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Providore Global Vertically intergrated family farming business producing some of the best beef in the world

We are attending MICA’s 65th AGM & Conference in Scottsdale AZ November 2-4. Please reach out if you would like to conne...
08/10/2026

We are attending MICA’s 65th AGM & Conference in Scottsdale AZ November 2-4. Please reach out if you would like to connect.

07/10/2026

There’s a particular sound a good cut makes in a hot pan and the Tallawanta Angus Petite Tender in a bulgogi marinade makes it louder than most.

05/10/2026

There’s a particular kind of knowledge that only comes from doing the same thing on the same country for long enough that the horse already knows which way to go.

29°S / 149°E

Jalapeños, coriander, lime. Bold flavours that lift the beef rather than compete with it. Tallawanta beef is raised care...
02/10/2026

Jalapeños, coriander, lime. Bold flavours that lift the beef rather than compete with it.

Tallawanta beef is raised carefully enough to hold its own against anything around it, rich, deeply flavoured, with enough depth to carry whatever you put alongside it.

Good beef is versatile that way. This is that beef.

29°S / 149°E

Ian Oakes brings the kind of expertise that makes Tallawanta beef look effortless on a plate. He understands the story b...
30/09/2026

Ian Oakes brings the kind of expertise that makes Tallawanta beef look effortless on a plate.

He understands the story behind every cut, the home-grown grain, the artesian spring water, the country it was raised on, and he cooks with that knowledge rather than despite it.

That’s why we love working with him. The beef deserves that level of attention. Ian gives it every time.

28/09/2026

The Tallawanta Angus Petite Tender. Found in the shoulder, tender enough to rival a tenderloin, versatile enough to go anywhere on a menu.

Ian Oakes dices it, skewers it with oyster mushrooms, marinates it in a Korean bulgogi, pan sears it and finishes it in the oven with togarashi, crispy shallots and chive seasoning.

Perfection.

The commitment at Tallawanta runs deeper than the beef. A 25-year soil carbon project, developed and declared under the ...
25/09/2026

The commitment at Tallawanta runs deeper than the beef.

A 25-year soil carbon project, developed and declared under the Australian Government Clean Energy Regulator framework, with a target of 300,000 tonnes of CO2-e abatement.

The land has always been the foundation here. This is what it looks like to protect it for the next generation.

29°S / 149°E

There’s a particular kind of satisfaction in standing at the edge of a paddock at sunrise watching cattle you raised on ...
23/09/2026

There’s a particular kind of satisfaction in standing at the edge of a paddock at sunrise watching cattle you raised on country you know better than anywhere else. Sam has that look. Anyone who’s seen it knows what it means.

Tallawanta runs on that feeling. Has done for a long time.

29°S / 149°E

22/09/2026

There’s something about a cattle herd at sunrise that makes everything else feel less complicated.

At Tallawanta that’s just how the day starts, the herd out in the paddock, the light coming up across open country, nobody in a rush to be anywhere else.

18/09/2026

There’s a particular kind of quiet at Tallawanta just after sunrise that doesn’t last long before the day gets going.
The paddocks catch the light, the cattle are already out, and the whole property feels like it knows exactly what it’s for.

Most people never see this part. It’s worth seeing.

29°S / 149°E

Address

“Tallawanta” 5088 Gingham Road
Garah, NSW
2405

Opening Hours

Monday 7am - 5pm
Tuesday 7am - 5pm
Wednesday 7am - 5pm
Thursday 7am - 5pm
Friday 7am - 5pm

Telephone

+61267543590

Website

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