Where does Cape Grim beef come from?

Cape Grim sits at 40°41' South, on the northwest corner of Tasmania, where the Roaring Forties winds cross thousands of miles of Southern Ocean. It is home to the Cape Grim Baseline Air Pollution Station, run by Australia's CSIRO and Bureau of Meteorology, one of only 25 such stations in the world and the only one in Australia. Its air samples are sent around the world as a benchmark for clean air. The beef itself comes from close to 1,800 farms across Tasmania, King Island and Flinders Island.

How is Cape Grim beef graded?

Every carcass is graded under Meat Standards Australia (MSA), which scores eating quality cut by cut, and AUS-MEAT audits Cape Grim to MSA requirements. Cape Grim beef is graded to MSA 4- and 5-star tenderness grades. Cape Grim also specifies marble scores: MB4+ for its premium tenderloin, striploin (New York), rib eye and short rib, and MB2+ for its T-bone selected for dry aging. That is notable marbling for 100% grass-fed beef. About marbling.

What certifications does Cape Grim hold?

Cape Grim was the first Australian brand to receive Certified Humane certification, and the first Australian food brand certified under the US-based Non-GMO Project. Its cattle also achieve a Level 4 rating from the Global Animal Partnership, on a scale whose top is 5+.

Who raises Cape Grim cattle?

Close to 1,800 farmers across Tasmania, King Island and Flinders Island, selected on the cattle breeding and genetics that give the most consistent eating quality. Families like the Marshalls of Marrawah and the Bruces of Stanley raise Angus and Hereford cattle on natural grasses and clover. Every property is recorded by location, size and farming practice, so each carton of Cape Grim beef can be traced back to the farmer who raised it.

What does grass-fed Cape Grim beef taste like?

Cape Grim describes it as rich and full-flavored, reflecting the grass-only diet, and naturally marbled for juiciness. Herd & Grace ages Cape Grim cuts before freezing them at their peak. Why we freeze.

Which Cape Grim cuts does Herd & Grace sell?

Filet mignon, New York strip (including the "Reserve" New York), boneless and bone-in "cowboy" ribeye, tomahawk, outside skirt, tri-tip, asada, bone-in and Korean-style short ribs, chuck roast, burgers and ground beef, plus curated filet, New York and ribeye boxes. Shop Cape Grim.

Cape Grim Grass-Fed

Q: Is Cape Grim beef really 100% grass-fed?

Yes. Cape Grim cattle are raised and finished on pasture only: natural grasses, clover and ryegrass. Under Greenham's "Never Ever" program, they never receive grain, antibiotics or hormone growth promotants. Tasmanian law also requires that beef raised in the state be free of hormone growth promotants.

Cape Grim Grass-Fed Beef

Cape Grim Beef is 100% grass-fed and grass-finished beef from Tasmania, Australia. It is raised by a collective of close to 1,800 farmers across Tasmania, King Island and Flinders Island. The cattle are British breeds, finished on Tasmanian pasture, and graded to Meat Standards Australia 4- and 5-star tenderness.

The brand takes its name from Cape Grim, on the far northwest tip of Tasmania, home to some of the cleanest air ever measured.

Shop Cape Grim

Cape Grim is home to the Cape Grim Baseline Air Pollution Station, run by Australia's CSIRO and Bureau of Meteorology. It is one of only 25 such stations in the world. Typical air holds 5,000 to 500,000 particles per cubic centimeter; Cape Grim's holds 10 to 600.

It rains about 187 days a year, and Cape Grim's farms sit in Tasmania's highest-rainfall areas, keeping the pasture growing year-round.

Cape Grim cattle are raised and finished on pasture only. Under Greenham's "Never Ever" program they never receive grain, antibiotics or hormone growth promotants, and Tasmanian law requires beef raised in the state to be free of hormone growth promotants.

Cape Grim describes the result as rich and full-flavored, reflecting the grass-only diet, and naturally marbled for juiciness.

Cape Grim at a glance

Cape Grim beef facts
Origin	Tasmania, King Island and Flinders Island, Australia
Breeds	British breeds only: Angus, Hereford and Murray Grey crosses
Diet	100% grass-fed and grass-finished on natural pasture, clover and ryegrass
Age	18–36 months
Grading	Meat Standards Australia (MSA) 4- and 5-star tenderness grades. Marble score MB4+ on premium steaks (tenderloin, striploin, rib eye, short rib); MB2+ on the dry-aging T-bone
Never used	Hormone growth promotants, antibiotics, GMOs
Certifications	Certified Humane; Non-GMO Project; Global Animal Partnership Level 4
Traceability	Every carton traceable to the farm that raised it
Processor	Greenham, a sixth-generation family meat business founded in the 1860s

Cape Grim sits at 40°41' South, on the northwest corner of Tasmania, where the Roaring Forties winds cross thousands of miles of Southern Ocean. It is home to the Cape Grim Baseline Air Pollution Station, run by Australia's CSIRO and Bureau of Meteorology, one of only 25 such stations in the world and the only one in Australia. Its air samples are sent around the world as a benchmark for clean air. The beef itself comes from close to 1,800 farms across Tasmania, King Island and Flinders Island.

Every carcass is graded under Meat Standards Australia (MSA), which scores eating quality cut by cut, and AUS-MEAT audits Cape Grim to MSA requirements. Cape Grim beef is graded to MSA 4- and 5-star tenderness grades. Cape Grim also specifies marble scores: MB4+ for its premium tenderloin, striploin (New York), rib eye and short rib, and MB2+ for its T-bone selected for dry aging. That is notable marbling for 100% grass-fed beef. About marbling.

Close to 1,800 farmers across Tasmania, King Island and Flinders Island, selected on the cattle breeding and genetics that give the most consistent eating quality. Families like the Marshalls of Marrawah and the Bruces of Stanley raise Angus and Hereford cattle on natural grasses and clover. Every property is recorded by location, size and farming practice, so each carton of Cape Grim beef can be traced back to the farmer who raised it.

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Cape Grim at a glance

Cape Grim beef: your questions answered

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