Little Creek Cattle Company Pty Ltd.
190 Douthie Road Seville 3139 Victoria Australia
ABN: 84 217 237 984

Tel: 0419 887712

Established as a mixed farming enterprise in 1962, the picturesque Seville property is now the home of Little Creek Cattle Company.(LCR), including Little Creek Simmentals established in 1991.

Through years of research, observation and much 'trial and error', LCR is now able to use a total conception to consumption beef program.

The introduction of our innovative Beef Direct program has been a great success, and now means our breeding program is tested by the harshest critic... the consumer. Our repeat customers are testament to the premium quality beef we offer to the public.

Each carcass is evaluated three times. By LCR in the paddock, again under the knife, and finally by the consumer on the taste buds!!! We are beginning to determine which breeds and even which genetics deliver greatest profits to the producer and the best eating experience for the consumer. Our Beef is marketed though out Melbourne via Home Delivery and the Farmers Market circuit.

On the management side, we are trialing different feeding regimes to determine how best to get steers and heifers to a marketable stage. It's a big challenge keeping green feed to our cows 12mths of the year!!!! We use no hormones or antibiotic treatments.

Already finding European x British breed steers are standouts in pasture utilization, they are more than proving their worth on the hook and on the dinner plate. We encourage serious beef producers, who have not yet looked at crossbreeding, to do so. The hybrid vigor advantage is hard to fault. Heterosis may well be the beef producer's greatest ally.

We would like to thank you for visiting our website. It is under continuous development, and we encourage you to drop by regularly to keep up to date with our breeding program and our new beef direct products and options.

Please feel free to contact us via this website to discuss your requirements.

  

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To find out more about embryo's - Contact us

Since the inception of our Beef Direct program, our business has gone from strength to strength.

Our beef is grown and finished in the lush pastures of the Yarra Valley. We use no hormone implants or antibiotic treatments on our steers. At our boning room in Coldstream, the beef is dry aged for 2-3 weeks before it is butchered. This means that our beef is clean, healthy and deliciously tender.

We are now able to provide not only a bulk order delivery service, but now attend a wide range of Farmers Markets across Melbourne and surrounding areas. This means that discerning beef connesseurs can stock up the freezer or buy a single steak depending on what is easiest for them. Side orders can give you a double bonus of great beef and greater savings. Bulk orders can be ordered online and start at $9.99/kg

We attend up to 15 Farmers markets every month. Check out our market list. If possible it is best to pre order for the market as the lines can be big and we only have limited stock for each market. A retail price list and order form can help with your choice.

We deliver into Melbourne and suburbs every week, and depending on your locality and order, can deliver within 7 days. Please keep in mind that orders of selected cuts will need to total around $100 or more to qualify for delivery. Side orders can take between 2 and 3 weeks before delivery. Delivery fees are minimal. Check the delivery map to see what fee applies to your area.

Our alliance with Finley based Killara Rise Lamb , allows us to provide a variety of options. A mix of beef and lamb can give you even more options at meal time.

Check out the Killara Rise website for more info on lamb products.

We hope you enjoy our grass fed beef and lamb. We are sure you will appreciate the extra effort it takes to bring you red meat with great flavour AND tenderness.

We would love to see you next weekend at your local farmers market, contact us via this website or call us anytime on 0419 887712.

Premium Beef at Budget Prices

> See Approximate Weights of Beef Cuts > Make an Order

How does it work?

Through our own beef production program, and that of our Yarra Valley suppliers, we are guaranteed a year round supply of premium grass fed beef.

By selling each prime steer in two sides, we are able to keep overheads low, passing the savings onto you. Where else can your buy premium grass fed beef for as little as $9.99/kg???

As can be seen on our beef order page , we offer a wide range of options to suit your unique requirements. Sliced/diced/minced, it's your choice. Our sausages are made with all natural casings and come in several options. Our mince is all super lean. We sell beef, not fat!!!

Each side is approximately 60kg fully butchered to your unique specifications. Just think how long that will feed your family! Tray packaged, wrapped and labeled for your family, you'll always be prepared when friends drop by.

Full sides may vary in weight by up to 5kg, and half sides may vary in weight by up to 3kg.

Delivered to your door, simply freeze and use as required

• All beef is aged for two weeks before delivery.
• Please allow 2-4 weeks for delivery.
• Delivery is free and occurs once a week, usually on Saturday mornings.
• Payment is strictly C.O.D.

As can be seen on our beef order page, we offer a wide range of options to suit your unique requirements. Sliced/diced/minced, it's your choice. Our sausages are made with all natural casings and come in several options. Our mince is all super lean. We sell beef, not fat!!!

Click here to Order Now - No creditcard required!

