Classic Meats Butterfield Beef

Western Australia's Finest

Butterfield Beef

Guaranteed Tender, Every Time.

Butterfield Beef is all about consistent excellent quality. Paul and Jill O'Meehan raise Butterfield's cattle in Western Australia's pristine southwest at their Daniel's Well property near the base of the Stirling Ranges. The O'Meehan family have been farming in this region since 1906.

All Butterfield Beef cattle must meet strict specifications for fat content and weight and are fed specially designed rations of home grown and locally produced grain for a minimum of 80 days. The cattle are mainly British and European crossed calves and no cattle past 20 months of age are used for Butterfield Beef.

The appealing cherry red colour of Butterfield Beef means the meat is young, succulent and has not been stressed. Dark red beef is likely to be older or stressed and therefore may be less tender.

Some fat on beef is important for the best taste and to maintain tenderness when cooked. The fat on Butterfield Beef is snow white in colour, which indicates grain feeding of the highest quality. Yellow fat usually indicates an older animal, and/or one that has been fed on grass.

Butterfield Beef is vacuum packed and aged to consumer requirements before being ready for use.

Trust the Meat Standards Australia (MSA) Cuts-based Grading System and be wary of other labels such as Export Quality Beef , which may be older, tougher beef that has not been graded for tenderness.

For further information, please contact us