What began as a passion project for Paul and his team has grown into something much more — a mission to bring Bazadais beef to Australian chefs, restaurants, and conscious consumers.
With no background in industrial farming, Paul approached the land and the breed with fresh eyes and a commitment to doing things differently. Every decision is driven by care, curiosity, and a genuine belief in raising cattle the right way.
Our farm is nestled in the heart of Kangaroo Valley, where fresh air, open pasture, and early mornings shape everything we do. It's a place built on care, rhythm, and respect — for the animal, the land, and the people who rely on both.
We believe good beef starts long before the cut. That's why we prioritise ethical treatment, minimal intervention, and a natural lifestyle for our herd.
Cattle are allowed to roam freely, graze clean grass, and live with dignity. This low-stress environment not only supports animal health — it results in better eating quality, too.
For chefs and buyers, this means confidence in both what you’re serving and where it comes from.
