Image Gallery

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

Mouth-watering Cape Grim BeefPeter Greenham Jnr in the Smithton plantChar-grilled Cape Grim BeefTender and Moist Cape Grim BeefCape Grim Eye FilletGuy Wigg - Cape Grim Beef FarmerCape Grim Beef at the Railway ClubSmithton Boning RoomCattle at Smithton, The NutMSA Graded Award Winner Rockhampton 2012Neil Perry with dry aged Cape Grim BeefScenic view of cattleDinner in the paddock overlooking The Nut, StanleyRoast Beef - Cape Grim styleIndonesian Beef Rendang made with Cape Grim BeefBen Milborne & Andy Allen (MasterChef) and farmer, John Bruce - Image by Tara DunstanCattle in StanleyGuy Wigg - Cape Grim Beef FarmerCape Grim on the menu at Prime SocietyOverlooking The Nut, StanleyMouth-watering Cape Grim BeefCape Grim short rib with mustardBoning Room in 1950sCape Grim coastline, NW TasMouth-watering Cape Grim BeefCape Grim StriploinGraeme PrettySelection of Cape Grim Beef at the Railway Club Hotel, Port MelbourneMouth watering Cape Grim beefCattle in StanleyGreenham cattleCape Grim CattleCattle grazing in StanleyCattle grazing in StanleyCape Grim CattleCape Grim grass fed beefMouth-watering Cape Grim BeefCape Grim steak at Church Street EnotecaCape Grim Rib RoastChar-grilled Cape Grim BeefCape Grim rib eye at Black Cow Bistro, TASCattle grazing in front of The Nut, StanleyLonesome BullGreenham FamilyCape Grim Scotch FilletScenic Cape Grim, NW TasmaniaChar-grilled Cape Grim BeefCape Grim Eye FilletMouth-watering Cape Grim BeefSun smart CattlePeter Greenham launches the Traceability program with QR CodesCattle grazing and overlooking Mt Cameron

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