When you stroll through the aisles of your local supermarket, the neatly packaged meat on the shelves might not tell the whole story of its journey to your dinner plate. ButcherCrowd* founders, brothers Damien and Rob Moffatt, want to change the narrative and bring the farm-to-plate experience to Australian tables*, ensuring that ethical farming practices and quality meat without the additives are not just a luxury, but a standard*.

The Moffatt brothers, who hail from Atherton Tablelands, were raised with a deep appreciation for meat sourced directly from their family farm. They knew the value of ethical farming and the taste of real, quality meat that hadn't been tampered with by additives. It was a stark contrast to the reality they found in most supermarket offerings—meat from animals that had never roamed freely and seafood that was far from being sustainably sourced.

Supermarket meat often comes with a hidden cost. To meet the demands of mass production and keep prices low, harmful chemicals are frequently used, and many products are imported from overseas. This approach prioritises corporate profits over health and sustainability. ButcherCrowd* stands as a stark contrast to this model, offering a marketplace for high-quality meat and wild-caught seafood sourced from Australian farming and fishing families who share their values*.

The difference is palpable. ButcherCrowd's beef, lamb, chicken, and pork are given the freedom to roam on pastures, and their seafood is wild-caught from sustainable fisheries*. The animals feast on fresh grass and breathe fresh air, living lives as nature intended. This humane treatment not only gives the animals a better quality of life but also influences the grade of your meat*. When you know where your meat and seafood come from and how they've lived, you feel more connected to your food and can make better decisions for your health and that of your loved ones.

If you want to understand more about this process, you can watch ButcherCrowd’s explanation video below.

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ButcherCrowd's mission is to reconnect you with better food and a more ethical way of eating meat, sourced from Australian producers*. This connection doesn't come at a premium price either. Despite the common belief that high-quality, ethically sourced meat is more expensive, ButcherCrowd competes with supermarket pricing while supporting Australian farming and fishing families with fair prices*.

The table below illustrates how ButcherCrowd's pricing compares with that of major supermarkets. It’s no secret major supermarkets have been criticised for their treatment of suppliers but thankfully, ButcherCrowd offers a more supportive approach, and the price difference is minimal.

ButcherCrowd vs. The Supermarkets. Image source: ButcherCrowd.

For those who are concerned about the cost, it's worth considering the words of a pensioner and member of the Seniors Discount Club: '[I'm] a pensioner and my first box arrived today - very happy to be supporting farmers trying to do the right thing and protecting their animals from the cruel treatment of animals in feedlot farms. If you saw the abuse you'd never buy commercially raised meat again - I'd rather be vegetarian.'

The choice to switch to farm-to-plate meat is not just about taste—it's a stand for animal welfare, environmental sustainability, and supporting local Australian producers*. While not everyone may be able to make the switch due to pricing and that is okay, those who do often find it a rewarding decision that aligns with their values.

Key Takeaways

• ButcherCrowd* is founded by brothers Damien and Rob Moffatt, who promote ethical farming practices and real, quality meat without additives.
• The company focuses on providing high-quality meat and wild-caught seafood from Australian farming and fishing families* who share their values.
• ButcherCrowd aims to offer a farm-to-plate process that connects consumers with better food by ensuring the animals have lived as nature intended, with access to roam and sustainable food sources.
• Despite being a premium service, ButcherCrowd competes with supermarket pricing* while supporting Australian producers and offering consumers the option to choose ethically raised meat and sustainably caught seafood.

So, will you make the switch to farm-to-plate?* Do you find the quality of the meat in supermarkets today different to the meat you grew up eating? Share your thoughts and experiences in the comments below!

*Please note, members, this is a sponsored article. All content of ours that has an asterisk (*) next to it means we may get a commission to write an article or post a deal. We simply do this to assist with the costs of running the SDC. Thank you!

