The name of our signature beef “Black Whitely” comes from my grandfather’s farm. Black Whitely was a Black Angus bull and was named so because of the distinctive white under his neck and the white patch on his face. The inter-muscular marbling in the beef and the golden fat that comes from only those animals brought up on the rich grass of the southern Australian highlands creates a product that is world class and, in my opinion, represents some of the best beef in the world. To give you the best results we age our beef for a minimum of 21 days so you receive it at its best.

Grandad (James Ikin) believed in grass fed beef and so do I. The flavour and the colour of the meat and the fat reflect the healthy contented grazing life the best loved cattle have. Brought up in the southern Australian highlands these sustainably farmed high welfare cattle are simply so delicious and are something that everyone who loves good beef should try.

Having been involved in food for 40 years, from the Paddock to the Plate and the deep memories of being drawn to the smells and the flame of the country back yard BBQ’s of my youth, it was inevitable that I would one day end up following my passion.