About Us
Farmgate began with a question....
In 2012, Nathan and Kate took a leap of faith with family friend and now business partner Paul, purchasing a farm in Crookwell, NSW, to begin their journey into wagyu farming. Soon the farm was bustling with hens, lamb and cattle - they began selling premium beef & lamb cuts and fresh eggs at Sutherland farmers’ markets. At one point, they were attending eight markets a week across Sydney - a true testament to their passion and drive.
Always looking to do things better, Nathan realised there was a smarter way to bring produce directly to customers. Instead of relying on the support of local butcher shops he purchased a butcher shop in Miranda. With that bold move, Farmgate to Plate Miranda was born.
Coming from a background in building, Nathan was no stranger to hard work or working with his hands. But when it came to butchery, he wanted more than just a shopfront – he wanted to truly understand the craft. Learning the skills himself gave him a deep respect for the animal, an appreciation for the detail in every cut, and the confidence that every product was handled with care from start to finish. By stepping behind the block, he not only honed his own skills but also earned the knowledge to lead a team of butchers with the same care, precision, and pride.
That hands-on commitment sparked a passion for innovation – from creating fresh, natural sausages and in-house cured and smoked small goods, to curating partnerships with small-scale farmers and producers who shared the same values.
Through their journey Nathan and Kate forged lasting relationships with like-minded small farmers and boutique producers.
Even though they’ve outgrown the farm, the ethos remains the same: championing ethical farmers, supporting premium small brands, and delivering traceable, high-quality meat to customers.
At Farmgate, every product tells a story - of the land, of the people who produce it, and of a team committed to doing things better, every step of the way.