Pyengana Premium Meats was established in 2009, on the farm of Ged and Tara Nicklason, to supply high quality beef and lamb to the local community.

The farm was originally settled in 1886, and is owned and managed by the fourth and fifth generations of Nicklason’s. With almost 135 years of nurturing and caring for the land and stock in their blood, Darcy and Ged have a strong affinity and love for their land and animals. This is reflected in the quality of our product, and the ongoing support and positive feedback of our long time customers.

As part of our focus on sustainability, low food miles of our product are important to us. Our livestock not transported long distances or stressed in sale yards full of strange noises which allows us to consistently produce high quality meat. Our aim is to become carbon neutral by 2025 and produce red meat whilst enhancing and caring for our natural environment.

This is being achieved, through implementing farm management systems with a strong focus on regenerative agriculture practices. Regenerative agriculture aims to enhance soil health as well as plant and insect diversity. We do this by using natural biological inputs, whilst maintaining healthy and productive pastures and stock.

The beef and lamb produced are bred, born and raised right here in the lush hillsides of Pyengana. They are tended and cared for daily using low stress stock handling methods, to ensure that they are happy and content. The wellbeing of our animals is very important to us as they complete the circle of life, and continue to sustain our family farm for future generations.

Angus and Murray Grey are our breeds of choice when it comes to producing tender juicy beef. Our lambs are produced from Corriedale ewes, joined to White Suffolk rams. The offspring produced using hybrid vigour and meat breed genetics to grow tasty, tender fine grained lamb.

Since 2015 we have supplied East Coast Providore at St Helens with beef and lamb, direct from our own farm processing facility. Garry and his team, are experts butchers, who produce a diverse array of products, from a thick sliced eye fillet steak, to one of Kate’s delicious lamb and stout pies.
A visit to the EC Providore is a must for all.


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