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....

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!