Story: Red Dirt to Rich Flavour
Episode: 1
Presenter: Zach Green
Air Date: 15th September

Indigenous chef Zach Green heads out to Yarrie Station and cooks a feast with Outback Beef.

• Outback Beef is rooted in a rich Pilbara pastoral history that began in 1886, with Yarrie Station being a key part of this legacy. The station covers 250,000 hectares and is located north of Marble Bar in Western Australia.
• Annabelle Coppin, who grew up on Yarrie Station, has always been passionate about producing her own branded beef and sharing the unique story of her family’s land. She takes pride in her role as the fifth-generation steward of Yarrie Station and enjoys living and working with her family.
• Outback Beef ensures the highest welfare standards for its cattle, which are born, bred, and raised on natural grass-based rangeland pastures at Yarrie Station. They pride themselves on exceptional stockmanship and a culture of respect for the animals.
• They use an electronic herd recording system for complete traceability, tracking each animal throughout its life cycle. Horses are also used to handle the cattle, contributing to a calm herd and enriching station life.
• Outback Beef’s flavour and texture are influenced by its provenance, with cattle grazing on Pilbara’s native grasses, shrubs, legumes, and ancient red soil, resulting in a unique, mineral-rich flavour.

For more information, head to:
www.outback-beef.com.au