Sam and Claire Johnson manage Boxgum Grazing on Windermere, a 1500 hectare multi-generational property near Young in NSW.
Their philosophy is simple. They stand by the quality of food they produce, their commitment to the animals and their welfare, and the long-term ecological health of their land.
They produce 100% grass fed beef and genuine free range pastured pork, which they market direct to customers in NSW and also the ACT.
Sam explained to me that the sows farrow outdoors and the weaned piglets grow out in the woodland areas where the they use their natural instincts to breathe life into the land.
They run predominantly Angus cattle that are% grass fed and receive no biocides or growth hormones. Look for Boxgum Grazing at
Ian Wright from Inglebrae Homestead Meats knows his meat and livestock, that's for sure. He ought to, he's a farmer and a retired butcher with a lifetime of experience behind him. Ian says the best thing is that he knows all the people in the business and talks with them at the sheep and livestock sales.
Ian and his wife, Leslie, are among the gentler kind of folk that you meet at the Capital Region Farmer's Market on a Saturday morning. Their farm, Inglebrae Homestead, is at Wattamondara near Cowra in New South Wales. There is a farm shop, if you can't make it to the Cowra Farmer's Markets or the Canberra ones, where they've been every Saturday morning for the last four years. Ian and Maurie, "the bloke" who helps him, have 100 years experience between them, both had butcher shops in Cowra and both are now "retired". Snags are the specialty of Inglebrae Homestead Meats and the range includes gluten free and preservative free varieties. Crumbed lamb cutlets and rump steak are Ian's favourites. The Rainbow Whirl is one of our favourites for the BBQ. I would have to say that the meat we buy from Ian and Leslie is better than anything I have ever tasted! For details about the Farm Shop, telephone 02 6342 4752.
Farmers and growers, artisan producers, and wonderful providores.