Budgee Valley Beef

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East Greenmount, QLD
Budgee Valley Beef

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A family owned & run farm in south east Queensland near Toowoomba producing great tasting, grass fed, hormone free beef.

Order 1/4, 1/2 or whole beast delivered fresh to your door in cryovaced meal size portions. Welcome to Budgee Valley Beef, operated by Matt McCarthy of the 3rd generation from the McCarthy family to farm at Budgee (East Greenmount) Queensland. The farm is just 30 minutes south of Toowoomba and has been in the family since 1941. We are proud and excited with the introduction of our paddock-to-plate beef brand - Budgee Valley Beef. Budgee Valley Beef offers a premium choice for those seeking 100% grass-fed beef. We are confident that our grass-fed beef is not only the healthiest but also boasts an unparalleled taste. Buy 1/4 beast, 1/2 beast or a whole beast from our farm, cut and cryovaced with pickup and delivery options in Toowoomba and Brisbane (other areas coming soon). Priced per kg, this is a really economical way to buy premium grass fed, hormone free beef in bulk. Packed in convenient, meal-sized portions, directly from our local accredited processor, Budgee Valley Beef brings the finest quality to your table, straight from the farm. Experience the Budgee Valley Beef difference—where the tradition of the family farm meets the modern plate.

18/10/2026

From farm to flame 🔥

A short film by Adventure Tracks

Featuring Budgee Valley Beef.

15/10/2026

When we started Budgee Valley Beef, we had no idea just how many families would end up enjoying beef raised right here on our farm.

And now we're about to hit our 15,000th order!

Our new BVB caps have just arrived, so to celebrate, we're giving our 15,000th customer TWO caps — one for themselves and one for a mate.

It's a little thank you for a pretty big milestone.

To everyone who's ordered, recommended us to friends, shared our posts or supported our little family business along the way, thank you. Every single order means something to us.

13/10/2026

Big news from Budgee Valley Beef.

We’ve bought the butcher shop that has been processing our beef for almost three years.

That’s a pretty big milestone for us — but one of the things we’re happiest about is that, for our BVB customers, nothing really changes.

We already know the team. They know us. They understand how we operate, the standards we expect, and the particular needs of a paddock-to-plate, grass-fed beef business.

We’ve spent the last few years building systems together that work well, so this isn’t us starting again with a new butcher or changing how your beef is handled.

Same farm.
Same beef.
Same team processing it.
Same ordering and deliveries.

The difference is that we now have more control over this part of the process too — which gives us more opportunity to keep improving, increase capacity as we grow, and make the whole BVB experience even better.

We’re also really excited to be stepping into the business with a great existing team already in place.

There’s plenty more to share soon, including the new butchery brand and what we’ve got planned for the shop.

For now, we’re just very excited to finally be able to share the news.

Matt + Karla
Budgee Valley Beef

12/10/2026

This is what we mean when we say stock the freezer.

A proper mix of everyday favourites, slow cooks, sausages and steaks — all packed and ready to go.

11/10/2026

Last year we added another 243 acres to the farm, and since then there’s been a huge amount happening behind the scenes.

Buying more land was really only the beginning.

There’s been ploughing and planting, hay made, silage stores built, a new shed going up, new troughs, more fencing, paddocks being worked, growing the herd and plenty of jobs that probably don’t look very exciting from the outside — but all of them matter.

The extra land gives us more room to grow feed, manage pasture properly and increase what we can produce here on the farm, but it takes a lot of work to get that country set up and working the way we want it to.

Bit by bit, that’s what we’ve been doing.

A lot has changed since we first shared the news, and there’s still plenty more to do, but it’s pretty special watching it all start to come together.

08/10/2026

Know your cuts: Y-Bone Steak

Not every good steak has to be a scotch fillet or rump!

Y-bone is one of those traditional, underrated cuts with plenty of good beefy flavour. And while it’s often recommended for slow cooking, it can also be delicious cooked hot and fast on the BBQ.

Our tips for cooking grass-fed Y-bone:

Get your BBQ nice and hot.

Pat your steaks dry, season generously with salt and pepper and lightly coat with a little melted beef tallow (that’s our own BVB tallow pictured alongside the steaks!).

Grill for around 2–4 minutes each side, depending on thickness and how you like your steak.

Let it rest for 5 minutes before serving.

Grass-fed beef is generally leaner, so the trick is not to overcook it. We like ours medium-rare, with a lovely sear on the outside.

Y-bone has a little more texture than your premium steak cuts, but plenty of flavour to make up for it.

And if you prefer slow cooking, it’s great for that too.

Have you tried Y-bone on the BBQ?

Address

327 Budgee Road
East Greenmount, QLD
4359

Telephone

+61400627297

Website

https://budgeevalleybeef.com.au/

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