Native Angus Beef

Native Angus Beef 100% grass-fed & finished premium beef. Regeneratively & sustainably raised in Inverell, NSW.
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Our herd is bred from Scottish genetics from the original Aberdeen Angus bloodlines.

Not all beef is nutritionally equal.We had our Native Angus Beef independently tested by BVAQ, a recognised Australian f...
07/09/2026

Not all beef is nutritionally equal.

We had our Native Angus Beef independently tested by BVAQ, a recognised Australian food analysis laboratory. The results confirmed what regenerative farmers have said for years.
✅ Omega-3 to omega-6 ratio of 1:2, far better balanced than typical grain-fed beef.

✅ Higher CLA (conjugated linoleic acid), a fatty acid linked to metabolic and cardiovascular research.

✅ Higher fat-soluble vitamins, including naturally occurring A, D, E and K.
What cattle eat and how they live ends up on your plate. Grass-fed, grass-finished beef raised on biodiverse pasture is measurably more nutrient-dense than grain-fed beef raised in a feedlot.

Good food starts with good soil.

👉 Read the full nutrition story at nativeangusbeef.com.au/pages/health-and-nutrition

🥩If you're eating carnivore, the quality of your meat is everything.The 10kg Carnivore Box is 49+ portions of 100% grass...
20/06/2026

🥩If you're eating carnivore, the quality of your meat is everything.
The 10kg Carnivore Box is 49+ portions of 100% grass-fed, grass-finished Native Angus beef, from premium steaks to everyday staples, plus pure beef tallow for cooking.

✅ Higher Omega-3s and CLA: supports heart health, brain function and recovery

✅ No Grain, No Hormones, No Antibiotics: just clean, nutrient-dense protein

✅ No Fillers, No Seed Oils: sausages and patties made the way they should be

✅ Single-Farm Traceability: born, raised and finished at Arrawatta Station, NSW

🥩 Built for the way you eat. No compromises.

👉 Order now at nativeangusbeef.com.au/products/10kg-carnivore-box

This is the box that winter was made for. 🔥Brisket for Saturday. Roasts for Sunday. Gravy beef for midweek stews. Bone b...
18/06/2026

This is the box that winter was made for. 🔥

Brisket for Saturday. Roasts for Sunday. Gravy beef for midweek stews. Bone broth to tie it all together. Nine kilos of the best slow cook cuts, from cattle raised on pasture at Arrawatta Station.

No grain. No hormones. No antibiotics. Naturally high in protein, omega-3s and CLAs.

Limited edition, so grab one before they're gone!

👉 https://nativeangusbeef.com.au/products/9kg-slow-cook-box

A few simple tips to get the best out of your Native Angus Beef.All our beef is delivered fresh, vacuum-sealed in portio...
16/06/2026

A few simple tips to get the best out of your Native Angus Beef.

All our beef is delivered fresh, vacuum-sealed in portions, and ready to go straight into your fridge or freezer.

Thawing:
For best results, move beef from the freezer to the fridge the night before you plan to cook. Slow thawing preserves texture and flavour. If you are short on time, thaw in cold water while still sealed in the bag.

Reoxygenating before cooking:
Remove the beef from the vacuum bag and place it on a plate or tray. If you are short on time, 15 to 20 minutes on the bench will do. For the best result, place it uncovered in the fridge for 12 to 24 hours before cooking.

The beef may appear slightly dark in the bag, which is completely normal. Exposure to air brings the colour and aroma back to life.

Storage:
Fresh beef keeps in the fridge until its use-by date, or in the freezer for up to 12 months. Pet mince, offal, bones and tallow are always delivered frozen.

👉 For more information visit nativeangusbeef.com.au/pages/shop

The secret to the crispiest roast vegetables is not a fancy oil. It is tallow.Our slowly rendered grass-fed beef tallow ...
14/06/2026

The secret to the crispiest roast vegetables is not a fancy oil. It is tallow.

Our slowly rendered grass-fed beef tallow is heat-stable, flavourful and naturally shelf-stable. It produces the kind of golden, crispy edges that seed oils simply cannot match.

A simple tray of tallow roast vegetables:

1️⃣ Preheat your oven to 220°C. Place a heavy roasting tray with 2 generous spoons of Native Angus tallow inside and let it melt and heat.

2️⃣ Peel and halve 1kg of potatoes. Simmer in salted water for 8 minutes, drain, then shake in the colander to rough up the edges.

