The chilly morning brought pouring rain and lower temperatures. Coming from Kansas, my mind is kind of geared toward summer, not winter. Despite this, we loaded the bus early to visit the Brooklyn Abattior owned by JBS. The tour was phenomenal and perhaps, my favorite part of the trip thus far. The plant runs both a beef and sheep line. Approximately 90% of the product at that plant is sold domestically and 10% is exported. However, nation-wide about 50% is sold domestically and 50% in the export market. The grading and inspection system here are different when compared to the United States. Leanness of the beef is heavily emphasized and hormone growth promotant (HGP) free beef is all that Coles, the major beef retailer, sells. Furthermore, we got to see a retail line that the plant just started the day before with King Island Beef retail cuts. They made four different cuts of beef and garlic butter was included as a seasoning in the package. On the lamb side, roasts and cuts were heavily seasoned and packaged in the same manner as the beef cuts. Lunch at Diamond Creek Tavern was the best meal so far. Fish and chips (french fries) and apple crumble with ice cream was what I ordered.
The final stop of the day was the Webb Black Simmental operation. Just newly started in Australia six years ago, Philip Webb (owner) and Lynton Harrison (stud manager) showed us some yearling bulls and heifers, both purebred and Simmental/Angus cross. Even though it was raining we were lucky enough to be under a barn. They were very hospitable and this was a favorite stop as well! Dinner was at the Seymore Club.
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