Latest Blog Articles
03 | Why Half a Cow?
At Taminga, we sell limited volumes of our beef to the public, and we sell this beef as a side of a cow, rather than individual cuts. If you’re thinking this is a lot of meat, you’re right, it is – so, why do we do it this way? The answer lies partly in trying…
02 | Carbon Calculations
In an earlier article we discussed how different grazing methods, particularly regenerative grazing, can have a material impact on the methane production and carbon emissions of farming operations. By shifting to newer practices such as regenerative grazing, the net carbon emissions of the agricultural sector can be reduced while not fundamentally altering our eating habits.…
01 | Carbon & Cattle – The Real Story
There has been a lot of discussion in the media recently about the carbon impact of cattle farming and the broader impact this has on climate change. The suggestion is that if we stop eating red meat, this would go a long way towards addressing climate change, because grazing animals emit significant amounts of methane…
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These happy chappies have 500 acres all to themselves. Lucky girls. This guy’s wondering where they’ve all gone. 🐮
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More grazing by our happy cows means healthier soils. Where does this lead, you ask? Straight to a healthier environment, much tastier and more nutritious beef. We stand by it.
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Some entrepreneurs want farmers to feed this concoction to cattle at a cost of a $1 a day to reduce methane by 40%, and pass the cost onto you. We spend $0 a day to offset our emissions by 100% using regenerative grazing. Where would you prefer to get your beef from?
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#SouthAustralia
#SustainableFarming
#AdelaideHills
#gwlapgroundup
#regenfarmersmutual
#TamingaBeef
#SouthAustralia
#SustainableFarming
#AdelaideHills
#gwlapgroundup
A number of beautiful old redgums that died during the 2019 bushfire. As part of our broader environmental strategy, we worked with the Goolwa-Wellington LAP (GWLAP #gwlapgroundup) in 2019 with WWF funding, to fence off 8 of these beauties, to preserve them as native habitats, and create ‘landscape stepping stones’ for fauna. Shout out to Ben Simon and the team at GWLAP for all their amazing work! All part of our plan to deliver 100% sustainable beef to local buyers. Sign up now at taminga.com.au.
This is a great time of year when our young fellas get to knock down some of the lush feed around the farm. These steers really get the best treatment, because looking after our land and our animals means getting the best quality meat to our customers. This is one of reasons why premium beef is good for the environment. Yes, we said that out loud- beef is good for the environment. And you can buy it direct from Taminga. See link in bio.
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taminga.com.au goes LIVE!!!
We are excited to announce that taminga.com.au is now online.
Check out how we run our Adelaide Hills property with the world’s best sustainable practices, producing beef that you can buy, comfortable in the knowledge that it has made a positive contribution to the environment.
A huge thank you to all who have helped us get online: Cass McNeilly at studio(c, Jane Thompson at Yellow Wig, Ben MacMahon for his fabulous photographs and Chris Edser and Lisa Vertudaches for their amazing animation skills (more to come on this).
Please come and have a look, or better still, buy half a cow, and help make Australian beef production sustainable.
#TamingaBeef
#SouthAustralia
#SustainableFarming
#AdelaideHills
Like hippos rising from the mud, my boys have a bit of work to do chow down this old pasture. They`re definitely up to it.
Autumn is a stunning time of year at Taminga. Then again most of the year is....
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Like hippos rising from the mud, my boys have a bit of work to do chow down this old pasture. They're definitely up to it. ... See MoreSee Less
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Amazing!
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