On a small farm in the Upper Hunter the Grace family are proving its possible to combine ethical livestock production with a sustainable farm income.
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In fact its because Mathew and Lucy Grace, operate a free range pork and pasture raised beef enterprise and encourage their customers to visit the farm and see the animals up close, that they are able to run a far more profitable on-farm business.
Added to the on-farm production methods the couple ensure they control all stages in the production process from paddock to plate.
Use of locally sourced ingredients, when required, and a firm commitment to use whether ever possible businesses like themselves is all part of their desire to promote locally and ethically grown produce.
Now in its second year Merrifield Farm pork and beef is in great demand at farmers markets in the Hunter Valley and by direct online orders. Adding to their success was teaming up with Scone’s awarding winning The Cottage restaurant where their purebred Berkshire pork is proving a big hit.
The livestock are run on a 300 acre property which fronts the Merriwa River just west of town.
Prime alluvial flats with access to irrigation is providing the ideal environment to produce the pork and beef.
The 100 plus Berkshires are run in small paddocks on a rotational basis consuming pastures and locally grown grains.
They act as ‘ploughs’ before the paddocks are renovated and grazed by the Angus and Speckle Park cattle.
To improve feed reliability a fodder unit will soon arrive to enable the production of year round ‘ green shoots’.
Describing their life on the farm as better than a real job former IT manager Mat says it was the best move of their life to buy the property and begin the process of developing Merrifield Farm.
One of the biggest innovations the couple have just undertaken is the establishment of an on-farm butchers shop and the employment of a locally trained butcher Cody Nutt.
This was on easy feat according to Mat as local authorities had never approved a similar facility.
“There are quite a few on-farm butcher shops in regional Victoria but nothing similar in the Upper Hunter so we had a few hurdles and costs to get ours up and running,” he said.
“NSW Food Authority were very supportive and hopefully having ours operating will make it easier for others in the future.
“But having the convenience of the shop on-farm was really worth the effort.”
At this stage the farm produces 200kg/week of pork with a beast a fortnight processed for beef orders. The beef is aged for a minimum of two weeks.
Merrifield uses Scone’s Tiles apple cider in their pork sausages and red wine from the neighbouring Stone Hill vineyard.
“We think its very important to support other local producers,” said Mat.
“Its all about fresh locally grown produce that’s what gives our pork and beef a really marketing edge.”
With the enterprise entering its third year Mat said initial costs proved to be higher than first budgeted but the business was a success proving, with the right management and product, a ‘small’ farm can work.
“You have to do things differently given our scale but it is possible to survive and prosper. Plus you live and work on a beautiful farm rather than spending hours commuting and living in a crowded polluted city,” he said.
“Lucy and I first moved out of Sydney to the Central Coast but then that region too become over crowded – so here we are in Merriwa and life’s good for us and our young family.”
With the opening of the butcher shop the Graces are happy to stay at their present production levels the only changes are they are planning is to move out of Angus into Speckle Park cattle.