Cape Grim Beef Farmers
We are very proud of the select group of farmers that supply us with the cattle used for Cape Grim Beef.
It is a key group of close to 1800 beef farmers, based in Tasmania, King Island and Flinders Island. They are required to meet stringent quality and processing standards set by Meat Standards Australia. These farmers sometimes buy young cattle from the mainland and finish them on the state's lush pastures but ALL Cape Grim Beef cattle are finished in Tasmania.
Producers are selected on cattle breeding and genetic pointers which deliver the most consistent of eating quality. Their farms are located in the highest rainfall areas of Tasmania, delivering the highest and most consistent fodder growth available.
The group aims to maintain the integrity of old grass fed production techniques while taking advantage of technology that allows tracing of every carton of Cape Grim beef back to the farmer who produced it. You can drive all around Tasmania and see Cape Grim signs on farm gates – a reflection of the pride that producers have in supplying a superior brand.
The use of hormones, genetically modified organisms (GMOs) and antibiotics are not permitted in Tasmanian beef farming. Producers readily understand that consumers can instantly connect with Cape Grim’s remote location, sustainable farming practices and ideal grazing conditions, enhancing Tasmania’s reputation as a world leader in successful local food systems.
Our farmers have known for decades that their grass fed beef is special, but now they participate in the network from producer to processor to chef to diner.
We are very pleased that we can provide this high quality, tender beef to discerning global consumers - it will change the way people think about the beef they eat and where it comes from.
See below for images and info on some of our farmers...
John D Bruce
Western Plains Stud Farm
Stanley
1450 Acres
Angus, South Devon, Charolais x & Murray Grey
Rye Grass, Clover, Prairies grass, Cockfoot & Lucerne
Breeding & Finishing
Richard Nicholls
JN Nicholls & Son
Marrawah
540 Hectares
Hereford
Perennial Ryegrass
Finishing & Breeding
Michael Kay
CR Kay & Sons - Michael
Alcomie
1000 Acres
Angus, Hereford, X
Rye Grass & White Clover
Finisher
Paul Saward
PL & DF Saward
Circular Head
1000 Acres
Hereford/Angus
Natural Grasses
Finishing & Breeding
Andrew Kay
CR Kay & Sons - Andrew
Togari & Alcomie
850 Hectares
Angus & Hereford X
Mixed Clover & Rye Grass
Finisher
We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.
Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.
We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers
Julian Robertshaw, Executive Chef - Melbourne Racing Club
Restaurants & Retailers
O'Connell's South Melbourne
The European
161 Spring St
Melbourne
Circa, 2 Acland St
St Kilda
Aubergine, 18 Barker Street, Griffith, ACT
The Breakwater, Hillarys Boat Harbour WA
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour