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Rosnay Organic Grazing
| Rosnay Organic Grazing |
About ROGThe Chop ClubAre you interested in getting your hands and teeth on to some delicious healthy meat?
The Chop Club · All chop club members are entitled to the best prices on any orders · Club members orders have priority for delivery. · Club members also have the opportunity to customise how their meat is cut up and presented. · Club members have the opportunity to purchase spice mixes to help turn meat into meals. Non members If you would like to make a casual or one off purchase without becoming a member Jabooti spice mix - for African style dishes Nut Curry spice mix - for North Indian style Curry Turkish Spice mix - for quick chop dishes Masala spice mix - for the classic Indian style dish Quick Birds spice mix - for Portugese style dishes Contact us by phone or email on This e-mail address is being protected from spam bots, you need JavaScript enabled to view it All meat must be picked up and collected from Canowindra Dates for pick up will be advised when orders are placed Delivery available to nearby areas with extra charge (Cowra & Orange) Orders can usually be filled 2 to 4 weeks after they are placed Rosnay Organic Grazing Partnership Rivers Road Organic Farms, Canowindra, NSW 2804, Australia Tel (02) 6344 3286 Why our meat tastes better? Many of our customers comment how our meat tastes better and some travel extraordinary distances to get some. There are several reason why ROG meat will taste better than other meat. Feed type -Grass fed ROG: All Sheep have a rumen –they are meant to eat grass. Our sheep eat grass only. Other meat: A lot of industrially produced meat involves the animals eating grain and other constructed food
Feed type – range of grasses and herbage ROG Sheep have access to a range of perennial and annual grasses every day. Other meat A lot of industrially produced meat involves the animals pastures which are monocultures-they only have access to one type of plant at any one time Feed quality – new paddock and pasture very regularly ROG Sheep are moved through a series of paddocks (Time control grazing). This means they are on new fresh pastures every 5-10 days. Paddock are without sheep from 30-120 days which gives them time to recover and provide nutritious pastures Other meat A lot of industrially produced meat involves the animals being kept in paddock for long periods of time and rarely being moved onto new grasses Processing – low stress ROG We take full responsibility for our animals. We deliver them to the abattoir ourselves. Other meat Frequently animals are moved on and off strange trucks by strangers with loud scary dogs. This stresses the animals – adrenaline makes meat tough and in some cases taste bad. Processing- a great butcher ROG We use a very experienced butcher who is conscious of the value of hanging/setting time when it comes to meat quality. Other meat Frequently industrial meat is cut after very short hanging/setting times Animal health- inputs ROG As organic farmers we see animal health issues as a symptom of how our system is performing. We use preventative methods which build and support the animals health and ability to combat negative health issues Other meat Frequently industrial animal production relies on synthetic inputs to address animal health issues which do not build a healthy resilient animal whose internal systems are functioning well. Animal health - behaviour ROG Our animals walk around and eat grass in areas which allow them interact socially as a herd. The paddocks range form open pastures to woodland/shrubland and tree areas. Other meat Frequently industrial animal production confines animals to small bare areas where they do not have to walk far for food or water.
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