Tasmanian beef

Tasmanian beef is fresh meat obtained from carefully selected free-range and grass-fed cattle that are born and reared in Tasmania, mainly in the north-west, north, and south parts of the state. The animals mostly belong to British breeds such as angus and hereford and some varieties of European breeds, and the carcasses are graded according to Meat Standards Australia (MSA).

The beef production involves organic, sustainable, and stress-free practices, yielding a superior quality product that is entirely free from antibiotics, hormone growth promotants (HGPs), and genetically modified organisms (GMO), all of which are forbidden in Tasmanian beef farming.

The nutrient-rich and pristine green pastures on which the cattle feed along with the clean air contribute to the meat’s excellent texture, marbling, tenderness, and flavor. Whole carcasses, cuts, or sides of Tasmanian beef are supplied to high-end restaurants, renowned chefs and butchers, and numerous retailers in the country.

Succulent steaks of Tasmanian beef go well with Tasmanian black truffles, and they are often enjoyed with a glass of fine Tasmanian pinot noir wine.