Ever wondered what’s involved in securing Angus beef genetics? We recently chatted to Christian Duff, Strategic Projects Manager at Angus Australia about a program that does just that.
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 […]
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 […]
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 […]
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 […]
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. […]
EU TRIP-THE EVENT It’s not everyday you get asked to pack a bag for an exclusive event in Monaco, but just two weeks ago, that’s exactly what our Marketing Manager, Andrew Moore did.
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Wow, what a month October’s been! We received international news from London of GOLD and SILVER standard awards for our highly marbled Black Market and Black Onyx beef products.
Early in September we were lucky enough to get some one on one time with some of Australia’s best chefs and butchers right here at the Rangers Valley Homestead. We asked some outstanding chefs and the teams from Vic’s Meats in Melbourne, plus their Sydney team from Victor Churchill to spend a couple of days […]