Image Gallery

Click on the bank of images below to see a snapshot of life at Cape Grim Beef.

Peter Greenham launches the Traceability program with QR CodesCape Grim rib eye at Black Cow Bistro, TASNeil Perry with dry aged Cape Grim BeefGuy Wigg - Cape Grim Beef FarmerCattle grazing in StanleyPeter Greenham Jnr in the Smithton plantCape Grim Beef at the Railway ClubCattle in StanleyMouth-watering Cape Grim BeefCattle grazing in StanleyIndonesian Beef Rendang made with Cape Grim BeefMouth-watering Cape Grim BeefGraeme PrettyMouth-watering Cape Grim BeefMSA Graded Award Winner Rockhampton 2012Smithton Boning RoomChar-grilled Cape Grim BeefDinner in the paddock overlooking The Nut, StanleyCape Grim steak at Church Street EnotecaSun smart CattleCattle grazing and overlooking Mt CameronCape Grim short rib with mustardCape Grim coastline, NW TasCape Grim CattleCattle at Smithton, The NutCape Grim Scotch FilletGreenham cattleCape Grim CattleMouth-watering Cape Grim BeefChar-grilled Cape Grim BeefSelection of Cape Grim Beef at the Railway Club Hotel, Port MelbourneOverlooking The Nut, StanleyRoast Beef - Cape Grim styleGreenham FamilyScenic view of cattleCattle in StanleyCape Grim on the menu at Prime SocietyCattle grazing in front of The Nut, StanleyMouth watering Cape Grim beefBen Milborne & Andy Allen (MasterChef) and farmer, John Bruce - Image by Tara DunstanChar-grilled Cape Grim BeefCape Grim Eye FilletTender and Moist Cape Grim BeefMouth-watering Cape Grim BeefCape Grim Rib RoastBoning Room in 1950sGuy Wigg - Cape Grim Beef FarmerCape Grim StriploinScenic Cape Grim, NW TasmaniaCape Grim Eye FilletCape Grim grass fed beefLonesome Bull
It's nice to cook, feels good and tastes great. It has a richer flavour than other MSA beef due to its high marbling score.
David Cannon, Pineapple Hotel
Pineapple Hotel
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour