IT'S THE COWS THAT WE DON'T TAKE THAT MAKE OUR BEEF SO GREAT
We apply 7 “No's” to our selection process:
No Males – Females are more tender and more delicately flavoured.
No Yearlings* – Not enough depth of flavour.
No Mad Cows – We avoid flighty breeds and individuals which can be more stressed when handled, resulting in tougher meat. For this reason we prefer Hereford or Angus/Hereford Cross over straight Angus.
No Droughts – We source prime mature heifers from high rainfall NE Victoria.
No Heatwaves – We don't process animals during summer unless cool weather permits in February.
No Feedlots – Grass fed only for our customers.
No Wet-aged* – Our beef is dry-aged for a minimum of 10 days.
We do occasionally process a yearling vealer to meet specific customer requests for veal.
One of the reasons industrial beef is wet-aged is to reduce weight loss. In some ways our customers pay us to take a prime beef carcass and make it lighter by dry-ageing it!
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