March at Belli Beef – Autumn Settles In

As the heat of summer gives way to cooler mornings and gentler light, March has brought a welcome shift across the farm. It’s a time of transition - in the soil, in the air, and in the rhythm of our days here at Belli Beef.

We’ve had a big rain event, with over 220mm falling across the property. While some lower paddocks briefly flooded, the land has soaked most of it in. The pastures are lush and vibrant, buzzing with insect life and bursting with new growth - a clear reminder of the power of water and healthy soil to regenerate together.

The herd is thriving, thanks to our Low Stress Stock Handling approach. They’ve taken the wet weather in their stride - calm, curious, and enjoying the fresh pick. There’s no grain here, just clean, chemical-free grass from biodiverse pastures nurtured by mycelium, compost teas, and time.

This month also marked an important moment in the herd cycle - we weaned last year’s calves, giving our mamas the much-needed rest and recovery time before their next little ones arrive. It’s all part of honouring the natural rhythm of our cattle and ensuring both cow and calf thrive. Calves are now adjusting beautifully – grazing, playing, and growing strong with gentle guidance.

Stock Update – Slow Cook Season is Here!

Heads up, Belli Beef lovers! Due to a couple of public holidays this month and a fully booked butcher, our next round of fresh stock is slightly delayed.

That means we’re currently running low on popular items like steaks and mince – but don’t worry, we’ve still got plenty of beautiful slow cooking cuts available! Think cubes, osso buco, beef short rib, and y-bone - the kind of cuts that shine in a slow-cooked stew or hearty casserole.

With the weather cooling down, it’s the perfect time to embrace low-and-slow cooking that fills your home with warmth and your body with deeply nourishing food.

We also hosted our latest Syntropic Farming Workshop, welcoming an incredible group of growers to the farm. Over the day, we pulsed a 2 year old thriving system, and learnt the importance of biomass, growth signals and pruning. We learnt the principles of natural succession planting, and connected through shared values around regeneration, community, and real food. It was a joy to witness so much enthusiasm for building resilient food systems from the ground up. It was such a great success we have scheduled another 1/2 version. Given the hands on nature of the workshop, a full day can feel a little long. We will cover the same principles and practices and have plenty of time to get our hands dirty while learning. Morning tea is included in this one. Book your spot on our website.

Looking ahead, we’re preparing for our first GourMay Mary Valley Festival - Mother’s Day Lunch - Gourmet Grazing on Sunday, 11th May— a celebration of food, family, and the women who shape our lives. With locally brewed beer from Wild Barrel and live music by Those Folk, and the feast expertly prepared by Matt Golinski, it’s shaping up to be a special day under the autumn skies. Tickets can be purchased on Humanitix website.

We’re grateful, as always, for your support and for being part of our growing community. Here’s to cool nights, warm meals, and food that truly nourishes.

Until next month,

The Belli Beef Crew