Posts
Top 10 Foods to Eat on the Paleo Diet
2 CommentsWhat do you think are the top ten Paleo foods, and why? Here is my list…
1. Grass fed beef
Good quality grass-fed beef is a great source of protein, omega 3 and many other nutrients. It’s also extremely versatile; grill it, barbeque it, make it into jerky or grind it into mince beef to use in lots of different meals –using the leftover bones to make a nourishing bone broth.
2. Pastured Chicken
Pastured chicken is delicious as the centre of a roast dinner – and the leftovers make beautiful chicken stock. A great protein source, left over chicken is great to snack on, or turn into curries and soup.
3. Bacon
What list of Paleo foods is complete without bacon? You can even use the remaining fat to cook with.
4. Coconut Oil
As well as being a great oil to cook pretty much anything in, this saturated fat is great on it’s own by the spoonful! Coconut oil is also believed to be a great help with dementia and can even be used on your skin.
5. Avocado
Avocado is a perfect fat source and goes with almost anything. You can even cook it, or use it to make a dessert!
6. Eggs
Not only are eggs a great protein source, they are great for making paleo egg fried rice, filling for breakfast – and easy to hard boil in advance to keep peeled in the fridge as a ready snack.
7. Berries
Berries are relatively low in fructose and a great source of antioxidants.
8. Kale
Kale is a true superfood, as it is packed with magnesium, calcium, vitamins A, C and K, lutein, iron and antioxidants. You can even turn it into kale chips!
9. Onions
Onions are a sulphur rich vegetable (which Dr. Terry Walhs considers important enough to eat three cupfuls worth a day) – and just so incredibly versatile. Whether you’re making a stew – or even an omelette, onions will be a great addition.
10. Tomatoes
Tomatoes are a great base for lots of meals – such as beanless chilli – as they lend themselves so readily to sauce.
How to Make the Most of Your Paleo Staples
Now that you’ve seen a solid list of the top 10 Paleo foods, you might be wondering how to incorporate them regularly into your routine without getting stuck in a food rut. The truth is, Paleo is only as repetitive or difficult as you make it. With a bit of planning and creativity, these staple ingredients can easily form the basis of countless meals that are simple, nourishing, and anything but boring.
Batch Cooking and Meal Prep
One of the best ways to stay consistent with your Paleo lifestyle is by embracing batch cooking. Take a few hours at the start of the week to prepare multiple components using your top 10 foods. Grill several portions of grass-fed beef, roast a whole pastured chicken, boil a dozen eggs, and slice a few avocados with lemon juice to slow browning. These elements can then be quickly assembled into lunches and dinners throughout the week.
For instance, grass-fed beef mince can become burgers one night, taco bowls another, and be added to a frittata or soup later in the week. The more you plan, the easier it becomes to avoid relying on off-plan convenience foods when life gets busy.
Pairing Flavours and Textures
The secret to keeping meals exciting lies in pairing contrasting textures and bold flavours. Think crispy bacon crumbled over soft avocado, or juicy roast tomatoes paired with sautéed kale and garlic. Balancing crunchy with creamy, and savoury with sweet (like berries tossed with a squeeze of lime), keeps your meals satisfying and well-rounded.
You can also play around with different cooking methods. Raw kale might not appeal to everyone, but when massaged with olive oil and lemon, or turned into crispy chips, it becomes a completely different experience. Similarly, roasting onions with herbs transforms them into caramelised, flavour-packed additions to any meal.
Smart Paleo Pantry Staples
Keeping a few smart pantry staples on hand makes Paleo cooking faster and easier. Alongside your fresh top 10 ingredients, try to stock:
- Good quality fats: ghee, coconut oil, olive oil, tallow
- Herbs and spices: turmeric, cumin, smoked paprika, cinnamon
- Vinegars and condiments: apple cider vinegar, fish sauce, coconut aminos
- Broths and stocks (ideally homemade or preservative-free)
With these basics, you can transform even the simplest ingredients into exciting, flavourful dishes in under 30 minutes.
Making Paleo Affordable
While high-quality ingredients are always the goal, eating Paleo doesn’t have to break the bank. Buying meat in bulk from a butcher or farm co-op, choosing whole chickens over individual cuts, and opting for in-season produce are all great ways to reduce your food spend without compromising on quality. Offal like liver is not only one of the most nutrient-dense foods available, it’s also incredibly affordable.
Frozen berries and vegetables can also be a budget-conscious choice, especially outside of peak season. Just make sure you read the ingredients—there should be no added sugar, salt, or preservatives.
