WHO ARE WE?
We are Jenna and Georgia. Georgia is a fully qualified holistic nutritionist and Jenna is currently studying Health Science and Nutrition. We both have young families and feel overwhelmingly passionate about health and nutrition.
Eating organic is expensive, however with everything we both know about the food industry, it is the only option for us.
The Meat Club was born when we wanted to find a more affordable way to eat local, organic, grass-fed meat.
We coordinate groups of like minded people to purchase WHOLE grass fed cows. This allows our farmers to move more meat and waste less; and for us (the consumer), it means we can access the most nutrient dense beef for roughly the same cost as you'd pay for a far inferior product in the supermarket. And honestly, it tastes WAY better.
We hope to connect members of The Meat Club with more local, organic, animal products in the future however for now, our focus is on beef.
You can connect with Jenna and Georgia on Instagram:
Jenna: @the_conscientious_omnivore
Georgia: @the_gut_fix_mummy
Cows are supposed to eat two things in their lives: their mother’s milk and pasture.
Unfortunately due to high demand, most of the meat available to us in our local grocery store has been fattened up quickly with a diet of grain. Sometimes even meat labelled "grass fed" has been finished with a diet of grain. Why is this so bad? Because cows are not supposed to eat grain! It changes the fat composition of the meat which when consumed, has been found to promote diseases like heart disease and cancer, as well as inflammatory and autoimmune diseases.
Furthermore, the grains grown for these feed lots are treated with pesticides, insecticides and fertilisers which are harmful to the animal, the environment, and us.
Another alarming problem with industrial agriculture is antibiotic use. The animals (which may not even be sick) are treated with routine antibiotics to prevent disease, which creates the perfect conditions for breeding antibiotic-resistant bacteria, which you unintentionally consume when the meat products find their way on to your plate.
The beef our farming partner produces differs greatly to what you'd find in the supermarket as well as other local and sustainable options. They manage their farm from the ground up. That means every day, sometimes multiple times a day, they assess the soil condition, water, ground-cover, microbial activity and grass, and then move the herd to maintain and regenerate all these things effectively.
They manage the cattle with low-stress stock handling techniques, minimal inputs, and organically. This is sometimes very slow, intricate or intensive. They could move the cattle up to 4 or 5 times a day, depending on the land type, pasture condition, animal condition and seasonal conditions.
They actively promote diversity in forage for the cattle, and also promote diversity within the eco-systems on their farm, maintaining habitats for all species.
Their regenerative agriculture and holistic management draws a direct contrast to factory farming and industrial agriculture, which often sees the customer paying less $/kg for their meat, but unfortunately sacrifices nutrient density in the meat itself as well as the welfare of the animal, the local economy and very importantly, the environment.
Know that in addition to buying this regeneratively grazed, nutritiously-dense meat, you are also buying transparency. You can meet the farmer when you collect the meat, and you can trace the animals, from paddock to plate!
All you need to do now is make some room in your freezer!
WHY GRASS FED AND FINISHED?
HOW MUCH DOES IT COST & WHAT WILL YOU GET?
Because we can offer our farmers regular orders for whole beasts (meaning less waste for them) they offer us a discounted price of $15.50/kg for the hot carcass weight, which is usually around 250kg.
The Meat Club charges a coordinating and packing fee of $45. This fee includes coordinating a group so you have access to this wonderful product at such an amazing price. Our farmers deliver the entire beast to us, fresh and cryovacced into different cuts. We then sort it eight ways so everyone gets an even share.
Our minimum order is one eighth of a whole beast, which yields approx 20-25kgs of meat each way.
The cuts we can expect back are mince, paleo sausages (special filler and preservative free recipe made exclusively for meat club members!), diced beef, rump steak, BBQ steaks (from the silverside), rib fillets, eye fillets, porterhouse, Y-Bone, the most incredible T-Bones, short ribs, brisket, chuck steak, topside roast, soup bones and broth bones. There is variation with each beast and the number of each cut also changes. We do our best to distribute the cuts as evenly as possible.
All the cuts are portioned into serving sizes for 2-4 people e.g. for each bag: 2-4 steaks, 500g mince, etc.
Feel free to get in touch via phone, email or Instagram @themeatclubnoosa if you have any further questions.
CONTACT
Get in touch now if you'd like to secure your share in our next whole, organic, grass fed cow order.
Georgia: 0468 851 610
Jenna: 0420 277 212