Paddock to plate

“Paddock to plate” is one of many catch phrases being used today to give consumers comfort about the origin of the meat that they are purchasing. It’s easy to claim but a lot harder to substantiate.

There are 4 stages of the “paddock to plate” chain.

  1. Production (our farms)
  2. Processing
  3. Transportation
  4. Retail.

At 1888 Certified we cover 3.5 of the 4 stages. “Processing” comes in 2 parts. The abattoir and the processing facility (where the animals are broken down into smaller portions) . We don’t have abattoirs but we do process our own animals from the whole carcass stage (that’s the 0.5!).

Grazing since 1888

This is the stage we’ve been doing since way back when Charles Crichton bought “Kyle” in 1888, laying the foundations for the generations to follow. All 1888 Certified animals are either born and bred on the farm or bought in from breeders after they have been weaned from their mothers. They spend the rest of their lives on the same farmer’s property(s) enjoying a grass fed diet with no introduced chemicals or growth stimulants. We do NOT finish animals on grain (to add weight fast), inject hormones or feed the animals any animal based feeds (yes it happens!).

All 1888 Certified animals have access to good quality water and shelter at all times.

1888 suppliers stock handling facilities are fit for purpose and designed to facilitate low-stress stock handling.

1888 Certified Farms

Our Farms

"Vale View"

Yass, NSW, Australia

"Windermere "

Murringo , NSW , Australia

"Avalon"

Wagga Wagga, NSW, Australia

"Kyle"

Young , NSW, Australia

Processing

All 1888 Certified produce is bought from the farmer (NOT the processor). It has been proven that the 48 hours prior to an animal’s death has a high impact on the quality of the meat. The animals are watered and kept calm before trucking to avoid excess stress. We work with the abattoirs, farmers and trucking companies to ensure our stock are segregated and kept as calm as possible. The animals are tracked through the entire process via their National Livestock Identification System number (NLIS is a unique identifier used on all Cattle & Sheep). We then pick the animals up and transport them to Sydney for processing in Double Bay. If interested we can share our National Vendor Declaration (NVD) forms that are proof of origin and purchase date. There are plenty of operators alleging they are “Paddock to plate “ or “Field to Fork” but less than a handful will be able to back it up!

Transport

Transport is a relatively small stage in the process in our model. That’s GOOD news. Transport is very stressful on the animals if not handled correctly. The fact that our supplier’s animals spend their lives on one farm ensures transport is kept to a minimum. We also use local abattoirs so the distances travelled are kept to a minimum. We are involved in all aspects of the trucking process so when they are moved we believe in under-loading (not packing them in like sardines). That means more expense to us but less stress on the animal.

Retail

This is the part you can see every day. We are whole carcass butchers. We pick the animals up from the abattoir for breaking down to the smaller cuts that you take home. That means you have a whole lot more choice about which cuts will suit your needs. Tenderloin is great but it isn’t cheap, our team can help you pick the right cut depending on the way you want to cook it . If you are struggling with cooking ideas, our chefs have plenty of great selections on the website or ask our staff.

What quality meat are you buying?

Challenge your meat supplier

Now that you know how it all happens, we’d ask you to challenge your current meat supplier - they aren’t really butchers if they just buy meat cuts in cryovacs from the wholesaler are they?

  • Is this the best and healthiest option for my family?
  • Is it hormone free? Is it antibiotic free?
  • Has it been humanely treated?
  • Who are the people behind the product? Can I see the NVD ?
  • Where is my money going? Is the money going to a corporate bureaucracy or benefitting the farmer directly?

1888 Certified Recipe Book

Some Favourites

Lamb Shanks braised in Cinnamon, Cloves and Orange, with Moroccan style Cous cous

Colin Selwood

Lamb Shanks were and still are a favourite in our household. We always killed and…

The Perfect Steak

Colin Selwood

The Perfect steak.. It's as elusive as a hole in one, rain at Walgett or a Wallaby…

Harissa Crusted Rack of Lamb with Vegetables

1888 Team

Easy to make and guaranteed to delight, this recipe for a Spiced Lamb Rack Roast…

All our recipes
1888 Certification