Eating Paleo On the Go
Staying Paleo when you’re out and about can be challenging if you’re unprepared, but it’s definitely doable. Keep boiled eggs, avocado, and pre-cooked chicken in your fridge to build quick lunchboxes. Carry small portions of nuts or jerky (with no additives) for emergency snacks. If you’re heading to a barbecue or party, bring a salad with avocado and grilled chicken so you know there’s at least one dish you can enjoy without compromise.
When dining out, most restaurants will allow you to substitute sides for a salad or extra vegetables. Choose grilled meats over anything battered or fried, and don’t be afraid to ask questions about cooking oils and hidden sauces.
Beyond Food: The Paleo Lifestyle
While diet is at the core of Paleo, the philosophy extends beyond what you eat. It’s about returning to the lifestyle habits that better support human health—sleep, movement, sunlight, and stress reduction. Prioritising these areas alongside your diet will amplify your results and help you feel your best every day.
Daily walks, getting natural sunlight in the morning, minimising blue light at night, and spending time in nature are all simple Paleo-aligned habits that can improve everything from digestion to mood to sleep quality. Food is just one piece of the picture—but a very powerful one.
Try It Yourself
If you're new to Paleo, start with a few of the top 10 foods listed above and build your meals around them. Focus on simplicity: a few quality ingredients cooked well can be far more satisfying than an elaborate recipe full of substitutes and workarounds. As you become more comfortable, you’ll discover which foods and combinations work best for your body and lifestyle.
There’s no need to overcomplicate things—Paleo is about getting back to basics, enjoying real food, and listening to your body. Whether it’s a sizzling steak, a bowl of chicken soup, or a handful of berries on a hot day, each meal is an opportunity to nourish yourself in the most natural way possible.
So, which of the top 10 Paleo foods do you find yourself using most often? And how do you keep things interesting week after week? I’d love to hear your go-to tips and meal ideas in the comments below.
Do you agree with my list? What would be on your top ten list of Paleo foods?
Spiced Beef Kofte with Pomegranate Glaze
1 CommentBeef Kofte is delicious when oven baked but even better on a barbeque, eat these outside on a warm summer’s evening and you’ll feel almost Mediterranean. Delicious with a fresh salad made with rocket, figs and cherry tomatoes.
Spiced Beef Kofte with a Pomegranate Glaze
Equipment
- Large mixing bowl
- Roasting dish or BBQ grill
- Saucepan
- Bamboo skewers
Ingredients
For the Beef Kofte:
- 350 g lean steak mince ground beef
- 1 egg beaten
- ½ an onion finely chopped
- 1 clove of garlic crushed
- 1 tsp cumin
- 1 tsp sumac
- ½ tsp cinnamon
- 1 tbsp fresh coriander chopped
- 1 small red chilli deseeded and finely chopped
- 12 mini bamboo skewers
For the Pomegranate Glaze:
- Juice and seeds of half a pomegranate
- 2 tbsp runny honey
- 2 tbsp pomegranate molasses
- Juice of half a lemon
Instructions
- Preheat the Oven: If cooking in the oven, preheat to 180C / 350F / Gas Mark 5.
- Prepare the Koftes: In a large bowl, mix together all of the kofte ingredients and form into about 12 mini sausage-shaped portions. Place on a roasting dish for 10 – 12 minutes until cooked through, or throw on the BBQ for around 15 minutes.
- Make the Glaze: Meanwhile, combine the pomegranate juice, molasses, honey, and lemon in a saucepan. Simmer gently for 5 minutes, stirring often.
- Finish the Koftes: Remove the koftes from the heat and leave to cool slightly before piercing with bamboo skewers.
- Combine and Serve: Combine the juice mixture with the pomegranate seeds, then pour over the koftes. Serve at once.
Notes
- These koftes can be served with a fresh salad made with rocket, figs, and cherry tomatoes for a complete meal.
- If you prefer a spicier version, add an extra chilli or some cayenne pepper to the beef mixture.
- The pomegranate glaze can be made ahead and stored in the fridge for up to 3 days.
Why Beef Kofte Deserves a Regular Spot in Your Meal Rotation
Kofte is one of those dishes that manages to feel both exotic and comforting at the same time. Packed with aromatic spices and rich in flavour, it’s a brilliant way to enjoy ground beef in a more exciting format than the usual burger or meatball. The simplicity of the ingredients allows the spices to shine, making it an ideal Paleo-friendly meal.
Get Creative With Sides
While the rocket, fig, and tomato salad is a stunning pairing, kofte can be complemented with a variety of fresh sides. Try:
- Grilled Zucchini Ribbons: Brushed with olive oil and lightly charred.
- Cauliflower Rice: Flavoured with lemon zest and chopped parsley for a light but satisfying base.
- Roasted Eggplant: Seasoned with garlic and cumin, then drizzled with tahini for a creamy finish.
- Carrot and Beet Slaw: A crunchy, colourful contrast with a splash of apple cider vinegar.
Build a Kofte Bowl
Create a balanced Paleo bowl with beef kofte as the star. Start with a base of leafy greens or cauliflower rice, then add sliced avocado, cherry tomatoes, cucumber ribbons, and a handful of fresh herbs like mint and coriander. Drizzle with olive oil and lemon juice for a nutrient-dense, flavour-packed meal.
Elevate With a Paleo-Friendly Dip
The earthy spices of kofte pair beautifully with dips and sauces. Here are a few ideas:
- Garlic Tahini Sauce: Blend tahini, garlic, lemon juice, and water for a creamy drizzle.
- Avocado Yoghurt Dip: Mash avocado with coconut yoghurt, lime juice, and a pinch of salt.
- Roasted Capsicum Sauce: Blitz roasted red capsicum with olive oil and paprika for a vibrant red accompaniment.
Make-Ahead and Meal Prep Friendly
Kofte freezes brilliantly and is easy to reheat, making it a smart option for batch cooking. You can prep the spiced beef mixture in advance, shape it into logs or patties, and freeze it raw or cooked. When you're ready to eat, just thaw and reheat gently in the oven or on the grill.
Play With Protein Variations
While beef is the classic base, kofte is highly adaptable. Try mixing in different meats:
- Lamb: Rich and traditional, lamb adds depth of flavour and works beautifully with Middle Eastern spices.
- Chicken: A leaner option, best paired with plenty of herbs and a dash of smoked paprika.
- Game Meats: If you can source kangaroo or venison, their bold flavour works well in kofte when balanced with onion and warming spices.
Spice Variations to Try
Don’t be afraid to mix up your spice blend. Add or substitute:
- Sumac: For a tangy, lemony twist.
- Smoked Paprika: Adds depth and a hint of smokiness.
- Ground Clove or Allspice: Use sparingly to create a more complex, warming blend.
Outdoor Cooking Tips
If you’re cooking kofte on the BBQ, skewer them and cook over indirect heat first to firm them up. Finish over direct heat for a beautifully caramelised exterior. Metal skewers work best, but if using wooden ones, soak them for at least 30 minutes to prevent burning.
Serving a Crowd?
Kofte makes for excellent entertaining food. You can make smaller bite-sized versions and serve with a few dip options for a Paleo grazing board. Add olives, roasted nuts, and crudités for a full Mediterranean spread.
Leftovers That Don’t Feel Like Leftovers
Use leftover kofte to reinvent meals:
- Stuffed Sweet Potatoes: Slice up kofte and stuff into baked sweet potatoes with a dollop of avocado mash.
- Breakfast Hash: Crumble kofte into a pan with leftover roast veg and a fried egg.
- Paleo Wraps: Slice and wrap in lettuce or Paleo flatbread with cucumber, tomato, and a tahini drizzle.
Final Touch: Garnishes That Work
Finish your dish with fresh garnishes. Try pomegranate seeds for a juicy pop, chopped pistachios for crunch, or a handful of fresh mint and coriander to lift the flavours.
Whether you enjoy your kofte hot off the grill or tucked into a lunchbox the next day, the bold flavours and versatility make this a staple you’ll return to again and again.
Paleo Aussie Meat Pie: Healthy and Delicious
16 CommentsAustralians love a meat pie; apparently, 260 million meat pies are eaten here each year. For a country with a population of just over 21 million, that’s a lot of pies!
A meat pie just wouldn’t be the same without some sort of pastry. Therefore, I thought it was time to give the Paleo treatment to the Aussie Meat Pie. The challenge was to create a crust that stayed true to Paleo principles while still being delicious and satisfying.
I took the meat pies along to a picnic in the sunshine this afternoon. I didn't even need to tell my non-Paleo friends that I hadn't used conventional ingredients – they got fantastic reviews, despite having only good ingredients!
There's something incredibly satisfying about making a classic dish healthier without sacrificing flavour. The almond meal crust provided a nutty, crunchy base that complemented the rich, meaty filling perfectly. Additionally, using grass-fed beef and homemade beef stock made the pies even more nutritious. FURTHERMORE, these pies are free from any artificial additives or preservatives, making them a wholesome choice.
The Great Aussie Meat Pie – Paleo Style
Equipment
- Rolling Pin
- Saute Pan
- Paper cupcake cases
Ingredients
For the Crust
- 400 g Almond Meal
- 4 Eggs free range, organic, obviously
- 1 Tablespoon Coconut Oil
- Pinch of salt onion powder, garlic powder & any other herbs you fancy
For the Filling
- 500 g minced beef I always try to get grass fed
- 500 ml Beef Stock I made this a few weeks ago with lots of bones, and froze lots of batches
- 1 red onion only because I’d run out of brown onions, diced
- 1/2 Sweet potato diced
- 1 carrot diced
- 4 mushrooms
- Pinch Garlic powder salt, oregano & any other herbs you select
Instructions
- First, mix the crust ingredients together to form a big ball of dough.
- Next, roll the "pastry" out and form into paper cupcake cases, reserving about a third of the dough mixture for the lids. You should be able to make about eight individual pie cases, more if you roll it out a bit thinner.
- Cook these for ten minutes at 200°C until they become hard, but not golden.
- Meanwhile, sauté the onion in a spoonful of coconut oil, and add the minced beef after a couple of minutes. Once browned, add the sweet potatoes and carrots and let them cook for a few minutes.
- Add the stock, mushrooms, seasoning, and herbs. Let it simmer for about 15 minutes, until it has a good “pie” consistency.
- Take the filling off the heat and spoon it into the pie cases.
- Once filled to the top, roll out the remaining dough and cut it into lid shapes to match the cases.
- Put lids on all of the pies, forming a seal around the edges.
- Return the pies to the oven for another ten minutes, until they start to turn golden.
These Paleo meat pies turned out to be a hit at the picnic. The sweetness from the sweet potatoes and the earthiness from the mushrooms combined beautifully with the seasoned beef. The almond meal crust was a delightful alternative to traditional pastry, providing a satisfying crunch.
Have you given the Paleo treatment to any Australian or New Zealand dishes? It’s always fun to see how classic recipes can be transformed to fit a healthier lifestyle. I'd love to hear about your experiences and any tips you might have!
By making these small adjustments, we can enjoy our favourite foods while sticking to our dietary preferences. Whether you’re Paleo or just looking for a healthier alternative, these meat pies are a great option. AFTER ALL, who says you can't enjoy a hearty meal and still maintain a healthy diet?
What Makes the Aussie Meat Pie So Iconic?
The Aussie meat pie is a staple at footy games, petrol stations, school tuck shops and weekend barbecues. Traditionally made with a flaky wheat-based pastry and a rich, gravy-style beef filling, it’s a nostalgic comfort food for many Australians. Unfortunately, conventional versions often include additives, preservatives, and low-quality meat. That’s where this Paleo alternative shines — it celebrates everything good about the classic, but in a much cleaner, more nourishing form.
The Paleo Pastry: A Grain-Free Game-Changer
Creating a pastry that aligns with Paleo guidelines is no small feat, especially without gluten or processed flour. Almond meal steps in as the hero, providing a sturdy texture and subtle nutty flavour. It’s not only gluten-free, but rich in healthy fats, vitamin E, and magnesium. To help bind it, eggs and a dash of coconut oil or ghee work perfectly. The result? A pastry that holds up when baked, offers that essential crunch, and complements the filling beautifully.
Choosing the Right Filling
While traditional meat pies often use mystery meat or leftover trimmings, this version uses grass-fed beef mince, a protein-packed, nutrient-rich choice that supports ethical and sustainable farming. Sweet potato brings subtle sweetness and a great source of beta carotene, while mushrooms add umami richness. Onion, garlic, and fresh herbs enhance the depth of flavour without any need for artificial seasonings.
Cooking Tips for the Perfect Paleo Pie
- Pre-cook your filling: Simmer the meat mixture until thickened before adding it to the crust — this prevents sogginess and keeps the pastry crisp.
- Chill the dough: Paleo doughs can be more delicate than standard pastry, so chill it before handling to make shaping easier.
- Use parchment paper: Rolling your crust between sheets of baking paper can make it less sticky and easier to transfer into your pie tin.
- Don’t skip the egg wash: A light brush of egg on the top crust helps it turn golden and glossy while baking.
