Regenerative farming: Shaylalake Angus’ paddock-to-plate winning formula
Terese and Steve Bartlett have transformed their struggling small farm into a thriving enterprise by embracing regenerative practices, direct beef sales and local food networks.
When faced with rising costs and uncertain markets, many farmers might consider scaling up or selling out.
But for Terese and Steve Bartlett, Shaylalake Angus, Lindenow, the answer lay in looking closer to home, living within their means and embracing farm-scale sufficiency.
By practising regenerative farming methods, diversifying into paddock-to-plate beef sales and championing local food networks, the East Gippsland couple has chartered a course for resilience and sustainability on their modest 95 hectare aggregation.
Adopting a self sustaining approach was not just a farming strategy that kept them afloat but a philosophy that has reshaped their entire operation.
A NEW BRAND
The Bartletts’ journey into farming began with Terese’s father, Rodoflo Calvi, an Italian migrant who established a dairy farm on the Mitchell River flats at Woodglen in the 1960s.
Rodoflo transitioned to beef cattle in 1999, and after his passing eight years ago, Terese and Steve took over management of the family farm to help Terese’s mother Ida.
Today, they run about 30 Angus breeders with calves at foot, plus another 20 cattle destined for the paddock-to-plate business across their own 26ha property at Lindenow and Terese’s mother’s 68ha farm at nearby Woodglen, which includes another 35 cows with calves, and yearlings.
Their Shaylalake branded beef was launched in October 2022 out of necessity.
Previously Steve had worked off-farm in earthmoving but suffered double severe heart attacks and was forced to a standstill.
“We needed to diversify,” Terese said.
“We weren’t making money – all commodities went up, super and other inputs – we just went through a four year drought and were unable to cover our costs.
“It was a real battle with a young family to support, and especially with Steve’s condition – it took a long time for him to recover.
“All our money was being put into farm costs and keeping the cattle alive.”
QUALITY EQUALS REWARD
When the Bartletts decided to embark on their paddock-to-plate venture, they knew that success would hinge on the quality of their product.
Recognising that superior beef starts with superior genetics, they made a strategic decision to overhaul their herd’s genetic profile.
This wasn’t just about producing more cattle but about crafting animals with more meat and muscle specifically suited to their grass-fed system and discerning customer base.
“We wanted to put the weight on the younger calves and finish them ourselves on grass rather than grain,” Terese said.
Guided by their livestock agent Jake Fullgrabe, Bill Wyndham and Co, Bairnsdale, they have strategically introduced fresh bloodlines from Riddellvue Angus, Wangaratta, and are currently siring with Kunuma Angus, Cooma, NSW.
The careful selection process focuses on traits that enhance grass-finishing ability, meat yield and overall carcass quality.
By investing up to $6000 each for bulls, the Bartletts are steadily elevating their herd’s genetic potential, resulting in cattle that efficiently convert pasture into high-quality, marketable beef – a crucial factor in the paddock-to-plate success.
PRIORITISING DIVERSITY
The Bartletts’ approach to cattle production and processing prioritises animal welfare and meat quality.
The cattle are rotationally grazed on perennial pastures comprising mostly clover, paspalum, cocksfoot and rye-grass.
Terese and Steve have also incorporated local vegetable factory waste into their cattle feeding regimen, turning potential landfill into a valuable nutritional resource.
The salad and vegetable waste not only provides their cattle with a diverse diet rich in vitamins and minerals, but also addresses a specific nutritional challenge in their region.
“We do lack phosphorus and trace elements like selenium, molybdenum, cobalt and copper in this area,” Terese said.
“Feeding the cattle food-grade spinach, lettuce, broccoli, beetroot leaves and carrot trimmings helps supplement their diet with essential nutrients.”
When an order is received via their website or social media posts, the Bartlett’s select the most prime, market-ready animal, typically finishing at 18 to 24 months old with a target live weight of 450kg to 500kg.
The selected beast is then transported to Eastern Abattoirs in Orbost, a journey of just 1.5 hours, minimising pre-slaughter stress.
It is here where the beef is inspected and stamped certified.
Post-slaughter, the carcass undergoes a critical 14-day dry ageing process at Riviera Meats in Eastwood, enhancing tenderness and flavour profiles.
The butcher breaks down the carcass according to customer specifications with options ranging from primal cuts to value-added products like sausages and corned beef.
This paddock-to-plate process, underpinned by Meat Standards Australia accreditation, ensures full traceability and consistently high-quality beef.
INVESTING FOR PROFIT
Once the beef is processed and prepared at Riviera Meats, the Bartletts implement a collection service for their customers directly from the butcher shop.
“Meat in that volume is difficult to store,“ Terese said, adding the collection system allowed them to maintain food safety standards while providing fresh, custom-cut beef to their clients.
Some customers, particularly those from further afield like Melbourne, made the journey to Bairnsdale to collect their orders, demonstrating the growing demand for quality, locally-produced beef.
The Bartletts have their sights set on expanding their direct sales capabilities by investing in a refrigerated trailer.
The mobile cool storage solution would enable them to attend local farmers’ markets, bringing their premium beef directly to a wider customer base and allowing them to interact face-to-face with customers, sharing their story and building stronger community connections.
“Know your farmer, know your food,” Terese said, adding they would also like to see their beef sold in local general stores where there was no butcher in town.
“Eventually we would like to see high-end food establishments buying our beef in bulk half sides and be inspired from rendering their own tallow for cooking to create unique dishes with the different cuts of beef of their choice – a head to tail approach.”
By selling directly to consumers, the Bartletts can command a premium price for their product.
“We’re getting $2.80/kg now but back then we were lucky to get $1.80/kg,” Terese said, highlighting the financial struggles they faced in the past.
They aim to build up to selling 15 to 20 beasts a year in order to maintain farm viability.
WORKING WITH NATURE
By working with nature rather than against it, the Bartletts have reduced their reliance on external inputs.
They produce all their own fodder, avoiding the need to buy in feed and potentially introduce new weeds.
“We don’t till the ground unless we have to, we try not to use heavy machinery in our daily use,” Terese said, emphasising their dedication to treading lightly on the land.
“We have dung beetles and a healthy ecosystem.”
They are also active in local conservation efforts, planting trees and creating habitat for native wildlife on their property.
Terese and Steve are committed to supporting local businesses and minimising their environmental footprint.
“We are trying to be sustainable by keeping business close,” Terese said.
This philosophy extends to their processing practices, where they have dramatically reduced transportation distances and subsequent food mileage for customers.
“Previously our cows would be taken 5.5 hours away to Geelong,” she said.
“We’ve cut that out completely.“
Their diversification hasn’t stopped at beef.
Terese has also ventured into producing specialty coloured pasture-raised, free-range chook eggs – Shaylalake Eggs of Colour – selling up to five to 10 dozen a week through local outlets.
She currently has about 50 chooks and hopes to gradually build up the side business, offering another high-quality, locally-produced product to their community.
THRIVING COMMUNITIES
The Bartletts’ journey to achieving small farm viability hasn’t been without its challenges but their commitment remains unwavering.
“We can see the rewards – they are slow and steady,” Terese said.
“We don’t want to grow too fast too quickly, we want to get the right balance.“
In an era where many small farms struggle, Shaylalake Angus demonstrates that family farms can thrive through creativity and evolution.
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