Keeping it Organic
The Organic Farm Ltd is a family-owned butchery that has supplied quality, certified organic meat to New Zealanders since 2006.
From tiny beginnings, the company has grown to become a nationally recognised brand supplying retailers, supermarkets, cafes and restaurants around the country.
The Organic Farm has recently been put on the market and owners, Andy and Sophie Tait-Jamieson, are hopeful that the next owners will “take up the reins,” lead the business into its next phase of development and continue to manage it organically.
“Farming organically has always been our main interest and passion,” says Andy. “We never intended to become processors to the extent that we have. We are now we are seeking to hand over the business to like-minded people. We want other organic farmers to continue benefiting in supplying The Organic Farm.”
“Our products are all nitrate, preservative and gluten free. There’s something for everyone. It’s quality meat that doesn’t compromise on taste. Organic actually makes it taste better.”
Andy and his wife Sophie began farming in 2001 and became BioGro certified in 2004. They identified a ‘gap in the market’ and a growing consumer demand for authentic organic meat.
They initially commenced sales under the name of their home property ‘Ti Kouka’ - a sheep and beef operation based in Hawke’s Bay.
Consumer demand quickly outstripped supply, meaning a larger premise was needed, more staff, more stock and more suppliers.
Today, The Organic Farm receives supplies from five certified organic properties and distributes them to retailers across the country. These retailers include the likes of Commonsense Organics, Auckland’s Huckleberry Farms, IE Produce, Naturally Organic and select supermarkets.
The Organic Farm also produces an extensive range of small goods, as well as bones and lard. “Our bones go out in 1kg bags,” Andy notes. “People often ask what we’re most proud of and it’s that, our waste footprint is almost zero.”
The Organic Farm contains all the equipment necessary for handling, breaking down and processing carcass.
Andy and Sophie are adamant that the organic side of the business continues. “New Zealand’s meat industry has not served farmers particularly well and the ‘meat as a commodity’ model doesn’t work,” says Andy.
“We’ve extracted ourselves from that system and provided an alternative. Hopefully there is someone out there who will pick up the ball and run with it.”
If you would like to know more about The Organic Farm and Ti Kouka, contact Andy Tait-Jamieson at firstname.lastname@example.org or on 06 8746664.