Organic Meat

Certified organic, grass-fed Porterhouse steak packaged in two portions. The porterhouse come from the T-bone steak, without the bone, and comes from the Shortloin of the animal. Perfect for pan-frying or on the BBQ.

These patties are almost green because of the mint & parsley we have packed into them – creating a flavour explosion. Try the Bello Beef Greek, smothered in tzatziki with olives, tomato & cucumber- YUM. Organic, 100% grass-fed Patties come packaged with 6 patties, weighing 500-600g. Made with only real & whole food ingredients. Gluten Free, Dairy Free, Preservative Free Ingredients: Organic, Grass-fed Beef, Sea Salt, Mint, Parsley & Oregano

Produced on a certified organic farm, Grass-fed meat, preservative free organic snags. Organically farmed by Oxhill Organics at Wauchope (Near Port Macquarie) – the same farm that our Hastings Valley milk comes from! Gluten Free, Dairy Free, Preservative Free. Ingredients: Grass-fed Beef (93%), Gluten free preservative free sausage meal (rice flour, salt, spice extract) 7%. All animals on the farm benefit from the organic farming methods, including diverse, nutritious pasture rotation. Cows are strictly pasture fed. Studies show that grass fed meat is higher in the healthy Omega 3 fat. This is attested to in the great taste of Oxhill meat. Once ready, cows are butchered at a local butcher.

Produced on a certified organic farm, Grass-fed meat, preservative free organic snags. Organically farmed by Oxhill Organics at Wauchope (Near Port Macquarie) – the same farm that our Hastings Valley milk comes from! Gluten Free, Dairy Free, Preservative Free. Ingredients: Grass-fed Beef (93%), Gluten free preservative free sausage meal (rice flour, salt, spice extract) 7%. All animals on the farm benefit from the organic farming methods, including diverse, nutritious pasture rotation. Cows are strictly pasture fed. Studies show that grass fed meat is higher in the healthy Omega 3 fat. This is attested to in the great taste of Oxhill meat. Once ready, cows are butchered at a local butcher.

If there is one culinary nation that knows how to do a beef sausage….its defo Argentina! This is hands down our kid’s favourite flavour. It’s quick, full of goodness and makes for empty plates fast. Our organic, 100% grass-fed Sausages are packaged in approximately 500g containing and 5-6 thick sausages. All our sausages are made with only real & whole food ingredients. Gluten Free, Dairy Free, Preservative Free Ingredients: Grass-fed Beef, Sea Salt, Coriander, Garlic, Parsley, Oregano, Olive Oil. How to Cook! These special snags must be cooked more like a steak. Bello Beef suggests a hot BBQ, cook on 4 sides: approx 4 mins, 3 mins, 2mins, 1 final min. You want them just firm. Don’t stab them. Keep as much fat inside those skins. And then let rest for a few minutes. They should be juicy and moist. Another method of cooking is simmering for 4-5mins in water and finishing for 1-2 minutes on the BBQ to give some colour. This should also ensure a moist snag.

With a milder flavour these are a kids favourite. 100% grass-fed beef sausages packaged in approximately 500g, containing 5 – 6 thick sausages. Bello Beef sausages are made with only real & whole food ingredients. Gluten Free, Dairy Free, Preservative Free. Ingredients: Grass-fed beef, Apple, Sage. How to Cook! These special snags must be cooked more like a steak. Bello Beef suggests a hot BBQ, cook on 4 sides: approx 4 mins, 3 mins, 2mins, 1 final min. You want them just firm. Don’t stab them. Keep as much fat inside those skins. And then let rest for a few minutes. They should be juicy and moist. Another method of cooking is simmering for 4-5mins in water and finishing for 1-2 minutes on the BBQ to give some colour. This should also ensure a moist snag.

Our friend Luigi shared his Grandmother’s recipe and the result is this – Bello Beef’s most popular sausage! All our sausages are made with only real & whole food ingredients. Gluten Free, Dairy Free, Preservative Free Ingredients: Grass-fed beef, Capsicum, Sea Salt, Paprika, Fennel Seeds. How to Cook! These special snags must be cooked more like a steak. Bello Beef suggests a hot BBQ, cook on 4 sides: approx 4 mins, 3 mins, 2mins, 1 final min. You want them just firm. Don’t stab them. Keep as much fat inside those skins. And then let rest for a few minutes. They should be juicy and moist. Another method of cooking is simmering for 4-5mins in water and finishing for 1-2 minutes on the BBQ to give some colour. This should also ensure a moist snag.

