Paddock to Plate (Meat) News Articles

Type: Article
Knowledge level: Introductory

Happy cows are in Clover (The West Australia, 25 May 2018)

  • Wandering Clover Fed Beef – 1.5hrs south east of Perth
  • Not year round suppliers
  • Uses a small 6-8 week slaughter window when cattle in prime spring condition
  • Available from mid October to Jan/Feb

Paddock-to-plate pork at Glengarry (The Weekly Times, 26 April 2018)

  • English couple running pork business at Glengarry, northwest of Launceston
  • Breed free-range Berkshire and Saddleback pigs
  • Four sows and breed year round
  • Process one pig per week
  • Piglets weaned at about 8 weeks and grown to 60kg
  • Sell through 8 specialist retail outlets

Paddock to plate: Farmers cut out the middle man (Sydney Morning Herald, 23 April 2018)

  • Started Mount Moriac Beef in 2017
  • Sell beef direct from their farm between Melbourne and Geelong
  • Saw a gap in premium Angus beef delivered direct to home
  • 65 grass-fed Angus cows
  • Sell beef boxes including cryo-preserved packs of steaks, roasts, sausages and mince.
  • “The start-up costs were very, very low and we kept them low on purpose. We haven’t spent any money on advertising or marketing. The processing of the beef is all done off site, the slaughtering, butchering and delivering we pay third parties to do.”

Paddock to plate: Farmers cut out the middle man (Sydney Morning Herald, 23 April 2018)

  • Farmer George | George Hamilton from Mudgee
  • 950 sheep on 700 acre farm near Mudgee in NSW
  • “When we first started doing this it was much more profitable than [selling sheep at] the yards because commodity prices were not that good but now the commodity prices are high there is not such a good margin.”
  • Consistency remains difficult
  • Sells lamb for $150/half lamb, business turns over around $120,000 a year with a margin of around $20,000
  • “A lot of people have got on the bandwagon of paddock to plate, but it’s not that easy, there’s a lot of work in it”

Former Miles meat sheep breeders move their operation to Windera (Queensland Country Life, 17 March 2018)

  • Started with 10 sheep in 2010
  • Now run 300 ewes – crossbreeding flock of Dorper, Meatmaster, Australian White and Damara
  • Aim to increase lambing rates from 100% to 300%
  • Expanding into paddock to plate business, Bimbury Laamb.
  • Send sheep to Chincilla to be slaughtered – offer boxed cuts for $16/kg at local markets

OBE Organic: High-quality, organic beef servicing outback Australia (The Weekly Times, 10 November 2017)

  • Oldest organic beef producer
  • Founded in 1996. Started from support of 30 pastoralists and a $130,000 grant from Federal Government’s ‘Supermarket to China’ program.
  • First major market was Japan, then Korea and the US.
  • 30 outback operations and 260 head weekly kill. Produces 270,000kg organic beef a month through Stanbroke processing in Grantham.

Richard Gunner’s Fine Meats: quality from paddock to plate (The Weekly Times, 1 November 2017)

  • Coorong Angus Beef from 6,100ha farm in Meningie in South Australia
  • Butcher Shop in Adelaide, The Chop Shop
  • Feast! Fine Foods – four shops in South Australia
  • 60% of sales to restaurants including Fat Duck in Melbourne and Noma in Sydney

CQ producers sell organic beef first time from paddock to plate (The Morning Bulletin, 19 October 2017)

  • Sell organic Santa Angus Droughtmaster cross organic beef direct from farm.
  • 1,456ha farm 40 minutes out of Rockhampton
  • Costs 30-40% more to produce organic beef
  • 74 paddocks on property and move cattle every 2-3days
  • Delivering first direct-to-consumer orders in 2017 through CQ Organic Beef

Henty Lamb: Henty farmers Graham and Kate Klemke step up to the plate (The Weekly Times, 4 October 2017)

  • Chance encounter with a Sydney church cafe
  • Runs 1,500 ewes as part of mixed sheep and cropping business on 648ha west of Henty
  • Process 20 lambs a month under Henty Lmab
  • 5-9 months for lambs to reach 22-24kg carcase weight
  • Most lambs sold through Wagga saleyards. Now, every fortnight 55 lambs taken to abbatoir northwest of Melbourne. Pack about 10 and deliver to homes in Sydney and Blue Mountains.
  • Lambs sold full ($295) or half ($160)

Braelands Beef and Lamb: Lou Abey of Myrniong has passion in her veins (The Weekly Times, 27 September 2017)

  • 340ha + 80ha leased
  • Established Braelands meat brand when saleyard prices were low.
  • Turn off 1 steer or 10 lambs a week
  • Runs split calving program
  • Finished on grass at 520-560kg liveweight at 18-24months.
  • Steers slaughtered at Bacchus March on Monday, butchered and cryovac packaged in Melbourne.
  • Farmers markets early one –  “but it was really hard, so much work with the kids and everything else, and it was a bit hit and miss” — so all orders are now taken online. Customers can choose from specific cuts up to whole lamb ($370) or beef ($2720).

