Woolumbi Farm managing director Sonya Neff became a butcher by default after her contract butcher could no longer do the work. The choice was to find someone else or build her own on-farm butcher’s shop. Not one to shy away from a challenge, Sonya learnt the art of butchery from a fourth-generation retired butcher who mentored her. She explains.
“I didn’t want to shut my business down. Contract butchers are rare as hen’s teeth so I decided to give it a go. Woolumbi Farm breeds free-range ethically farmed pork and lamb and buys young steers, raising them until processing on the same principles. Everything is bred and butchered on site.”
Originally an accountant before living the farm life, Sonya now oversees every part of the business, working up to 80 hours a week while raising three teenagers. She’s up at 5am checking emails, social media, the animals, irrigation and water pumps, making phone calls and managing a crisis or two. Then there’s the butchering and making of smallgoods, including bacon, kabana, frankfurters and gourmet sausages with no preservatives or fillers. Woolumbi Farm also holds a charcuterie course over winter in June, July and August.
She continues. “Butchering on site hasn’t been cheap or easy with set-up costs and so on, but people love coming to the farm to buy their product.”
They also know the product is farmed sustainably and ethically.
A: 233 Coolart Rd, Tyabb
M: 0417 523 173