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Raising the steaks

Adeline Wong 1 August 2017

Just what does it take to rear the best cattle so consumers can get a succulent slab of well-marbled steak? We went on a pasture-to-plate journey to the Northern Territory in search of the tastiest beef.

Over black coffee served out from a red Catalina picnic basket on the back of his four-wheel drive, Clint Ashbacher is talking about the cattle that roam Wylarah Station, 15km from Surat, Queensland. “Every single bull born at Wylarah Station is raised on open pastures,” he says proudly. “We now have 4,200 full-blood females and the aim is to reach 5,000.”


Excerpt from the August 2017 issue of epicure.

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