The whole concept of paddock to plate could be considered some poncy idea that only gourmet foodies are concerned with. When you’re tucking into, say, something as humble as a hamburger, are you really concerned with the provenance of the patty?
Well you should be.
The team behind Canberra icon Brodburger want you to meet the cows that end up in your burger.
Sascha and Joelle Brodbeck, who have been serving up the iconic Canberran burgers for more than 12 years, are also turning their attention to supplying the highest quality meats.
The duo have teamed up with farmers Christian and Stacey Allen from Claystone Beef to launch brand new boutique butcher, Claystone Meats, specialising in ethically locally produced beef.
And the best news is one of the products available is a Brodburger patty, made to the recipe used in their actual burgers: 200 grams of 100 per cent beef, complete with instructions on how to cook it.
Sascha said he and Joelle were passionate about reconnecting people to their food through a transparent process.
“We want everyone to appreciate where their food comes from and know that they are consuming the best,” he said.
“Which is why we are teaming up with Claystone Beef to produce beef that is ethically raised, and antibiotic and hormone free, and why not when it’s better for both you and the animal.”
Located in Hoskinstown, NSW, only 30 kilometres from the ACT border, Claystone Beef is a multi-generational farm, with family ties dating back to the 1860s. With extensive knowledge of both the land and their animals, they use only the best practices passed down over generations to farm sustainably and ethically, with a low carbon footprint.
Stacey said they were looking for an opportunity to break into the Canberra market and a collaboration with Brodburger was a natural progression.
“Our partnership with the ardent foodies at Brodburger was born through a shared passion of family-run business,” she said.
“We share a desire to provide a transparent food chain, cutting out the middle-man by connecting chefs and consumers straight to their farmers.”
The 1200-strong herd of cattle on the property have their diet supplemented with leftover grain from BentSpoke Brewing Co and one of the products is a wurst made with some of the beer.
Claystone Meats will also partner with local restaurants and businesses, such as Morks on the Kingston Foreshore, to supply the best ethically and sustainably grown beef, straight from the paddock to the plate.
Beef products available include prime cuts such as bone in rib-eye, rump and eye fillet, along with cuts such as ribs, silverside and osso buco – and mince of course.
Claystone Meats will be available from June 30 from via SupaExpress Red Hill, with more supermarket stockists on the horizon.
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