When I, Ben Brooksby, started working for Warrawindi Farms 5 years ago, it was my first taste of the cattle industry. Delving straight into learning about the industry, I\u2019ve always been really interested in figures but more importantly the correlation in how figures help us achieve more dollars with our end product. As my interest grew and the more I learnt, I continued to be baffled by the different ways the industry was moving. I kept asking myself why does having black cattle matter? When at the end of the day we aren\u2019t eating the skin colour we are eating the meat underneath. The world is focusing on what\u2019s more sustainable for the future, so why wouldn\u2019t we want to have cattle that yield high percentages of meat per animal. That way we can have less or the same number of animals but producing more meat. Makes sense, right? What I love about Warrawindi Limousin\u2019s is that they are real meat producers but still concentrating on the important traits like structure, growth, muscle, milk and docility. Of course, Warrawindi Farms is continually adapting to what will be sustainable now and into the future. The Bulls are all grass fed in normal farming conditions so on inspection you will see the natural growth and muscle of what these bulls can generate. If you have any questions, please contact Mason Galpin on 0437 527 606<\/p>\n","protected":false},"excerpt":{"rendered":"
When I, Ben Brooksby, started working for Warrawindi Farms 5 years ago, it was my first taste of the cattle industry. Delving straight into learning about the industry, I\u2019ve always been really interested in figures but more importantly the correlation in how figures help us achieve more dollars with our end product. As my interest […]<\/p>\n