 

[Lizzie1149]

I tried this once before. Not this lot. Both boxes had been badly handled and the meat was off. I often wonder how much of the rhetoric is true or is it just to get more customers. I always look at what is in the box. I don't buy sausages and most boxes have them included and it costs more to build your own box. On the pension I doubt if people like me who eat mostly meat could afford to buy direct from the farmer. I've gone round markets and seen farm to fork meat producers selling their produce and it's alway a lot more expensive than the average butcher and they are usually more expensive than the supermarkets. Unless there is real lies then you can buy grass fed meat at the supermarket and I'd think lamb in this country is grass fed in all situations.

 

[Veggiepatch]

To meet the demands of mass production and keep prices low, harmful chemicals are frequently used, and many products are imported from overseas.

Did the Chinese Olympic authorities and state security services write this article?

 

[Chicky]

Buy meat like this is so much better than the supermarket or even some butchers. I buy from a butcher that everything from A to Z with the animals. The meat is amazing. I can eat the steaks with my false teeth "wonderful ".

 

[margaretritchie48]

I buy from my local butcher. All his meat chicken etc. comes from WA not from over east. It costs a few cents etc. but the quantity you want and the quality of it makes up for it. NO WASTAGE.

 

[margaretritchie48]

I agree with a few of the replies. Go to a REAL BUTCHER. They look after you. You buy good local quality and the quantity you want. A few cents dearer but no waste.

 

[Bianca]

If the prices were lowered< I would seriously consider but at todays price its a no

 

[Cyberchook]

If the prices were lowered< I would seriously consider but at today's price its a no

The primary producers also get low returns for their stock. It is the supermarkets and middle 'men' that get the profit from both sides that increase the costs of all meat. I understand the system from producer to your door, but until proper refrigeration systems are used it is unlikely to succeed as one of our readers has discovered. I agree butchers usually choose their specialised suppliers. Go vegetarian.. maybe from the field to the front door might be easier to keep fresh en route! Or go to the trading markets at 4 a.m.!!!

 

[novezar]

Lamb cutlets, plain or breadcrumbed from 4 butcher shops which I "Look" at, are $66.99/kg. I don't buy 'em. One very local shop has 'em at $5.99 each on special. 95% of "Authors & Commenters" here, surly must remember that lamb cutlets were dear at a "Zac" (6 pence) each early 60's.

This is a "Ripley's Believe It Or Not". Abt 18 mths or so ago, for a dressed full lamb to walk into the back of a butchers shop, cost the owner anything from $200-$220 at least each. Now U know why U can pay through the nose for a lot of yr meat.

Wot makes matters a little worse for city & suburban butcher shops in Sydney, is, because all animals are slaughtered in country centres. The "Abs" who deliver the carcasses charge the shop owners a costing per kilo for the delivery of same.

Unfortunately, someone has to pay for everything. Incl., the petrol, rego., insurance on the trucks, the upkeep of same, & of course the wages, which is us, the consumer. &, that's only the beginning of the final costings of our meat b4 being prepared for sale.

Eat "Heartily" my friends.

 

[natalielocket]

I don`t eat meat, but when my Husband was alive we always bought meat from the local butchers. Also if I am cooking for Family, local butchers are were I buy any meat. As we come from a Farming Family, I know how important it is for them to get a decent payment not only for their meat but also milk.

 

[Rain72]

The ''box'' is a total turnoff for me. I want to buy the meat I want, when I want it. I have no interest in somebody else deciding what meat I should be eating. And the ''make your own'' is too expensive and limited in what you can choose and what information is available.
I want per kg prices on everything and to decide what and how much of any product I would like.

 

[Luckyus]

I know how to tenderise the cheaper cuts, due medical conditions can only tolerate very soft meats, although I keep saying to she who must be obeyed to buy her self steaks, but she she shows a bit of reluctance which makes me feel a prat. Come to think of it I'll take her out and stuff the expense.

