Image Gallery

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

Ben Milborne & Andy Allen (MasterChef) and farmer, John Bruce - Image by Tara DunstanSelection of Cape Grim Beef at the Railway Club Hotel, Port MelbourneIndonesian Beef Rendang made with Cape Grim BeefRoast Beef - Cape Grim styleMSA Graded Award Winner Rockhampton 2012Guy Wigg - Cape Grim Beef FarmerMouth-watering Cape Grim BeefCape Grim StriploinOverlooking The Nut, StanleyCattle grazing and overlooking Mt CameronChar-grilled Cape Grim BeefMouth-watering Cape Grim BeefGuy Wigg - Cape Grim Beef FarmerCape Grim Eye FilletSun smart CattleGraeme PrettyCattle in StanleyLonesome BullCattle grazing in front of The Nut, StanleyCape Grim steak at Church Street EnotecaScenic Cape Grim, NW TasmaniaTender and Moist Cape Grim BeefMouth-watering Cape Grim BeefCattle grazing in StanleyCape Grim Rib RoastCattle grazing in StanleyGreenham FamilyCape Grim Eye FilletMouth watering Cape Grim beefBoning Room in 1950sPeter Greenham launches the Traceability program with QR CodesSmithton Boning RoomCape Grim Beef at the Railway ClubPeter Greenham Jnr in the Smithton plantNeil Perry with dry aged Cape Grim BeefGreenham cattleChar-grilled Cape Grim BeefCattle at Smithton, The NutCape Grim grass fed beefCape Grim CattleDinner in the paddock overlooking The Nut, StanleyCape Grim CattleChar-grilled Cape Grim BeefMouth-watering Cape Grim BeefCape Grim Scotch FilletScenic view of cattleCape Grim on the menu at Prime SocietyCape Grim short rib with mustardCape Grim coastline, NW TasMouth-watering Cape Grim BeefCape Grim rib eye at Black Cow Bistro, TASCattle in Stanley

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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