About 

Brigalow Beef is so named from Trevor Evans, the founder, being raised on the Condamine River near a small town called Brigalow. Trevor’s father was a well known cattle man in the district and had a reputation of growing quality, happy heathy cattle. A real concern for an animal’s welfare was ground breaking, for those times. The brand (as see on the logo) 2E was a family brand and icon of the 2 brothers. Trevor has invested considerable time and money into the development of his 40 Day Prime Aged Beef. 2 years of research & trialling has enabled the product to build the reputation it has today.

Join the gourmet beef revolution and try Brigalow Beef for yourself.      

The beef is received in whole cuts, sorted and placed on racks in the storage facility. The facility is temperature and humidity controlled. The cold room is lined with Himalayan Rock Salt and the beef stored in racks.

The beef is monitored and turned for the next 40 days. During the 40 days the beef goes through a process that beaks down certain protein and fat strands via enzymes.

Dry Aging enhances the beef’s flavour, texture and tenderness. It has nothing in common with a normal steak: the texture is softer, it’s smell and taste reminds one of nuts and butter. The secret is the salt and oxygen, that brings out the natural enzymes of the meat over time. The meat transforms into a delicious aromatic, soft cut, ready for preparation how you like it.