In the past farmers slaughtered their own animals on the farm for the local supply chain. But regulation and the centralisation of meat buying saw the practice decline.
Another problem was the big abattoirs would not handle small herds again restricting local supply of meats. Today it can be a long time between the farm and the supermarket shelf. But two New South Wales farmers have been working on a solution to bring locally produced meat back to butchers in the surrounding area.