Burrawang Beef - From Paddock to Plate

Bill Royal has lived on Burrawang West for over 30 years. He is proud of the cattle he has bred here. Bill's commitment to the composite breed (Angus and Shorthorn), through careful genetic and phenotype selection, has resulted in a quality herd of 1000 breeding cows, which yield consistency in flavour and tenderness.

Bill is always ready to show the 12,000 acre property to retreat guests and to share his extensive knowledge and experience of our cattle and farming business.

Bill's influence at Burrawang West extends to providing the right environment for our stock . The cattle enjoy a healthy diet on the right pasture (including oats, sorghum and lucerne), a natural, stress-free environment ('treat them well and treat them kindly') and are free from hormone growth promotants and antibiotics.

Building a quality herd requires a sound knowledge of genetics and phenotype. Recent additions to the Burrawang West herd include bulls bred by our friend Greg Chappell of Dulverton Angus, Glen Innes. Through his work with Meat Standards Australia's world class meat grading system, Greg's influence on Australia's meat industry is legendary. Greg says that 'flavour and juiciness' are the keys to achieving consistently satisfactory 'beef eating outcomes' for consumers. We are also using bulls from Richard Baillie's, Wyagden Valley pure bred Angus based on Boroomooka Bloodlines.

Burrawang's steers are finished at Tallawanta Feedlot in Moree and we buy the steaks for our retreat guests from the Tallawanta butcher in Moree. During your stay at Burrawang West, our resident Chef, Robert Koppes, will ensure your beef eating experience is a memorable one.