Whether it’s the turkey, roast pork or Christmas ham, meat is traditionally the centrepiece of the Christmas table.
We take great care in preparing it, spending hours stuffing, seasoning, glazing and basting, but how many of us take a moment to think about where it came from or how the animal was raised?
You don’t have to be a vegetarian to be concerned about animal welfare – more and more people are becoming what are known as ‘conscious meat-eaters’, choosing to eat meat they can be sure has been produced ethically and sustainably.
It’s pretty much impossible to trace the origins of the meat you buy in the supermarket, and to know for certain how it has been produced, but at your local farmers market you can know the whole story. You can talk direct to the farmer who grew it, and in some cases, farmers will even invite you to visit their farm to see how their animals live.
By choosing local, ethical, sustainable meat produced on a small you’re showing your support for a food system that treats animals with respect. You’re also cutting food miles, reducing carbon emissions and helping local farmers making a living – rather than giving your money to multinational companies. Perhaps most importantly of all, you’re getting a quality product that tastes great.
For top-quality, ethically produced meat for your Christmas table this year, try these local farms:
Hayters Hill Farm
Located on one of the ridges overlooking Byron Bay, Hayters Hill has a reputation for producing top quality beef and free-range pork. David Trevor-Jones and brother Hugh put a lot of time and effort making sure that their animals are happy, healthy and well cared for, and use traditional butchery techniques to maximise flavour and tenderness. Their nitrate-free ham, smoked with lychee wood is a Christmas favourite. At the Mullumbimby Farmers Market every Friday.
Byron Creek Farm
Andrew Cameron and Stuart Fox practice what they call ‘regenerative’ farming at Byron Creek Farm, improving the land as they go. Their pasture-raised chickens live outdoors, with access to the grass and bugs that make up their natural diet. They’re typically larger than your average supermarket bird – two kilos and up – making them a good size for the Christmas table. Chefs at restaurants including Harvest and Paper Daisy say Byron Creek Farm is some of the best chicken they’ve used – who can argue with that? Find Byron Creek Farm at the Mullumbimby Farmers Market every Friday.
Byron Bay Pork
Owned by John Singh – a member of one of the pioneering families of the Northern Rivers- Byron Bay Pork is know for it’s juicy and tender pork cuts, that are produced from their Berkshire and Berkshire cross pigs. Christmas hams available to order now – visit the Byron Bay Pork stall at the Mullumbimby Farmers Market.
