Big River Highland Beef
Big River Highland Beef is located in the Derwent Valley at Plenty. The property is 220 acres on the side of a hill overlooking the magnificent Derwent River. The herd of approximately 100 head of Highland cattle grazes mostly on native grasses and is an integral part of the sustainable land management of the farm.
Myself, Bec Lynd, and Bec Tudor started farming in 2010 and launched Big River Highland Beef as a commercial enterprise in 2015 and immediately started selling into some of Hobart’s most prestigious restaurants. We live on our farm and work full-time in Hobart. We plan to one day work full-time in the Derwent Valley, and operate as a mixed-purpose farm with an agri-tourism experience.
We love beef and enjoy learning how to cook all the different cuts. At the moment some of our favourite dishes are twice-cooked ribs, slow braised shin and slow roasted brisket. We also process kidney fat to make traditional suet and use this in baking.
Big River Highland Beef produces quality beef that has been ‘aged in the paddock’. Cattle are run in family groups from birth to butcher and are a minimum of four years old at slaughter. During this the cattle take on the full-flavour of the region. We practice low-stress stock handling and use natural breeding and growing techniques. This is slow food in action!
Photo courtesy of Luke Bowden
Bec and Bec completed the Sprout Producers Program in 2015.