South Coast Beef Producers Association have big plans for branded beef

South Coast Beef Producers Association represents about 40 local graziers and 1000 head of cattle and has spent the last 10 years focused on training members and future beef leaders.

Not only does it organise the annual South Coast Beef School Steer Spectacular to develop skills in young agriculturists and provide feedback on competition cattle from local producers, but its members attend regular workshops on pasture productivity, cattle handling and sustainable practices.

Now the committee is making plans to eventually establish a supply chain for its beef after registering South Coast Beef as an official brand.

The district is mainly based on kikuyu pastures with rye grass and clover, meaning the majority of producers run a breeding operation, turning off a product at 160-240 kilogram carcase weight at 10 to 11 months of age.

South Coast Beef Producers Association executive officer Rob Stafford said a number of their members already had direct relationships with butchers and the group believed there was room to build that business approach.

"Some might be direct supply into consumers but primarily through butcher shops," he said.

"Our committee arrangement is considering some of those options, more importantly they are looking to organic growth.

"We have seen a number of branded situations be pushed a little too hard and not be able to supply the product quality so we are just taking it slowly. We are focusing on capacity building our members and what is required in on farm management to educate and from there we will grow it as the opportunity rises.

"We are not going to go out and promise the world and under deliver."

Their branded beef plans don't have a timeline yet but the group has started connecting with a range of potential markets.

Part of their networking came during the recent South Coast Food and Wine Festival when they teamed up with gourmet chef Brent Strong from Bangalay Dining to offer a 'Nose to Tail' dining experience with their beef.

Visitors were treated to a range of secondary cuts with a spin including oxtail and prune broth with truffled crème fraiche, beef shin ragout with fresh basil and sourdough bread and a toasted Reuben sandwich with silverside pastrami.

They also offered samples of their beef to the general public which was so popular that they sold out across the weekend.

Not only was it a hit with the consumers, but meat buyers and chefs too.

"We gained an opportunity to network with a whole lot of producers across the Shoalhaven and South Coast and we have got a couple of really good leads to follow up on in regards to the end users of the product," Mr Stafford said.

"It would be good if we can score some chefs or restaurants or wholesalers who are interested in our product as a product that has some integrity and provenance from the production system. We pride ourselves in being respectful and ethical producers and looking after the land the cattle and the environment."

The nose to tail dining exercise was one way of showing their product's versatility.

"We (consumers) are put off a little bit by that sort of 'offal' but correctly prepared and presented, it's delicious and it honours the animal," he said.

"The animal has given up its life for us to consume, it's about honouring that animal and not wasting it."

South Coast Beef Producers Association media and communications officer David King said it was a great way to gain insight to the requirements of a range of different markets.

"There are two distinct markets; one is the butchers who take boxed beef and the others who can take and process a whole animal, and so they are markets we need to cater too," he said.

"We are not butchers, we are beef producers and for us it's all about connecting our product through the butcher trade to consumers.

"I believe we have a great opportunity in the region to train and educate people and deliver some amazing top quality products to the market."

Being located on a coastal strip, the group are fortunate to usually get adequate rainfall, something that sets them apart from other producers.

But Mr Stafford said it was their mission to promote and implement respectful and ethical management of the land, cattle and the environment that was their selling point.

"We are not producing beef at all cost, we are producing beef which we can stand with our hand on our heart and be proud of, particularly as there is a lot of accusation of the role of cattle in methane production and that might be contributing to climate change," he said.

"We are looking to make sure our herds are efficient so every animal on the place is producing something worthwhile and hopefully it is carbon neutral too."