Inglis River Meats

27/09/2026

24/09/2026

Just a little more on this great event coming up at Appleby's Mediterraneo Bar & Grill on Sunday the 11th of October. The shot below of the Wagyu Rump shows the rump that Chef Wayne will be using in preparing the beef from "the farm shoppe"...for the luncheon. We road tested this a few weeks ago, along with the brisket and the Myalla Farm potatoes. Simple food. Amazing Food. Tender, Moist and full of Flavour.
Tasmanian producers put a lot into producing their produce. Four years of work went into producing this cut of beef for you to enjoy.
Don't miss out. Book your tickets and come along and enjoy local produce at its best.

24/09/2026

Limited Seats available to this Event. What a Way to Start Spring. The Wynyard Tulip Festival on the Saturday and then The Producers Table at Appleby's Mediterraneo Bar & Grill on the Sunday. Life's Good in the Northwest.

24/09/2026

This will be a great afternoon...Appleby's Mediterraneo Bar & Grill...Tasmanian Producers Luncheon. Get a ticket while you can!

23/09/2026

Good Afternoon Wynyard and Surrounds. What a magnificent day. It is so good to see so many of you, out and about, enjoying the sun. We have fresh goat in the cabinet for you today. Bone in curry pieces, boneless curry pieces, forequarter chops, cutlets, loin chops, chump chops, half leg roasts and a full leg roast. Fresh Butterflied Rannoch Quail arrived from the farm this morning as did our full range of Tasmanian Lamb. Don't miss out...only at "the farm shoppe"...the home of Inglis River Meats and more. 03 6442 1113.

21/09/2026

It is good to see so many people taking a stand and choosing to shop with their local butchers here in Tasmania. Even more so since the Woolworths announcement that they will not stock Tasmanian Beef in any of their stores, nationally. I am sure that shoppers will be pleased with not only the quality of their purchase and range of products but also with the personalised service they receive from their local butcher. A conversation, a bit of advice, opening of a door, carry your goods to the car and no self-serve.
So, as we can continue to improve our customer service, we are needing to employ an additional retail sales assistant.
If this appeals to you, drop in and ask for either Jen or Brad at "the farm shoppe"...the home of Inglis River Meats Goldie Street Wynyard.

18/09/2026

Where does your typical Tasmanian Butchers Beef come from? These bodies of beef are our own cattle from the Rocky Cape Farms. They are of exceptional genetics and were transported to Stowport Abattoir Wednesday, processed Thursday and then delivered to "the farm shoppe"...Friday. They will hang at 3 degrees celsius for 7 to 10 days before being broken down and sold through the retail store. Nothing will be wasted. All is used. To produce this beef there is a 42-day joining or Ai program. The cow is then pregnant for 9 months and 2 weeks. When the calf is born, they are grown out for 20 months before processing. At least 31 months of care goes into this beef before it even gets to this stage. That's what makes Tasmanian Beef so special, world class genetics, and an environment that gives the animal every opportunity to be the best it can..."the farm shoppe"...the home of Inglis River Meats Goldie Street Wynyard. 03 6442 1113.

17/09/2026

Just a little bit different...I find when I cook a stir fry, I like to cook the meat first, add the vegetables and then seperately the sauce last. I find this stops everything stewing. So what we have done, is put together mix and match stir fry packs. Pick your prefered meat, beef, pork or chicken, grab a pack of prepared fresh vegetable mix and then select your preferred sauce, honey soy, bar b q plum, sweet chilli or honeyed bourbon. Its quick. Its easy and its healthy...only at "the farm shoppe"...the home of Inglis River Meats and more Goldie Street Wynyard. 03 6442 1113.

16/09/2026

We utilise all that we can from our locally processed livestock. This alone creates jobs and artisan enterprises. The suet, which is the purest fat surrounding the kidneys we render and filter twice before making it available instore as tallow. A retired nurse using the tallow produces tallow balm for us to sell instore. Men, Women, Tradies and farmers swear by this product for use on rough damaged skin. Another young lady, an environmental scientist makes a range of soaps. Also we supply Gabby Cooper with the rendered and filtered product which she uses as the base for her soon to be launched body cream. Get along and shop with Gabby at the Foreshore Markets or drop in and see us as "the farm shoppe"...the home of Inglis River Meats and more Goldie Street Wynyard. 03 6442 1113.

16/09/2026

Plenty of affordable options for everyone today. In addition to the regular and nitrate free Silversides we posted earlier, we have two styles of Preservative Free Beef Sausages, peppered and non peppered, Chimchurri Beef Sausage and Boerwors Sausage all in addition to our regular range of Farmhouse Sausages. The deli cabinet is full and the girls have added 100 day Dry Aged Wagyu Beef Pies, Sausage Rolls and the range of "Butchers Pizza's". Remember its all GF at..."the farm shoppe"...the home of Inglis River Meats and more. Goldue Street Wynyard. 03 6442 1113.