Our farm, once seen as “unimproved” because of a native grass pasture base and no irrigation is our most treasured asset. The perennial native grasses and herbs are water efficient and resilient in the Australian climate. Our animals grow on these pastures, healthy and strong with a flavour unique to our farm and the season.

HEALTH AND HUMANTITY

Our animals are reared on a Certified Organic farm to organic standards. We do not use artificial fertilisers or wormers or any form of chemical. Handling is on foot – animals walked slowly from paddock to paddock; most come to call. Breeding is natural and weaning late. We kill in the local abbatoir and use our local butcher to minimise stress on the animals and keep our business in the community.

REAL AND SEASONAL

We believe in following flavour through the seasons. Milk fed lamb becomes grass fed lamb then hogget then mutton. Vealer becomes yearling then 2 to 3-year-old beef. Modern times have deprived us of these changes in flavour and texture; slow cooked shoulder of mutton on a cold autumn day, free range pork with its dense texture and full flavoured fat, marbled and richly flavoured grass fed beef – all the most amazing and undervalued taste experiences.

At Tinja Organics we don’t just have any one product, what we have is what’s in season from one farm only.