Barley boasts best results for Buxton
From the Buxton paddock to the Childers plate for locally grown cattle
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.