60 | Always held entrepreneurial tendencies The affiliation with Red Devon runs deeply. Sue Russell RURAL PEOPLE » Tamar Farm Richard and Chrissie Wright, who own Tamar Farm near Mt Somers have always held strong entrepreneurial tendencies, approaching farming from the perspective of finding ways to add value, while ensuring a commitment to positive environmental outcomes is celebrated. Seeing the financial sustainability of their business squarely wrapped around diversification and with a historic allegiance to the Red Devon beef breed, the couple have put their energy into marketing their Tamar Beef brand, by supplying direct from their farm or through carefully chosen butcheries. Richard, who was brought up in Devon, England says the affiliation with Red Devon runs deeply. The Tamar River, which gives its name to their farm, forms the natural geographic boundary between the counties of Devon to the east and Cornwall to the west. “There’s simply nothing like Red Devon meat for flavour, structure, ageing ability. They’re a placid, slow growing, easy to farm animal and we make sure they enjoy the best growing conditions possible here on the farm. As we say ‘once you’ve had Red you won’t go back to Black’,” Richard says. Seeing the future very much bound around operating a farm-to-table agribusiness, the Wright’s have poured time, energy and unstinting commitment into realising these goals. Today, Tamar Red Devon meat is sold direct to customers from Ellesmere and Netherby butcheries and presented on plate at award-winning Michelin Selected Bessie Restaurant in Christchurch. “Every part of the animal offers fine quality beef. I’ve always wanted to see even the lower-value cuts presented to customers in the best possible condition and that is what these outlets with such strong reputations achieve.” The latest addition to the stable has come in the form of Tamar beef pies, the brain-child of Chrissie and Richard, with input from the Tamar team. When the Hokonui Breakfast Ashburton radio show decided it was time to celebrate the region’s best pies, the Wright’s, believing in the quality of their beef, decided to enter. Not so surprisingly, their traceable, single-origin offering swept the field of 24 entries, taking out the Gold Award. Steve Watts, owner of Ellesmere Butchery, which also has a home-killing service, stands by the quality of Tamar beef, he sells from his historic butchery in Leeston. “As a butcher, the most important attribute is consistency in product from a supplier. With Tamar beef we know that every carcass comes in at the same quality, same fat distribution and stacks up on top when it comes to ageing and taste,” says Steve. Carcasses are hung for seven days. After this time, they’re broken down and boned and then vacuum sealed so we can send to our wholesale customers in pristine condition. Walk-in customers are also treated to a selection of Tamar beef cuts. “I just love the product and Richard and Chrissie’s vision of a simple process from farm to customer. There’s a huge amount of integrity sitting behind why and how they farm and that’s reflected in their meat.” At Bessie Restaurant in Christchurch the same sentiments are echoed. Head Chef Paul Brash says 0800 432 583 0800 GDC LTD Phone 0800 GDC LTD Email Web www.gdc.net.nz Some of the services we provide are: FARMDEVELOPMENT TRENCHING TREEWORK / MULCHING DAIRY LANES & LIME CAPPING DEMOLITION FOUNDATION / SITEWORKS SHINGLE SUPPLIES & SPREADING IRRIGATION / DRAINAGE UTILITY SERVICES LOCATING HYDROVAC DIRECTIONAL DRILLING LONG REACHDIGGER MOLE PLOUGHING SUBDIVISIONS Contact us for an obligation free quote. PROUD TO SUPPORT TAMAR FARMS AND OUR LOCAL COMMUNITY CALL 0800 GDC LTD Manufacturing • Silage feed-out wagons • Multi bale feeders • 2 bale feeders • Vee-Rakes and Line-Rakes Manufacturers of High quality farming equipment “Built Strong to Last Long” Proudly supporting Tamar Farms Unit 8, 75 Main South Road, Sockburn, Christchurch • 03-348 7800 • sales@taegeman.com g.taege@xtra.co.nz
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