Wakefield Grange Sustainable Meat

A$3,855
of $30,000 targetyrs ago
Closed on 19th Aug 2014 at 3:39AM.
Hi! Thank you for giving up a moment of your time to read through our project. This project will see us to the next chapter of our journey towards providing a sustainable and ethically produced ‘nose to tail’ product, not to mention providing an agricultural legacy for our family and our local community. It is our vision to, one day, be the fortunate guardians of a fruitful, self-sustaining and regenerative enterprise that can be proud of its origins, values and moral commitment to the land, its animals, local community and food sovereignty at large.

As providores of paddock to plate meat, we pride ourselves on our unique commitment to offering produce that, if not grown ourselves, is grown by local producers who value the ethical treatment of animals and sustainable land management practices. Wakefield Grange only processes whole animals, encouraging our chefs, eateries and consumers to commit to sustainable consumption practices also.

This project will allow us the opportunity to truly honour our commitment as ‘nose to tail’ ambassadors. Through the development of a smallgoods and charcuterie product range alongside our existing paddock to plate meat offerings, we aim to more effectively utilise our offal and secondary cuts.

By extending our range to include smallgoods and charcuterie products we place greater value in these cuts of meat, giving homage to the whole animal! Our initial product range includes prosciutto, dry cured bacon, chorizo, salami, biltong, pate, terrine, stock and lard. We hope to expand our offerings as time unfolds to also include jerky, pancetta, capocolla, saucisson and much more…..

A commercial grade kitchen is proposed within an existing room on site, currently utilised for storage. In addition, a licensed curing room is also proposed. A replacement storage room to house packaging materials is then required and is planned in the form of a 20ft shipping container adjacent to the facility.








Why support us?....

We are a small, family owned and operated farm, producing 100% pasture raised beef and lamb as well as free range, ethical pork. We offer a processing service to other farmers wishing to retail their produce direct to consumers or for their own consumption. We support our local community through continued sponsorship of local events, sporting and community clubs, employ locally; including school based apprentices; and choose to support other like-minded local businesses and farmers through product sales and the purchase of livestock. We believe in sustainable consumption of meat and promote the use of the ‘whole animal’. We are also incredibly passionate about sustainable land management and bridging the gap between consumer and producer.
www.wakefieldgrange.com.au
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Our Vision....

We are believers in giving back what you take from the land, and leaving the landscape in better condition than you first received custodianship. To achieve this goal of enriching our landscape and soil we hope to put in place a multi-species style of farming balance. Joel Salatin – dubbed Time Magazine’s “World’s Most Innovative Farmer”, describes this style of farming as a ‘symbiotic cycle of feeding’, whereby the cattle or sheep are grazed rotationally on pasture rather than being centrally fed. Then poultry in portable coops are moved in behind them, where they dig through the cow manure to eat protein-rich fly larvae while further fertilizing the field with their own droppings. We hope to achieve this “beyond organic” style of farming enterprise here at Wakefield Grange over time. Our ultimate goal is to build a boutique abattoir here on farm for the main purpose of processing poultry but also for our existing livestock and to regain control of our entire supply chain! We are currently working towards this through the employment of a regional development planner, working collaboratively with the local council and the drafting of on-farm educational opportunities.




A short note on rewards offered....

If our campaign is successful, we can start delivering fresh beef, lamb & pork from October 2014. All rewards containing smallgoods & charcuterie products will be available after the completion of the commercial kitchen and curing room. If our funding is successful, we aim to have the building complete by the end of October 2014 with batch testing to be completed throughout November and rewards dispatched over a 6 month period from December onwards. Please note that Summer is naturally our busy period so rewards will be spaced out accordingly.

It would be preferred to have rewards collected directly from the farm but delivery is possible by negotiation. Alternatively collection can be via our stall at the Adelaide Hills Farmers Markets each Saturday morning.

Butchery classes are subject to availability with dates yet to be confirmed. On-farm dinner dates are also yet to be specified. These dates will be published once the campaign has reached completion in September 2014 and each supporter will be contacted directly soon after to confirm attendance &/or date preference.

'Free Meat for an Entire Year' deal must be used in store on fresh meat only, cannot be carried over to the following week & not reclaimable on bulk orders.

