

A return to the wisdom your great-grandmother already knew
Every share in your Your Farmer rotation has an option to include 1kg of grass-fed beef bones — and if you're not using them to make broth, you are leaving an enormous amount of nutrition and flavour on the table. A well-made broth will set to a firm jelly in the fridge — that's the collagen, the traditional sign of a broth made properly.
Roast the bones on a tray at 200°C for 30–40 minutes until deeply browned.
1kg beef bonesTransfer all bones and roasting juices to a large stockpot or slow cooker.
Add the apple cider vinegar, all vegetables, herbs, and peppercorns. Cover completely with cold water.
2 tbsp apple cider vinegar2 onions3 carrots4 stalks celeryBring to a bare simmer over medium heat — never allow it to boil vigorously as this clouds the broth.
Cook for a minimum of 12 hours — in a slow cooker, set it to LOW for 12–24 hours. 24–48 hours is ideal for maximum collagen extraction.
Strain through a fine sieve. Discard the solids. Season the broth with salt.
sea saltCool quickly and refrigerate. It will set to a jelly — this is exactly what you want. Keeps 5 days refrigerated or up to 12 months frozen.
💡 Roast the bones at 200°C for 30–40 minutes before making broth. The browning develops deep, complex flavour compounds that a raw bone simply doesn't produce.
Sip from a mug with a pinch of salt and a knob of butter. Use as the base for every soup, stew and risotto. Cook rice or grains in it instead of water. Deglaze a pan for an instant sauce. Add to stir-fries instead of water.
Every pack comes with an option for bones — make them work. Join the Your Farmer community and waste nothing. 🍖
Three Simple Steps
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
Subscribe to a share of the harvest, or start with a one-off fixed pack.
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
We deliver in a reusable esky we collect next time. No couriers, no waste.
Grass-Fed Mince, Sausage and Diced Beef Pack
Grass-Fed Beef and Lamb BBQ Box
Pastured Lamb Roast and Slow-Cook Box
Sirloin with Green Peppercorn Sauce
The steak-restaurant order you can make in one pan
There's a reason the green peppercorn sauce has never left the steak-restaurant menu: it's magnificent, and it takes about ten minutes. The little peppercorns come in a jar of brine, sitting near the capers at the supermarket, and they bring a gentle heat that cream rounds off beautifully. You'll sear the sirloin in a heavy pan, rest it, and build the whole sauce on the browned bits left behind. Two steaks, one pan, and a dinner that feels like a night out.
Warm Eye Fillet and Roast Pumpkin Salad
Two small steaks, three full plates
Here's a quiet bit of kitchen maths. Two 140g medallions doesn't sound like dinner for three — until you roast a tray of pumpkin, sear the fillet medium-rare, rest it properly and slice it thin across the grain. Suddenly every plate gets sweet golden pumpkin, creamy feta, toasted pepitas and a generous fan of the tenderest beef there is. It's the kind of dinner that feels abundant without being heavy, and it makes the smallest pack in the share go further than you'd believe.
Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Occasion cooking from a bottle of red and a bit of patience
This is occasion cooking, but be clear about what that means: the sauce is red wine, eschalots and stock reduced patiently in a small saucepan, finished with cold butter until it turns glossy. Half an hour, most of it unattended. Meanwhile the sirloin gets a proper sear and a proper rest, and the two meet on a warm plate over mash. It's the kind of dinner restaurants charge dearly for, made from one steak and the open half of a bottle you were drinking anyway.
Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
We'll check we deliver to your area.
Share:
Topside: The Underrated Roasting Cut That Loves a Low Oven
Slow-Cooked Grass-Fed Beef Ribs: Fall-Off-the-Bone Friday Night