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A bit about The Ethical Butcher





They are on a mission to reconnect people with nature. They believe that as a society we have become far too disconnected from our food and the land it comes from. Everything we're about ties together, naturally. The way our farmers manage their animals affects the flavour of the meat they produce as well as their impact on the environment. It's not just about eating good food. It's about knowing where it comes from and how your choices impact both people and planet.





The Ethical Butcher was started because they wanted to create change. It might sound cliché but they know that the industry needed a shift and that we could 'be the change'. Their founders, Farshad who has been in the meat industry for over 15 years and Glen who is an ex vegetarian, believe passionately in righting an industry that has gone so far wrong.



The ingredients you use are everything. Good quality ingredients are fundamental to a good quality meal, from both a flavour and health point of view. For them, producing high-quality meat isn't just about the flavour or the health benefits; it's about a thoughtful process that puts more into our world than it takes out of it.



Farming in a way that is better for the animals, us as humans and the planet isn't always easy at the beginning. Many of our farmers haven't always farmed in the natural way they do today — they have had to go through a transition to get to where they are today, making a choice to use different methods than those they're used to. They appreciate that that choice can be difficult, which is why we're here to make it easier.


Their farmers are their family. They are an integral part of The Ethical Butcher community and they want to support them in every way that they can. They provide their farmers with Holistic Management training, which helps to safeguard their future as the demand for ethical meat increases.

They will continue to visit and conduct interviews with our farmers so that you can get to know them as well as we do.




Regenerative agriculture on small farms and gardens is often based on ideologies like permaculture, agroecology, agroforestry, restoration ecology, keyline design, and holistic management. Large farms tend to be less ideology driven and often use "no-till" and/or "reduced till" practices.

On a regenerative farm, yield should increase over time. As the topsoil deepens, production may increase and fewer external compost inputs are required. Actual output is dependent on the nutritional value of the composting materials and the structure and content of the soil.

Animals are crucial to this system and we source as much as possible from farmers using these practices, our base level is sustainable, our gold standard is regenerative.

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