Image Gallery

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

Boning Room in 1950sOverlooking The Nut, StanleyCattle grazing in front of The Nut, StanleyCape Grim short rib with mustardChar-grilled Cape Grim BeefSun smart CattleSelection of Cape Grim Beef at the Railway Club Hotel, Port MelbourneMouth-watering Cape Grim BeefCape Grim rib eye at Black Cow Bistro, TASCape Grim CattleGreenham cattleCattle at Smithton, The NutMouth-watering Cape Grim BeefBen Milborne & Andy Allen (MasterChef) and farmer, John Bruce - Image by Tara DunstanCape Grim Rib RoastCape Grim Scotch FilletGuy Wigg - Cape Grim Beef FarmerCape Grim grass fed beefGreenham FamilyCattle grazing in StanleyPeter Greenham launches the Traceability program with QR CodesCape Grim Eye FilletSmithton Boning RoomGuy Wigg - Cape Grim Beef FarmerCape Grim Beef at the Railway ClubCattle in StanleyScenic view of cattleCape Grim coastline, NW TasCape Grim on the menu at Prime SocietyCattle in StanleyTender and Moist Cape Grim BeefMouth-watering Cape Grim BeefCattle grazing and overlooking Mt CameronDinner in the paddock overlooking The Nut, StanleyRoast Beef - Cape Grim styleGraeme PrettyCattle grazing in StanleyCape Grim steak at Church Street EnotecaMSA Graded Award Winner Rockhampton 2012Mouth watering Cape Grim beefNeil Perry with dry aged Cape Grim BeefLonesome BullPeter Greenham Jnr in the Smithton plantIndonesian Beef Rendang made with Cape Grim BeefCape Grim Eye FilletCape Grim StriploinScenic Cape Grim, NW TasmaniaChar-grilled Cape Grim BeefCape Grim CattleChar-grilled Cape Grim BeefMouth-watering Cape Grim BeefMouth-watering Cape Grim Beef
Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant
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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