Our beef are processed at Radfords, Warragul, Victoria. The Radfords processing facility is a family owned business that has uncompromising standards for food safety with the following accreditation’s:

  • AUS-MEAT A+ Accreditation
  • European Union Licensed
  • United States Licensed USDA
  • AQIS MSQA Accredited
  • Halal Accredited (on request)

We use the AUS-MEAT grading system for all carcasses with independent AUS-MEAT graders assessing every carcass to ensure the quality and consistency of our beef brand. All grading is conducted at the AUS-MEAT recommended site of the 10/11th rib between the Cube Roll and Striploin.

Every carcass has the following AUS-MEAT characteristics graded;

  • Marbling
  • Meat colour
  • Fat colour
  • Eye muscle size
  • Rib depth

Although it would be nice to breed and raise all the cattle and lambs ourselves, we are pleased to be able to provide a number of neighbouring farmers with an opportunity to supply us with free range cattle and lambs and to be able to pay them fairly for their commitment to farming.

We sometimes rely upon neighbouring sheep and cattle graziers to provide us with lamb and beef that meet our pasture-only, free range requirements to ensure supply to our customers. When this occurs we purchase well before they have reached the optimum weight for processing and fatten them here to ensure they are in prime condition and meet our strict standards. Animals not born and breed on the property are required to meet our own internal approval process. This ensures the animals are not fed grain, receive no antibiotics and are not subjected to growth promotants.

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