BIG RIVER HIGHLAND BEEF
Big River Highland Beef is the brainchild of Bec Lynd and Bec Tudor. Farming together with their daughter, they practice low-stress stock handling techniques and muster cattle on horseback or using a quad bike, with a little help from their kelpies. They have had the farm since 2010 and started out with three Scottish Highland cattle, before buying a bull and building from there.
We’ve increased the size of their herd to ensure they can supply their product at regular intervals and have established relationships with a small selection of restaurants. Since participating with the Sprout Producer Program they have also successfully developed their brand and customer communications strategies to continue to grow the business.
Big River Highland Beef, run by Bec Lynd and Bec Tudor, draws its name from the indigenous people that inhabited land on which they farm, overlooking the magnificent Derwent River. The rest of the name refers to the herd of Scottish Highland cattle grazing on the 350 acre property.
The Scottish Highland breed was chosen for its ability to thrive on unimproved pasture and wild weather and are raised using ethical, sustainable practices. They aim to produce high quality beef using natural breeding and growing techniques. They run their cattle in family groups and don’t consider them ready for slaughter until they’re at least four years old. This is slow food in action! During this time they truly believe they take on the flavour of our region. They also strive to use as much of the animal as possible, even producing tanned hides and suet, and sell their produce to local consumers and chefs.
Bec and Bec have now transitioned their business, under the name Three Valley Foods, and will have exciting developments into the future. Watch this space.