Wholly Cow - Cambridge Family Blends Tradition and Regeneration

Added a week ago

Fifteen years after RNZ’s Country Life first met the Andrews family, their young son Luke has fulfilled his childhood dream of becoming a butcher. From helping his parents, Tom and Carrie, at the local farmers’ market, he’s now a qualified butcher running the family’s brick-and-mortar shop, Wholly Cow, in the heart of Cambridge.

“I’m pretty proud of where we’ve come from,” Luke says.

The butchery’s philosophy is rooted in traditional whole-animal practice, ensuring nothing goes to waste. Cuts such as liver, heart, and kidneys are given equal value alongside prime steaks, with Luke noting that customers are increasingly rediscovering these nutrient-rich options.

“All the beef and lamb we finish on our farm, just 20 minutes out of Cambridge. We process everything ourselves — from paddock to plate,” he explains. The family’s micro-abattoir allows them to reduce animal stress, improve meat quality, and deliver directly to customers.

Regenerative by Nature

The Andrews’ farm operates with regenerative principles, including on-farm composting that makes use of blood and bone by-products. Tom says these methods aren’t new to them:
“People are starting to talk about regenerative farming, but it’s something we’ve been doing most of the time. I’m beginning to call myself a regenerative farmer.”

The approach involves carefully rotating stock and allowing pastures to recover, a system that supports the family’s butchery with a steady supply of livestock — about 1,000 beef cattle and 2,500–3,000 lambs each year.

Making the Most of Every Animal

Back at the family home, Carrie ensures nothing is wasted. She renders beef tallow into herbal balms, processes sheepskins through an on-farm tannery, and sells the leather under her brand Flock.

“We’ve been here 18 years. It’s been a slow, steady growth — each year adding something new,” she says. “I just want people to see the bigger picture of what we do, and to know it comes straight from the farm, not some mass-produced unit.”

From nose-to-tail butchery to regenerative farming and creative use of by-products, Wholly Cow is a family-run business proving that tradition and sustainability can thrive together.

🔊 Listen to the podcast: RNZ / Wholly Cow