Biloela's beefier organic option

"If you are going to do it for the money, then you will probably end up cutting corners, and that will eventually catch up with you," he said.

"I think your heart really needs to be in it. We don't like using chemicals and haven't used them for about 10 years. We believe in producing healthy food for healthy people."

Queensland Country Life caught up with Mr Radel at an Organic Beef Information Day in Roma recently, when about 20 producers had gathered to learn more about obtaining their organic certification.

The day was jointly funded by Meat & Livestock Australia (MLA), and Australian Organic Meats was part of a larger project that aims to increase the number of beef producers who are organically certified to meet increasing demand for organic beef.

Operating in partnership with his wife Anna, Mr Radel runs 800 predominantly Brahman cows on two properties in the Biloela district, the 1200-hectare Attunga and the 3040ha Bellvue.

Mr Radel uses Charolais, Angus and Brahman bulls over his herd, and aims to finish the cull heifers for the domestic market, processing them under MSA through Teys Biloela.

The steers are sold off their mothers to backgrounders.

Mr Radel said finishing the heifers provided a better return than selling them as weaners, when they might only be worth less than $300/head.

"A weaner heifer isn't really worth anything, but if you can take them through to 280-300kg dressed at 22 to 24 months, then she might be worth $900 to $1000," he said.

Mr Radel had been considering converting to an organic operation for several years, but said a misconception about how much work would be involved in obtaining organic certification prevented him from making the move sooner.

He had his first organic audit in April this year, and will move into the conversion phase next year.

"It's actually not that difficult at all," he said.

"I did it all myself and used the local certifying body (AUS-QUAL) and they really led your through the process.

"The biggest thing you have to realise is that it's a partnership and if you aren't committed to the partnership with the certifying body, then organics may not work for you."

Mr Radel said one hurdle he would face when running an organic operation will be controlling fly.

"That's our only real concern and we are able to buy an organic product through our local retailer to control that.

"Ticks won't be a problem because we rotationally graze."

Mr Radel said he was also attracted to the organic market because organic prices had traditionally remained very stable.

"In the past three or four years the price for organic steers really hasn't altered all that much, regardless of whether it has been dry or wet."

Mr Radel hopes to be fully certified in early 2015, when he will start offloading finished progeny either through Australian Organic Meats (AOM) or through Teys Brothers Biloela, which is also certified.

"It will also give us an opportunity to sell weaners off the cows to organic grass finishers.

"It can't come quickly enough for us now.

"We come to forums like this and meet people who are really positive about the beef industry and its future, and get very excited about what the organic market will hold for us."