For 60 years, Droughtmaster beef has been enjoyed across Australia and the world. Here at home, it’s a popular choice for pubs and clubs with many consumers likely to have already savoured Droughtmaster at their favourite local.
Excitingly, in recent years, a growing number of producers have developed private grass-fed collections perfect for the restaurant trade. To meet market demands, many feedlotters place Droughtmaster cattle on short feed cycles, balancing grain supplement with grass backgrounding to achieve high weight gain and eating quality.
Internationally, our growing export markets value the consistency of Droughtmaster beef and the animal’s natural ability to go forward whilst adapting to varied travel requirements.