When and how did the Free Range Butcher start at Hornsby Market
Hornsby Market is a really special market for us. It was the very first farmer's market that we ever attended. Our business formally commenced trading on 13 November 2008 at Hornsby Markets.
That first day was a real family affair with myself (Ben), my wife Alison and my Dad (Pete) on hand to set up the first stall and start selling our produce to customers.
We've learnt a lot since that very first day, but our business mission - to produce meat that is Ethical, Sustainable and Traceable - remains the same.
Obviously there has been an incredibly big change in the way consumers not only select their meat but the ways in which they prepare it. What has been one of the most "unusual", shall we say, on-sharing of a recipe
It's been interesting to watch how our customers buying habits have changed over the last 5 years. I think in part it's driven by new products we introduce, prompts or incentives to try something that they haven't had before and the explosion of TV shows centred around cooking.
Some of our customers ask for tips and recipe ideas when they buy from us, but a lot of them are great cooks/amateur chefs and will often share their plans with us for whatever it is they've purchased.
As you can imagine we do a lot of talking about food and cooking at the markets! It's great for us as we're always learning too and pass that info on to other customers.
I remember one day when we had some free range pork neck fillets on special, a regular customer came in, grabbed on and said "this will be perfect for poaching in milk". We were intrigued, asked for all the details and then shared them with all the other customers who bought the same product on that day. And we made it for dinner ourselves that night - it was fantastic!
Your range includes some SENSATIONAL gluten free products. Was this done consciously or did it evolve due to demand
Even before we started selling our produce at the markets, we knew there was a demand for gluten free products, however once we started talking directly to our customers about gluten free products, the extent of the need became really obvious.
We started off producing gluten free sausages and now do gluten free rissoles
We took another step too ...way ahead of the supermarkets....by producing a plain beef sausage that is both gluten free and preservative free. These sausages are now one of our biggest sellers and are particularly appealing to parents who are keen to avoid feeding preservatives to their kids. It's been 3 years since we first produced preservative free sausages and they're more popular than ever!
We're always introducing new products - sometimes it will be something that we've discovered or wanted to try, or it could be driven by customer requests and suggestions.
As you do a few of our other markets, is there a noticeable difference in the clientele or is it once a Free Range Butcher lover always a Free Range Butcher lover
There's definitely different customers at each market. Some markets are more skewed towards singles and couples, whereas others are real family affairs with Mum and Dad bringing the kids along to do the weekly shop (and get some yummy treats!).
What's common about all the markets thought is how lovely the customers are and how interested they are in learning about what they're buying and eating.
As producers it's really rewarding to know that your customers want to know more about what you do and how you do it.
Can you sum up in 5 words why The Free Range Butcher is the best butcher around
Grassfed meat direct from farmers
Which goes to show that The Free Range Butchers are more than happy to answer any questions asked of them about their amazing meats even if adorning an accessory or two!
We love them for it, you will too and if you haven't you MUST try their gluten free snags and rissoles....and their lamb...simply melts in the mouth.
A maaasive thank you to Ben, Ali & Pete for sharing some time and talking about their passion for good grass-fed, preservative free, sustainable and traceable meat.
That first day was a real family affair with myself (Ben), my wife Alison and my Dad (Pete) on hand to set up the first stall and start selling our produce to customers.
We've learnt a lot since that very first day, but our business mission - to produce meat that is Ethical, Sustainable and Traceable - remains the same.
Obviously there has been an incredibly big change in the way consumers not only select their meat but the ways in which they prepare it. What has been one of the most "unusual", shall we say, on-sharing of a recipe
It's been interesting to watch how our customers buying habits have changed over the last 5 years. I think in part it's driven by new products we introduce, prompts or incentives to try something that they haven't had before and the explosion of TV shows centred around cooking.
Some of our customers ask for tips and recipe ideas when they buy from us, but a lot of them are great cooks/amateur chefs and will often share their plans with us for whatever it is they've purchased.
As you can imagine we do a lot of talking about food and cooking at the markets! It's great for us as we're always learning too and pass that info on to other customers.
I remember one day when we had some free range pork neck fillets on special, a regular customer came in, grabbed on and said "this will be perfect for poaching in milk". We were intrigued, asked for all the details and then shared them with all the other customers who bought the same product on that day. And we made it for dinner ourselves that night - it was fantastic!
Your range includes some SENSATIONAL gluten free products. Was this done consciously or did it evolve due to demand
Even before we started selling our produce at the markets, we knew there was a demand for gluten free products, however once we started talking directly to our customers about gluten free products, the extent of the need became really obvious.
We started off producing gluten free sausages and now do gluten free rissoles
We took another step too ...way ahead of the supermarkets....by producing a plain beef sausage that is both gluten free and preservative free. These sausages are now one of our biggest sellers and are particularly appealing to parents who are keen to avoid feeding preservatives to their kids. It's been 3 years since we first produced preservative free sausages and they're more popular than ever!
We're always introducing new products - sometimes it will be something that we've discovered or wanted to try, or it could be driven by customer requests and suggestions.
As you do a few of our other markets, is there a noticeable difference in the clientele or is it once a Free Range Butcher lover always a Free Range Butcher lover
There's definitely different customers at each market. Some markets are more skewed towards singles and couples, whereas others are real family affairs with Mum and Dad bringing the kids along to do the weekly shop (and get some yummy treats!).
What's common about all the markets thought is how lovely the customers are and how interested they are in learning about what they're buying and eating.
As producers it's really rewarding to know that your customers want to know more about what you do and how you do it.
Can you sum up in 5 words why The Free Range Butcher is the best butcher around
Grassfed meat direct from farmers
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Now it would be most remiss for us not to include a photo of Ben who always willingly poses when asked, even if it means adorning a flower behind his ear.
We love them for it, you will too and if you haven't you MUST try their gluten free snags and rissoles....and their lamb...simply melts in the mouth.
A maaasive thank you to Ben, Ali & Pete for sharing some time and talking about their passion for good grass-fed, preservative free, sustainable and traceable meat.