Farmers Markets

Our Favorite Beef Recipes

Beef Curry
Osso Bucco
Beef Shashlik
Pot-Roasted beef shin with smoky bacon and baby onions
Roast stuffed brisket of beef
Oxtail Soup

Using your side of Beef

We have prepared this info so you can make the best use of each cut of beef. Please use this sheet as a reference when planning your next beef meal. You are welcome to try our easy recipe ideas for something a little different.

T-Bone………………………………………BBQ, Grill or Pan fry.
Porterhouse…………………………….…...BBQ, Grill or Pan Fry.
Eye Fillet…………………………………… BBQ, grill or Pan fry.
Rump………………….….. BBQ, Grill, Pan Fry or dice for kebabs.
Scotch……………………………………..…BBQ, grill or Pan fry.
Topside…………………………………….... Roasts or Schnitzels.
Round steak…………………………………. BBQ, grill or stir fry.
Skirt steak…………………………………….Marinate and stir fry.
Beef ribs………………………………………. Marinate and BBQ.
Silverside………………………….…. Roast or Boil when pickled.
Bolar…… ……………………………………………….…Roast.
Oyster Blade………………………………… Pan Fry or casserole.
Chuck Steak (stewing)…………………….Casserole, Stew, Curry.
Gravy beef…………………………………..Curry and Casseroles.
Osso Bucco……………………………………...……..Casserole.
Mince…….. …………………..Hamburgers, Lasagne, Taco’s, etc..
Sausages…………………...…….BBQ, Pan fry, Grill or casserole.

Beef Curry

500 GM. GRAVY BEEF – DICED
2 Cloves Garlic - chopped
2 Onions - chopped
1 chili with seeds removed. Chop finely.
1 Tablespoon Curry Powder.
3 peeled chopped tomatoes

Fry chopped onion and garlic in oil for five minutes . Then add curry powder and stir for a further minute. Add meat and coat with the curry powder and vegetables, turning meat all the time for about 10 minutes.
Add tomatoes and about 11/2 cups water. Add 2 slices lemon to pan and bring to the boil. Turn down the heat and cover and simmer gently for about 11/2 hours until meat is tender.

Season with salt at the end of the cooking time as necessary.If using potatoes chop and add for the last hour cooking time.May be served with boiled rice.

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Osso Bucco

INGREDIENTS: Serves 2 - 3
4 shanks- Osso Bucco
3 Tablespoons butter
1 large onion- finely chopped
1 large carrot- finely chopped
2 sticks celery- finely chopped
1 bay leaf
1 clove garlic- crushed
Salt & Pepper
Flour

500 gram fresh or canned tomatoes
1 cup beef stock
About ½ cup red wine
Basil, thyme (about ½ teaspoon each)
1 Bay leaf

Finely grate lemon rind – (1 teaspoon) & combine with 2 tablespoons chopped parsley to make the Gremolata which is sprinkled over the finished dish. If desired add 1 clove of garlic to the parsley and lemon.

Method:
Heat butter in the pan and add the carrots, onion, celery and garlic. Cook gently until the onions are golden brown. Transfer the vegetables to a large ovenproof dish.
Coat the Osso Bucco in the seasoned flour. Heat butter and oil in the pan. Add the meat and brown well on all sides. Place the meat on top of the vegetables.
Drain away all the fat from the pan in which the meat was cooked. Add the wine, beef stock and the crushed tomatoes. Add the herbs and a strip of lemon rind. Bring sauce to the boil and season with salt and pepper. Pour sauce to cover the meat and vegetables and cover the dish.
Bake in a moderate oven until the meat is very tender, stirring occasionally. This takes about 1 – 11/2 hours. Sprinkle with the Gremolata when serving.

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Beef Shashlik

1 kg beef rump, cut into 3cm cubes
2 medium onions, cut into 3cm dice
2 red peppers, cut into 3cm dice
100g button mushrooms
200g thick-cut rashers smoky bacon, cut into 3cm dice
salt
freshly ground pepper

Marinade:
1 cup red wine
2 garlic cloves
2 bay leaves
3 sprigs thyme
½ medium onion, roughly chopped
1 teaspoon freshly ground black pepper

Place the cubed beef in a shallow container. Add the marinade ingredients and use your hands to toss well so the beef is evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator overnight.

When ready to cook, preheat your barbecue to high. Drain the marinated beef and pat it dry on kitchen paper. Thread the beef, onion, pepper, mushrooms and bacon onto skewers, alternation to your liking.

Season the shashliks lightly then grill for 8 minutes, turning them frequently, so they colour and cook evenly.

Remove the shashliks from the heat and serve with a plain pilaf.

Serves 4

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Pot-Roasted beef shin with smoky bacon and baby onions

Beef shin is one of those bargin basement cuts that are fantastic for long, slow cooking. It’s often sold off the bone as gravy and makes great pies and soups. Here it’s cooked on the bone as a tasty pot-roast, and the meat’s intrinsic chewiness softens down to a melting tenderness.

