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100% grass fed and finished in lush pastures, our renegeratively farmed beef is a game changer. Find out more and discover the source of your Dirty Clean Food.

Where Our Beef Comes From

Dirty Clean Food beef products come from Western Australia.

Our grass fed beef is supplied by Kent at Manypeaks and the Pensini family in Blackwood Valley.

Meet Our Beef FarmersFarm Updates- Blog
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100% Grass Fed and Finished

Grass finished beef comes from cattle that ate nothing but grass and forage for their entire lives. Grass fed only, on the other hand, may be used to label meat from cattle that were started on a grass diet but have either received supplemental grain feed or are finished on a fully grain-based diet.

Specialty Cuts to Your Door


Our in-house butchers prepare a variety of specialty cuts as well as classics that you know and love. You can be confident to find everything you need, including our selection of offal and bones.

Shop Grass Fed Beef
Dirty Clean Food Neck Rosettes

Lamb Neck Rosettes from the neck with the central bone kept in. Made up of well-exercised muscle, they contain plenty of connective tissue. This cut is best suited to moist, low and slow cooking methods to break down the connective tissue and allow the bone to impart a rich flavour, resulting in pull-apart tenderness.


Dirty Clean Food Lamb Diced

Diced Lamb generally comes from the shoulder, a working muscle which makes it a less tender but a very flavourful part of the lamb. A perfect cut therefore for slow moist cooking methods, just add your favourite seasonal vegetables and herbs for a hearty, economical meal.

Shin, Foreshanks and Hindshanks


Stock up on this beautiful option for autumn and winter. The Foreshanks come from the lower part of the front leg they are some of the hardest working muscles in the body, so they need to cook for a goodly while over a low heat for best results. So lean and tasty they are perfect for braising, stewing, pot roasting or making delicious soups.

Foreshanks- Large

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Foreshanks- Small

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Leg Steaks

Lamb Leg Steaks come from the leaner part of the leg, making them flavoursome and tender. They are best grilled, griddled, pan-fried or sauteed. They are also quick, easy and delicious on the BBQ in the summer.


Dirty Clean Food Lamb Rack

The Lamb Rack contains rib bones, backbone and the rib eye muscle. You have the option of roasting the rack whole or separating it into cutlets - either way, it is the most luxurious cut of lamb. The rack is frenched, taking out the hard work and ensuring restaurant style presentation. If you prefer smaller portions, we also have the Frenched Lamb Cutlets.

Frenched Lamb Rack - Small Single Rack (500g-749g)

Frenched Lamb Cutlets - 4 pieces (380g)

Recipes & Inspiration

Discover cooking ideas from our trusted network of foodies, chefs, and customers. 

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Our Core Beliefs

Dirty Clean Food was founded on the 4 Returns Framework: a science-based framework that is proven in practice. It transforms degraded ecosystems by focusing on 4 key returns over the course of a single generation, or 20 years:


Return of Inspiration

Giving people hope and a sense of purpose

Social Return

Bringing back jobs, education and social connections

Natural Return

Restoring biodiversity and soils for healthy and resilient landscapes

Financial Return

Realising long-term sustainable income for communities

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