A YEAR after establishing a paddock to plate business focusing on Hereford beef, Warragundi Beef Company is celebrating recognition in the RAS Beef Challenge and RAS Fine Food Awards.
In the feedlot challenge, the Currabubula-based business was third in carcase judging in the domestic team results and won a bronze medal in the domestic taste testing.
Matthew and Debbie Kelley also won two bronze medals last Friday for branded beef with a striploin steak and Hereford sausages.
It was their first time entering the beef challenge, but the competition was a good fit for the business, Mr Kelley said.
”It’s all part of what we’re doing, trying to promote the Hereford breed, its performance, and its eating quality,” he said.
“The taste testing is very important for us, being paddock to plate producers, and the feedback is invaluable.
“It was great to see how the cattle were performing in the feedlot, and we’ve got that endorsement now with the taste testing award.”
Feedback from processors has played a big role in Warragundi’s business, allowing the Kelleys to constantly improve genetics.
The business runs 500 breeders over 1600 hectares at “Brookside”, Walcha and “Warrangundi West”, Currabubula, as well as a stud herd.
The Kelleys sell own Hereford beef through their butcher shop at Quirindi, with between 50 and 60 head being processed each month at the Wingham abattoir where they’re MSA (Meat Standards Australia) graded.
The beef is sold in two brands – Warrangundi Reserve, a 100-day grain-fed product, and grass-fed brand Warragundi Platinum.
“We select for carcase quality when we’re breeding, and our production focuses on the end user,” Mr Kelley said.
“Getting the MSA feedback from the abattoirs has changed our perceptions over the last 12 months, in terms of what we need to select for.
“We’ve got to be seriously focused on the measured carcase attributes, in particular intramuscular fat and certainly eye muscle area.”
Mr Kelley said the Warragundi team would continue to work on producing high quality beef.
“With the fine food awards, what thrills us is that we’re against major global companies that are big commodity traders, but we want to remain a boutique brand.”