Make-Ahead and Storage Options
These meat pies are perfect for batch cooking and meal prep. You can make the filling and crust ahead of time, assemble the pies, and store them in the fridge for up to two days before baking. Once baked, they also freeze beautifully. Wrap them individually and store in an airtight container or zip-lock bag. To reheat, simply pop in a hot oven for 15–20 minutes until warmed through. They’re ideal for lunchboxes, picnics, or quick dinners during a busy week.
Serving Suggestions
While these pies are fantastic on their own, you can round out the meal with a few Paleo-friendly sides:
- Simple green salad with a lemon vinaigrette
- Steamed broccoli or green beans with garlic
- Cauliflower mash for extra comfort
- Fermented vegetables like sauerkraut for a tangy contrast
For a more indulgent version, serve your pie with Paleo gravy or a spoonful of homemade tomato relish (using nightshade-free options if needed).
Celebrating Tradition Without Compromise
This Paleo Aussie Meat Pie recipe proves that you don’t have to give up your childhood favourites when you move to a healthier lifestyle. In fact, reinventing these classics can be a rewarding experience, helping you feel more connected to your roots while still honouring your health goals.
Customising Your Pie
One of the joys of cooking at home is customisation. You can easily adapt this meat pie based on what you have on hand or your personal preferences. Try these variations:
- Swap the beef for lamb mince or shredded chicken for a different twist.
- Add diced veggies like carrot, zucchini or spinach for more texture and nutrition.
- Use mashed pumpkin or parsnip instead of sweet potato for a slightly different flavour profile.
- Make it mini: Create smaller, hand-held versions of the pie — perfect for entertaining or kids’ lunchboxes.
A Paleo Pie to Be Proud Of
Whether you're new to Paleo or a seasoned follower, this Aussie Meat Pie recipe is proof that you don't have to sacrifice tradition for health. It’s nourishing, satisfying, and full of familiar flavours that’ll please even the non-Paleo crowd. Best of all, it’s a reminder that eating well doesn’t have to mean giving up the foods you love — just learning how to reinvent them.
Tell Me How Yours Turned Out!
Have you made this meat pie? Did you tweak the ingredients or try a variation? I’d love to hear how it went. Whether it was for a footy night, a family lunch, or a quick midweek dinner, leave a comment below with your thoughts and any tips you’d add for other readers.
Grass Fed Beef In Australia & New Zealand?
40 CommentsI was talking to an Australian Doctor at the Ancestral Health Symposium about finding grass fed meat in Australia. He was explaining to me that Australian meat is almost all grass fed, unlike America where grass fed meat is a lot harder to come by.
Grass fed beef has a far better omega 6:omega 3 ratio and far more vitamins & minerals than grain fed beef.
Since I got back I've been trying to find out if more about beef quality and availability. Until I make friends with a farmer, if I could be certain I was buying grass fed meat, I’d be very happy!
It seems that grass fed beef is dependent on the season; meaning springtime meat is more grain than grass fed.
On their website Coles state: –
Coles source both grass and grain fed cattle depending on seasonal quality. When rains are good, cattle are fed on grass. Being high in beta carotene, this is transferred to the meat and is why the fat is cream in colour. During drier times, grass is substituted with grain feed, and the fat has a whiter appearance. We offer both grass and grain fed cattle depending on the seasonal conditions to source the best quality available.
Woolworths doesn't go into much detail on their site, so I wrote to them, and have just received this reply: –
Woolworths has a number of different types of beef on offer. Our Riverine and standard Woolworths beef range are from grain fed animals, our market value and Macro branded beef come from grass fed animals. We are currently in the process of working on new labels and stickers which will help customers to be able to identify the difference between our beef range. You will notice these changes over the coming months.
So, whilst I’ll always strive to source my meat from a farmers market, or a good local butcher, it’s nice to know at a pinch there are some reasonable options in the supermarkets. If their new labelling enables me to see exactly what type of meat I'm eating, then that will be even better.
The Benefits of Truly Pasture-Raised Beef
As interest in ancestral and nutrient-dense diets continues to grow across Australia and New Zealand, more people are paying closer attention to the provenance and quality of their meat. While the term “grass fed” is commonly used in supermarket marketing, not all grass-fed beef is created equal. There is a significant nutritional and ethical distinction between cattle that are finished exclusively on pasture and those that are grass-fed for part of their life but finished in feedlots on grain.
Pasture-raised beef — sometimes called 100% grass-fed and finished — tends to have higher levels of omega-3 fatty acids, CLA (conjugated linoleic acid), and fat-soluble vitamins like A and E. These cattle graze on native grasses and forage, mimicking the natural diet ruminants evolved to eat, without the addition of genetically modified grains or high-energy feed.
