Bar­ley boasts best re­sults for Bux­ton

From the Bux­ton pad­dock to the Childers plate for lo­cally grown cat­tle

Isis Town and Country - - Front Page - Jodie Dixon Jodie.Dixon@isistc­

THE jour­ney from the pad­dock to the plate for Bux­ton beef farmer Danny Son­dergeld has been a strug­gle dur­ing the drought.

He is up be­fore dawn ev­ery morn­ing to tend to his cat­tle.

The lo­cally grown beef has its own spe­cial qual­ity that makes him and his cat­tle stand out from the herd.

The drought was cost­ing farm­ers a for­tune to feed their stock and Mr Son­dergeld took to the idea of adding bar­ley to the diet of his stock.

Mr Son­dergeld said con­sumers like to know where their meat comes from and what goes into it.

“In­tro­duc­ing bar­ley into the diet de­creases the tox­ins and the beef is high in Omega-3 fats,” he said.

“The mar­bling is per­fect and the beef is very ten­der to cut.”

Childers lo­cal butcher Jamie Rush said the Bux­ton beef was top qual­ity meat.

“We sup­port lo­cal farm­ers and prod­ucts as we know where it all comes from,” Mr Rush said.

“Our Childers fes­ti­val sausage con­tains top qual­ity, lo­cally grown prod­ucts.”

Mr Rush said you could taste and see the dif­fer­ence in the meat, com­pared to the hor­mone-fed beef.

“We need to sup­port our lo­cal farm­ers and we stock lo­cal pork and eggs.”

The cat­tle is sent to Biggen­den Meat Works and then sent to Childers butch­ers for pro­cess­ing.

The Bux­ton beef is served up in many restau­rants in and around the re­gion.

Mr Rush said our re­gion pro­duced qual­ity prod­ucts all year round and he knew cus­tomers were happy.

The cat­tle at Bux­ton are lo­cally bred and come from Bund­aberg cat­tle breed­ers.

Mr Son­dergeld said his cat­tle did re­ceive grain in their diet, as a bal­ance was needed.

“I have found the cat­tle to be a lot more con­tent and they are lined up each morn­ing wait­ing for a feed,” he said.

“Bar­ley is a more nat­u­ral feed and the cat­tle are free to roam on 10-acre blocks.”

The Bux­ton farmer has 600 acres of prime farm­ing land, flat and per­fect for cat­tle.

“A lot of our coun­tries top qual­ity meat is ex­ported, I be­lieve in pro­vid­ing af­ford­able and good qual­ity prod­ucts to the lo­cals.”


FRESH SHOOTS: Bux­ton beef farmer Danny Son­dergeld with bar­ley. IN­SET: Butcher Jamie Rush.

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