Happy cows lead to happy customers at Bonnie Beef

on Friday, 03 July 2015.

Bonnie Beef

Bonnie-BeefKym is the fourth generation in her family to farm, and even though she holds a degree in Marine Biology and Zoology, she prefers to spend more time on land keeping the family cows – and customers – as happy as possible. Her father Gordon and mother, Bev, started Bonnie Beef in 2010 with their daughter and son-in-law Geoffrey. “Our primary goals are to restore dignity and respect into raising, selling and eating meat,” the family says. They also seek to achieve fair prices for farmers, who often struggle to charge prices that reflect the cost of growing quality food.

So how do they do it? For starters, they use “nose to tail,” farming practices that ensure no waste. Family dogs will be delighted to know that liver and kidney treats are often made at the farm as well, to keep their waste free model sustainable. Most importantly, the family says, they network with local farmers to make sure they can continue to source grass-fed, chemical free and free range animals.

Unlike some farmers who may use young Yearling for beef, Bonnie Beef chooses to only use Prime Beef at a minimum age of two years, allowing for the richest flavour. Even their specialty Wagyu is always grass fed, which keeps each cow happy and healthy. “We care about our animals, so we guarantee that your beef is raised with dignity and respect – free from cruelty, added hormones, antibiotics, or stress,” the family says.

They don’t just stop at farming however, as they also network with a local butcher who ensures it’s all handled properly and aged for two weeks before packing. It then leaves the butcher shop in a delicious range of standard cuts, along with specialty cuts including flat iron, hanger steak, tri tip, offal and fresh brisket. “We do as much of the hands-on work ourselves as we can, so our customers can connect directly with the people who grow and handle their food,” says the family at Bonnie Beef. After all, that’s what shopping home-grown is all about.

Bonnie Beef raises its pasture-fed, free-range cattle at their farm in Wolvi, east of Gympie.

Visit Bonnie Beef at the Noosa Farmers’ Market where they sell direct to the public, or their online shop accessible via their web site www.bonniebeef.com.au

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So how do they do it? For starters, they use “nose to tail,” farming practices that ensure no waste. Family dogs will be delighted to know that liver and kidney treats are often made at the farm as well, to keep their waste free model sustainable. Most importantly, the family says, they network with local farmers to make sure they can continue to source grass-fed, chemical free and free range animals.

Unlike some farmers who may use young Yearling for beef, Bonnie Beef chooses to only use Prime Beef at a minimum age of two years, allowing for the richest flavour. Even their specialty Wagyu is always grass fed, which keeps each cow happy and healthy. “We care about our animals, so we guarantee that your beef is raised with dignity and respect – free from cruelty, added hormones, antibiotics, or stress,” the family says.

They don’t just stop at farming however, as they also network with a local butcher who ensures it’s all handled properly and aged for two weeks before packing. It then leaves the butcher shop in a delicious range of standard cuts, along with specialty cuts including flat iron, hanger steak, tri tip, offal and fresh brisket. “We do as much of the hands-on work ourselves as we can, so our customers can connect directly with the people who grow and handle their food,” says the family at Bonnie Beef. After all, that’s what shopping home-grown is all about.

Bonnie Beef raises its pasture-fed, free-range cattle at their farm in Wolvi, east of Gympie.

Visit Bonnie Beef at the Noosa Farmers’ Market where they sell direct to the public

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