Low-stress handling the way higher for Richard Nesseler
A well thought-out plan — centred on low-stress handling of cattle — is paying dividends for Port Campbell farmer Richard Nesseler.
AS A helicopter pilot offering scenic flights along Victoria’s rugged southern coastline, Richard Nesseler knows he needs to always be on his A-game.
And it’s a trait he emulates when it comes to running his 100ha beef cattle operation as an extension of his family’s sheep farm a stone’s throw from the picturesque Great Ocean Road at Port Campbell.
The well thought-out plan — centred on low-stress handling of cattle — is paying dividends.
The University of Melbourne agriculture science graduate recently took out Meat Standards Australia’s most outstanding small beef producer title at an awards night in Lancefield.
It was recognition of hard work for the second-generation farmer, who was born and raised in the Port Campbell area and on his return from university, started managing his parents’ property.
RICHARD NESSELER
PORT CAMPBELL
SECOND-generation farmer
MIXES farming with tourism on the Great Ocean Road
TURNS off 150 trade cattle a year to JBS Farm Assurance Program
RECENTLY won a Meat Standards Australia award for eating quality
“As the manager I saw that we could earn a little more off the land and got into tourism and that is what prompted me to purchase this property,” Richard said.
“It has got a licensed heliport at the front of it.”
As well as running the Glenample Air business, offering scenic flights over the Great Ocean Road, from the farm Richard turns off about 150 trade steers a year.
VISION SPLENDID
RICHARD’S property comprises light sandy soils and coastal loams and receives about 1000mm of rain a year. Stocking rates are matched to pasture availability.
Richard buys in purebred Angus steers at nine to 12 months of age direct off producers or through saleyards.
He has experimented with other breeds in the past, but said Angus worked best for him due to their availability locally and quality.
“For a finishing business, it’s critical to start with the right animal,” Richard said.
“I deal directly with producers with strong breeding programs, so I know I’m going to turn off a guaranteed product at the end of the day. “
The operation is 100 per cent pasture based comprising perennial ryegrass and clover-based pastures.
Richard admitted it was “a very simple system” involving rotational grazing around 10 paddocks.
“Normally I’ve got the stock contained into one mob and I rotate them around the property in a cell grazing or prograzing fashion,” he said. “I wait for the pastures to be properly eaten before I move them into the next paddock.
“As we go through spring the pastures grow faster, but I generally don’t speed up the rotation (but) try to keep the pasture growth into spring as long as possible.”
Soil fertility is enhanced through additional fertiliser applications throughout the year and vigilant weed control.
HUNGRY EYES
RICHARD believes the key to producing the best eating quality beef lies in the low-stress handing of his cattle.
“Low-stress stock handing is important to me,” he said.
“I always go around the stock either in the ute or on foot.
“The cattle become really friendly and having that low stress is critical in the meat quality at the end of the day.
“If you run around with dogs and motorbikes and make a big noise, it’s a first-class way to stuff up the meat quality.”
In addition, he said keeping the herd together as a consignment lot at least a month before they were sent to the abattoirs was also important “so they all know each other and there’s no fighting among the mob”.
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In addition he only uses one cartage operator “because he’s very good”.
“And I think that pays dividends when it gets to the suppliers at the other end,” he said.
“They see that in the meat quality. It’s putting the finishing touch on the animal but it’s always the difficult part.”
Richard aims to turns off the cattle in February to take advantage of any out-of-season premiums.
“We are lucky to be able to do that down here,” Richard said.
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