00:01Well, we've been told it is one of the toughest decisions to make here at AgQuib, what to
00:05have for lunch.
00:06Now the easy part, the steak sandwich, but the next part is a little bit more difficult
00:11because most of the time when you go to the shops you buy your scotch fillet, I guess,
00:14if you can afford it.
00:15But what breed of cow are you eating?
00:18We've come to the Droughtmaster tent.
00:20I'm here with Earl Ball who's a breeder from the Maclay Valley of New South Wales.
00:24Why the Droughtmaster?
00:25Well, the cows are just that much easier to handle.
00:29They handle tough conditions, they handle parasites a lot better.
00:33When the going gets tough they keep going, they don't fall apart.
00:36They produce a lot more milk so your calves end up bigger when you wean them and their
00:40weight beats rate any day of the week, so they say.
00:43So that's basically it.
00:45So they're pretty easy to handle.
00:46You know, you've got a lot less problems with them.
00:48You don't have to baby them as much and they can handle hard times.
00:52Right, so it sounds like they look after themselves pretty well.
00:54How are they faring at your place on the Maclay at the moment?
00:56Well, we've had a pretty tough summer, but the winter's been pretty good.
01:00I am supplementing cows with a bit of moly floss and that.
01:03And I've got a bit of green feed planted, about 170 acres, which I was lucky.
01:07We got grain in time.
01:09We got a grain again the other day.
01:11So hopefully the market keeps going alright.
01:13And at the end of the line when I sell the cattle I'll actually make money and not lose it.
01:18So it's a tough decision.
01:19Like, it's a gamble.
01:20The whole farming thing's a gamble.
01:22Like, there's no winners in it.
01:24Well, you can win.
01:25You've just got to have a go.
01:26Yeah, and sometimes, yeah, anyway.
01:29I think I'll come out alright.
01:30So, I'm hoping.
01:31We saw some pretty big lions at the Murray Grey stand.
01:34I haven't seen the Angus stand, but that's pretty iconic.
01:38There's the Santa Gertrudis.
01:40What do you think sets apart the Droughtmaster in the final product, in that steak sandwich?
01:45Well, it's just a good piece of meat.
01:48Like, I was a butcher for 30 odd years and worked at a pretty busy sort of shop.
01:53We sold a lot of meat.
01:54And just the consistency.
01:55With every carton I open, that comes from Nolens and Gympie,
01:58and it's all like Droughtmaster infused steaks, you can't fold it.
02:04Every steak I've cut has been spot on.
02:06There's no rubbish in it.
02:09And I go out there and I spruik, because I know the product's good.
02:13If it wasn't good, I wouldn't be doing it,
02:14because you get in trouble and people abuse you, you know?
02:18So, you've got to make sure it's right.
02:19And it is right.
02:20Don't you worry.
02:21Yeah.
02:21Well, we've heard it from a butcher and a Droughtmaster producer,
02:24but the journalists better give it a go.
02:25Just for research sake.
02:27Thank you, Todd.
02:28Here's one we prepared earlier.
02:30Yep.
02:30The white shirt and all.
02:32Single-handedly.
02:33Oh, look at that.
02:34Have a look at this first, before I get my mitts around it.
02:37That is the Droughtmaster steak sandwich, here with you at Agquip.
02:41The biggest field days in the country.
02:44A little bit of tomato sauce, a little bit of onion.
02:48We've got hot chilli there too, Amelia, if you like.
02:50Did you put the hot chilli in there?
02:51We've got hot chilli there if you like.
02:52It's not on it.
02:53I hope not.
02:55Alright.
02:56No, it's not on it, mate.
02:57It wouldn't do that to you.
03:07Cooked to perfection.
03:11That is good.
03:13Alright.
03:13I told you.
03:14I don't lie.
03:16Look at that.
03:17Beautiful.
03:18Nice and beautiful.
03:18Oh god.
03:19Uh.
03:19Good at calling?
03:19Good at calling?
03:19Woo hoo.
03:19Good.
03:19Good at calling?
03:19You can't.
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