From the Blog

We recently featured in Queensland Country Life's Special Publication: Naturally Droughtmasters 2020, which provides great insight into our breeding, fattening and processing system. It was a great reminder of how far we've come from purchasing our first mob of Droughtmaster females 10 years ago! Life certainly is a journey, right?   The story also touches on some exciting Maranoa Beef developments which we're super eager to share with you all........ exciting times ahead!

The perfect Sunday afternoon is slow cooking a pot of lamb shanks. This recipe and video comes from one of our valued customers, Joanne from Her Ordinary Mum. 

According to a reliable source...namely my Husband, Craig...Beer goes with everything! I’ve not heard of a more classic combination than Beef and Beer and when you pair it with a crispy, crunchy topping...well it’s bottoms up..to the table...to devour this heart-warming delight. Ingredients 60ml (1/4 cup) Olive Oil 1.5kg Dice Beef  100g chopped Bacon 3 Carrots – peeled and sliced 3 Parsnips – peeled and finely chopped 2 Brown Onions, coarsely chopped 2 Garlic Cloves, finely chopped 2 tablespoons fresh Thyme leaves 1L Salt Reduced Beef Stock 180ml beer 30g tomato paste 1 tablespoon chopped Parsley Crispy Potato Topping 750g Potatoes...

Maranoa Beef and Maranoa Lamb products are created using our unique, closed loop, artisan system. In fact, LESS than 6 people will have come into contact with your delivery by the time it reaches your door! That is very rare and extremely valuable. Here’s how we do it... Small, Artisan Processor – processes the live animal and moves the Beef and Lamb bodies into sealed, cold room storage. This processor personally delivers the body to the Butcher at the end of our specialised aging process. (2 people) Small, Artisan Butcher – breaks the body down into the various cuts. The...