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About Hunter Valley Cattle
Better Farming. Better Quality. Better Price.

Know Your Farmer

Hello there, my name is David Lombardo, your cattle farmer, who produces for you some of the best tasting and healthiest beef available.

My Cattle farm is located in Gresford, a small town north of Maitland, in the Hunter Valley.

On this farm we breed our own cattle with a herd of Angus females sired by renowned Knowla and Sugarloaf Angus Bulls. To allow us to have cattle available all year round we split out breeders into smaller herds that run with our bulls in rotation.

Our Cattle are always free to roam and eat the natural and improved pastures. This provides happy and stress-free cattle, which in results in better beef. Our Calves get their nutrients from their mothers milk and as they grow start introducing grass into their diets.

At about 7 months these calves are weaned off their mums on farm, and then let free again to roam for about another 3 months, where they remain until they are ready for consumption.

Being a relatively small farm of about 100 breeders we can monitor the health and quality of all our cattle, to ensure that we can maintain our reputation as a producer of top-quality beef.

David Lombardo

Why is My Beef Better?

Stress Free- Stress causes muscle fibers to tense up and triggers a cascade of changes in the body chemistry of the beef animal. Cattle stress raises adrenaline in the body. Adrenaline production is the natural response to stress that prepares the body for a fight-or-flight response to a perceived threat. Our farming techniques reduces the stress on our cattle.

Grass fed beef much leaner than its conventional counterpart. It’s also higher in key nutrients, including antioxidantsvitamins, and a beneficial fat called conjugated linoleic acid (CLA) that’s been tied to improved immunity and anti-inflammation benefits

Dry Aging-From the abattoir the carcass is cut into quarters and delivered to our butcher where the beef is aged dried for 14 days in the controlled environment of their cool room

Beef aging or ageing is a process of preparing beef for consumption by aging it, in order to break down the connective tissue within the meat. This process makes my beef for tender. Most butchers would not age their beef    

Vacuum Packed Meat My beef is packed and labelled into individual cuts ready for easy storage in your Fridge or Freezer

Vacuum packed beef can be frigerated for a month and in the freezer, it can be stored 3 years.

Our butcher vacuum seals the beef as the beef is cut meaning the freshness is trapped and stored immediately, rather than beef that has been left on a butchers display cabinet for days

Price Buying directly from the farmer, you are cutting out the middlemen. Dry Aged Yearling beef is a premium product yet my prices as no more that what you pay at the supermarket for lesser quality beef.

Delivery and pickup once you placed your order you can arrange pick up by calling me on 0408 407 489. The pick up address is 121 Victor rd Dee Why NSW. Free Delivery to Northern Beaches and North Shore for orders more than $50. Delivery Charges apply outside of 

Stress Free- Stress causes muscle fibers to tense up and triggers a cascade of changes in the body chemistry of the beef animal. Cattle stress raises adrenaline in the body. Adrenaline production is the natural response to stress that prepares the body for a fight-or-flight response to a perceived threat. Our farming techniques reduces the stress on our cattle.

Grass fed beef much leaner than its conventional counterpart. It’s also higher in key nutrients, including antioxidantsvitamins, and a beneficial fat called conjugated linoleic acid (CLA) that’s been tied to improved immunity and anti-inflammation benefits

Dry Aging-From the abattoir the carcass is cut into quarters and delivered to our butcher where the beef is aged dried for 14 days in the controlled environment of their cool room

Beef aging or ageing is a process of preparing beef for consumption by aging it, in order to break down the connective tissue within the meat. This process makes my beef for tender. Most butchers would not age their beef    

Vacuum Packed Meat My beef is packed and labelled into individual cuts ready for easy storage in your Fridge or Freezer

Vacuum packed beef can be frigerated for a month and in the freezer, it can be stored 3 years.

Our butcher vacuum seals the beef as the beef is cut meaning the freshness is trapped and stored immediately, rather than beef that has been left on a butchers display cabinet for days

Price Buying directly from the farmer, you are cutting out the middlemen. Dry Aged Yearling beef is a premium product yet my prices as no more that what you pay at the supermarket for lesser quality beef.

Delivery and pickup Once you placed your order you can arrange pick up by calling me on 0408 407 489. The pick up address is 121 Victor rd Dee Why NSW. Free Delivery to Northern Beaches and North Shore for orders more than $50. 

What our customers say...