Wholly Cow Butchery redesigned its business model from a linear process (from farm to export markets) to a system where family, farm and local community could work together and flourish
Wholly Cow runs a 186ha beef, lamb and goat farm and processes all its own meat, selling it to locals via its retail butchery. It takes responsibility for all aspects of the food journey: from paddock to plate and return. It views the ‘waste’ parts of the business as a resource and has generated ways to create a highly nutritional fertiliser.
With no transportation of animals, there is reduced stress on animals during their lifetimes. Animals go from paddock to an on-site abattoir and butchery. Wholly Cow creates liquid fertiliser using waste water and blood; undigested grass is converted into vermicompost; inedible offal is hot composted; and rendered fat becomes skin cream.