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The Rise and Rise of the Humble Rump

Peeking through menus at top-of-town restaurants, you might notice an increase in visibility of the humble rump. There seems to be a trend towards this full-of-flavour cut that isn’t going anywhere any time soon. Not normally one for the limelight, rump is the backbone of our favourite stews and slow cooks. Paired with Guinness, beef […]

3 Foolproof Ways to Cook a Tomahawk

Whether you’re a chef or a committed foodie, the Tomahawk is a culinary challenge not for the faint hearted. And with good reason. It’s an enormous, premium cut of meat you’ve invested a great deal in and it’s primed for great things. To ensure you get the best from this awesome cut and don’t crumble […]

Rangers Valley silage harvest – a video tour

It’s that time of year again! We’re harvesting our silage crop for our cattle this month. It takes a hardworking team of professionals with precision driving and expert truck manoeuvres to ensure a seamless and efficient harvest. Last year we captured footage that highlighted the beauty and skilfulness of the process. Want to know more […]

Introducing WX by Rangers Valley

The evolution of Wagyu has arrived. We’re proud to introduce our new Wagyu cross brand, WX. It’s the same Rangers Valley Wagyu cross that you know and love, but the name and the brand has changed forever. WX by Rangers Valley is Wagyu, cross bred with the very best genetics to create something new and […]

Chef Visits – a glimpse at provenance

From time to time, our wholesalers will gather a crew of chefs who are keen to learn more about the provenance of the Rangers Valley products. These chefs then come to visit and enjoy some of the experiences we get to see every day. In May this year, Vic’s Meats facilitated two of these groups. […]

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