For owner of Morpeth Butchery, David Carter, quality meat is a must. The fifth generation farmer is dedicated to sustainable farming methods, providing grass fed, free range, lamb and beef along with locally sourced free range chicken and pork.
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In 2014 he acquired the Swan Street Butchery as a means to process meat for the farmers' markets and has since earned a loyal band of customers who revel in the delight of eating meat that tastes; 'just like it used to' .
"So many people comment that our produce tastes like meat used to taste when they were younger. There's certainly a noticeable difference in flavour when the cattle are grass fed and are raised in a free range environment." begins David.
With grass fed beef touted as a healthier option, David says customers are tuning in to both the flavour and the nutritional value of eating grass fed meats.
"Grass Fed is higher in Omega 3 good fatty acids and lower in Omega 6, which is the less healthy of the two. Eating fresh produce that is straight from paddock to plate is a healthier way to go."
With holistic principles and a stress free life for his cows and sheep, David produces quality cuts of meat, sausages, rissoles and specialty smoked smallgoods branded Morpeth Smokehouse - all made on site at the butchery. Customers can request specific cuts with a little notice, or organise for their own animals to be taken from abattoir to the butchery and cut up ready to take home and freeze.