Field To Fork is not a conventional butcher. We're passionate about providing fresh, free-range and grass-fed products direct from the farm to Bondi daily. We only stock meat that has been ethically processed in a humane environment. We want you to know where your food is coming from, which is why we have a direct relationship with our graziers and source locally wherever possible.
Our beef is pasture-fed and finished pure Black Angus. Our lamb is grass-fed and free-range. Our chicken and pork are both certified free-range. Absolutely no chemicals, hormones or antibiotics are used in any stage of the rearing process for any of our meat products.
We wanted to create a unique store that combined our collective passion and skills to bring you the best possible shopping experience. Not only do we provide the freshest cuts of meat and traditional butchers, favourites we've integrated a commercial kitchen that prepares classic hot and cold homestyle meals for your take home enjoyment.
Our sausages are made in-house on a daily basis. The sausage meal we use is a ri meal flavored with natural ingredients. Our sausage casings are natural; thick sausages fill a pork casing and our thin sausages are in a lamb casing. All sausage varieties are 100% gluten free.
Sticking to our South African heritage, we make our now famous air-dried beef biltong in-house using our grass-fed beef. Our superb boerwors is also made on premises.
We also do full service catering for weddings, private events, celebrations, barbeques and just about any occasion you can think of. Our chefs will delight your guests with mouth-watering canapé and buffet options. We can cater for 50-350 guests with options starting at $30/head.
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Redfern, NSW, 2016
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