Free range meats from the pad­dock to the plate

Whitsunday Times - - WHITSUNDAY BUSINESS -

WHIT­SUN­DAY res­i­dents search­ing for high qual­ity, free range meat need to look no fur­ther than Whit­sun­day Beefalo and Berk­shire Gold.

Th­ese are the words of Christina della Valle, who has owned and op­er­ated Whit­sun­day Beefalo and Berk­shire Gold for the past 14 years, prid­ing her­self on pro­duc­ing ex­cel­lent meat with­out for­get­ting the wel­fare of the an­i­mals.

She has now joined forces with busi­ness part­ners Ju­lia Powel and Shane Muller from Ing­ham, who have re­cently re-opened the slaugh­ter­house at Tay­lor’s Beach.

“They are fully li­censed to kill, cut up and pack­age meat and above all, they have the same stan­dards about an­i­mal wel­fare and food,” Mrs della Valle said.

“We can now pro­duce a huge range of Beefalo and Berk­shire pork, char­cu­terie and de­li­cious sausages. We know what we sell be­cause we have an in­put from start to fin­ish.”

The Beefalo cat­tle are hu­manly raised, grass fed and hor­mone free in a stress free en­vi­ron­ment with calves only see­ing grain when they are weaned from their moth­ers.

The Berk­shire pigs are also truly free range, graz­ing over six acres of farm­land and raised on strict veg­e­tar­ian di­ets. Lo­cal busi­nesses such as the Naked Croc­o­dile Cafe and Ca­pers on the Beach use a range of Whit­sun­day Beefalo and Berk­shire Gold prod­ucts on their menus.

Mrs della Valle re­cently launched the Whit­sun­day Farm Butch­ers mo­bile food van which will be open for busi­ness at the Air­lie Beach Com­mu­nity Mar­kets ev­ery Satur­day and op­er­at­ing from the farm ev­ery Sun­day from 10am to 2pm.

FARM FRESH: Whit­sun­day Beefalo and Berk­shire Gold owner Christina della Valle raises the Berk­shire pigs on a veg­e­tar­ian diet in a truly free range en­vi­ron­ment on her farm in Pre­ston.

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