Why Shiralee Organic Meats?

We will be the first to say that there are an increasing number of ‘organic’ butchers popping up in the Australian market. It is no wonder – the organic retail market in Australia is worth over $1.7 billion a year and has been growing at 15% year-on-year since 2009. According to Australian Certification Organisation, demand for organics is now regularly outstripping supply by 40% across many sectors, so everyone is jumping on board that gravy train.

So, in the vast sea of organic retailers – why us? Simple – because at Shiralee Organic Meats, we say what we mean and we mean what we say.

Shiralee is, and has always been, authentic. Donna and I started Shiralee Meats in Seaforth in 2003 with an ethos to sell healthy, ethical, and tasty meat. We’ve always nurtured relationships with our farmers and ensured that we were only dealing with farmers who operated within the same principles that we do. Whilst we have always sourced and sold free-range meat, we ventured into organics a couple of times in those early days, but the market wasn’t quite ready. Then we moved to a larger space in Brookvale, and went for it again in 2013 and haven’t looked back as Shiralee Organic Meats. We only buy from certified organic producers (as well as certified free-range in the case of pork and poultry), and we make sure that we know these farmers, and how they operate. We have the certification info on all of these farmers which is available on the website and we can provide to you at any time.

This transparency is at the core of what we do, and is how we’ve collected and grown such an amazing community of customers and health professionals  that trust in what we do.

If you have made a commitment to eat healthy organic meat, then make sure that you trust your sources. You have to ask your butcher where the meat is coming from, and contact the farmers themselves to verify that they are supplying that particular outlet. We can withstand that test each and every time. If you are buying your meat elsewhere – check their websites, and ask the butchers. Do they know how that animal was raised, what it was fed, and how it was produced? You deserve to know and it is their obligation to inform you.

Come in and have a chat! See you soon.

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