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Public Wholesale

Restaurant quality goods at close to wholesale prices – for consumers with an appetite for premium produce.

How does it work? 

Butchery Class

We only work with farmers that grow rare and heritage full blood breeds slowly and naturally – just how nature intended; and with game hunters who shoot carefully selected wild meats, aged and processed to suit the wholesale market.  

We carefully curate our produce, all of which is recognised and used by some of Australia’s best chefs and restaurants.  Our priorities are the welfare of our animals, the well-being of people and that of our environment.  This means no chemicals or non-sustainable farming techniques.  Humane treatment of animals and the use of organic principles are at the heart of everything we do. 

By joining the public wholesale list,  you can take advantage of our farm and hunter direct access. It’s the same premium range of meat, game, and poultry items that are available to our foodservice customers, and at a lower price than retail.  

Humane treatment of animals and the use of organic principles are at the heart of everything we do.  Ethically bred on small farms – no chemical intervention. Grown the way nature intended. 

The only catch? You must shop seasonally – and you must buy in allocated amounts pre-determined by the producer. Minimum buy is outlined on each product page, and can be picked up at no extra cost, or delivered for a fee. You can combine products as long as you stay within the required amounts.

How can I join? I want to go shopping! 

  1. Join the list using this link.
  2. Start shopping using this link. 
  3. Contact us – a real person! – with questions using this link.

Every order requires a deposit, which will be deducted from your final total. There are no set amounts as all products are different weights, completely dependent on how mother nature grew them.  Once your order is ready we’ll invoice you the final amount (including delivery if chosen), and when your invoice is finalised, your goods will be on the way. Easy!

If you need some inspiration, check out our recipes, or meet our farmers and producers. Take a look behind the scenes at some of our amazing growers – and stay tuned, we organise tastings and meet and greets regularly!

Customer Service

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  • Contact us: Brisbane QLD
  • Contact us: Beechworth VIC

Instagram

Still thinking of these flavours 2 weeks on. Blood Still thinking of these flavours 2 weeks on. Bloody good night, @theprovenance  @salbob_wright  @kathrynbernadettewalsh @embla_melbourne
Wild boar cutlets with wild mushroom sauce. Wild h Wild boar cutlets with wild mushroom sauce. Wild harvested meats are a sustainable, ethical option for menu proteins. Start a conversation and talk wild. #wildboar #wildharvestedmeats #diningdifferent #handsourced #eatethically
Stunning Partridge, straight off Kangaroo Island. Stunning Partridge, straight off Kangaroo Island. Stuffed, wrapped in pancetta, and baked to perfection. Elegant simplicity, don't you think? 

#passmeanapkin #heritagepartridge #kangarooislandproduce #roastpartridge #elegantmenu #handsourced
Kangaroo Island Muscovy ducks are back on the main Kangaroo Island Muscovy ducks are back on the mainland. You know these don’t last long, they’re bloody little rippers! Perfect winter fodder, folks. You know where to find us! 🦆

#muscovyduck #Handsourced #beaktotail #fullypasturedducks
Hey #Melbourne and #Victoria - are you looking for Hey #Melbourne and #Victoria - are you looking for #milkingyardfarm 's #sommerladchicken? 
 I can help you - we have plenty of beautiful Sommerlad chooks just waiting for your oven. Feel free to get in touch - we love #makingchickentastegreatagain 

#handsourced #heritagechicken #milkingyardchicken #grasslandpoultry #awardwinningchicken #melbournefood #melbournechef
I got to spend the weekend exploring all things mu I got to spend the weekend exploring all things mushroom with Alison Pouliot 'the Fungus Whisperer', including a fabulous foraging foray around the forest outskirts. 

How cool are these fun-gi-s?

#fungifreaks #mushroomsarecool #alisonpouliot #handsourced #stanleyvictoria #forageforyourfood
Pheasant Pate Paté (literally paste in French) Pheasant Pate

Paté (literally paste in French) is a food that is simultaneously loved and loathed, and one which, arguably, stopped being cool circa 1983. It can be a lunch dish, an evening starter or, possibly, a main component in a classic picky tea, that random assortment of meats, cheeses, breads, olives, chutneys etc when you are too hungover to cook. 

Pheasant Pate - Heritage Hill Pheasants, Sommerlad chicken livers - recipe on the website, and stock available now. 

#pate #gamecooking #handsourced #pheasantrecipes #dinnerpartyideas
Stunning Pekins, fresh to order - perfect size for Stunning Pekins, fresh to order - perfect size for crispy skinned BBQ duck. Yes, we can include hearts and liver too. Doesn't it feel good to know you're eating beak to tailfeather, no waste? #valueyourproduce #eatthewholeanimal #handsourced #smallscalefarms
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Certificate of Accreditation 124202000 under the Food Production (Safety) Act 2000