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Harvesting for Flavour and Tenderness 

We believe beef tastes its best when the cows have feasted on luscious green grass.

We believe beef tastes its best when the cows have had time to mature to 30 months old, so the meat has good marbling and extra flavour. 

Our pastured cows only eat perennial and annual grasses e.g. clover, serradella, rye, kikuyu, rhodes grass so the beef has a wonderful taste and has the fullest potential of antioxidants and that is why we think harvesting seasonal beef is crucial.

We then age our whole carcass for at least 21 days, allowing the natural enzymes to break down the fibrous muscles, improving the tenderness and intensifying the flavour of all the cuts.

Bespoke Butchering

For preparation of our eighths we use a bespoke butcher in Midland. The meat is vacuum-packed and frozen, ready to put in your deep freezer to enjoy all year round.

How to order?

To secure your eighth or for more information, please email Sally@beermullah.com.au