Sussex Farm, located on Gibb Road, Red Hill, operates as a prime beef vealer agricultural enterprise.
Second generation beef farmer David Gibb, his wife Beryl, and their daughters Lucinda and Harriet run “Sussex Farm” today, on the river flats and rolling hills overlooking Port Phillip, and are proud to be part of the vibrant agricultural sector on the Mornington Peninsula.
Angus/ Friesian cows are crossed with Belgian Blue bulls to produce calves that are ¾ beef. The mothers, being half dairy, are able to keep up a vast supply of milk to their calves. Hay and silage are conserved on farm in the spring each year and fed back to the animals the following winter. No hormones or other growth promotants are administered to the animals. All livestock graze on only the natural improved pastures of Perennial Rye Grass, Clovers and Sub-clovers at “Sussex Farm”.
Sussex Farm animals are sold directly (“over the hooks”) to Greg Harrison of Cardinia Meats. After each calf has been weighed, Greg inspects them in the yards at “Sussex Farm” and selects ones that are prime and ready to go.
Bypassing the saleyards to avoid bruising and double handling, they are delivered directly to Radford’s Abattoir, Warragul.
The day after the kill, David and Greg inspect the carcasses in the chiller at Radford’s, and review the feedback sheets which detail the weight (HSCW), muscle cover, fat cover (P8), and dentition, for each vealer.
Greg markets the sides of beef to premium butchers in Metropolitan Melbourne and Sydney, and occasionally back to Peninsula butchers.
No calves are retained for breeding stock. Instead, to top up breeding numbers, joined maiden heifers (“Springers”) are purchased, usually from the Koonwarra saleyards in Gippsland, and calved down at “Sussex Farm”.
– Contact Greg Harrison on 0418 515 482 or email@example.com
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