A crowd of red meat enthusiasts descended on the Nerdovsky's farm, Llandillo, at The Lagoon near Bathurst, on Friday, to sample Harris Farm's chestnut-fed beef and almond-fed lamb.
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The beef had been processed in the Provenir mobile abattoir, which was also on site for the day so visitors could walk through and see how it worked.
After a tour across the farm, including welcome drinks at a high point that overlooked Ben Chifley Dam - or what you could see of it through the thick dust and smoke, owing to the dry weather - was followed by the abattoir tour and explanation, and then dinner.
For the dinner, the Neradovsky family had set up a long table in the bull shed, with some of the show team in the pens on either side as guests sampled the four-course meal of lamb and beef.
With the mix of farmers, meat buyers, retailers, chefs and a number of the Provenir team present, it was a real gathering of minds among the beef and hospitality trades.
