What does it take to build a successful red meat brand from the ground up? Hamish Best, a sheep and beef farmer near Wellington, shares his journey in this episode, from his background in agronomy and sales to his return to farming. He chats about the challenges of maintaining product quality and consistency while growing a brand that resonates with consumers. Hamish also discusses his plans for the future and how he’s making his farming model economically sustainable. This conversation is packed with insights for anyone looking to grow and improve their farming business.

• Hamish’s journey from agronomy and sales back to farming
• The challenges of maintaining product quality and consistency
• Growing a red meat brand that resonates with consumers
• Future growth plans for his farm and brand
• Ensuring his farming model remains economically sustainable

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