Continuing their investigation of animal production systems and agribusinesses in our region, the Year 9/10 AgHort class hosted Matt Bowker, who, with his wife Sophie, own and operate Kangaroobie Meats and Kangaroobie Camp. The farm was established in 1860 and, as a 6th generation farmer, Matt now runs 900 head of Angus beef that are crossed with Simmental bulls and introduced their grass fed system that turns off animals with an anticipated growth rate of 1kg a day. He discussed the pros and cons of grain vs grass fed beef referring to genetics, costs, savings, consistency of product, weight gain, taste, health advantages, animal welfare and consumers’ interest in the paddock to plate journey of their food. An online ordering system means that the Bowkers can maximize primary cuts, deliver locally and to to a central point in Melbourne and surrounds on their monthly delivery runs. The secondary cuts are made into sausages, mince and roasts which feature in many of the school meals at the Kangaroobie Camp which was established in 1978 by Matt’s parents. The camp, which features adventure and farm activities, hosts schools, including Timboon P-12 Year 3/4 students, and family or social events such as parties or weddings. Matt outlined the marketing and logistics involved in producing a premium product and the importance of constantly improving and working in an environmentally aware and sustainable business. Using a beef cut chart, and a student volunteer, Matt explained the origin, purpose, taste, value and preparation of various cuts before a BBQ challenge required students to differentiate between the taste, texture and flavour of a rump steak, tenderloin eye fillet and porterhouse steak. Challenge very gratefully accepted, thanks Matt! Comments are closed.
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April 2024
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