Cut With Care. Sourced With Honesty.
Beef: Hartley Downs Angus · Lamb: Yarrow Hill Free Range · Pork: Clearfield Heritage
(03) 5550 0142 Pre-Order for the WeekendThe Counter
Cut to order every morning. Prices are approximate and move with the season.
Not listed?
Ask us for any cut
Oxtail, bones for stock, a whole lamb shoulder, a boned and rolled roast. If it is in the cool room, we will cut it.
Call (03) 5550 0142Pre-Order for the Weekend
Tell us the cut, the weight and the day. We will cut, wrap and label it with your name.
Orders ready by Friday noon
Our Farms
We know the people who raise our meat, and most of them know our phone number.
Hartley Downs Angus
Gippsland foothills · RSPCA Approved
Margaret Hartley runs 300 head on native grass and finishes every animal on the farm. Her steers come to us at 26 months.
Yarrow Hill Free Range
Central Highlands · Free Range Certified
The Okafor family lambs outdoors from August. Slow-grown, never feedlotted, and delivered to us the same week they are processed.
Clearfield Heritage
Western Plains · RSPCA Approved
Dan Clearfield raises Berkshire and Large Black pigs in open paddocks. The fat is sweet and the crackling does what it should.
Smallgoods & Specials
Made by hand in the back room, changed every week.
This week's sausages
- Pork, fennel and chilli$17 / kg
- Beef, red wine and thyme$18 / kg
- Lamb, mint and garlic$19 / kg
- Chicken, leek and sage$16 / kg
Boards and boxes
- Charcuterie board pack, serves 4$48
- Charcuterie board pack, serves 8$86
- Seasonal BBQ box, serves 6$95
- Family BBQ box, serves 10$150
Butcher's Tips
Free advice, no purchase needed.
Resting times
Rest steaks for about half their cooking time, so around 5 minutes. Roasts need 15 to 30 minutes under foil. The juices settle back into the meat instead of onto your board.
Marinade guide
Lamb and beef take 4 to 12 hours. Pork wants 2 to 6, chicken 2 to 4. Keep acid (lemon, vinegar) short, because it turns the surface mealy. Pat dry before the pan.
Cooking temperatures
Measured at the thickest point: beef medium-rare 54°C, lamb 60°C, pork 63°C, chicken 74°C. A cheap probe thermometer beats guessing every time.
About the Team
Tom Brennan, owner-operator
Tom has been in the trade for 31 years, starting as a 15-year-old boning room hand. He bought Stoneground in 2012 and still breaks down the first carcass of the morning himself.
Priya Nair, apprentice
Priya is in her third year of a four-year butchery apprenticeship. She makes the Tuesday sausages and has strong views on fennel.
Opening Hours & Visit
- Tuesday to Friday8am to 5:30pm
- Saturday7am to 2pm
- Sunday and MondayClosed
14 Mill Lane, Clearfield
Free parking behind the shop, entry from Mill Lane. Saturday mornings fill by 9am, so come early.