What happens when two Aussie farmers who supply some of the country’s best grass-fed beef decide to eat nothing but meat for weeks on end? In this episode, Bianca and Dave from Our Cow turn the microphone on themselves to share their experience going full carnivore — the good, the bad, and the surprisingly tasty. From a chance encounter at a carnivore convention in the US to the first brutal fortnight of cravings and detox, Bianca and Dave break down what it was really like to live on steak, mince, and eggs alone. They open up about the physical and mental changes they noticed, how it affected their energy and performance, and what they learned about the power of simple, quality food. It’s a raw and honest conversation about health, sustainability, and what happens when you strip your diet back to the basics. Whether you’re curious about the carnivore lifestyle, looking to improve your wellbeing, or just love a good paddock-to-plate yarn, this episode will make you rethink what real food means.

In this episode of Paddock Talk, hosts Bianca and Dave dive into one of the most confusing parts of buying meat – labels. From grass-fed and organic to carbon neutral and regenerative, they unpack the jargon, reveal the loopholes, and explain what these claims actually mean for farmers and consumers. Bianca and Dave share the story of Our Cow’s early days, when drought forced them to finish cattle on grain, and how that experience shaped their commitment to 100% grass-fed, grass-finished beef. They discuss openly the role of feedlots, the reality behind hormone growth promoters (HGPs), and why certifications like organic can be more about “pay to play” than actual farming practices. The conversation also addresses buzzwords like 'carbon neutral' and 'regenerative', with the pair highlighting both the good intentions and the greenwashing behind some of these labels. Their message is clear: no single certification tells the whole story. For them, it comes down to trust, transparency, and supporting farmers who care for their animals, land, and the communities they serve. To finish, Dave shares a simple recipe from his own carnivore journey – crispy pork-crackle-crumbed chicken thighs cooked in the air fryer – a reminder that good food doesn’t need to be complicated, but it should always be honest.

In this episode of Paddock Talk, Bianca and Dave head to Yetman in northern New South Wales to sit down with Scott and Hannah Baker, fourth-generation farmers raising their three young kids on a property that has been in their family for more than 115 years. The Bakers share the story of Doonkami, their historic farm built from the vision of Scott’s great-grandfather after returning from WWI. From the old brick homestead to the water-saving lagoons that still serve the property, the Bakers reflect on what it means to carry forward such a proud family legacy. After enduring years of crippling drought and devastating dust storms, the couple made a bold pivot from cattle to Aussie White sheep. They explain why this unique breed—with its fertility, fast growth, premium marbling, and gentle nature—has been a game-changer for their family and for the future of their farm. Hannah recalls the emotional rollercoaster of watching their land suffer through record lows of 160ml rain in 2018–2019, before the relief of finally seeing lagoons fill again in front of their children. Together, they talk about resilience, community, and how life as parents in a remote area comes with both challenges and rewards. The Bakers also share how their partnership with Our Cow has allowed them to focus on raising world-class lamb while connecting directly with families across Australia who value not only the eating quality, but also the story behind the meat. Scott even opens up about his land management practices and the pride he takes in maintaining a sustainable balance on the farm. And to finish, Hannah serves up a favourite: her Garlic & Rosemary Aussie White Lamb Shoulder roast, the perfect Sunday meal that showcases just why Aussie White lamb is winning hearts (and tastebuds). The Baker family’s story is one of grit, heart, and smart thinking—turning tough years into a thriving future. When you order their lamb from Our Cow, you’re backing real people, real stories, and a better food future.

In this episode of Paddock Talk, hosts Bianca and Dave sit down with NRLW star Jayme Fressard to explore what it really takes to perform at the highest level of women’s rugby league – on the field, in recovery, and in life. Jayme shares her journey from a young girl choosing footy over the expected paths, to becoming part of the NRLW boom that is inspiring a new generation of female athletes. She talks candidly about setbacks, including injury rehab and the mental resilience needed to stay grounded through challenges. Nutrition emerges as a central theme, with Jayme revealing how clean eating, balance, and quality farming fuel her performance and recovery. As a proud Our Cow customer, she explains why grass-fed Aussie beef is a staple in her diet, and how knowing where her food comes from helps her stay connected to her values. Off the field, Jayme opens up about her mindset, lifestyle, and her best advice for young athletes chasing their dreams.

