Coorong Angus Beef is where it all started. Our first branded product and where we learnt so much about how and why we do what we do.
Our family had grown premium Black Angus cattle by the Coorong for many years and we gradually came to learn that there was something special about the beef we grew.
After unsuccessfully approaching others with the idea of selling a premium beef product sourced from the Coorong region we finally bit the bullet and set up to sell it ourselves. After testing our beef for nearly 12 months the brand was finally launched with sales of Scotch Fillet to our first restaurant The Lion Hotel in North Adelaide.
We now service over 100 restaurants during any given month with Coorong Angus beef products as well as offering it online as well as through our own 4 branded Feast! outlets.
2006 saw the development of something brand new in the Coorong Angus Beef range. We launched our dry aged line which was the culmination of all our learning over the past 5 years. This product went on to win the only Gold medal in the Sydney Fine Food Branded Beef competition in 2006 and has added another gold medal since in 2009.
Coorong Angus Beef is produced without the use of hormones, steroids or non therapeutic antibiotics (we only use them on sick animals).