- "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
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
Short Order Burger Co."Quality and provenance is paramount when selecting the ingredients to include in our burgers. DCF provides us with premium 100% grass-fed beef that is ethically raised and locally sourced." Simon Kony, Owner
Peaches Fresh Food"At Peaches Fresh Food we offer a huge range of the freshest and best produce in WA. What we love about Dirty Clean Food is their regenerative story, supplying us with grass-fed meat of the highest quality whilst taking care of the land for future generations." Nadia Di Tullio
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!
Why can’t I buy your fantastic products in my area?
We’re growing fast and we’d love to deliver to you! Please let us know where you are and we will see what we can do.
Why are the pack weights ‘approximate’?
We’re working with real meat. We do our best to get cuts as close as possible to the declared weight, but there will be some variation (mostly in your favour!).
How quickly do I need to get my delivery into the freezer?
Ideally you would put your delivery away as soon as it arrives. We know that won’t be possible for most people so we have worked with our suppliers to come up with a packaging solution which will keep your delivery food safe for as long as possible. Tests have shown good results for over 10 hours, but this depends on lots of factors including delivery temperature, air temperature, environment, etc.
We recommend that you check products are still ‘hard frozen’ before transferring to the fridge or freezer.
Can I recycle or compost my packaging?
Packaging plays a critical role in protecting our food throughout its journey. We are aiming to minimise our packaging and use either recycled/recyclable or compostable materials.
Cardboard Cartons - 100% recyclable; made from a high % of recycled material.
Thermal Carton Liners and eco Bubblewrap - 100% recyclable - RedCycle bins located at supermarkets around Aust. Visit www.redcycle.net.au for locations.
Icepacks - Pack outer can be recylced as above. You can add the non-toxic fill to garden beds to help the soil retain water or pour it down the drain (first add salt). The packs can also be reused.
Compostable Vacuum bags - marked bags are compostable when disposed of in a composting environment containing heat, water, oxygen, soil and micro-organisms. The majority of every bag is made from a combination of compostable films derived from sustainably-managed renewable resources.
Standard Vacuum bags - We are looking for an economically viable alternative to this product.
How long do I need to thaw my meat for before cooking?
To ensure the juiciest, most flavoursome result it’s best to fully thaw meat before cooking. We recommend that whole cuts are thawed in the fridge for 36-48h prior to cooking. Individual cuts are best thawed for 12-24h depending on the product.
What is the shelf life of my product?
The shelf life varies depending on the specific product and packaging format. The best before date is shown on all packaging and indicates when you should consume the product to ensure premium quality – changes start to occur to flavour and texture after this date.
Are we in animal and plant-based farming and food?
Consumers today are choosing a range of different diets to suit their lifestyle and belief systems, with many choosing a more flexitarian or vegetarian diet. We respect alternative views and believe that the key is not what you eat but how it is produced that matters.
Within our network our farmers grow a range of both plant-based foods and animals. Regenerative farming systems carefully manage their relationship between plants and animals, where animals mimic the traditional patterns of wild herds by moving across grasslands, tilling and fertilizing the earth, aerating soils and helping grass flourish.
We believe that animal protein is an important source of nutrition and if you do choose to eat meat you should eat meat that saves the world. We will be launching a range of plant-based food options also in the future.
What is Grass Fed meat? Is it better for you?
Not surprisingly, the way animals are fed can have a major effect on the nutrient composition of the meat. Grass Fed meat is nutrient-dense and offers a quality source of protein. It has less total fat with more of the healthy fatty acids including omega-3 and Conjugated Linoleic Acid (CLA). Grass Fed meat is also a good source of iron and has an abundance of vitamins and minerals.
How do we select our farmers?
Our farmers must commit to four key outcomes – carbon storage in soil, enhance water cycle, improve biodiversity and engage in a learning journey. The methods used to achieve this will vary from farm to farm.
How do we make sure our farmers are regenerative?
Change takes time and we work closely with our farmers to support them on their regenerative journey. We measure four key outcomes on our farms – soil carbon, soil water holding capacity, soil aggregate and microbial activity - using low-cost and practical tools.
Our Farming Protocols will be on our website and include a pledge from each of our suppliers. We will also produce an annual video update on each of our suppliers farms to highlight their achievements and plans for the future. We have signed up to Soil Carbon Initiative - https://www.soilcarboninitiative.org/.
Does regenerative include organic? How?
Our focus is on regenerative practices and some of our farmers may also be organic certified growers. There is some cross-over, but also some key differences. Regenerative farming draws from decades of scientific and applied research by the global communities of organic farming, agroecology, holistic grazing, and agroforestry.
Does our food and farming system really save the world?
We believe that capturing carbon in the soil is a vital approach to tackling accelerating climate change. A leading assessment of tackling climate change identified regenerative agriculture in top 20 approaches - https://www.drawdown.org/solutions/food/regenerative-agriculture.
Are your animals treated ethically?
Treating our animals with utmost care is central to our mission. All of our farmers follow the highest standards of animal welfare, complying with the five freedoms framework. We know that happier, less stressed animals produce better meat. And it’s simply the right thing to do.
Has our meat been grown using growth hormones or antibiotics?
Do we provide a premium to our farmers? can you tell me how much?
Yes, we believe this is out of balance and farmers deserve a greater share of the retail value of their products.
No, we agree this with each farmer and it is confidential.
What are the greenhouse gas emissions of animal raising?
Grass-fed systems using holistic grazing of livestock have been proven to sequester carbon - https://www.savory.global/the-potential-of-u-s-grazing-lands-to-sequester-carbon-and-mitigate-the-greenhouse-effect/.
How do I thaw my bread to keep it fresh?
Margaret River Woodfired bread thaws beautifully when bought back to room temperature on the bench. Don’t refrigerate your bread after thawing as it will stale much faster.
Some people prefer to ‘Refresh’ their loaves after freezing as follows:
Allow your frozen loaf of bread to thaw (in the bag) at room temperature for several hours or overnight.
Preheat your oven to 150-175°C with a rack in the center position.
Remove the loaf of bread from the bag and spray the bread lightly with water or wrap it in a damp t-towel. You do not want to saturate your loaf of bread - this light coating of water steams in the oven and results in a far crisper, fresher crust than placing a loaf in the oven dry.
*Do not complete this step until your oven is preheated and you’re ready to stick it in the oven.
Place the whole loaf of bread directly on the oven rack and heat for 15 to 20 minutes, or until the crust is crisp and cracks slightly when compressed lightly.
Remove and allow your perfectly crisped, refreshed loaf of bread to cool completely on a cooling rack – usually at least an hour – before slicing.