Passionate about farming and food but frustrated with traditional methods of selling cattle through the saleyards, Allen and Lizette Snaith decided to think outside the square. They began selling sides of beef to local and Melbourne families and the exceptional feedback sparked what has become Warialda Belted Galloway Beef.
At Warialda our cattle are grazed entirely on grass for the duration of their lives. This gives our meat exceptional flavour, colour and texture when it reaches your plate. Plus, the cows live a happy life out in the open, as a herd.
'The combination of rich flavour, strong intra-muscular marbling and dry aging is what makes our beef unique and delicious.'
Thirty years of experience in breeding top quality Belted Galloway stud cattle has led to a genetic predisposition in the herd to produce marbling in the beef and consistency in the carcasses.
The carcass is hung in quarters for a minimum of three weeks in a chilled environment before it is broken down into muscle groups. This dry-aging process encourages natural enzymes to break down connective tissues in the muscles, creating tenderness in the meat as a result. This method of aging is proven to generate more appealing and concentrated flavours through the evaporation of moisture during the process.
Warialda Beef Carpaccio featured in The New York Times 2014.
Photo courtesy of Tom Blanchford.