The beef door at Megalong Beef, in the Megalong Valley is a great way to spend a Sunday. While Megalong Beef is able to be ordered online or purchased through one of the Blue Mountains retail stores, what could be better than an easy day trip from Sydney (less if you’re a Blue Mountains local) with the focal point a BBQ at Megalong Beef and purchase of your meat right at the paddock. Some Sundays there’s music. Any Sunday BYO wine for a long leisurely picnic lunch.
Megalong Beef owner Craig Schuetrumpf is a quietly spoken man, relaxed, confident and at ease with himself. He calmly and deliberately explains that the grass grazing beef cattle have happy lives as they have someone in the paddock with them everyday, and they don’t use tractors or dogs to herd, just horses. The conversation is longer, about grain finishing, about the slaughter, and Schuetrumpf convinces me that animal welfare is front of mind. There’s no chance of his cattle being left in a slaughter yard stressed for three days prior to killing. In case you haven’t read this before, or thought this through, this topic, sometimes avoided, is also about premium taste. All of this adds up to top quality Aberdeen (sometimes called Black) Angus.
His proudest moment? Perhaps being in the Grand Parade at the Sydney Royal Easter Show.
Neighbour Geri Rigg gives tastings of her award winning olive oil at the beef door on Sundays (10am to 3pm) too. Follow the signs from Blackheath. There’s just one road. Turn right onto the dirt road at the last gate in the Megalong Valley just before it becomes a no through road.