The Event

At our March 23rd event, Slow Food Brisbane was pleased to introduce Yajambee Farms’ Gabe and Jamie and to hear about their farms in Samsonvale and Mt Mee where their Black Angus cattle are free to roam and eat lush grass. Gabe and Jamie have chosen to produce 100% grass fed meat for their customers from the area who share their passion for good, clean and fair food, grown locally.  Gabe and Jamie’s farming philosophy is shared by the Slow Meat movement which encourages us to eat less meat (but) of better quality.

Guests sampled a mini-degustation of Yajambee beef featuring pulled beef brisket with pickled reddish in a freshly cooked bao, parmesan beef balls and a terrine of beef with pistachio nuts and juniper berries all accompanied by a delightful Asian salad and excellent wines.  Dessert was the 1000 year old Italian recipe called Migliaccio, a delicious baked ricotta cake served with double cream. RECIPES.

By all means contact Jamie to talk about the good, clean, fair grass fed beef Yajambee Farms provided us for the event and I’m sure she’d be delighted to help you with an order of their beef as well. FaceBook : @yajambeefarms





Gabe and Jamie of Yajambee Farms with their Snail of Approval award for the good, clean, fair food they showcased at our Slow Meat event in March

The Slow Meat Philosophy

Slow Meat is the Slow Food International ( campaign dedicated to awareness of meat production and consumption as well as animal welfare. The Slow Meat movement launched the Slow Meat campaign to promote the work of small and medium scale producers, like Gabe and Jamie, who work with great respect for animal welfare and for raising awareness about better, cleaner and fairer consumption habits.

By sourcing our meat locally and supporting local producers rather than purchasing meat grown or finished through an industrialised system, we can make a difference. In fact, there are many choices we can make that will have a positive effect on the future of agriculture and the planet. By making small changes we can create enormous benefits for our health, the farming system and the quality of air, soil and water.

About Grass-fed Meat

There is a good case for grass fed beef free of Hormone Growth Promotants (HGPs). Unlike grain fed beef, grass fed beef is raised exclusively on pastures – just like nature intended. Grass fed cattle live a stress-free life of roaming and grazing, and the high quality of their life is evident in every bite of flavoursome, tender meat.

Better for the planet, better for your health and it even tastes better:

According to Australian Meat, grass fed meat is a fantastic source of Omega-3 fatty acids, which are important for heart health, and, when trimmed of fat, has less than 2% saturated fat.

recent study by researchers at California State University in Chico found (after examining 3 decades of research) that beef from pasture-raised cows is lower in calories than grain fed beef and contains more healthy omega-3 fats, more vitamins A and E, higher levels of antioxidants and up to seven times more beta-carotene (which aids in prevention against cancer and heart disease, prevents macular degeneration, boosts immunity and more).

In terms of taste, grass fed beef is lean, tender and unique in flavour due to the varied pastoral diet of the animals.

Top tips for buying meat:

Grass-fed: Try to find meat that is grass-fed. Ask your butcher who grew the meat. Check for local producers.

Colour: Look for beef with a rich red colour. If it has a sparkly translucency to it, stay away. The meat will be tough.

Marbling: A bit of marbling (where the fat runs through the meat in white veins) is okay, but try to buy meat with less than 10 per cent fat.

Texture: Good grass-fed meat will be firm and the fat will be a buttery yellow.

Organic: This is when the animal has been raised in healthy, humane conditions and has not been exposed to growth-promoting hormones or chemicals.

What you as a consumer can do:

Consume less meat but of better quality. If you avoid meat from intensive farms and choose meat produced according to high welfare standards, you will already have done a lot. Increase your consumption of pulses and vegetables too.

Choose Grass fed over Grain Finished or Feed Lot meat.

Choose meat free from HGP Hormone Growth Promotants

Choose locally produced meat.

Choose different cuts and learn to make less conventional purchases. A cow is not only made up of steaks and chickens aren’t all breasts! The concentration of demand on the same cuts leads to high levels of food waste, and all this wasted meat means… a staggering increase in the demand for new animals to be raised. Rediscovering traditional recipes will help you understand that every cut has its own specific recipe capable of using them at their best.