Image Gallery

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

Dinner in the paddock overlooking The Nut, StanleyLonesome BullNeil Perry with dry aged Cape Grim BeefScenic view of cattleCape Grim Eye FilletCattle in StanleyGreenham FamilyCape Grim Beef at the Railway ClubRoast Beef - Cape Grim styleScenic Cape Grim, NW TasmaniaCape Grim Scotch FilletCape Grim grass fed beefCape Grim Eye FilletCape Grim CattleCattle at Smithton, The NutMouth-watering Cape Grim BeefSelection of Cape Grim Beef at the Railway Club Hotel, Port MelbourneCattle in StanleySun smart CattleMouth watering Cape Grim beefCape Grim coastline, NW TasGuy Wigg - Cape Grim Beef FarmerCape Grim on the menu at Prime SocietyCattle grazing in StanleyCattle grazing and overlooking Mt CameronChar-grilled Cape Grim BeefMSA Graded Award Winner Rockhampton 2012Graeme PrettyCattle grazing in front of The Nut, StanleyChar-grilled Cape Grim BeefOverlooking The Nut, StanleyMouth-watering Cape Grim BeefCattle grazing in StanleyMouth-watering Cape Grim BeefBoning Room in 1950sGreenham cattleCape Grim Rib RoastMouth-watering Cape Grim BeefCape Grim rib eye at Black Cow Bistro, TASBen Milborne & Andy Allen (MasterChef) and farmer, John Bruce - Image by Tara DunstanCape Grim short rib with mustardCape Grim StriploinTender and Moist Cape Grim BeefPeter Greenham launches the Traceability program with QR CodesSmithton Boning RoomGuy Wigg - Cape Grim Beef FarmerMouth-watering Cape Grim BeefCape Grim steak at Church Street EnotecaCape Grim CattlePeter Greenham Jnr in the Smithton plantIndonesian Beef Rendang made with Cape Grim BeefChar-grilled 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
Melbourne Racing Club
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour

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