Get a meal in a sausage! These bright red sausages are full of good – Bello Beef’s 100% grass-fed beef, with the kidneys from the same animal, roasted beetroot, a little honey & spices to make create the flavour explosion. Gluten Free, Dairy Free, Preservative Free. Ingredients: Grass-fed Beef & Beef Kidney, Sea Salt, Beetroot, Honey, Garlic, Sumac, Coriander, Pepper, Cumin, Citric Acid. How to Cook! These special snags must be cooked more like a steak. Bello Beef suggests a hot BBQ, cook on 4 sides: approx 4 mins, 3 mins, 2mins, 1 final min. You want them just firm. Don’t stab them. Keep as much fat inside those skins. And then let rest for a few minutes. They should be juicy and moist. Another method of cooking is simmering for 4-5mins in water and finishing for 1-2 minutes on the BBQ to give some colour. This should also ensure a moist snag.

Flavour explosion alert!! Bello Beef’s new flavour inspiration comes from ingredients used in northern Thailand cooking. Our 100% grass-fed Sausages are packaged in approximately 500g containing and 5 thick sausages. All Bello beef sausages are made with only real & whole food ingredients. Gluten Free, Dairy Free, Preservative Free Ingredients: Grass-fed beef, eschallots, coriander, lemongrass, galangal, ginger, turmeric, kaffir lime. How to Cook! These special snags must be cooked more like a steak. Bello Beef suggests a hot BBQ, cook on 4 sides: approx 4 mins, 3 mins, 2mins, 1 final min. You want them just firm. Don’t stab them. Keep as much fat inside those skins. And then let rest for a few minutes. They should be juicy and moist. Another method of cooking is simmering for 4-5mins in water and finishing for 1-2 minutes on the BBQ to give some colour. This should also ensure a moist snag.

Dispatched Frozen – Made with only certified organic grass-fed beef bones, turmeric, ginger and medicinal mushrooms! Roasted bones, slowly simmered for 24hrs. Tastes amazing and so full of the good stuff. Ingredients: Free Range Regeneratively Farmed Australian Beef Bones, Turmeric, Ginger, Pepper, Dashi, Shiitake Mushroom, Lions Mane Mushroom, Salt This broth is made in a certified broth facility, Storage Store frozen up to 6 months, once defrosted use within 7 days.

Organic Beef Tallow is the rendered & purified form of beef fat. Known for its incredible health benefits for use in the kitchen and also in the application to our skin. Bello Beef’s organically produced, grass-fed tallow is a super healthy fat and should be a staple in every home, not only because of its high smoke point and long shelf life but its good for you too – with its essential fat-soluble vitamins A, D, E, and K, as well as Omega-3 and minerals. Try using beef tallow to replace toxic seed & vegetable oils in your kitchen, or lather it on your skin – tallow is the secret to amazing skincare! Ingredients: Organically produced Grass-fed Beef Fat Best kept in fridge and use within 6 months of packaged date (production date and BB date are printed on based of pack).

Organically farmed Chicken Frame – Frozen. The Patch Organics chicken has been organically grown and pastured on certified organic pasture on Levenvale farm in Bellingen. Perfect for making nutritious, flavourful broths and soups, these chicken frames come from free-range, regeneratively farmed chickens. These frames are ideal for those who love cooking from scratch and want to make the most of the whole bird, reducing food waste while enjoying rich, homemade stock. How to Use: Simply simmer the chicken frames in water with your choice of vegetables, herbs, and spices for a few hours to extract a hearty broth. This makes an excellent base for soups, sauces, and stews. You can also use the meat that falls off the bones for added protein in your meals.

Organically farmed Chicken Frame – Frozen. The Patch Organics chicken has been organically grown and pastured on certified organic pasture on Levenvale farm in Bellingen. Perfect for making nutritious, flavourful broths and soups, these chicken frames come from free-range, regeneratively farmed chickens. These frames are ideal for those who love cooking from scratch and want to make the most of the whole bird, reducing food waste while enjoying rich, homemade stock. How to Use: Simply simmer the chicken frames in water with your choice of vegetables, herbs, and spices for a few hours to extract a hearty broth. This makes an excellent base for soups, sauces, and stews. You can also use the meat that falls off the bones for added protein in your meals.

Frozen. The Patch Organics chicken is organically raised and pastured on certified organic pasture on Levenvale farm in Bellingen. You will taste the difference! The chickens feed and nurture the soil which in turn feeds and nurtures the chooks in return, creating a highly nutritious bird that will feed and nurture you!

Cut from the rack, each cutlet is a small round of the most tender meat on the animal with the bone still attached, which is where the flavour lives and, frankly, the best way to eat them. They ask almost nothing of you. A hot pan or a hot grill, a few minutes a side, and a proper rest — that’s the entire method. Salt, pepper and olive oil is a complete seasoning. If you want to push it: rosemary and garlic crushed into the oil beforehand, or a spoonful of salsa verde or minted yoghurt on the side afterwards. Elliot Agribusiness raise their lambs organically in Jackson, Queensland. Free ranged on natural grass pastures with supplementary access to organic feed, and specially selected before processing. No added hormones, no antibiotics. That husbandry shows up as clean, sweet flavour without the heaviness people sometimes expect from lamb. Cooking: Bring to room temperature first. Sear over high heat, 2–3 minutes a side for pink in the middle, then rest for at least 5 minutes before serving.

The loin chop is lamb’s T-bone: a strip of loin on one side of the bone and a nugget of tenderloin on the other, which means you get two textures out of every chop. It’s the cut most of us grew up on, and a good one is a very different thing to a cheap one. Best cooked simply and fast. Get the pan or the barbecue properly hot, render the fat cap on its edge first if you can stand it up, then a few minutes each side and a good rest. Rosemary, garlic and lemon is the classic; harissa or a dry rub of cumin, coriander and paprika takes it somewhere else entirely. Serve with something green and something starchy and you’ve made dinner. Elliot Agribusiness run their lambs free range on natural grass pastures in Jackson, Queensland. With supplementary access to a special formulation of organic feed. No added hormones, no antibiotics, and specially selected animals — the reason these eat as tender as they do. Cooking: Bring to room temperature. Render the fat edge first, then 3–4 minutes a side over high heat depending on thickness. Rest 5 minutes before serving.

Four ingredients: organic lamb, salt, pepper and garlic. No fillers, no binders, nothing else. Made from free-ranged Queensland lamb raised without added hormones or antibiotics. That’s the whole appeal. Nothing is padding out the mince, so what you taste is the lamb — properly savoury, with the garlic sitting behind it rather than in front. Because there’s no filler holding moisture, they want gentle heat and a bit of patience: medium in the pan or over the cooler side of the barbecue, turned regularly, until browned all over and cooked through. Rushing them on high heat splits the skins and dries them out. Good in a roll with tomato and mustard, but they earn their keep in a tray with potatoes, red onion and rosemary, or coiled and roasted whole with capsicum. They also make an excellent shortcut ragù — squeeze the meat out of the skins, brown it hard, add tomato. The lamb comes from Elliot Agribusiness Organic Farm in Jackson, Queensland. Free ranged on natural grass pastures with supplementary access to organic feed, raised with no added hormones and no antibiotics. Ingredients: Organic lamb, salt, pepper, garlic. Cooking: Cook over medium heat, turning regularly, until browned all over and cooked through. Ingredients: Organic Lamb, Salt, Pepper, Garlic.

Dispatched Frozen – Nitrate free middle Bacon. Just salt (and celery) added and then smoked. Pure, honest bacon – just pork, water, salt + celery. No synthetic nitrates. No fillers. No funny business. This is hand-crafted locally by West High St Butchery, then beautifully sliced into full middle bacon rashers (that’s the best of both worlds – the lean eye + the streaky tail). Perfect for weekend bacon + eggs, BLTs, burgers, carbonara, or chopping through greens for instant flavour. Crisps up beautifully in the pan. • Nitrate-free curing • Naturally seasoned with celery • Cleaner, gentler flavour • Still gives you that proper bacon sizzle Ingredients: pork, water, salt, celery. Ethically local. Small batch. Real food.

Dispatched Frozen – Nitrate free ham. Just salt (and celery) added and then smoked. Pure, honest ham – just pork, water, salt + celery. No synthetic nitrates. No fillers. No funny business. This is hand-crafted locally by West High St Butchery. • Nitrate-free curing • Naturally seasoned with celery • Cleaner, gentler flavour Ingredients: pork, water, salt, celery. Ethically local. Small batch. Real food.

Certified organic, pasture-raised pork sausages from Oxhill Organics in Wauchope, the same farm behind the Hastings Valley milk. Gluten free & dairy free, with 93% pork. Oxhill Organics farms organically at Wauchope, just inland from Port Macquarie. It’s the same farm that produces the Hastings Valley milk already in our range, and its pork, beef and meat chickens are raised the same careful way. Every animal on the farm is ranged on pasture and moved regularly through a diverse, nutritious rotation. That approach is what gives the meat its depth of flavour, and it’s why Oxhill’s pigs spend their lives outdoors rather than in sheds. Where grain is needed, the farm uses only the highest-quality feed. These sausages are kept deliberately simple: 93% pork, bound with a gluten-free sausage meal of rice flour, salt and spice extract. No dairy and no gluten, so they suit most tables. The pork is butchered locally at Turtles Premium Meats in Wauchope or Lighthouse Meat and Poultry in Port Macquarie. Both understand the farm’s requirements, including making preservative-free snags. Organic, pasture-based farming takes more labour and costs more to do properly, and Oxhill doesn’t pretend otherwise. As the farm puts it, the proof is in the eating. Try them on the barbecue, in a tray bake with apples and fennel, or split and browned into a quick pasta sauce. Ingredients: Pork (93%), gluten-free, sausage meal (Rice Flour, Salt, Mineral Salt (451), Preservative (223 (Sulphite)). Flavour Enhancer (621), Herb & Spice Extracts, Flavours) (7%). Dietary: Gluten free · Dairy free.