Gippsland Natural Beef: Co-operative brand steaks a claim (The Weekly Times, 23 August 2017)

  • “THE volatile nature of Australia’s paddock-to-plate beef sector is no secret. In a blink of an eye, issues such as supply constraints, consistency, margins and logistics, not to mention fluctuating returns, can combine with devastating consequences to bring even the most savvy of wannabe entrepreneurs unstuck.”
  • Gippsland Natural Beef – thrived for 2 decades. Formed in 1999 as a co-operative of 43 beef producers.
  • Cattle slaughtered at Radfords Meats at Warragul when 18-24 months, 280kg carcase weight.
  • Butchered and packed by Gippsland Natural Team and Melbourne Polytechnic campus at Epping.

Hughes family, Dulacca share their story of success (Queensland Country Life, 23 May 2017)

  • Central Queensland
  • Join Brahman cross breeders with Angus bulls
  • Background and finish cattle for 4 to 6 months
  • Supply grain assisted cattle to their own Rangelands Quality Meats brand
  • Breed about 40% of what they sell
  • Turn off up to 400 head monthly
  • “Philip Hughes said the paddock to plate venture wasn’t for the faint hearted.”

Paddock to plate: Bimbella Beef and Pacdon Park Gourmet Foods adds to the food chain (The Weekly Times, 10 May 2017)

  • Farmers markets attendees have opened up standalone retail ventures in Deniliquin (Bimbella Beef), Pacdon Park Pork (Echuca) and Lambtastic Saltbush Lamb (Mulwala).
  • Bimbella Beef – all about expansion and eliminating bottlenecks. Founded in late 2000s, supplying beef and lamb from 445ha property. Attended farmers markets: “It was great, it did increase our customer base and we did that for five years.  (But) five years of farmers’ markets were exhausting. It’s the strangest thing, even though this butchery is open 5½ days — and I do stuff for it on Sundays as well — somehow it just works better than trying to pack everything up and taking it to a farmers’ market and pack everything back up again at the end of the day.”

Mundubbera family establish full paddock to plate business (Queensland Country Life, 24 July 2017)

  • Run 400 breeders, 300 backgrounder cattle and 300 fat cattle on 12,140 ha in North Burnett region
  • Opportunity to purchase Eidsvold butchery and abattoir became available.
  • Introduced Hereford and Angus Bulls into their Brangus and Droughtmaster genetics
  • Kill their own beef and local lamb and pork
  • Aims to slaughter at dressed weight of 250kg with cattle prepared as grass fed
  • Sell beef at butchery and attend Harvey Bay markets

Mayura station: On-farm restaurant sets the de Bruin’s apart from the rest (The Weekly Times, 28 February 2017)

  • Mayura Station  – 3,000 ha near Millicent, in South Australia’s South East
  • In 4th year or a five year expansion plan
  • 7,000 herd
  • Paddock fed for 300 days before 300 days in finishing barn
  • 110 steers and heifers slaughtered per month. 70% exported.
  • The Tasting Room – cellar door style restaurant on farm opened in 2010.

Sher Wagyu takes paddock to plate up a level (Farm Weekly, 11 May 2016)

  • Started breeding Wagyu 25 years ago
  • Developed an award winning brand sold direct to restaurants and food service sector in Australia and to 14 export markets
  • Fullblood herd of 500 head on 280ha near Ballarat. Another 970ha in Vic NE and agist/background on a further 7 properties. Run 6,000 cattle in total. Another 4,000 on feed near Wangaratta.
  • “We learnt two fundamental marketing lessons – don’t have all your eggs in one basket (Japan was the only real market for Wagyu beef in the world at the time) and we needed a branded product so we could build a relationship with the end user.”
  • “While we focused on developing our brand we had to make sure the paddock side dovetailed with marketing. So we changed our operation to work backwards – from what we wanted to sell to what we have to produce.”
  • Continuity of supply is the critical aspect of a successful brand.
  • Delivers 5 days a week directly to over 100 restaurants in Melbourne and regional Victoria.
  • Hard yards to get to this point –  “In the early days, it was about calling chefs and introducing themselves and their product. Trade shows, both locally and overseas, stands at food festivals, cooking demonstrations, hosting television shows and many, many presentations – it’s work the average beef producer never expects will be part of the deal.”

Koallah Farm at Camperdown takes meat to the next level (The Weekly Times, 29 April 2015)

  • Milk 230 dairy cows
  • Also run vertically integrated Koallah Farm Business – Camperdown, Victoria’s Western District
  • 810ha – supply to their two Melbourne butcher shops
  • Built on-farm abattoir and boning room
  • Facility – cost $750,000 and generates extra income through service kills for other farmers.
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