Using regenerative agriculture techniques, we grow beef, lamb and goat on a thousand hectare property on the slopes of Warrumba Mountain near Gooloogong in the Central West of NSW. We never use pesticides, herbicides, fungicides or insecticides on the property. The beef, lamb and goat we produce is hormone free. Our animals are grass fed and finished on the native grasses on the property. Our property encompasses the summit of Warrumba Mountain and up to the ridge line of the majority of the Warrumba Range so we can ensure there is no chemical run-off from neighbouring properties.
Our animals drink from creeks, catchment dams and two natural springs that deliver natural mineral rich mountain water to our paddocks. We stock Dexter, Angus, Charolais and Hereford cattle. We have a particular focus on growing Dexter cattle and run a Dexter stud on the property with the majority of our stock being registered. Dexters are often the cattle grown by farmers for their own eating due to the high quality, tasty meat they produce.
A smaller framed animal, Dexters produce a high quality, fine grained, highly marbled beef able to be easily finished from natural grass feed. Many say that dexter beef gets tastier the older the animal. Dexters are a small framed, fine boned animal that produces a high dressed carcass weight percentage and high lean meat percentage yield. The cuts have high intramuscular fat (marbling) and minimal intermuscular fat (often waste fat trimmings).
Grass Fed with some grain assistance this Aussie White Lamb is grown in Central West NSW on the slopes of Warrumba Mountain. Aussie White Lamb is often referred to as the wagyu of lamb as it’s known for its high intramuscular fat content (marbling) of low melting point. These lambs are 100% pasture raised with some supplementary grain (wheat) feed supplied as a free choice option for a period.
| Packaging | Cryo vac |
|---|---|
| Ready To Eat (Approximately) | Now! (Just wait for butchering) |
| Whole Animal Dressed Weight Estimate | 22kg |
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What is “dressed weight? and why is it important?
When buying a side (or quarter) of a cow/sheep etc, the final weight you receive will be less than the total listed by the farmer.
Dressed weight, otherwise known as “hanging weight” is the weight of the carcass after the animal as been killed and the head, blood and offal removed.
So this dressed weight includes all the meat, fat and bones from the “side” of an animal.
From here, the butcher will prepare your “side” or “quarter” based on your specifications.
Some loss of weight can occur through the process of “dry aging” where the meat is allowed to safely “age” this helps to tenderize the meat, but results in some weight loss.
The cut specifications can also have an impact on your final weight, for example, T-bones with bone out will weigh less than bone in.
Dressed weight is used as it is the “most fair” and “most correct” method of weighing an animal for processing.
On average, “boxed weight” can be anywhere from 20% to 30% less than dressed weight.
$195.00
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