WHAT'S DIFFERENT
ABOUT US?

Our journey began with two very simple ideas.

Firstly, if we are going to produce food, we should care about its taste and nutritional value. 

Secondly, if an animal is going to lose its life to feed us, then its life must be as good as we can make it, and we need to use, to its highest purpose, everything we harvest from it. 

This led us down one almighty rabbit hole.

The beef supply chain is incredibly complex, and each part within it has its own complexities as well. WE COVER IT ALL. 

From conception to consumption, we have a hand in every aspect.

Stop guessing at the meat counter

The eating quality of our beef is our number one priority, not growth rates and production efficiency. 

Fortunately, real taste and real sustainability go hand in hand, so when you open your box you’ll know that the delicious beef in front of you was produced efficiently, sustainability and with complete reverence for the animal.

1. Scientific Focus on Eating Quality

Some will tell you, "It's not the cow, it's the how", or "it's all beef underneath".

The how is very important, but the cow is vital. Because yes, it is all beef underneath, but the quality of that beef can display extraordinary differences - from chewing like an old boot to flavour-packed juiciness that has you planning the next meal before you have finished the one in front of you.

We select our cattle specifically for superior eating quality, looking far beyond basic marbling. By tracking thousands of animals through the Meat Standards Australia (MSA) grading process and collaborating on research projects with major universities, we have mastered the factors that drive tenderness and flavour, including fatty acid profiles, collagen solubility, muscle fibre composition and optimal pH levels.

Our beef isn't produced for how big we can make it. It is produced for how it eats, and not just the traditional prime cuts, all of it. Nose To Tail is a catch phrase if most of the animal turns into mince and sausages, for us it's a purpose.

2. Proven Sustainability

Sustainability for us is measurable, not just a buzzword. 

Through elite genetics, feed efficiency, biodiversity management, rotational pasture management and soil health practices, our production process uses less than half the resources of some grass-fed beef producers. We produce more beef with significantly fewer inputs. We also sequester carbon into the soil.

Sustainability is a very easy word to throw around, as are regenerative and other high-minded terms, and there is some condescension directed at what are sometimes called conventional farmers. 

We look to produce nutritious feed for our animals that also feeds soil biology. We don't see the point of feeding soil biology with plants such as kangaroo grass, at only 2.8% protein, when clovers, lucerne, vetch, rye, chicory, plantain and brassicas run at 18% to 24%. 

Producing nutritious feed for our animals is a priority.

At the risk of stirring up some controversy, we do not participate in any carbon credit schemes. I don't want to sacrifice and profit from our soil building to make up for the carbon emissions of others. We want to build our soils, store carbon and improve water infiltration for the generations beyond - not just improve the bottom line because the opportunity is there.
Quarter carcases dry-ageing for 14 days

3. Maximized Carcase Utilisation & Specialty Cuts

Traditional prime cuts - eye fillet, sirloin, rib eye - make up only about 10% of a carcase, leaving much of the rest relegated to mince.

Through precise genetic selection, skilful management and specialised seam butchery, we elevate an additional 25% to 35% of the carcase into prime grilling cuts, including picanha, Denver, flat iron, vacío, bavette, entraña, sierra, merlot and petite tender. These are showstoppers, not also-rans, and I'm sure you'll find a new favourite.

Meanwhile, our high-collagen cuts such as shin, short rib, cheek and brisket offer exceptional collagen solubility, which makes for better slow-cooked braises and ragùs. Soluble collagen produces succulent beef and velvety, unforgettable sauces and broths.

The other feature is that our selection and process increase the Maillard reaction precursors across the carcase, from the rib eye to the mince. This means your steaks get a great crust, your mince doesn't go grey and boil itself, and your burgers will make your friends and family think you are Heston Blumenthal.

4. Ultra Short, Low-Stress Supply Chain

Our cattle are processed in one of only two Victorian micro-abattoirs, based in Boralma, just a few kilometres from our pasture. Processing, packing and distribution are handled on site to ensure the shortest possible supply chain and minimal stress on the animals. 

We take them there, and we are there to produce and pack it. We are always available for your questions or feedback. We honour every animal by growing it responsibly and using every single cut, and we are always available to help you make the most of it for your family.

WHAT REALLY MATTERS?

It’s not just one thing.

We are driven to produce delicious and nutritious food for your friends and family, while ensuring our animals have a wonderful life, and then making the most of their sacrifice by honouring the whole animal. 

We are also doing this for our family, and want to leave behind a legacy of care for both the land and our animals.

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