Cudgerie Beef
Our small herd of pure, natural, grass-fed Limousin cattle grazes happily on a salad of grasses at Cudgerie.
Limousin cattle are a very ancient breed originating on the Limousin Plateau in central France. For centuries, Limousin were used as beasts of burden as well as for their meat, milk and hides. Now the breed can be found in over 50 countries and is bred for its lean, finely textured tender meat.
The first full blood Limousin was brought to Australia in 1975. The national herd, while relatively small, is growing as consumers recognise and appreciate it for its extremely lean and tasty meat.
The Limousin breed in France is naturally horned, but the French do not dehorn their animals nor do they castrate the young males. The young male animals are sold for meat as young bulls not having been subjected to the stresses of dehorning and castrating.
The meat from Cudgerie Limousin is from young bulls, which have not been dehorned or castrated and also from heifers not suitable for breeding.
After slaughter, the meat is hung for a minimum of a week, butchered, vacuum packed in convenient meal size packs and frozen. In this state the meat can be kept for up to 2 years (but who wants to wait that long!).
Try this popular, delicately tasty and nearly fat-free Limousin beef now.
