The Woori Yallock Butchers and Farm Shop is helping form a culinary revolution in the Yarra Ranges, breaking new ground and bringing customers a real paddock to plate experience.
Mark Boyle and Georgia Dawson in collaboration with Rod Brooke are lifting the stakes using cattle from Mark and Georgia’s 32 Acres property in Gruyere and Rod’s acclaimed butchering skills to offer world-class grass-fed beef at the Woori Yallock Butchers and Farm Shop.
The story does not stop there. Mark and Georgia have imported the world’s leading dry ageing technology from Germany. Dry aging is a method of beef maturation that allows the meat to age in the same manner as a great wine matures. In fact, Mark has been told that their Dry Aged Ribeye is the Penfold’s Grange of the beef world.
Mark, Georgia, and Rod’s obsession with quality know no bounds. They can be seen in paddocks inspecting cattle for selection for the shop. Additionally, Mark and Georgia work with small property owners to raise grass-fed and finished Black Angus, Wagyu and Charolais cattle for processing through the shop.
“We own the whole supply chain, apart from the slaughtering. We breed our cattle to strict guidelines; we spend time in the paddock with them and allow the calves to naturally wean and we transport them to ensure they are well handled and relaxed,” Mark said.
“The installation of the dry agers was an inspired idea by Rod and really shows off our beef in the best possible manner. We dry age our meat for 21 to 28 days and the results are truly outstanding resulting in flavoursome and tender beef.”
Woori Yallock Butchers and Farm Shop reflects the passion and commitment of a team dedicated to going beyond the expected and delighting customers with real quality and value for money.
