The Andrews family has gone from selling farm-raised meats at the Cambridge Farmers' Market to running their own butchery, adding a micro-abattoir, tannery and tallow production to complete the whole.

You can find photos and read more about this episode on our webpage, here.

You can also listen back to when we first met the family here.

In this episode:

• 0:20 - Luke takes us round Wholly Cow
• 4:41 - Paddock to plate
• 7:38 - We meet Tom and Carrie back at the farm
• 9:33 - From tallow to tannery
• 14:05 - The micro-abattoir and a regenerative approach

With thanks to:

• Luke, Tom and Carrie Andrews of Wholly Cow and Flock

Make sure you’re following us on your favourite podcast app, so you don’t miss new episodes every Friday evening.

Want to chat to us or find out more about RNZ Podcasts? Join the RNZ Podcasts Discussion Facebook group where we share behind the scenes info about our series, and invite you to share feedback, recommendations and ask us questions.

Send us your feedback or get in touch at country@rnz.co.nz

Go to this episode on rnz.co.nz for more details