At Medway Farm, where the animals are free to graze on open pastures, farmers James and Belinda Galbraith have taken control of the food chain.
With growing demand to know where food comes from, the Galbraiths decided to cut out the middle man and sell direct to consumers.
With no middle-man involved, Mrs Galbraith said their customers had certainty about where their meat was coming from, delivering a true paddock to plate experience.
“People these days want to know where their meat comes from and instead of buying it from a supermarket, they want to meet the producers behind it,” Mrs Galbraith said.
“They can ask us questions about how we raise our animals, bring their kids to the farm so they can see first hand where their food comes from.”
The Galbraiths produce grass fed yearling beef as well as succulent grass fed lamb.
Their sheep and cattle go directly from the paddock to be processed and butchered before being delivered to their customers or picked up from the farm.
“We love talking to our customers about their farming practices and welcome customers to visit the farm and collect their meat,” Mrs Galbraith said.
They also deliver within the Southern Highlands.
- For more information visit www.medwayfarm.com.au
Beef fillet canapes
- Ingredients (makes around 20 canapes): 30cm long baguette, sliced into 1cm slices, 1 jar caramalised onion, 600g Medway Farm beef fillet, bunch of rocket leaves, ½ cup sour cream, 1 tablespoon horseradish cream ,1 tablespoon olive oil, 20g butter, Salt and pepper. Method: Preheat oven to 240 degree C. Tie the Medway Farm beef along the length of the fillet with kitchen string to secure. Heat the olive oil and butter in a frying pan over high heat. Add the beef fillet and turn occasionally until the fillet is brown all over. Baste the fillet while turning with the butter and oil mixture. Season well with salt and pepper and place into a roasting tray. Roast the beef fillet in the oven for 15-20 minutes for medium rare, basting with pan juices regularly. Remove beef from roasting tray and transfer to a plate. Cover with foil and set aside for 10-15 minutes to rest. Mix the sour cream with the horseradish cream. Place the baguette slices onto a platter and place a teaspoon of caramalised onion onto each baguette slice. Slice the rested beef into thin slices. Place a slice of beef fillet on top of the caramalised onion, then top with a drizzle of the sour cream and horseradish cream mixture and a rocket leaf.