At just 25, Farmer Belle is already running her own cattle operations across Queensland and Victoria, building a farming empire that’s anything but traditional. Named Queensland’s Top Young Farmer for 2025, her journey from a Gippsland upbringing to South Burnett success is marked by resilience, bold choices, and a deep love for the land. In this episode, Belle shares how she overcame knockbacks as a young woman trying to break into agriculture, the unconventional way she funded her first farm, and why she’s unapologetic about carving her own path. She talks about running cattle properties on her own terms, growing an online following of over 800,000 people, and her mission to champion women in agriculture through opportunities, workshops, and mentorship. Farmer Belle’s story is one of grit, guts, and reinvention, proving there’s no single way to build a future in farming – only determination and a commitment to the land.

South Sydney Rabbitohs captain Cameron Murray joins Paddock Talk for an honest and inspiring chat about life on and off the field. While recovering from a serious Achilles injury, Cam has turned his focus to nutrition, resilience, and learning more about where his food comes from. He shares how sleep and diet are the cornerstones of his rehab, what “clean eating” means to him, and why he’s so passionate about grass-fed Aussie beef. In this episode, Cam also talks about the mental side of being sidelined, how he continues to lead as captain without running onto the field, and his long-term dream of becoming a farmer. It’s a unique look at one of the NRL’s most respected players – not just as an athlete, but as someone deeply committed to food, farming, and supporting Australian producers.

In this episode of Paddock Talk, Bianca and Dave head to the stunning Dorrigo Plateau in NSW to meet Steve and Michelle, the husband-and-wife team behind Eungella Shorthorns. As fourth-generation farmers, they’ve built a family-run stud producing some of the most marbled, flavoursome beef in the country – a legacy carried on with their three kids and a whole lot of heart. You’ll hear how world-class genetics and a deep respect for the land result in steaks that truly live up to the name “a cut above.” Steve and Michelle share the realities of farming life, from weather challenges to raising a family on the land, and open up about the frustrations of seeing their premium beef sell for hundreds of dollars while farmers are often left struggling. Together, they explore what ethical farming really looks like, why partnering with Our Cow has given them stability and pride in their work, and how reconnecting farmers with families is reshaping the future of Aussie food. Plus, don’t miss the recipe segment inspired by Hayden Quinn’s cook-up on the farm – a rib fillet dish that celebrates the Eungella Shorthorn at its best.

After our second crowdfunding raise, we set out to transform Our Cow into a full farm-to-door supermarket. Same-day delivery in every capital city, more than 1,500 products, and an ambition to change how Aussie families shop for food. But chasing that dream pushed us to the edge. In this episode, we share the highs of bold expansion, the chaos of building at breakneck speed, and the cracks that nearly brought it all undone. It’s the story of how our biggest vision collided with reality, what it cost us, and the lessons we carry forward.

In this episode, Our Cow co-founders Bianca and Dave share the toughest chapter in their journey, from floods that nearly sank the business to betting it all on a bold subscription idea. They reveal how “Operation 300” turned desperation into a thriving community of loyal customers, why crowdfunding gave them more than just capital, and how Our Cow grew from a tiny butcher shop into Australia’s paddock-to-plate network supporting farmers nationwide. It’s a raw story of risk, resilience, and building something bigger than themselves.

Episode 1 – Our Story: From One Facebook Post to Feeding Australia In the very first episode of Paddock Talk, Our Cow co-founders and beef farmers Bianca Tarrant and Dave McGiveron share the raw, unfiltered story of how it all began. From life on the farm before Our Cow, to battling bushfires, drought, and a cattle price collapse, they open up about the moment that changed everything — a single Facebook post selling beef direct to customers. You’ll hear how that post turned into a nationwide meat subscription service that now supports over 150 producers and delivers to more than 100,000 households. Bianca and Dave talk about the early days of deliveries from the paddock, leasing their first butcher shop, and scaling a business without losing the personal connection to farmers or customers. They also share why giving farmers a direct path to market matters more than ever, how the livestock industry really works, and what it means when customers choose quality, traceable, Aussie-grown meat over convenience.