From day one we decided to breed the purebred Black Angus for its tenderness, flavour, marbling and consistency. We wean our calves from the cow at approximately six months old and support the calf with our pasture in the creek paddock and locally grown hay for another four to six months. They are then transferred to paddocks with knee high grass, hay and grain. We finish these animals over the next 150 to 200 days in an absolute stress free environment with access to grass at all times. Our grain is purchased at our local Co-op which is grown by our local farmers and our hay will be grown by us in the future.

We are Ausmeat qualified, Safefood accredited and On Farm Biosecurity accredited. Drawing on knowledge we have gained over the years, we knew we needed to produce a unique flavoured beef for our customers. We are achieving this by allowing the animal access to grass, hay and grain at their leisure. Our cattle laze around all day in the shade of our large gum trees, which is very important for their welfare, comfort and a stress free life.

Above all else, it is important for us to raise our cattle in a holistic and sustainable way, taking care to positively impact our environment in the process. We know consumers are looking to source their food from ethical, sustainable and environmentally friendly farmers, and that choice in turn helps create a wider positive impact on our climate and industry.

Acacia Downs beef is truly a ‘paddock to plate system’ – meaning we are fully responsible for every aspect of the process, from raising the cattle to preparation and delivery of your meat, ensuring sustainable practices and that the food is kept as fresh and unprocessed as possible. It’s all about reducing the steps – and distance – between the paddock and your plate, and creating healthier (and delicious) food!

We trust you will enjoy our delicious beef from our farm to you.