Cape Lodge

"These farmers are our heroes, the souls of the earth and it shows in their produce. The flavour from the meat is exceptional and we have had nothing but rave reviews since moving to Dirty Clean Food." Tony Howell, Executive Chef

Fresh Provisions

"At Fresh Provisions we are passionate about supplying local fresh produce that meets our customers dietary and ethical food requirements. Dirty Clean Food offers a premium 100% grass-fed beef and lamb that is ethically raised and locally sourced and our customers love it!" Tom Katselas

Billie H

"At Billie H we choose local produce and what we love about Dirty Clean Food is their paddock to plate story. Not only is their grass-fed meat sustainable using humane animal practices, but their farmers are doing things differently and actually regenerating the land – providing delicious healthy food from the ground up." Nate Murray, Head Chef Read more

Sales Partners

We are thrilled to be supplying some of the best chefs and independent retailers in WA. We would love you to support them, secure in the knowledge that the beef and lamb you are served is ethically raised and grown by farmers committed to regenerating the world...and it tastes fantastic!

Christie's Boeuf Bourguignon with Grass-Fed Beef



1.5kg Osso Bucco
1/2 bottle red wine
1 litre beef stock
1 carrot
3 sticks celery
1 brown onion
5 cloves garlic
10 small pickling onions, shallots or red onions
10 mushrooms
10 cloves
1 tablespoon brown sugar
2 tablespoon tomato paste
7 potatoes 
small handful each flat leaf parsley, thyme, oregano
salt and pepper
plain flour


  1. Heat a large frying pan to high heat, or your camp oven to hot over coals
  2. Coat osso bucco in plain flour and brown on high heat it batches and set aside.
  3. Roughly chop brown onion, celery and carrot and add to a food processor with the garlic, roughly process until finely chopped and fry off in a large frying pan on medium heat until browned and reduced by about half, set aside.
  4. Leaving them whole or in half for larger onions, brown the small onions, then add the beef, carrot mixture and all other ingredients to the pot and bring to a low simmer - add water to just cover the ingredients.
  5. Cook in the oven for 4 hours at 150C, or in your camp oven for 4 hours on medium coals (gently simmering).
  6. Serve with crusty bread and chopped flat leaf parsley.