Fat Black Cattle Co

03/10/2026

Happy Customers is the best reward. Half a cow is a lot of meat!

01/10/2026

Check out how we build these bad boys ready for Saturday’s delivery 👀
20 kilos of pure FatBlack goodness, packed to order and ready to drop like it’s hot 🔥
Who’s got a box landing Saturday?

30/09/2026

Moved cattle today. Not because they were out of feed.
Because we were out of enough leaf. Leaf breeds leaf 🌱🌱
Leave it rain-ready = 30-40 days rest and it comes back stronger.(Pending rain)
Take it to dirt and you’ll wait twice as long.

20/09/2026

16/09/2026

Me explaining my cost of production to the agent like it changes the price on sale day. 💀

13/09/2026

This WAS covered in BLACKBERRY.
30% of this paddock. Cattle wouldn’t go near it. Jeans don’t stop the thorns.
Blackberry (Rubus fruticosus) is a W**d of National Significance in Australia. One bush can layer and spread metres a year, birds spread the seed, and it smothers all grass and clover underneath. In NSW it’s a legal requirement to manage it.
Here’s what we did here in Walcha:
1. Killed it first — Time of year matters. All these canes are already dead. Do NOT push live blackberry, you’ll spread it.
2. Raked and pushed into piles — sticks, rocks, dead canes
3. Burnt the piles, then a full paddock burn to finish the clean (check local fire regs)
4. Seed drill in with new pasture species
Breaking eggs to bake a cake. Looks rough now, goes from ROUGH to PRISTINE — that clean green paddock with cattle back on it in clip 1.
We have to monitor VERY closely for regrowth after this.
What’s your worst paddock w**d and why don’t you like it? Blackberry, thistles, serrated tussock? And what about them bother you???
Comment BLACKBERRY and I’ll DM you the checklist we use.
Walcha NSW. Full renovation series coming.

07/09/2026

Beef short ribs don’t need a smoker. They just need 3-4 hours and a Dutch oven. 🔥

25 mins prep. 10 mins to assemble. The other 3-4 hours the oven does on its own.

Made this on a lazy Saturday with the family home. No plan, no fuss, what we had in the fridge plus a good cut of meat and hardly any actual work.

Fat Black Cattle Co short rib, braised in dark ale, w**e, beef broth, garlic, carrot, onion and thyme until it falls off the bone. Then into puff pastry, egg wash, oven until golden.

Ingredients
• 800g–1kg beef short ribs
• Salt, pepper & flour
• 2 brown onions
• 4 garlic cloves
• 3 carrots
• 1½ cups dark ale
• 1 cup red w**e (only had white — works fine)
• 1 cup beef broth
• Bunch of thyme
• Cornstarch slurry
• Puff pastry
• 1 egg for egg wash

Method
Brown the seasoned & floured ribs. Remove.
Sauté onion, carrot & garlic until soft.
Return the ribs, add w**e, b**r, broth, thyme & seasoning.
Cover and braise 3–4 hrs until falling off the bone.
Pull the bones and thyme, shred the beef, thicken the sauce with a cornstarch slurry.
Fill a pastry lined dish, top with pastry, egg wash, bake at 200°C for 30–40 mins.
Rest. Slice. Enjoy.

Good beef deserves the time.

GrassFedBeef AngusBeef NewEngland DutchOven ComfortFood