Buy premium, quality, grass fed South Australian BEEF direct from the farm. Choose from 4 packs below. Buy online and get FREE delivery (within SA*).

About Pitchford Farms... our family to your family. Great people, great meat. Buy pure grass fed beef.  Born and bred on Pitchford Farms.

Glenn & Narelle reside in the lovely Adelaide Hills. They come from a long line of farmers passionate about providing quality produce. Glenn, an entrepreneur, has loved farming since a young boy and has followed his dream against all odds and droughts. Narelle has a big heart for looking after her family and her calves!

Pitchford Farms provides a premium, quality product accessible to all those wanting to enhance their own dining experience. Buy beef.

Glenn and Narelle Pitchford want to share genuine, honest country living with you. They want you to experience natural, grass-fed beef direct from the farmer. They have worked alongside their local butcher in Hahndorf, Max Noske & Son to produce a top quality product. Enjoy the pleasure of a full freezer with abundant choices of meals to cook. Become your own master chef as you experiment cooking a full variety of choice meat cuts.

"Our cattle have been bred and handled to have calm temperaments producing tender, succulent meat. We care about the well-being of our animals and have enjoyed watching them grow since their birth. We want to share with you the optimum dining experience by providing naturally antibiotic free, no added hormones and purely grass fed beef (for their entire life - not just the last 4 weeks!). We also want to give you the opportunity to support your local SA farmer."

How to cook a perfect steak. Buy beef.

Allow your steak to reach room temperature before cooking. Cook on a hot surface with a small amount of oil rubbed into your steak.  Add your favourite seasoning. Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done. Turn your steak when the underside has formed a dark brown caramelised crust.  Resist your urge to poke, prod and flip your steak silly, as this can damage the meat fibres and allow precious moisture to escape.  Tongs are your perfect tool!  After cooking, let the steak rest for 10 minutes before serving or slicing.

For more information
Visit the Beef and Lamb website.