Southern Farmer

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THE SOUTHERN

Part of the Farmer Group Rural Newspapers Covering Victoria Published since 1986

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Victoria ers Covering Group Rural Newspap Part of the Farmer

ABN 58 084 899

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31 Forest Street, Whittlesea STOCKFEED - FARM & FENCING SUPPLIES

(03) 9716 2459

Mower & Ride On

SuperStores

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RIDE-ON WASHERS GENERATORS PRESSURE C AUGERS RAMPS CHIPPERS ACCESS LOGSPLITTERS TERS RAMPS GENERATORS GEAR NMOWERS WA GEARCHAINSAWS ARBOR WS ARBOR WASHERS GENERATORS PRESSURE PRESSURE SERVICE AND RE ACCESSORIES BRUSHCUTTERS GEAR UTTERS ARBOR POWERCUTTERS BLOWERS S CHAINSAWS AND REPAIRS ACCESSORIES SERVICE

Leaf, Twig & Stick Rake For Ride on Mowers

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Solar Powered

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Gate Openers

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Automatic

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ics.com.au

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28 Friday, September AFL Grand Final Eve: 6 Tuesday, November Melbourne Cup Day: December 25 Christmas Day: Tuesday, December 26 Boxing Day: Wednesday, School Terms: 29 (teachers) - March Term 1: January 29 June 29 Term 2: April 16 21 Term 3: July 16 - September 21 - December Term 4: October 8

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17 18 SUPPLIES **FENCING* PET FOODS** ** VETERINARY **BULK PET FOODS SUPPLIES** **VETERINARY **FENCING** **COUNTRY CLOTHING** **WORKBOOTS** **PEST CONTROL**

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CALENDAR AND RAINFALL CHART

MACHINERY GUIDE

www.farmernews.com.au

STOCK CONTROL AND FENCING

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Working with you for all your machinery needs

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Needs! Needs! and Property d Property l Animals For All Your

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DECEMBER

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Public holidays

Holiday dates: Victorian Public January 1 New Year’s Day: Monday, January 26 Australia Day: Friday, March 12 Labour Day: Monday, March 30 Good Friday: Friday, March 31 Easter Saturday: Saturday, April 2 Easter Monday: Monday, April 25 ANZAC Day: Wednesday, June 11 Monday, Queen’s Birthday:

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Gate? “Have open” We’ll

www.solartron

NOTES: School holidays

Rake up those leaves

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WHITTLESEA PRODUCE

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Rainfall Chart

THE SOUT HERN

P: 1800 802 914 www.masseyferguson.com.au

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Straight from the farm sales@stumpmansa

sales.com www.stumpman

More and more people want to know where their meat comes from and how it was handled Ű

QUALITY: Melissa White operates Yarra Valley Custom Meats, running the operation from her parents’ 550 acre farm in the Yarra Valley. In three years, the small business has grown rapidly and now employs a number of part time butchers, an apprentice, plus Melissa and members of her family.

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Ph: 1300 551 099 Mob. 0417 563 955

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“When they come here, they need no convincing; the beautiful landscape is dotted with cheeky lambs running away from their mums, while contented cattle graze. “The whole experience for many city travellers and their children is one in awe at the countryside.” Melissa is able to purchase almost all of the stock bred by her parents – Michelle and Brian – on the farm; assessing each animal for the quality she knows is important for a good final product. Running a mix of up to 400 Angus, Hereford, Santa Gertrudis and Charolais cross cattle, the operation has expanded to now include Large White and Saddleback Berkshire cross pigs, free range Isa Brown chickens and a mix of Dorper and Suffolk sheep. More recently, a small herd of Boer goats was purchased to add to the line-up of meat sold at the store. Twice each week, Melissa selects which animals will be taken to the abattoir – cattle and sheep to one, pigs to another.

For more information

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PADDOCK to plate is a term heard a lot these days, but hidden away in the hills of Yarra Glen sits a farming business that is literally taking what you see in the paddock, and preparing it ready for the plate. Yarra Valley Custom Meats opened three years ago under the guidance of Melissa White, who opened the butcher store on her parents’ 550 acre farm. Processing around five steers each week, the shop also sells between five and six spring lambs, along with pork cuts and suckling pigs ready for the spit. What makes Yarra Valley Custom Meats different to the other paddock to plate operations is that the animals grazing out the front of the store are the same ones that end up for sale – there is no middle man. Starting out supplying pork to local restaurants – Melissa soon realised customers were looking for a genuine farm experience when it came to buying meat. “More and more, people want to know where their meat comes from – and how it was handled,” she said.

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