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Westmore Pastoral

Ian McKenzie | Marawah, Tasmania

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About Westmore Pastoral

The west coast of Tasmania is one of the best grass-growing regions in the world. All along the western coast are rugged mountains, wild forest, and inhospitable land — with the exception of the northwest coast, home to Westmore Pastoral.

The rare combination of a temperate climate and frequent rainfall means the Westmore herd always has fresh paddocks of lush perennial grasses perfect for year-round grazing. Owned by the Greenham family, Westmore Pastoral stretches over 8,500 acres of Tasmanian paradise just outside Marrawah.

Great pastures, beautiful rainfall, and a consistent climate lead to a relaxed herd whose life on grass is easier than you can even imagine. Between a stress-free lifestyle and eating exclusively nutritious grasses, Westmore’s cattle produce a tender and high-quality 100% grass-fed and finished beef. Plus, all the animals are part of the Greenham family’s Certified Humane and “Never Ever” program, which means they are 100% grass-fed and finished, pasture-raised, never confined, with absolutely no added hormones or antibiotics.

Ranch manager Ian McKenzie and his wife Kate joined Westmore about two years ago, transitioning from a brief stint on feedlot management. He says, “I just wanted to be out in the bush, growing grass and running cattle on it. I wanted the sun coming up, the dew on the ground, and grass between my toes. I love the symbiotic relationship between grass and animals, and how it balances the land, animals, and people.”

It’s exactly this kind of symbiotic relationship that attracts people to Westmore Pastoral. Ian was born and bred on his family’s cattle farm in New South Wales. As a cattle aficionado, he left the family farm to manage grass-finishing farms all over Australia. In 2015, he spent a year working the feedlot game but knew his heart wasn’t in it. Ian yearned to return to a more natural pasture and grass-finishing farm: Westmore Pastoral.

Ian and Kate spend every day caring for the cattle and the land. They measure just how much grass is in each paddock, keeping an eye on which growing stage is best for the herd’s grazing. They also add a locally sourced limestone to the soil which neutralizes any acidity, making the soil’s PH better for growing lush grasses.

Westmore’s ranching history dates back to the early 1970s when its annual sale calf would draw ranchers from all across Australia to the westernmost tip of Tasmania. Everyone wanted to get their hands on the best genetics from the most well-known Tasmanian ranch and its outstanding pastures. Between Westmore’s historically renowned genetics and their monopoly on the best grass in western Tasmania, it’s no wonder that they’re known as the King of the West!

We’re thrilled to have this delectable grass-finished beef from gorgeous pastures in the remote tip of Tasmania. Welcome to the Crowd Cow herd, Westmore Pastoral!

Cooking Grass-fed, Grass-finished Beef

Grass-fed, grass-finished beef is delicious, make no mistake about it. Speaking of mistakes, many people who write-off grass-fed beef make the mistake of preparing it the same as the grain-finished beef that they're so used to. At Crowd Cow, we've found more often than not, that the difference between a great grass-fed steak and a sub-par one all comes down to knowing how to cook it correctly.

At Crowd Cow, we've had the good fortune to taste a lot of grass-fed, grass-finished beef -- from different cuts and different producers. We've found that grass fed beef usually takes 25-30% less time to cook. You might be used to cooking your rib steaks 4 minutes per side, but for grass-fed beef, you'll want to only give it 3 minutes. Better yet, try sous-viding your grass-fed steaks or preparing them with a reverse-sear.

Lastly, consider a marinade or rub. These can often overwhelm more-mellow grain-finished beef, but are perfect for rounding out the flavor of grass-fed beef, and marinades in particular are helpful in keeping the meat moist, preventing it from overcooking and drying out.

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