3️⃣ Carefully add the potatoes to the hot tallow. Turn to coat. Add whole garlic cloves, halved onions and sprigs of rosemary.

4️⃣ Roast for 45 to 55 minutes, turning once halfway through, until deeply golden and crisp.

5️⃣ Season with sea salt and serve straight from the tray.

Simple. Traditional. Exceptional.

👉 Shop tallow at nativeangusbeef.com.au/pages/shop

The last 90 to 120 days of an animal’s life change everything.In Australian beef, it is common for cattle to spend most ...
12/06/2026

The last 90 to 120 days of an animal’s life change everything.

In Australian beef, it is common for cattle to spend most of their life on pasture, then move to a feedlot for the final few months to be finished on grain. Faster weight gain. Consistent marbling. Lower cost per kilo. That is why it dominates the market.

But it also changes the meat. The fat composition shifts. The omega-3 balance drops. The flavour changes. And the animal’s digestive system, built for grass, has to adapt to a diet it did not evolve to eat.

At Arrawatta Station, we finish our cattle the same way we raise them, on grass, herbs and native pastures, right up to the end.

It takes longer. It costs more. It produces beef that is measurably different.

That is why we do it.

Winter has arrived on the New England Tablelands.Cool mornings, warmer afternoons, and the pastures slowing down after a...
08/06/2026

Winter has arrived on the New England Tablelands.

Cool mornings, warmer afternoons, and the pastures slowing down after a long summer. This is one of our favourite seasons at Arrawatta Station.

The cattle handle the seasonal change beautifully. Native Aberdeen Angus are compact, hardy and well-suited to the diverse climate of this region, with strong genetics that let them thrive without intervention.

This month we are rotating mobs onto fresh paddocks, monitoring pasture cover as growth slows, and starting to plan feed for winter. It is slow, considered work. The kind of farming that does not make headlines but shapes everything you eat.

Real beef takes real time. We would not have it any other way.

When you take an animal’s life for food, you use the whole animal.Our butchery team at Coffs Harbour is led by Nathan Mi...
06/06/2026

When you take an animal’s life for food, you use the whole animal.
Our butchery team at Coffs Harbour is led by Nathan Mills, Head Artisan Butcher, with years of experience in high-end London butcheries specialising in heritage livestock and whole carcass butchery. Kyle MacLennan, our Apprentice Artisan Butcher, brings a chef’s background and a deep respect for whole-food cooking.

Every Native Angus Beef animal is butchered on-shore in Australia, by our team, with the whole carcass used where possible. Prime cuts for your boxes. Secondary cuts for slow cooking and mince. Bones for broth. Fat for tallow. Offal for those who want it.

Nothing wasted. Nothing outsourced. Nothing dressed up.

This is how we honour the animal, and the farmer who raised it.

👉 Read more at nativeangusbeef.com.au/pages/our-standards

Autumn cooking at its best.Brisket is one of those cuts that rewards patience. Cooked low and slow, it transforms into s...
04/06/2026

Autumn cooking at its best.

Brisket is one of those cuts that rewards patience. Cooked low and slow, it transforms into something rich, tender and deeply flavoured, with a sauce that practically makes itself.

A simple Sunday brisket:

1️⃣ Pat a 2kg piece of Native Angus brisket dry. Season generously with salt and pepper. Sear in a hot heavy pot with a spoon of our beef tallow until dark brown on all sides.

2️⃣ Remove the brisket. Add roughly chopped onion, carrot, celery and garlic. Cook gently until soft and golden.

3️⃣ Pour in a cup of red w**e and let it reduce. Add a tin of tomatoes, a sprig of thyme, a couple of bay leaves and two cups of our Native Angus bone broth.

4️⃣ Return the brisket to the pot. Cover and cook in a low oven (140°C) for 4 to 5 hours, until the meat shreds easily with a fork.

5️⃣ Rest for 15 minutes. Strain the sauce, reduce if needed, then spoon generously over the meat.

Serve with mashed potato or soft polenta. Leftovers are even better the next day.

Check out our new Slow Cook Box https://nativeangusbeef.com.au/products/9kg-slow-cook-box

Address

82 Industrial Drive, NORTH BOAMBEE VALLEY
Coffs Harbour, NSW
2450

Opening Hours

Wednesday 10am - 4pm
Friday 10am - 4pm

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