ABOUT OUR ANIMALS

Belted Galloway cattle are a hardy heritage breed known for their adaptability, efficiency, and exceptional beef quality. Originating in the rugged conditions of Scotland, they thrive in a wide range of climates and thrive in a variety of farm systems. Their thick double coat allows them to stay warm without heavy fat cover, resulting in naturally well-marbled, tender beef that is prized for its flavour. 

Belted Galloways are also efficient converters of grass into high-quality protein, making them ideal for low-input and regenerative farming systems. Their calm temperament, strong maternal instincts, and ability to utilise diverse forage further make them a sustainable and practical choice for farmers focused on animal welfare, environmental stewardship, and premium beef production. 

At Heritage Farms, our cattle are predominantly grass-fed but enjoy a varied diet that includes forages that have been sustainably sourced from commercial food and beverage production. This combination of grass, grains, fruits and minerals produces beef that is tender, full of full of flavour and naturally marbled. In short, it is export quality beef that we reserve for Australian buyers.  

Saddleback pigs are a traditional heritage breed valued for their hardiness, productivity, and excellent meat quality. Originally developed in the United Kingdom, they are well suited to outdoor and free-range farming systems thanks to their strong legs, good foraging ability, and tolerance of varying weather conditions. Saddlebacks are known for their calm temperament and outstanding maternal instincts, producing large litters and caring well for their piglets. 

Saddleback pork is particularly prized for its rich flavour and good fat cover, which helps create succulent, high-quality meat and traditional bacon. These qualities make Saddleback pigs an ideal choice for farmers focused on sustainable, pasture-based production and premium pork products.

At Heritage Farms, we feed our pigs a diet rich in whey protein, and finish them on locally sourced walnuts - a tradition that has been followed by the Italians in producing their world-famous prosciuttos and Parma hams. This combination produces an exceptionally succulent meat and creamy, buttery fat that is never dry and doesn't have the unpleasant waxy mouthfeel of commercially raised pork.