We buy whole bodies of beef on a rotating basis from a number of farms and your cut will come from whichever beef is available and sufficiently aged when you order.
The beef we source is:
- packed with the farm, certification (if applicable) and breed clearly labelled;
- dry aged for between two to six weeks, depending on the cut;
- minimum 24 months old and could be up to 36 months or older (most beef is yearling);
- hormone and antibiotic-free;
- grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
- a mix of breeds including Black Angus, Belted Galloway, Galloway, organic Wagyu, Lowline, Specklepark and English Longhorn;
- from NSW, Victorian and Tasmanian farms.
The producers we work with are entirely transparent about their processes and welcome all questions.
More information about producers here.