This pot-roast is definitely a better the next day sort of dish, as the flvours develop and intensify with time. It’s a meat in its own right. This is great served with creamy buttery mash and a bottle of full bodied red wine.

1 x 1.8kg beef shin
salt
freshly ground black pepper
2 tablespoons olive oil
150g butter
250g thick cut rashes smoky bacon, cut into 4 cm dice
2 anchovy fillets
2 medium onions, chopped
2 medium carrots, chopped
2 sticks celery, chopped
6 garlic cloves, halved
400g button mushrooms, halved
2 cups red wine
3 cups beef stock
3 sprigs thyme
2 bay leaves
2 cloves
200g green olives
chopped parsley to serve

Preheat the oven to 150 oC

Season the beef with salt and pepper. Heat the oil in a heavy based casserole then sear the beef until evenly browned all over. Lift the beef out onto a plate.

Add the butter to the casserole. Fry the bacon and anchovies until the bacon begins to brown and the anchovies start to melt. Add the onion, carrots, celery and garlic and stir together well. Lower the heat and sauté gently for 5 – 8 minutes, or until the vegetables soften.

Add the remaining ingredients to the casserole and bring to a gentle simmer. Season to taste then cover and transfer to the oven. Cook for 1 hour then remove the lid from the casserole and cook for a further 1 ½ hours. By the end of the cooking time the beef should be completely tender and falling away from the bone.

When ready to eat, sprinkle generously with parsley and serve with plenty of mashed potatoes.

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Roast stuffed brisket of beef

When it’s cleaned and trimmed, brisket forms a large flat piece of meat, which is ideal for stuffing and rolling. It’s the perfect cut for feeding a lot of people cheaply! The brisket is a fairly fatty piece of meat that comes from the breast of the animal.

1 x 3.5kg beef brisket
salt
freshly ground pepper

Greek olive and caper stuffing
200g kalamata olives, pitted and roughly chopped
1 cup homemade sourdough breadcrumbs
½ cup chopped parsley
6 cloves garlic, chopped
2 tablespoons capers, chopped
2 anchovies, chopped
3 tablespoons dried oregano
1 tablespoon salt
1 tablespoon freshly ground black pepper

Preheat the oven 165 oC

To prepare the brisket, lay it out on your work surface, and trim away any excess chunks of fat and sinew. Use a sharp knife to score the membranes that cover the surface.

To make the stuffing, mix the ingredients together thoroughly. Season the brisket all over with salt and pepper and spread the stuffing evenly with butcher’s string at 5cm intervals.

Place the rolled brisket on a rack inside a large roasting tin. Roast for 3 hours, turning every 30 minutes so that it browns evenly.

Remove from the oven and leave in a warm place to rest for at least 30 minutes before carving.

Because of its fattiness, this is a cut that works brilliantly with the strong salty flavours of the stuffing. Serve it with Garlic and Rosemary roasted Potatoes and gravy.

Serves 12

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Oxtail soup

My favourite way of cooking oxtail is in a sticky, full flavoured soup.

2 tablespoons olive oil
2kg oxtails, cut into small chunks
salt
freshly ground black pepper
2 medium carrots, roughly chopped
2 sticks celery, roughly chopped
1 parsnip, peeled and chopped
150g butter
4 onions, sliced
6 cloves garlic, sliced
1 cup red wine
1 cup port or Madeira
6 sprigs thyme
1.5 litre good quality beef or chicken stock
¼ cup chopped parsley

Heat the oil in a heavy based casserole dish until it sizzles. Season the oxtails. Brown them all over, then transfer them to a plate. Add the carrots, celery and parsnip to the casserole and sauté over a medium heat until they begin to colour.

Add the butter to the casserole and when it begins to sizzle, all the onions and garlic. Sweat over a medium heat until the onions begin to soften and turn a plate golden brow. Deglaze the pan with the red wine and port then return the oxtails to the pan.

Add the thyme\me to the casserole then hour on the stock. Bring to the boil, then lower the heat to a simmer. Cover the casserole and simmer gently for 3 hours, or until the meat is very tender.

When cool enough to handle, pick all the meat from the oxtail, discard the bones. Return the meat to the soup, taste and adjust the seasoning to your liking and serve garnished with parsley.

Serves 6

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Killara Rise Lamb
www.killararise.com.au Meat and Livestock Australia
www.mla.com.au Yarra Valley Regional Food Group
www.yarravalleyfood.com.au Australian Simmental Society
www.simmental.com.au American Simmental Association
www.simmgene.com Canadian Simmental Association
www.simmental.com British Simmental Cattle Society
www.britishsimmental.co.uk

Killara Rise Lamb