Hello! We're Scott and Matilda...

A little about us...

Til is the trusty customer service person and chief of ideas (at least that's what she likes to think). She also does a lot of bossing. Particularly to Scott. Scott is the logistics and recipe guy. He is also the reason for starting this business, simply because his passion for the environment is only out-weighed by his passion for healthy and delicious eating. He is a qualified sports nutritionist and health coach. We live in the Northern Beaches of Sydney with our three kids.

The Good Farm Shop Team Photo

We source our regen produce from all over NSW, from small farms that are leading the way in regenerative agriculture. One of those farms is our family farm on the Mid North Coast of NSW, owned by Til's parents. We buy our cattle primarily from there. Mum is the fearless farmer and 'hands on the ground’. She is responsible for managing the cattle alongside farmer Mick. Mum and dad have owned the property for close to 40 years now. For the last four years (at least) they have been committed to following best farming practice, regenerating the land, and last year the farm became certified Land to Market. She has also written a personal letter available to read at the bottom of this page. 

Our Philosophy

Our philosophy is two pronged... We want to support best farming practices for the future of our planet and animal husbandry but we also want to support nose to tail, which is why we encourage our customers to buy a box of all cuts. The animal has died for us to eat it, therefore we think it's only fair that very little goes to waste. Our two cents is that those secondary cuts are packed full of more flavour and are very high in nutrients. Regardless of what you choose to buy, we only ever buy WHOLE animals, and we make sure everything gets used (including the bones to make our stock), so you're always part of a cow share regardless.  

How it works

All produce is butchered and vac-sealed with Dave in Richmond then brought to our warehouse in a big refrigerated truck where it's put straight into the freezer. We pick and pack orders daily. From there it's picked up and delivered to your doorstep by our third party delivery service. The meat will be vac-sealed for greater shelf life and frozen so if you’re not at home when the box is delivered don’t panic - although please don't be too far away!

(IMPORTANT: Read the FAQ page for more details on delivery)


Our vac-sealed bags are 100% composable. You can either pop them straight into the compost or dispose of them as you would any other bag. Our boxes are recycled and recyclable. ON a side note: Compostable packaging is NOT cheap but we chose this packaging because we didn't want to add to the huge amount of plastic already in our eco-system. 

Free e-cookbook, recipes and cuts menu

You will notice a QR code on every box. Please feel free to scan it and download your free e-cookbook and cuts menu to help you get the most our of every cut.

How to order

Head to the ‘shop now' tab and chuck something in your cart. Once you place your order you will receive a confirmation text/email. Once your order has left the warehouse you will receive comms with a date of your delivery. Please check the FAQ page for more info on delivery.


Say hi to us over at @thegoodfarm.shop If there’s any way you think we can improve our product/service we are all ears….(well I am, Scott hates feedback). 

And now, a letter from Rachel, one of our wonderful regen farmers

Dear Customers,

Thank you for buying from us but more importantly congratulations on being so savvy as to understand the importance of being ahead of processors and retailers and buying from best practice farms whether it be The Good Farm or otherwise. It’s taken me too long to understand the importance of conscious buying but if we are to get on top of an overheating planet and loss of biodiversity, it’s one of the most proactive things we can do. Having finally woken up to it I’m full steam ahead and at your service. 

What you should and can expect from us at The Good farm is full transparency on how we are progressing as a best practice farm. We are not perfect, but we have recently been verified by an international monitoring program instigated by the Savory Institute which measures and assesses our ecological health called Land to Market.

We farm regeneratively which, in a nutshell, means we put the ecological health of our soil and farm first. We are primarily a breeding herd but now selectively finish cattle (meaning we grow out-usually up to 400 kilo steers and heifers- ready for abattoir) on organically improved grass pastures for direct marketing. (Those not grown out by us will usually be bought and finished at a feed lot on grain.)

We cell-graze which means we move our cattle to fresh pastures, depending on the season, almost every day. This means our pastures have maximum time to pull carbon from the atmosphere through photosynthesis into our regrowing grass until it has fully recovered. Intensive grazing like this, not only stimulates regrowth but maximises the amount of compost generously provided by pooing cattle and allows the cattle to do the work of trampling grasses rather than a fossil fuel driven tactor, slashing. 

Our farm is on the mid north coast, so we are lucky to have comparatively high rainfall but where we fall short is with perennial winter grass. So, during winter, in order to help the cattle digest the coarser grass left from summer growth, we provide them with a protein supplement (copra) which includes minerals, salt and a small amount of urea which aids their stomach microbes in breaking down the coarse grass.

Our cattle are vaccinated but because we move cattle so regularly, they don’t need worming drenches which can have a detritus effect on dung beetles. These busy guys bury the poo, aerate the soil and recycle nutrients. 

We don’t use inorganic fertilizers or pesticides. Very occasionally we may use a herbicide to control out camphor laurel infestation. We generally ignore or celebrate our other so called ‘weeds’ which we consider vital for biodiversity and insects. We rarely burn our excess carbon matter (tree limbs etc), again leaving it for bird and insect habitat or for recycling nutrients back into the soil.    

Regenerative farms have quite a distinctive look which I now recognise and have learnt to love. As nature intended, we are a little scruffier than the slashed, manicured and artificially green looking paddocks that is more typical of conventional farms especially those pouring on Urea (nitrogen) and certainly was the way we used to look. Now we rarely use any inputs (sometimes biological ones on our finishing paddocks) and we rarely slash which, all in all, means our fossil fuel consumption is greatly reduced.  Where we aim to improve is in swapping out our fossil fuel water pumps for windmills. Watch this space. 

Mick Green, my farm manager and I welcome any questions you may have regarding our claim of trying to be one of the ‘best practice farms.’ We would like you to feel confident that we are doing our very best to provide you with a nourishing, uncontaminated, well cared for product while maintaining a high level of environmental care and responsibility. I would like to add – delicious - too but that is a very subjective claim and I don’t believe is something one can guarantee for every individual taste. All the rest we certainly can and do guarantee.

 I’m hoping that we can answer any questions in a regular zoom hook up along with Scott’s nose to tail cooking classes. We feel it is as important to know your farmer as it is your doctor or dentist. One day we hope to have open farm days so you can come and see for yourselves where and how we farm and enjoy our farm gate tastings. Meanwhile, I will keep you posted with regular farm updates of honest trials and tribulations. Transitioning to a regenerative farm has been one of the most fulfilling things I’ve ever done. In a world fraught with climate uncertainty and biodiversity loss, I am filled with purpose and conviction that this is the right direction to heal our wounded landscapes. I’m grateful and excited that you are coming with us.

Sincerely, Rachel Ward.  Farmer.


Thanks for reading and visiting, 

Matilda and Scott.