We don’t think that eating meat should cost your conscience. The way that we farm has a direct effect on the flavour and quality of the meat that we produce. Not only that but the way we farm affects the impact that we have on the environment.
We created Claystone Meats because we wanted to create change and provide choice for consumers. Our founders Mish and Stace Allen are multi-generational farmers with a drive to make a impact on the Australian beef industry.
Our cattle are always free range while being hormone and antibiotic free! They are grazed on open grass pastures while having access to a mix of silage and spent grain from local brewery Bentspoke. This variety of diet allows the cattle to gain an ideal muscle/fat ratio.
We farm using sustainable methods and can stand by our claim our livestock are both hormone and antibiotic free while being ethically produced. To eliminate as much stress for the animal as possible we use low stress handling techniques, such as mustering on horseback rather than using a motor bike when possible. Taking stress out of the environment results in our meat having a more flavoursome taste, better consistency we know that caring for our animals from paddock to plate results in you the customer receiving the best product each and every time.
We farm a mixed herd of Angus and Hereford cattle (Hereford Bulls put over Angus cows, and Angus bulls over Hereford cows). This results in black blady progeny that is ideal for our climate and farm and allows us to provide the market with the best product we can.
Our meat is Halal certified and we are proud of delivering great meat and amazing service every time!CONTACT
carefully considered process
Farming on the gorgeous Hoskinstown plains, Mish and Stace use only the best farming practices to breed and raise cattle. Cattle chosen for their ability to produce the highest quality meat.
The Claystone Meats facility has been built specifically with meat quality in the forefront of our decisions. Located in Beard ACT we are all about keeping things in house and local to keep our food miles low. The butchers room is temperature regulated to 3 degrees Celsius to ensure that the meats are kept and worked on in a complete chill chain. The Chill chain allows not only for an increase to the meat quality but additionally also to the longevity of the products as they don’t fluctuate in temperature through the butchering process.
Meet the farmers
Mish and Stace have farming in their veins.
Coming from multi-generational farming families dating back to the 1860s they have an extensive knowledge of both the land and animals. Using only the best practice passed down from generations of farmers before them to farm sustainably, ethically and with a low carbon foot print.
Meet the Butcher
Sammy our head butcher. You may have had the privilege to meet Sam on the occasional Capital Farmer's Market Saturday or if you've dropped by the shop to pick up an order. He is truly the oil who keeps our little engine running. He is dedicated to bringing our best to you and never shies away from the work to be done! Sam is happy to chat with you about the right cut for your menu and has fantastic knife skills that will make any cut shine