00:00Okay, so what we've got is the paddock to plate, for want of a better terminology,
00:05whereby we're breeding Angus steers in this case for our local butcher shop that we own and operate,
00:14and also not only the butcher shop, but we have online that delivers into the lower Hunter Valley.
00:21And we're in the feedlot, which you haven't had going for all that long.
00:24Do you want to just give me a quick overview about how the feedlot fits into your program?
00:28Okay, well the way the feedlot works is that we raise the cattle here on Glenroy around about eight months of age,
00:35around that sort of 240 to 260 kilo.
00:38We pull them straight off the cow, they go on to a starter ration,
00:42and then we pop them into the feedlot for around about 120 days generally,
00:47and then they're ready off to the abattoirs, probably around three to four a week, depending on demand,
00:53and they're back into the butcher shop on Wednesday.
00:56And you've not had the butcher shop for all that long. How's it been going so far?
01:01No, I started the butcher shop in November last year. It's been going really well.
01:06I'm certainly enjoying the beef that we're producing, and the beef that we do produce here is the beef that I want to eat or I would like to eat.
01:14So obviously grass-fed is an option for us, but it's not really for us because the seasons here are too problematic.
01:24Even currently at the moment, there's no way we could be producing a quality product for our butcher shop.
01:29So to produce a quality product all year round, we need to have them grain-fed.
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