How The Funds Will Be Used

An overview of our budget is as follows:

$3500 - 20ft shipping container + lights & delivery
$3500 - Curing room (Actual cost estimated at $10,000 but we are committed to funding the remaining $7,500 in order for the campaign to be more achievable)
                including:
               - cool room paneling
               - installation
               - steel rails
               - electrical
               - refrigeration motor
               - door
$18,400 - Commercial kitchen machinery & fittings
                including:
               - 10 tray combi oven (second hand - $6000)
               - 4 burner stove top ($1600)
               - exhaust canopy ($2000)
               - commercial pot washer ($3500)
               - 1400mm stainless steel bench with under shelf ($260)
               - 3000mm stainless steel bench with sink and under shelf ($840)
               - blast chiller ($3500)
               - stock pot with faucet ($700)
$4600  - Commercial kitchen fit out
                including:
               - window ($400)
               - Outer wall materials ($500 - self-install)
               - cool room door ($700)
               - electrical ($500)
               - plumbing ($500)
               - builder labour ($1000)
               - Floor & wall tiles ($1000 - self-install)

Extra budget blowouts (that we are preparing to fund)
The following is a small list of potential budget blowouts and general fees, inspection costs and miscellaneous items that we are preparing to contribute through the sale of farm produced vegetables, firewood, eggs, butchery classes, on-farm events and farmers market contributions.

Annual inspection cost - $380
Kitchen utensils, pots, pans & cleaning equipment- $800
Packaging materials - $550
Design & printing of labels - $500
Laboratory product batch testing – TBA (dependent on quantity)

If we exceed our target we will use the additional funds to assist with the above mentioned costs. If we find that pigs really do fly and we completely exceed expectations, we will put the additional funding towards the costs associated with employing a regional development planner to assist in the submission to state government for an on-farm boutique abattoir!

Our sincerest gratitude, mention on our website & a 10% discount store voucher.

4 chosen / 496 available

Est. delivery is Oct 14

Our sincerest gratitude, mention on our website and a $10 store voucher

5 chosen / 195 available

Est. delivery is Oct 14

Our sincerest gratitude, mention on our website and a $25 store voucher

4 chosen / 196 available

Est. delivery is Oct 14

Our sincerest gratitude, mention on our website, a Wakefield Grange cooler bag, a 2015 farm calender and a 3kg mixed bag of home-grown meat (both secondary & primal cuts) along with a recipe card.

2 chosen / 148 available

Est. delivery is Dec 14

Our sincerest gratitude, mention on our website, a 2015 farm calendar, 4kg mixed home-grown meat bag (both secondary & primal cuts) along with recipe card and a complimentary ticket to a 'Farm to Fork' Lunch & Tour.

2 chosen / 98 available

Est. delivery is Dec 14

Our sincerest gratitude, mention on our website, a 2015 farm calendar, 6kg mixed home-grown meat bag (both secondary & primal cuts) along with recipe card and a complimentary ticket to a 'Farm to Fork' Lunch & Tour.

1 chosen / 49 available

Est. delivery is Dec 14

The Farmers Pack!

Our sincerest gratitude, mention on our website, a 500g gourmet smallgoods & charcuterie box, a complimentary ticket to a lamb butchery class including a whole side of lamb, free apron, boning knife, 10% store discount voucher and recipe cards. or.... Butchery service for our fellow farmers! (1 cow up to 180kg, local abattoir fee included, aged minimum 2 weeks, butchered with the inclusion of sausage creation, cryovac packaged including labelling and delivered locally - 30km radius of store)

1 chosen / 99 available

Est. delivery is Dec 15

Our sincerest gratitude, mention on our website, a 1kg gourmet smallgoods & charcuterie box, a private lamb butchery class for you and a friend including a whole lamb to share, free apron, boning knife, 10% store discount voucher, recipe cards and complimentary dinner with drinks.

0 chosen / 25 available

Est. delivery is Dec 14

Our sincerest gratitude, mention on our website, a 2015 farm calendar, a 1kg gourmet smallgoods & charcuterie box, whole lamb - butchered, 20kg box of mixed beef cuts & VIP store discount card entitling you to wholesale prices on all fresh meat for a 12 month period.

2 chosen / 23 available

Est. delivery is Dec 14

Our sincerest gratitude, mention on our website, a 2015 farm calendar and a $35 store voucher to spend every week for 52 weeks - in other words FREE MEAT FOR AN ENTIRE YEAR!!! *Must be used in store on fresh meat only, cannot be carried over & not reclaimable on bulk orders.

0 chosen / 5 available

Est. delivery is Aug 14

Our sincerest gratitude, mention on our website, a 2015 farm calendar and a $35 store voucher to spend every week for 52 weeks - in other words FREE MEAT FOR AN ENTIRE YEAR!!! + A private sausage making class for you and 4 friends including for each guest; 1 kg of hand made sausages, 10% store discount voucher, apron, boning knife and complimentary lunch, dinner and refreshments.

0 chosen / 2 available

Est. delivery is Dec 14