Great Southern | Meat wholesaler

Great Southern

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25.01.2022 Jump over to Pure South Food Co. to check out their new collaboration with our King Island Beef brand and other local Aussie businesses. Launching tomorrow you’ll be able to have your first delivery on your doorstep by the middle of next week! Support local, support quality, support delicious!

24.01.2022 BBQ Chef Mick Hobson shows us how to reverse sear a Great Southern grass fed Lamb Rack. Check out some simple tips and tricks for your next BBQ, and if you’re in south-east Queensland you can now buy Great Southern Lamb Rack from Barbeques Galore Australia Jindalee, Everton Park and Bundall.

24.01.2022 This week catch up with host James Freemantle and Richard Apps of MLA. Richard takes us through in-plant and on-farm data measurement. Whether you are a producer with a vested interest in this episode, or are just interested in the processes that go into our Great Southern brand this episode gives a great insight into the future of livestock measurement technology and is a great listen. Make sure to tune in every Thursday at 2pm to #GrassMattersPodcast

23.01.2022 It doesn't matter if you grill, stew, hot pot, marinate or slow cook it Great Southern flank steak is just as delicious every single time.

22.01.2022 Planning for Success with Great Southern producers David and Nick Allen. Make sure to tune in every Thursday at 2pm to #GrassMattersPodcast

21.01.2022 This week on #GrassMatterPodcast join Andrea crothers in meeting Philip Kennedy. Married to the provenance of Tasmania, Philip's Melbourne South Bank restaurant Pure South Dining has in his own words not taken the path of least resistance. Passionate about showcasing the treasured produce of Tasmania, Phil speaks to host Andrea Crothers on the spark of excitement that planted the seed of his business, the last few years of trade, how this year has looked for the Melbourne ho...spitality scene and how King Island Beef has featured heavily since the beginning. He also touches on how traceability and the King Island traceability project has become more important than ever. Jump over to Pure South Food Co. to order their delicious Beef Wellington and many other King Island Beef products! Make sure to tune in every Thursday for another episode of #GrassMattersPodcast

20.01.2022 Great Southern Pinnacle is a beef brand of Great Southern that is very popular amongst butcher shops and restaurants. Pinnacle was developed when we saw the high quality of marbling scores coming through on our grass fed, Farm Assurance cattle. With a marbling score of 2+ it is not uncommon to see this product on menus across Australia and globally as well. Pinnacle plays a very important role in our family of brands as it consistently eats with a marbling score of 2+ to 3+ with Little Joe sitting just above as our most luxurious brand boasting unbelievable marbling of 4+.

18.01.2022 Our cattle spend their days grazing on pastures overlooking some of the most untouched and beautiful coast lines in the world. Our program has strict requirements around animal welfare and handling practices. Stress-free cattle lead to a better eating quality for you.

18.01.2022 Naturally these tomahawks are the hero of any dinner party. Using the reverse sear method pop in the oven first so the heat can penetrate a thick cut. Bake low and slow to your doneness preference, and then finish off the job on the barbeque. For perfect results we recommend a trusty meat thermometer. Served as a centre table dish this cut will happily feed 2-4 people.

17.01.2022 Sustainability in our business is vital. For us it starts at square one, on farm. We are committed to using our global scale for good.

16.01.2022 Great Southern starts on farm, providing our livestock with the best feed going around, grass.

16.01.2022 This week catch up with host Andrea Crothers as she talks to Great Southern producer and Landcare advocate Danielle Mathysen-Carr. Danielle, through her career has worked closely with native wildlife as a Zoologist, and her passion for conservation has followed her through to now where she works diligently for the betterment of sustainability on farm. Don't forget to tune in every thursday for another episdoe of #GrassMattersPodcast

16.01.2022 On this weeks episode of Grass Matters host Andrea Crothers chats to Division Head of Imports in the US, Kim Holzner. From how grass fed beef is perceived and consumed in the U.S. market to how Kim is trying to convert his American mates to true blue lamb lovers, this episode takes a deep dive into the North American market. Make sure to tune in every Thursday at 2pm to catch another episode of #GrassMattersPodcast

15.01.2022 If you haven’t tuned into our podcast Grass Matters make sure to put it high on your to do list! Covering all things relating to Grass Fed Beef and Lamb our hosts have interviewed experts in nutrition, professors, producers, Great Southern representatives from Japan and that is just to name a few. #GrassMattersPodcast released every Thursday at 2pm.

14.01.2022 BBQ Chef Mick Hobson is back to finish off our BBQ series by taking it Low & Slow with a Riverina Angus Brisket and Great Southern Lamb Shoulder. If you’re in south-east Queensland you can pick up a Riverina Angus Brisket or a Great Southern Lamb Shoulder from Barbeques Galore Australia Jindalee, Everton Park and Bundall.

14.01.2022 Don’t be scared to spice up your Sunday Roast with a lamb rack. The lamb rack is super quick to cook, it’s easy to achieve perfectly crispy skin and it’s full of flavour. A tip to impress: Try adding fresh pomegranate or pomegranate molasses for a sweet, tangy, Middle Eastern twist on your traditional lamb it’s the perfect pairing for a mint yogurt.

13.01.2022 Check out this glowing review of Pure South Food Co. who are providing Melbourne with Tasmania's top produce - including King Island Beef - delivered direct to their door.

