Borrowing from Spain’s vaca vieja (aged-cow) tradition, made famous by the culinary epicenters of Galicia and the Basque region, our Australian partners are grazing cattle for a minimum 60 months, three times the slaughter age of conventional cattle. This results in complexity of flavor, natural marbling, and a deep crimson hue.

These British and European breeds are matured on pasture, foraging freely on naturally-occurring grasslands in Victoria and Tasmania. High rainfall and fertile soils mean a consistent supply of nutrient-dense grass that lends the fat a golden hue and unmistakably beefy flavor to the meat.

All cattle spend their entire lives on pasture and are 100% grass-fed. Our partners are certified as Non-GMO, antibiotic and hormone-free. Unlike grain-fed product, this exclusively grass-fed beef is prized for its intense depth of flavor as opposed to high intra-muscular fat. This ensures that the rich, golden fat, reminiscent of dairy cow, can be fully relished without becoming excessive. Chefs can also use this golden fat in adjacent applications that accompany the central cut of beef.