As readers are well aware, the beautiful Sunshine Coast Hinterland is known as a wonderfully clean and natural environment that is ideal for rearing beef cattle. The hills just inland from the bustling coastal areas of Noosa to Mooloolaba are home to many of Queensland’s most successful producers of natural products. Hinterland Natural Beef is one of these producers. The family run business based on a farm near Woombye echoes the Hinterland’s talent for producing fresh products from natural farming practices.
Eldest daughter Trudie, who oversees the sales side of the operation, says the family is very thoughtful of the environment and health issues affecting society. ‘We support a ‘Look after today what we need tomorrow’ philosophy in the management of our land and want to be able to pass it on to future generations in the same pristine condition it is today.’ She says of the 97 acre property that encompasses flat and rolling pasture, dams, a natural lake and many mature native trees.
The fertile soil and plenty of rainfall provide ideal conditions for grass growing, ensuring that cattle are content and healthy on their purely grass fed diet. There are also no hormones or antibiotics used in the rearing of the cattle and as peaceful an environment as possible is maintained. Meat is cured (also known as ‘hung’) for at least 14 days to ensure its tenderness before being processed by local butchers.
Due to the popularity of the product and subsequent demands on production, the business currently supplies quarters, halves and whole beefs only. Vacuum sealed Packs include a mix of cuts (i.e. eye fillet, t-bone, rib eye fillet, rib roast, shin, silverside, topside, round, rump, brisket, blade, y-bone, mince and sausages) with gluten free sausages and variations on cut thickness available on request.
For innovative beef recipes and to learn more about the farm and its products or if you wish to order: visit their website at: www.hinterlandnaturalbeef.com.au
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