Native breeds are critical to our success and to environmental sustainability. It is only these native breeds that cope well with our climate and total grass and forage feeding.
The modern hybrids that have been developed to ‘finish’ on grain and grow quickly in an intensive farming environment, don’t develop in a natural environment. As a result they don’t taste as good and don’t contribute positively to the environment like native breeds do.
We fundamentally believe that we, as a world population, should be eating less meat, but better meat; meat that has grown in an environment that contributes to the ecology of the local habitats, the health of the animals, the soils and the consumer.