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Kim & Bryan Kiss, Grassland Poultry: Sommerlad Heritage Poultry

28/09/2021 by Shirley Harring Leave a Comment

What pasture raised means to us - or in our case, raised on open wood lands. There is a lot of different messaging and terms thrown about when discussing chicken farming, and we find that it can be confusing for the consumer to work out what ... READ MORE...

Michael & Kathryn Sommerlad – Founders of Sommerlad Chicken

02/08/2018 by Rebecca Leave a Comment

Until November 2017 the Sommerlad family personally managed, bred, and developed their exclusive heritage table poultry for the Australian market. Diverse pedigree strains, specifically bred to thrive in free-range pasture rearing environments, mean ... READ MORE...

Buy Berkshire Pork Brisbane

What are you really buying when you buy free range pork?

28/12/2017 by Shirley Harring Leave a Comment

Demystifying some of the language around buying true, free range pork that's of sound quality, ethics, and breeding.  The brochure looks good. There's a few iconic farm instalments like a barn, a windmill, a group of happy pink pigs in a ... READ MORE...

Buy mutton in Brisbane at Hand Sourced

What’s the difference between lamb, hogget, and mutton?

07/09/2017 by Shirley Harring 2 Comments

We've all heard the expression “mutton dressed as lamb” – and probably can apply it to people! But in the true sense of mutton, hogget, and lamb - do you know the difference? The strict definitions for lamb, hogget and mutton vary considerably ... READ MORE...

Wild Shot Venison Hand Sourced

Wild Shot Venison

23/08/2017 by Shirley Harring Leave a Comment

Venison, the culinary name for deer meat, is commercially available both wild and farmed. Not native to Australia, as is often thought, deer were introduced by settlers in the 19th century. Venison is extremely lean and naturally tender. It is one ... READ MORE...

Buy Berkshire Pork Brisbane

Berkshire Black | Kagoshima Black | Kurobuta | かごしま黒豚

09/08/2017 by Shirley Harring Leave a Comment

Heritage breeds are specially raised and heralded for their intensely flavourful meat and fat. In the realm of haute Japanese proteins (all apologies to tofu)- wagyu beef, jidori chicken and kurobuta pork reign supreme. But you don’t have ... READ MORE...

Sommerlad Poultry

Sommerlad Heritage Chickens

17/07/2017 by Shirley Harring Leave a Comment

The Sommerlad family hand-reared their slow growing heritage bred chickens on their 1,300 acre property ‘Kildare,’ just out of Tenterfield from 2014-2017. Six generations of traditional poultry practices has culminated in the development of a chook ... READ MORE...

duck hand sourced

Giant Muscovy Duck

10/07/2017 by Shirley Harring Leave a Comment

Muscovy ducks are more similar to red meat (think juicy sirloin steak) than they are a pond bird. Muscovy ducks are the only domesticated duck which is not descended from the mallard. The scientific name, Cairina moschata, means the “musky one ... READ MORE...

Ebden Cross Geese Hand Sourced

Embden Cross Geese

10/05/2017 by Shirley Harring Leave a Comment

Our Embden Cross Geese are grown by Herb and Lucy McKenzie, near Gippsland, in a smaller community region in Victoria. Herb and Lucy, each 5th generation farmers,  work from their home property. They are the only goose producers in the country to ... READ MORE...

Beef hanging methods: Tender stretching vs Achilles hung

30/03/2016 by Shirley Harring Leave a Comment

The tenderness of  your meat can be attributed to the way the meat is hung rather than than the cut you choose. Natural factors, like age and breed, play a small part, the butcher does the rest. Let me tell you why. Just Hanging Out The ... READ MORE...

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Round one of the Victor Liong #LeeHoFook degustati Round one of the Victor Liong #LeeHoFook degustation: Black Fungi, aged black vinegar; Braised pig ear salad; Yunnan milk curd (OMG bury me with this please); Chazhou style raw kingfish. #beechworth #northeastvictoria
Can @kittensmithers become *any* more inspiring? S Can @kittensmithers become *any* more inspiring? Such an inspiring talk, and thank you, Annie, for including proteins in your wrap of ensuring we protect genetic diversity through gastronomy. #sag22 #symposiumgastronomy2022 #preserversrebreeds #handsourced
Hanging out in the @oldchurchonthehill garden with Hanging out in the @oldchurchonthehill garden with Hannah Moloney @goodlife_permaculture today, winding up the 24th @ausgastronomers Symposium of Gastronomy.  So much inspiration in such a short time. #symposiumgastronomy2022 #australiangastronomy #permaculture #fairfoodsystems
A group of Northeast Victorians are feasting on #s A group of Northeast Victorians are feasting on #sommerladheritagechicken Marylands tonight. Are you one of them? #Australiasmostawardedchicken is now available from #beechworth. DM for details. #grasslandpoultry
Thick, gelatinous chicken stock made from feet and Thick, gelatinous chicken stock made from feet and frames. Chemical free bones are the best as there’s no bleach  traces left to leech into your beautiful nutritious broth. #grasslandpoultry #sommerladheritagechicken #onlythebest #morethanjustchicken
Flinders Island Wallaby is back. Shanks, steaks, t Flinders Island Wallaby is back. Shanks, steaks, tail portions, trim, mince and more. Very excited to have these little babies back in the fold. Slow braising shanks on the bone with red wine and rosemary. Hello, happiness ❤️ #wallaby #wildgame #wildfood
Lambs are coming! Watch for the next newsletter on Lambs are coming! Watch for the next newsletter on how to preorder. #organic #organiclamb #pasturedlamb #nonasties #nochemicals #nosetotail
When the premium cuts matter, we got you covered. When the premium cuts matter, we got you covered. #venison #wildvenison #wildgame #tenderloin #chef  #gastronogram  #gastronomy  #handsourced #melbournefood
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Certificate of Accreditation 124202000 under the Food Production (Safety) Act 2000