Healthy and tasty beef
Hacker and pharmacist raise cattle
THIS week in Rural Weekly we find out how a Sydney family end up running a boutique beef business in Inglewood.
How do a self-proclaimed computer “hacker” and a pharmacist from Sydney end up raising beef ?
Ben and Sarah Eisel moved to Inglewood 10 years ago after buying the Inglewood pharmacy.
“I got to a level I was happy with in my technical pursuits,” Mr Eisel said.
“So I said to my wife Sarah I’d follow her out to Inglewood to pursue her dreams of buying the pharmacy.
“I suppose that’s when I found my passion for cattle.”
Mr and Mrs Eisel bought a property and started their sprout-fed beef operation, Woodspring Farm.
The couple runs 150 head of cattle on their 142 hectare property.
“We have three cattle operations,” Mr Eisel said.
“We have a breeding program where we turn off calves every year. The steers are put into the fattening program.
“We have a 150 day sprout-fattening program for our steers.
“Any boys that don’t fit into our meat standards we will sell at our Warwick sale yards
“Then we have our boutique beef operation.”
Woodspring Farm has vertically integrated to have its own butchering program on farm.
“Our beef are bred, fed and butchered on farm,” Mr Eisel said.
“We slaughter at the abattoir in Millmerran.”
Mr Eisel said production has been pretty steady and they have been processing two animals a fortnight.
“We want to get to a point where we turn off about 10 animals a fortnight for full production,” he said.
“What’s most important to us is maintaining a really highquality level.”
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