Sometimes you’ve got to go through the storm to see what you’re made of. In Episode 2 of Paddock Talk, Our Cow co-founders Bianca and Dave open up about the toughest season yet. From floods, factory moves, mounting bills and the wild idea that turned it all around.
This is the real story of farming, risk, and resilience. And it’s the reason Our Cow exists today as Australia’s paddock-to-plate meat subscription, connecting families to the best grass-fed beef, lamb, pork and chicken our farmers can produce.
Back in 2020, Our Cow was running out of room in a tiny butcher shop at Coraki. Meat was stacked to the ceiling, the Christmas floods rolled in, and it felt like we were drowning, literally and financially.
That’s when we found an old, rundown factory in Casino. It hadn’t been used in 15 years, but it had bones: cold rooms, space, and potential. We signed the lease, painted the floors ourselves at night, and borrowed what we could to put in refrigeration.
It was a massive leap, way bigger than we could afford, but we knew it was the only way forward.
The new factory came with big overheads, bigger loans, and plenty of sleepless nights. Most weeks, there wasn’t enough cash to cover bills. At one point, we had just three weeks of money left before closing the doors.
That’s when “Operation 300” was born. The plan was simple: if we could sign up 300 families to our brand-new meat subscription, the Exclusive Eaters Club, we’d break even and keep the lights on.
What happened next was nothing short of life-changing. Instead of 300, over 1,700 people joined in three weeks. It pulled us out of the fire and gave us something solid to build on. Today, that subscription is still the backbone of Our Cow, with some of those first members still getting their monthly box.
For us, it was never just about selling our own beef. The vision for Our Cow has always been about creating a future for Aussie farmers. By bringing more producers into the fold, we gave farming families across the country a steady, fair market for their livestock.
Unlike other paddock-to-plate setups that only sell from one farm, Our Cow became a network, a community of farmers backing each other, and customers backing them. That’s the real difference.
Banks didn’t want to take a punt on a young, fast-growing farming business, so we turned to the people who believed in us most, our farmers and customers. Through two rounds of crowdfunding, we raised $4.2 million.
That money went straight into upgrading our plant, buying machinery, and keeping up with demand. But it also did something more powerful: it created a community of shareholders who are proud to say they “own a part of Our Cow.” Those investors aren’t just silent partners, they’re loyal customers, advocates, and part of the family.
At the end of every Paddock Talk episode, we share a recipe that’s close to our hearts. This week, Bianca brought out a true family favourite, Ma’s Plum Casserole.
It’s a simple, hearty winter dish made with grass-fed beef (diced, osso buco or blade steak all work a treat), slow-cooked with Worcestershire sauce, soy sauce, gravy powder, and the secret ingredient… plum jam. That touch of sweetness transforms the whole flavour and makes it a real winner with creamy mash or rice.
Click here for the full recipe and give Ma’s Plum Casserole a go at home.
This chapter of Our Cow’s story proves what’s possible when you back yourself, back your team, and back your farmers. We’ve shown that paddock-to-plate can be more than a side hustle, it can be a national movement that protects farming families and delivers better meat to Aussie dinner tables.
Episode 2 of Paddock Talk is a raw, honest yarn about the risks, setbacks and breakthroughs that shaped Our Cow. From floods to factory floors, from three weeks of cash to a thriving subscription model, this is farming like you’ve never heard it before.
🎧Tune in to Episode 2 of Paddock Talk now and hear the full story straight from Bianca and Dave.
Listen on Spotify and Apple Podcasts.
