Bianca Tarrant never expected to become a farmer, but after buying a property in northern New South Wales with her partner and co-founder, Dave, she was quickly thrown into the realities of drought and bushfire. Out of that hardship came the idea for Our Cow – a farm-to-door meat business that now delivers to over 100,000 households. In this profile, Tarrant tells Crumb Wire about resilience, community, and why connection matters just as much as quality when it comes to food. Tell us a bit about yourself – what’s your background and what led you to the world of food and drink? I grew up by the beach in Port Macquarie and I can honestly say I never imagined I’d end up a farmer. My early career was worlds away from agriculture, but I’ve always had a strong work ethic and drive to carve out opportunities.  I met my partner Dave while we were both working doing FIFO work in mines in Central Queensland and that’s where my world shifted. Together we saved for our first farm and in 2017, we finally managed to buy our place in Baryulgil in northern New South Wales. It wasn’t an easy start. Not long after we bought the farm, drought hit hard, followed by the Black Summer bushfires, which left our property scorched and bare. With nothing left to feed our cattle, we faced losing everything. Out of that desperation, I came up with the idea of selling one body of beef on Facebook. That single post was the seed that grew into Our Cow.  We now support more than 150 farmers and feed more than 100,000 households nationwide. Talk us through the journey of your brand. What have been some of the key achievements and challenges along the way? Our Cow was born out of necessity, but it’s grown through sheer determination and community support. The biggest challenge in the early days was surviving back-to-back natural disasters. When our farm looked like Armageddon, I even mowed lawns to make ends meet while we rebuilt. Key milestones since then include winning the 2022 Shine Award for ‘Belief’, being a finalist twice in the Australian Young Entrepreneur Awards, and receiving one of the largest-ever Boosting Female Founders grants from the federal government. We’ve also built our own meat processing facility in Casino, which allows us to have full control over quality and traceability. How has the Australian market responded to the brand and what has surprised you most? The response has been overwhelming. What started as a few families ordering beef boxes online has snowballed into a community of over 100,000 customers.  The biggest surprise is how much people value connection. Our customers don’t just want meat on the table; they want to know the story behind it, the farm it came from, and the people raising it. That connection has been just as important as the product itself. We’ve had producers tell us customers feel so connected to them they’ve turned up at the farm gate to say ‘hello.’ That’s the kind of connection from the city to the bush that we want to foster. What is one thing you wish more people knew about the work you do? I wish more people understood the resilience it takes to be a farmer and how many challenges we face before food even reaches the supermarket shelf. Behind every cut of meat is a story of drought, floods, late nights, and early mornings, but also passion, care, and a deep commitment to doing right by our animals, land, and community. How do you see food and drink culture in Australia evolving and how does your brand fit in? Australians are demanding more transparency and authenticity from their food. They want to know where it comes from, how it was raised, and who they’re supporting when they buy it. That’s where Our Cow fits in. We’re giving consumers direct access to farm-to-door meat with full traceability. It’s about reconnecting people with the paddock, and I think that’s the future of food culture in Australia. What keeps you inspired as a founder? Our farmers and our customers. When I see the relief on a farmer’s face because they’ve been paid fairly and can plan for the future, or when I hear a customer say, “That was the best steak I’ve ever had,” it fuels me. On tough days, I remind myself of the hundreds of families we’re supporting on both sides – those who produce and those who consume. What’s next for you and the brand? We’re focused on scaling sustainably – continuing to expand our farmer network, improving logistics and reaching more Australian households. We’re also investing heavily in technology and operations to make farm-to-door as seamless as possible. Long term, I want Our Cow to be Australia’s favourite meat brand.  synonymous with trust, quality and a fair go for Aussie farmers. And finally, what do you like to do when you’re not at work? Life on the farm keeps me busy, but I make time for the things that ground me – spending time with Dave and our animals. I’m happiest when I’m at the farm, I love gardening and enjoying a cuppa tea in the morning sun, I also have a little niece who is 2, she loves the farm so I love to spend time with her on the farm, feeding the animals and experiencing such a special way to grow up, with open space and freedom to do whatever she wants.