Winter 2025

With all the noise around importing US meat, tariffs and what not, I thought I'd start sending you a little news directly from us every few weeks – that is, if there's anything interesting to report. Otherwise, we won't clog up your inbox for the sake of it.

Butchers are facing more challenging times as the winter supply crunch swings into full effect, with lamb prices again smashing records.

One good sign is that paddocks are just starting to show some green poking through, and new season lamb is beginning to hit the ground. This usually brings hope of a return to more sustainable pricing, but this season will be unlike anything we've seen in recent years – we'll just have to take it as it comes.

The big weather system we had over the weekend brought the decent soak we needed to build moisture in the soil across the breeding districts. This will light a fire under markets in coming weeks, with reduced yardings expected and increased risks to newborn lambs. While we're grateful for the rain, us farmers are always watching closely – any weather changes can have a big impact.

Cattle markets have also gained major upward momentum this past week. As one buyer was quoted in the Weekly Times: "this is grass fever without the grass!" Luckily, we have a beautiful run of our farm-bred Greenhills weaners that will keep us well-stocked until well into Spring but expect to see continued increases in the price of meat.

Overall, expect to see some significant price increases for both lamb and beef across the board which will be why you will see increases at the supermarket, independent butchers and unfortunately, here at Daylesford Meat Co as well.

This is exactly why choosing your local butcher – one that sources from ethically raised, small-scale producers – ensures you're getting the best value and quality for your money. We don’t cut corners or use methods to make the meat “weigh more”. Our focus is purely on ensuring that our meat tastes as good as it possibly can rather than price.

We care deeply about our entire process: how we raise our stock on the farm, how they're transported and handled during processing, how the meat is butchered and prepared, and finally, how it's handled and delivered to you.

At the end of the day, we have a simple rule: if we wouldn't put it on our own family's dinner table, we won't put it on yours. That's not just good business – it's the only way we know how to farm.

Green starting to poke through at our farm, Greenhills.