When Denman's Peter and Jann Dixon Hughes decided to cease their family dairy almost 20 years ago, they never could have imagined how their operation would have transformed.
In a bid to improve ease of calving, Ms Dixon Hughes' in-laws and original dairy farmers had begun crossing Lincoln Red bulls over their Fresian heifers.
So when they decided to stop dairying some years later, it was this cross-breeding that laid the foundations for their now paddock-to-plate enterprise.
For the last 11 years the couple have been diverting their normal saleyards turn-off to opt for a fully traceable supply chain.
They currently run about 200 beef breeders alongside 60 ewes and about 80 ducks. Every aspect of each animal is utilised.
Their beef is offered in any cut and also made into pies, pasties and sausage rolls. The ducks are also used in pies while the eggs are on sold.
"When we closed the dairy down we hadn't thought of doing this sort of stuff but we are very happy to get out of the dairy and very happy to increase the beef side of things," Ms Dixon Hughes said.
"We had eaten our Reds before and thought they were pretty good."
Their cattle are grass-fed and two cull heifers or steers are sent to Kurri for processing each fortnight from 11 to 18 months of age.
Paddock to plate isn't a new concept but they credit their longstanding success to early research.
"Finding the right markets is a big thing and we started off with our local Denman market," Ms Dixon Hughes said.
Now they supply to a Denman general store and attend markets in Taylor Square, Gosford, Denman and Muswellbrook.
Interestingly, they don't rely on the online world, preferring to build connections with their customers.
"Initially they didn't want to see any pictures associated with animals and buying the meat but now, they can't get enough information," she said.
"I say to people, for as long as the animals are in our control, we look after them.
"In all the years we have been doing it we have never had a dark cutter. The temperament of our cattle is very good."
Value adding with pastries and alternative products
All of the meat from Peter and Jann Dixon Hughes' LRB Direct is sent to Robert's Meats in Singleton where the couple provide a weekly cuts order.
Their offering is dependent on customer requests.
Some weeks briskets are the flavour, other times it is t-bones.
But, one of their most popular offerings are pies.
"We were looking for value adding opportunities so we do pies, (plain, cheese and bacon, curry or mushroom), sausage rolls and pasties," Ms Dixon Hughes said.
"We also do duck pies. They are made from a chap down at East Maitland, Sweet Moments by Design.
"It's a cake shop and we knew we had the ingredients, we needed someone to make it."
Not only have they grown and adapted their product offering, the couple have recently upgraded their transportation.
After using trailers and 'bubble cars', the pair have started using 'Domestic' cool cubes to transport their products. The cubes are placed inside the back of their van and stay cool using the car battery when travelling.
During this time it has charged its battery to use when they come to a stop.
Lucy Kinbacher
Raised on a cattle property at Biggenden, Lucy Kinbacher has spent 10 years working across metropolitan, regional and rural publications in both Queensland and NSW. Lucy has been the editor of the Queensland Country Life and North Queensland Register since 2021.
Raised on a cattle property at Biggenden, Lucy Kinbacher has spent 10 years working across metropolitan, regional and rural publications in both Queensland and NSW. Lucy has been the editor of the Queensland Country Life and North Queensland Register since 2021.