How to Identify Grass-Fed vs Grass-Finished
In Australia, unlike in the US, “grass fed” can still apply to cattle that spend only part of their lives on pasture before being grain finished for several weeks or months to fatten them up for market. To be certain you’re getting the nutritional benefits associated with 100% pasture-raised beef, it’s important to look for:
- Grass-finished or 100% grass-fed labels, ideally accompanied by third-party certification
- Breed-specific producers like Wagyu or Hereford may state their finishing process more transparently
- Visual cues: Grass-finished beef often has a yellower fat due to its higher beta carotene content
Don’t be afraid to ask your butcher detailed questions about where the beef is sourced and how the animals are raised and finished. Smaller butchers, especially those at farmers markets, often have direct relationships with local producers and can give you accurate information.
Labelling and Transparency: Still a Work in Progress
While both Coles and Woolworths are making moves toward clearer labelling on their meat products, it can still be confusing to determine exactly what you’re buying. Macro’s grass-fed line at Woolworths is one of the more reliable supermarket options, but it’s still worth reading the fine print or asking for clarification, particularly if you're following a strict Paleo diet or trying to reduce your omega-6 intake.
The introduction of new labelling guidelines from the ACCC in recent years has improved the situation slightly, but voluntary use of terms like “natural,” “free range,” or “grass fed” remains a grey area. Certifications like Pasturefed Cattle Assurance System (PCAS) and Meat Standards Australia (MSA) can help, but they’re not yet universally adopted.
Farmers Markets and Local Producers
Farmers markets remain one of the most reliable places to source 100% grass-fed beef. You can often speak directly with the farmer or a knowledgeable staff member, who can explain how the cattle are raised, what they’re fed, and how the animals are handled during processing.
Some standout producers in Australia include:
- Provenir: Known for its mobile abattoir system, providing ethical on-farm slaughter and transparency around how cattle are raised and processed.
- Cherry Tree Organics: A family-run farm in Victoria producing certified organic, 100% grass-fed beef and lamb.
- Sommerlad Chicken & Grassland Poultry: While primarily focused on poultry, their farm partners also offer regeneratively raised beef options.
Many of these producers offer delivery services or meat boxes, allowing you to stock your freezer with high-quality cuts for later use.
Buying Meat Online in Australia
The rise of ethical and regenerative agriculture has led to more online options for buying quality meat. Several suppliers now offer nationwide delivery of frozen or vacuum-sealed meat, often in bulk packs or curated boxes.
Look for vendors who clearly outline their farming practices, such as:
- The Meat Club (NSW/VIC): Offers hormone-free, pasture-raised meat and wild game options.
- Feather and Bone Providore (Sydney): Specialises in ethically raised, heritage-breed meat from small producers across NSW.
- Australian Natural Meat Co.: Offers 100% grass-fed and finished beef, lamb and organic options.
These online retailers often work with regenerative farmers who focus on soil health, biodiversity, and animal welfare — values closely aligned with the principles of the Paleo lifestyle.
New Zealand Grass-Fed Beef
If you're based in New Zealand or shopping for imported options, you're in luck. Thanks to its temperate climate and lush pasture land, New Zealand is one of the few countries where the majority of beef is genuinely pasture-raised. Brands like Silver Fern Farms and First Light often export grass-fed beef to Australia and overseas markets.
Still, it's worth double-checking whether the meat is grain-finished before slaughter. Some large-scale producers still employ feedlot finishing, even in otherwise grass-based operations.
The Importance of Knowing Your Food Chain
One of the core philosophies of the Paleo diet is eating as our ancestors did — not just in terms of nutrients, but also in terms of food quality and sourcing. In today’s industrial food landscape, that means making a conscious effort to understand where your meat comes from and how it’s been produced.
By asking questions, seeking out producers who are transparent, and favouring direct relationships where possible, you gain more control over the quality of your food and its impact on your health.
Final Thought: Quality Over Quantity
If budget constraints prevent you from always choosing the most premium option, don’t worry — small improvements still matter. Even switching from grain-fed to mixed pasture-raised beef, or choosing organ meats from quality sources, can make a big difference nutritionally.
You don’t need to be perfect — just informed. Prioritising food quality is one of the most powerful investments you can make in your health, your environment, and your local economy. The more we demand transparency, the more producers and retailers will respond — and that's a win for everyone who values real food.
Where do you get your meat from? If you've found a good source of grass fed meat in Australia or New Zealand, share it in the comments.