The next generation of agricultural entrepreneur is willing to take financial risk and embrace enterprise that requires scale - just talk to Dave McGiveron and Bianca Tarrant, Dubadar, Baryulgil.
The young couple pitched their life savings into a beef venture on the Upper Clarence, coming up with the 40 per cent deposit on 1300 acres of unimproved native pasture, timber and an old shack with no electricity or water.
They boiled the billy on an open fire and it was 18 months before they got a television so they could watch State of Origin only to see their home state lose to NSW!
Here the young couple intended to pursue their ambition of producing Hereford cross weaners. They would sell them in the saleyards. As is the nature of the industry they became price takers for their product.
During a significant down turn in the market the price they received for their weaners was far less than expected.
The dream of making a living on the land started to turn into a nightmare and it wasn't due to the camping lifestyle because that was the best part.
Continual rain from the beginning of their venture in 2017 provoked a wake up call as to the dangers of liver fluke and by the time they got on top of that problem the taps turned off and the great drought took over. Bush fire followed, consuming 70 per cent of their pasture - including a good reserve of dry matter in the back country.
The ensuing trial and toll had a huge impact on the young couple, and their path back to a positive mind-set and their growing success is detailed in our Glove Box Guide, released in The Land on October 3.
"Nothing good ever comes from easy times," reflects Mr McGiveron, a fifth generation food producer who left the family's mixed farming operation on the Gold Coast hinterland and learned the trade of big beef by spending time in central Queensland.
"If it wasn't for the drought we would still be weaner producers and price takers."
At the start of this year, out of dire necessity, the couple made the bold decision to go their own way, producing, marketing and delivering a paddock to plate product. Our Cow was born and promoted through Ms Tarrant's instinctive understanding of social media.
What started out as a sporadic decision to start an Our Cow Facebook page soon grew to a 6000 strong engaged following.
"I used to think all that time Bianca spent on her phone was wasted but now I see it has paid off," admitted Mr McGiveron
READ MORE:
In the beginning the couple budgeted on selling one beast in their first month but found themselves overwhelmed with orders that would consume six carcasses in the first month of operation.
Very soon, running out of suitably finished steers, the ambitious couple turned to other suppliers to share their vision.
They found a gap in the market to supply Australian families with predominantly British-bred beef, raised well, butchered specifically and delivered by courier to homes in a recyclable package for a reasonable price. The couple are now experimenting with starch-based "plastic" in which to store the wet-aged vacuum packed cuts.
Their most popular item is a 10kg box of mixed cuts from rib fillet to Osso Bucco delivered once a month with a subscription option that Ms Tarrant describes as "a better way to buy meat."
"There is a great disconnect between the city and the country and we need to tell the story of the farmer and how the meat was produced," she says. "We are now bridging the gap between farmer and consumer - we really want to connect people with where their food comes from."
Certainly the job of farming has changed for this couple, with more time spent on the phone and behind a computer screen. They have educated themselves for their new role, learning about business systems and efficient operations. They write procedures and employ specialist marketers and accountants to do the sorts of jobs they are not so good at.
Suppliers must share their vision and deliver the right article - predominantly British-bred, 400kg to produce a 200-220kg carcase with minimum 10mm rump and rib fat.
"I would rather cut off excess fat than go looking for it," says Mr McGiveron.
The couple see their business now able to expand, involving other farmer's produce and expertise to supply similar subscription meat boxes that also include pork, lamb and chicken.
Cattle are killed at Northern Co-operative Meat Company in Casino and bodies are butchered in a revitalised butcher's shop nearby. A national courier service sends boxed meat to customers who can place an order on the Our Cow website.
When the couple wake to the call of Kookaburras and Currawongs they can connect with the world of enterprise without having to leave their bush paradise. Now they are price makers not price takers for their product and they hope to share their vision with protein producers from Tasmania to Queensland.
Don't forget to pick up your copy of The Land tomorrow (Thursday, October 3) for your free copy of the Glove Box Guide.
