The secret to the unrivalled taste of The Station beef is meticulous cattle selection. These cattle are carefully selected from prominent grazing lands along the east coast of Australia, and provide us with access to some of the best pasture-reared cattle in the country.
The Station cattle are reared on lush, pure grasses. The beef is aged for up to 21 days to develop the tenderness and juicy, full flavour of the meat. The Station beef carcases are fully MSA certified, guaranteeing a superb eating experience.
The constant commitment to product quality and integrity is the secret to our consistently excellent quality and explains the high levels of customer satisfaction.
. This is the result of generations of committed cattle producers who raise the finest quality breeds. From these breeds processors are able to source quality beef.
in the beef industry over many years translates into expertise at selecting the finest farming regions and breeds – through to the preparation and optimal ageing requirements for the beef. As a result, the eating quality – tenderness, juiciness and taste – of the beef is maximised, across a wide range of top quality pasture and grain-fed beef brands.
‘is paramount to us; we strive constantly to provide the appropriate quality product, closely matching market requirements, grading meat product to the specific market’s cost, culinary and cultural requirements.
are guaranteed via our vertical integration and deep involvement in the entire supply chain.
. Our processes are underpinned by stringent Australian industry standards and our uncompromising quality control and assurance procedures. We draw on key Australian and global industry authorities, market information sources, trade visits and market intelligence to ensure product integrity, safety and consistency.
As an ardent representative on local, state and national industry meat advisory boards, David is deeply involved in setting industry standards for beef in Australia.