10.01.2022 We took some of Australia's leading chefs and wholesalers to King Island, Tasmania, to meet the farmers and see how King Island Beef is raised. Our guests from across Australia were amazed by King Island's remoteness and clean air. The producers took pride in telling their part of the story about how the beef is raised. After the farm visits, lunch was a great opportunity to meet and greet the King Island producers. We also announced our industry-first and blockchain-backed... traceability system (visit www.findmybeef.com for more information). Guests then geared up to tour the processing plant and learn about the next stage in the journey, where hygiene and people safety are paramount to King Island Beef. Meat and fat colour are among many traits measured to ensure the beef fits the strict brand specifications. Meat Standards Australia (MSA) is a critical grading criteria that all beef must meet. After a full day learning how King Island Beef is raised and processed, everyone came together at Pure South Dining in Melbourne to taste the final result. For more information, please visit https://kingislandbeef.com.au/

09.01.2022 Check out Pure South Food Co. the team over there have put together an online shop that will make you want to order everything on it!

08.01.2022 It’s been coined lately that our Little Joe beef brand is the Rolls Royce of beef. We couldn’t agree more. This beef sports 4+ marbling along with being 100% grass fed, GMO free and antibiotic free. Little Joe is exclusively found on menus at top tier restaurants and niche butchers that handle only the best beef on the market.

06.01.2022 What’s on your winter weekend menu? You’ll usually see the tenderloin served as Eye Fillet Steaks, but we love this cut for roasting too. For the best result, remove your trimmed fillet from the fridge 45 minutes before cooking - this ensures you get an even cook. Season with salt and pepper and oil the meat instead of the pan - this adds to the texture. ... Sear the meat all over in your pan to get a tasty crust and then cook in the oven on a low heat. Make sure you have a meat thermometer handy to get it cooked to your preferred doneness. We prefer it on the rare to medium rare side at Great Southern. And most importantly, don’t forget to rest the meat - but don’t wrap it tightly in foil because this will cause the meat to sweat and lose the delicious moisture. Link to: http://greatsouthernfarms.com.au/

06.01.2022 Take a looking glass into the heart of the Japanese market. Host Andrea Crothers talks to Manager of Imports for Australian beef and lamb, Matt Schwarz who resides in Tokyo, Japan. Matt takes us through how grass fed beef and lamb is perceived in the market and how marbling is a very important part of the discussion. Make sure to tune in every Thursday at 2pm to catch the next episode of #GrassMattersPodcast

06.01.2022 Try something a little different this Labor Day weekend, give our grass fed Australian Lamb a go. Our lamb has a mild, sweet flavor and typically has less marbling than beef, so you can enjoy a leaner meat. Our Lamb Racks are the perfect size to be roasted whole or cut into individual Lamb Rib chops and grilled. For quick and easy Lamb Rib chops, marinade the chops in a mixture of olive oil, garlic, rosemary, salt & pepper for 30 minutes. Grill over a medium to high heat for 2-3 minutes on either side for medium rare. Rest for 5 minutes and then enjoy with your favorite salad.

06.01.2022 You’ve heard from some of our special guests and now it’s time we heard from you! Our hosts James and Andrea come back together to answer a few listener questions about Great Southern. From sales and market conditions to livestock and sustainability, hear from some of the Great Southern team as they answer your questions the Program. Still have more questions about Great Southern? Head over to our website www.greatsouthernfarms.com.au/grass-matters-podcast or follow @greatsouthernfamily and submit your questions.

05.01.2022 The proud producers that supply into our Great Southern family of brands are the reason we are able to supply 100% grass fed, ABF free, no GMOs, 100% free range, farm assurance product all year round.

05.01.2022 Time for a producer spotlight! Mark and Anita Poulsen are an example of how our producers are a breed of their own. Originally hailing from South East Queensland, the Poulsen's are no stranger to dry country. Their passion for producing grass-fed cattle led them to relocate to King Island, where the country is lucious and green all year round. Anita sums up why it was all worth it stating, Sometimes, I like to take a moment to sit up on top of a coastal hill and just look a...round at the storybook scenery. The Poulsen's are just one of many producer families that prioritise their love for grass-fed beef, and see a bright future working as a part of the Great Southern Family.

03.01.2022 All of our producers and livestock buyers have a farm gate relationship, working together to ensure the best quality livestock are chosen for all Great Southern brands. We do not source from the sale yard.

02.01.2022 What makes Great Southern beef and lamb taste so good? Host James Freemantle takes a deep dive into eating quality with Professor Dave Pethick. Dave talks all things technical from paddock to plate, balancing numbers with anecdotes that he is well-known for, to narrow in on what really affects eating quality and how the producer can have an influence on this. Dave has been valued by the team at Great Southern since the beginning and continues to offer invaluable knowledge to the program. Make sure to tune in every Thursday at 2pm for another episode of #GrassMattersPodcast

02.01.2022 Great Southern Grass Matters is our brand new podcast that is available every Thursday at 2pm. Our hosts Andrea Crothers and James Freemantle go through all things grass fed. You’ll hear from an array of quality guests updating on topics from latest market updates to the technology that goes into our production, to experts in animal health and much more. This project truly is straight from the paddock to podcast, and we can’t wait for you to listen in. Link: greatsouthernfarms.com.au/grass-matters-podcast/

02.01.2022 This week on the podcast we take a deep dive into herd health with Verity Suttor. James Freemantle talks to Verity on understanding your herd, what to do when problems arise and analysing the data to enhance your production. Make sure to tune in every Thursday at 2pm to catch the next episode of #GrassMattersPodcast

01.01.2022 In this weeks episode of Grass Matters, host Andrea Crothers shifts the focus towards lamb with special guest South Australian Agriculture Consultant and Producer Elke Hocking. Andrea and Elke discuss the importance of understanding the growth and importance of objective carcass measurement technology to measure things like lean meat yield and eating quality, and how lamb producers and processors can access and benefit from this data feedback. Tune in every Thursday at 2pm for another episode of #GrassMattersPodcast