Australia is known for its ‘sunburnt country’, and despite the majestic scorched scenery, the reality on the ground is much different. 80% of Queensland has declared a drought, with the baked land affecting the livelihood of Australian farmers.
However a niche species of cattle puts that issue to bed. From the chilly Tasmanian climate to the arid conditions of the Northern Territory, a new species of Bazadais cattle are being bred to be adaptable to whatever the temperamental Australian climate throws at it. Survival is in its nature.
Like the cattle they’re breeding, Sonya and Geoff Comiskey also needed to adapt to survive.
The husband/wife team used to sell commercial beef, however it was a challenging industry to distinguish themselves in.
“In the past we've been a commodity beef producer where we line up with everybody else at the meat works and they tell us what price they'll pay us and whether or not they'll take our cattle that week - we want to get out of that.”
Bazadais beef is well-known for its tenderness. Source: Supplied
Working out of ‘Old Mount Stuart’ Station in Queensland, they traded the mainstream market for the more niche Bazadais in the hopes that it will compete with the likes of Angus, Wagyu and Kobe one day.
We're looking at selling into the fine dining, especially the French and fusion dining market, as well as the gourmet butcher for the foodies and gastronomes who appreciate the heritage provenance and the quality of the food,” Sonya says.
The couple have also distinguished themselves amongst the pack, winning several ribbons for their high-quality beef.
Bazadais beef is from Bazas, a regional town near Bordeaux in France. Originally, Bazadais was a draught and milk animal. Full-blooded Bazadais didn’t always have strong survival skills. 40 years ago, Bazadais cattle were scarce, with its numbers dwindling to around 700. In the 1990’s, Australia joined an international breeding program to ensure the survival of the species.
The Comiskey's have won numerous ribbons for their high-quality beef. Source: Supplied
With almost a third of Australian farms focusing on beef production, the Comiskey’s want to diversify and bring on niche markets into Australian agriculture.
Sonya says, “What we wanted to do is be a more paddock to plate, where we are marketing our own and really be known for the heritage provenance of the animal and be marketing Australia authentic heritage French beef.”
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