WATCH: Cameron and Danielle Douglas, co-owners of Crawney's Hills to Grill Family Butchery, opened their business 12 months ago and have experienced great success selling their meat directly to customers.
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00:00 I was realised that how cool would it be if we could control all links of the chains,
00:10 you know, like if we can breed them and then we can also sell and see what they are on
00:15 the table.
00:16 So, yeah, we were thinking about it for about three years or four years, you know, and then
00:23 two years after we were kind of like thinking about it pretty seriously and then we went
00:27 and just decided that if we're going to go for it, we'll just go for it.
00:31 Yeah.
00:32 And I suppose, like as a producer, we never get to see the end product.
00:39 Yeah.
00:40 You know, we do all that hard work getting that somewhere but never actually get to see
00:44 the end product where now we can see it.
00:47 Yeah, we just always like this type of country, I suppose, like the Nundal area.
00:54 My dad, he was a shearer in this area back in the day.
01:00 So, yeah, we sort of grew up around here and, yeah, just really like the country and, yeah,
01:07 we were lucky enough to be able to purchase this when we did.
01:16 I personally think that marketing your own, as a farmer, being able to market your own
01:24 produce is the only way of the future in farming because if you're relying on these big corporations,
01:32 they can make you or break you in 12 months.
01:36 The smaller beast or smaller lamb or big one for that matter, then the price will vary.
01:43 So, you know what you're paying for a kilo, you know the cuts you're getting, but we'll
01:46 still put it on a scale.
01:47 So, we don't actually charge until that box goes on a scale.
01:55 We sort of think there's a bit of demand from the customers as well, actually going back
02:00 a step and wanting to know where their meat is coming from and who they're actually supporting
02:07 when they're buying it.
02:09 There's no point in us overpricing our meat and selling to the high end people with a
02:16 lot of money.
02:17 Like, that's sort of not what we set out to do.
02:21 We wanted our meat to be at the top grade, but so everyone can afford it.
02:27 [End of Audio] Duration: 5 minutes and 30 seconds
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