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Aussies love a juicy beef steak or a roast on a Sunday, but aside from how good it tastes, how much do Australian's know about where their beef comes from?
Matt Moran took a look at why so many chefs are turning to organic beef only:
The cattle on organic beef farms essentially live stress free, being given the opportunity to graze naturally outdoors and getting herded only by foot. Non organic farms will often see bikes, utes and stockwhips used to herd cattle, which can be extremely distressing for the animal.
Cattle are grass fed on organic farms and free from chemicals, hormones and other growth supplements. They are treated with consideration and because the animals are kept calm and are well nurtured, their meat is much more tender.
With no use of chemicals and pesticides, the groundwater and soil is free from contamination. As well, the use of ecological management strategies means less energy is used by farmers.
When eating organic beef, you know that what you are eating is meat. There are no antibiotics, hormones or chemicals being passed onto you through your food.
It has also been reported that grass fed organic beef contains higher levels of omega 3 fatty acids and lower levels of omega 6 – all of which is healthier for you.