Some of the best local meat in the Northern Territory is raised just an hour and a half south of Darwin, near Litchfield National Park. Eva Valley Meats offers a unique paddock-to-plate experience that goes beyond cattle raising. Owners Fiona and Pete have built one of Australia’s first vertically integrated meat businesses, with an on-farm abattoir that lets them manage every step, from pasture to plate.

Eva Valley Meats raises about 300 head of Centipole-Brahman crossbreed cattle, carefully selected for their resilience to the Northern Territory’s climate. Fiona explains, “It’s about working with what nature provides us up here.” This hands-on, ethical approach ensures zero stress for the animals and delivers superior, grass-fed, chemical-free beef to health-conscious customers.

Eva Valley’s direct sales model is straightforward: they sell only in quarters and halves, respecting the life of each animal and minimising waste. By splitting an order with family or friends, customers in Darwin and nearby areas can enjoy premium, nutrient-dense beef at an excellent value.

Interested in trying Eva Valley Meats? Gather some mates, invest in a freezer, and experience a quarter or half—quality you won’t regret.

Eva Valley’s journey has roots in Fiona’s background in agriculture, and with Pete’s butchery skills, the team has built an adaptable, self-sustaining business. Their commitment to independence and quality is clear: “Grass-fed beef may seem more costly, but it actually provides better value. A kilo of our beef yields more actual meat than mass-market options.”

If you're a food lover or a meat aficionado, take a drive out to Eva Valley Meats, meet Fiona and Pete, and experience the unbeatable taste of the Territory.

For more information about Eva Valley Meats, visit their website or their FB.

Thank you to the NTG and Arts NT Mentoring Grants for supporting us to make this podcast a reality. And, a massive shout out to ⁠Brent Watkinson⁠ for mentoring me.