 

[GlynnA]

This is eastern states bias. Western Australian producers also supply produce that is also ethically produced and at a price that ensures value for money. No matter where you live, buy locally and you are reducing the impact on the environment (transport costs etc. ) and sustaining local producers.

 

[Lizzie1149]

The ''box'' is a total turnoff for me. I want to buy the meat I want, when I want it. I have no interest in somebody else deciding what meat I should be eating. And the ''make your own'' is too expensive and limited in what you can choose and what information is available.
I want per kg prices on everything and to decide what and how much of any product I would like.

Agree, the cost is prohibitive for many. I'm the same I like to buy certain cuts not what comes in the box and when you make up your own box it's more expensive

 

[Arg]

I tried this once before. Not this lot. Both boxes had been badly handled and the meat was off. I often wonder how much of the rhetoric is true or is it just to get more customers. I always look at what is in the box. I don't buy sausages and most boxes have them included and it costs more to build your own box. On the pension I doubt if people like me who eat mostly meat could afford to buy direct from the farmer. I've gone round markets and seen farm to fork meat producers selling their produce and it's alway a lot more expensive than the average butcher and they are usually more expensive than the supermarkets. Unless there is real lies then you can buy grass fed meat at the supermarket and I'd think lamb in this country is grass fed in all situations.

Also, despite many claims to the contrary, grass fed meat is even more environmentally destructive than grain fed.

 

[Isis]

Butchers club has been my go to meat supply lately. I do have to cut back on other things for me to pay a little extra but so worth it. I buy their ready made burgers and unlike the supermarket meat I know I will have the same size after cooking as I started with, supermarket almost halves.
Once I wasn’t happy with a chewy piece of steak, they gave me another half price, can’t ask for more than that.

 

[Lizzie1149]

Also, despite many claims to the contrary, grass fed meat is even more environmentally destructive than grain fed.

No not true. The regenerative farming is the best. The animals graze on what they are supposed to eat. They can graze where you can't grow plants. Also there isn't a need for chemicals and the "poo" becomes the fertiliser for the soil. It also retains moisture in the soil when there is grazing. They have gone back to grazing bison in the US to regenerate the soils. Plants foods are grown in intensive paddocks that are stripped of everything, small animals, insects and degrades the soil as they use chemicals and big machinery to get the paddocks to where they want them to plant. I would never promote plant based eating as I know what it can do to human health.

 

[Clancieblue]

Lamb cutlets, plain or breadcrumbed from 4 butcher shops which I "Look" at, are $66.99/kg. I don't buy 'em. One very local shop has 'em at $5.99 each on special. 95% of "Authors & Commenters" here, surly must remember that lamb cutlets were dear at a "Zac" (6 pence) each early 60's.

This is a "Ripley's Believe It Or Not". Abt 18 mths or so ago, for a dressed full lamb to walk into the back of a butchers shop, cost the owner anything from $200-$220 at least each. Now U know why U can pay through the nose for a lot of yr meat.

Wot makes matters a little worse for city & suburban butcher shops in Sydney, is, because all animals are slaughtered in country centres. The "Abs" who deliver the carcasses charge the shop owners a costing per kilo for the delivery of same.

Unfortunately, someone has to pay for everything. Incl., the petrol, rego., insurance on the trucks, the upkeep of same, & of course the wages, which is us, the consumer. &, that's only the beginning of the final costings of our meat b4 being prepared for sale.

Eat "Heartily" my friends.

Are you trying to write in shorthand or are you trying to be trendy.

 

[Mark@Home]

To meet the demands of mass production and keep prices low, harmful chemicals are frequently used, and many products are imported from overseas.

Did the Chinese Olympic authorities and state security services write this article?

Well the Yanks chlorinate their chicken. Why? To clean up the product following appallingly cheap and nasty farming practices.

 

[Isis]

Are you trying to write in shorthand or are you trying to be trendy.

You need to be a bit on the old side I guess to enjoy seeing the word Zac.