Welcome to
Studbrook Beef
How we raise our cattle
Select how you would like your whole or half body to be presented.
Meet the farmers
We're third-generation cattle farmers, located in Birregurra, at the foothills of the Great Otway National Park.
At Studbrook Beef, we produce high-quality beef with animal welfare and breeding key to our success. We have full accountability from birth, to feed production and veterinary care. Our cattle have always received the same high-quality care and respect.
Temperament is one of the key criteria we look for in our breeding cows, which is passed onto their offspring. The result is a quiet and calm herd which receives plenty of human contact.
With such a close focus on our cattle, we can be confident that our customers can be assured of the quality and safety of the products they receive and enjoy.
Our herd is 100% grass-fed and we produce all our forage on farm, with the cattle grazing predominantly ryegrass and clover pastures. Our farm has accreditation as part of an exclusively grass-fed program which requires adherence to strict animal welfare and pasture management guidelines.
Our beef
For us, our focus on healthy and quiet cattle with strong genetic lines means we can offer superior quality beef for our customers.
Our 100% grass-fed beef has excellent flavour and tenderness across all cuts, from prime cuts to top-side roasts.
We've partnered with an experienced award-winning local butcher, to assist in customising your half or full body to your preferred selection. Whether you love your steak, or roasts, or are looking to try a different cut, we will work with you to help you get the most out of your purchase.
Our customers have been excited to try new cuts that they haven't previously cooked with fantastic results.
All cuts are cryovaced (except sausages and pre-made burgers) for freshness and ease of storage.
"Studbook take great care in raising their cattle and animal husbandry. This flows through to the quality of their product, with their meat providing great flavour and texture for grass fed beef. In particular, their prime steak cuts - eye fillet, scotch, porterhouse and rib eye - all provided fantastic flavour and at the same time were very tender. Put simply, the best grass fed beef we have eaten."
Will
"Highly recommended, we had the pleasure of purchasing one of Studbrook's bodies. All the cuts had great flavour and presentation; steaks on the BBQ, smoking roast cuts, silverside, sausage rolls from the mince and premium homemade hamburgers. We couldn't be happier with the product, all of it kept really well in the cryovac.
You really can taste the care and passion that Sarah and Craig put into these animals to deliver such a quality product for all the family. Thank you."
Jarryd
Purchase process
Once you have decided to purchase either a half or whole body:
1
Once selecting
a half or full body
A $100 deposit is paid via EFT and we organise a phone call to discuss your cut options.
2
Two weeks prior to processing
An additional $400 is paid by EFT.
3
On delivery
We will deliver your order with the remaining paid by EFT.
4
Enjoy your purchase!
Customise your order
You can select how you would like your order to be divided; from prime cuts, secondary cuts, roasts, mince, sausages and burgers. We and our experienced local butcher will guide you through this process, to help you to get the most out of your order.
Pricing
Our pricing is based on the animal Hot Standard Carcass Weight (HSCW), as is the industry standard. HSCW is the weight of the animal once the hide, head and offal have been removed.
Our pricing for 2025 will be confirmed shortly.
Prices will include delivery for customers within 100km of Colac.
Once the animal has been divided into the various cuts that you specify on the cut sheet, the final yield will be around 70% - 80% of the HSCW due to bones and unusable fat being removed. You can also select to receive the dog/soup bones if you wish.