Important Media Release – No use of Bovaer®10 at Rangers Valley.
Important information regarding Bovaer®10. There’s been some recent media concerning Bovaer®10 which is novel feed additive developed to help reduce methane emissions from ruminant animals. It is important to note that Rangers Valley does not use this feed additive in any way with our animals. Meat and Livestock Australia has released a statement and a […]
Champion Wagyu! AWA Accolades.
With over 46 entries representing 30 wagyu brands in this year’s Wagyu Branded Beef Competition, we knew this race would be tough. Our Wagyu brands are world class and this event, run by industry body, Australian Wagyu Association, hosts the best of the best, so we threw our hat in the ring.
What’s the difference between beef OP Rib & Rib Eye?
Different international terminology for cuts of beef means that learning your way around them can be a little tricky! Join us as we look at the difference between two classic cuts, OP Rib and Rib Eye.
How do we know it’s Angus?
Ever wondered what’s involved in securing Angus beef genetics? We recently chatted to Christian Duff, Strategic Projects Manager at Angus Australia about a program that does just that.
The Rise and Rise of the Humble Rump
Peeking through menus at top-of-town restaurants, you might notice an increase in visibility of the humble rump. There seems to be a trend towards this full-of-flavour cut that isn’t going anywhere any time soon. Not normally one for the limelight, rump is the backbone of our favourite stews and slow cooks. Paired with Guinness, beef […]
3 Foolproof Ways to Cook a Tomahawk
Whether you’re a chef or a committed foodie, the Tomahawk is a culinary challenge not for the faint hearted. And with good reason. It’s an enormous, premium cut of meat you’ve invested a great deal in and it’s primed for great things. To ensure you get the best from this awesome cut and don’t crumble […]
Rangers Valley silage harvest – a video tour
It’s that time of year again! We’re harvesting our silage crop for our cattle this month. It takes a hardworking team of professionals with precision driving and expert truck manoeuvres to ensure a seamless and efficient harvest. Last year we captured footage that highlighted the beauty and skilfulness of the process. Want to know more […]
Introducing WX by Rangers Valley
The evolution of Wagyu has arrived. We’re proud to introduce our new Wagyu cross brand, WX. It’s the same Rangers Valley Wagyu cross that you know and love, but the name and the brand has changed forever. WX by Rangers Valley is Wagyu, cross bred with the very best genetics to create something new and […]
Chef Visits – a glimpse at provenance
From time to time, our wholesalers will gather a crew of chefs who are keen to learn more about the provenance of the Rangers Valley products. These chefs then come to visit and enjoy some of the experiences we get to see every day. In May this year, Vic’s Meats facilitated two of these groups. […]
Rangers Valley goes to Monte Carlo!
EU TRIP-THE EVENT It’s not everyday you get asked to pack a bag for an exclusive event in Monaco, but just two weeks ago, that’s exactly what our Marketing Manager, Andrew Moore did.