Beefalo

After weeks of preparations the day finally came. We were ready, the paddocks slashed, signs up, the big tent erected and the kitchen already going full blast!

People started arriving before 2 PM. At the end we had over 100 people attending.

The animals behaved beautifully and everything went like clockwork thanks to all the helpers.They only made this day possible

The presentations went very well and were very interesting: Scantech,the modern way of pregtesting with a practical demonstration on the animals Permatrace, the annual dosis of trace elements Selenium, Cobalt and Copper and of course the main subject

BEEFALO

John Moore from NSW and Jim Kruger from the Brisbane Valley added their Beefalo experience to ours, giving a short outline of their views.

But of course the main attraction and proof of the pudding was the Beefalo meat. Colin, the chef prepared it to perfection. And it was perfect eating. It melted in the mouth, no knife needed to cut the meat.

If people weren't convinced after the presentations and the cattle, they were convinced now. That is the proof we needed! The meat was not only tender, but tasty and juicy.

There is no regular supply of Beefalo meat just yet, but after this Field Day we think that Beefalo is here to stay. People who came to the Field Day will remember Beefalo, they will spread the word. We have a good product, good to eat and healthy on top of it.

As we always say:

TOMORROWS BEEF TODAY!


the tent and the kitchen to the right	speeches

the crowd	his highness Xtra Thunder (42% Bison)


Sweet Sue fullblood (37.5% Bison)	Sitting Bull steer (18% Bison)

Jim Kruger after a morning of hard work	one of the babies (18% Bison)