has a better shelf-life that chicken, but is not as hardy as beef. Use earlier or freeze … and for the best taste, use within 3 months.


Before cooking, bring to room temperature and season well.


Our cuts
  • Butterflied or whole
  • Deboned
  • Pieces

We grow the largest table quail in the world. “Quail with scale” we call them, and they’ve received acclaim from top chefs and food critics alike. We supply them to over 50 restaurants in Brisbane, Sydney and Melbourne and even to Michelin-starred restaurants in Hong Kong!


As with all poultry, cook quail promptly or freeze it before the due date.


When cooking, follow our chef Jason Peppler’s recipes to get the best results.

Have a question about your order or want to get in touch?