Gingin Beef

Gingin Beef is a business deeply rooted in Western Australian history, with a farming legacy that stretches back an incredible 174 years. The family-owned enterprise began in 1855 when John Dewar first purchased land in Gingin, establishing a pastoral empire that has been passed down through generations.

The cornerstone of Gingin Beef’s quality lies in their farming practices. Their cattle, primarily European breeds like Angus and Murray Grey, are 100% homegrown and grass-fed, roaming freely on rich, natural pastures. The animals are raised without the use of hormones or antibiotics, allowing them to grow naturally and resulting in beef that is not only unstressed but also rich in healthy Omega-3 fatty acids. This commitment to natural farming is a testament to their belief that the best flavour comes from the best-cared-for animals.

To further enhance the exceptional quality of their beef, Gingin Beef employs traditional, time-honoured techniques. Their team of skilled butchers, affectionately known as the “old boys,” expertly handle each cut. The beef is then dry-aged for a minimum of 35 days, a meticulous process that concentrates the natural flavours and results in a remarkably tender texture. This dedication to craftsmanship is evident in all their products, including their flavourful and satisfying beef jerky, which offers a true taste of their extensive farming heritage.

Meats used:

* Beef

Flavours offered:

* Traditional
* Extra Hot Chilli

Sizes:

* 100g
* 1kg