IT was the repeated requests from friends and relatives for their home-made beef jerky that brought Augathella-based husband and wife team Doug and Rachelle Cameron realise they had a chance to create an exciting new business.
Almost two years and a whole lot of hard work later, the Camerons have launched Nive Beef Jerky, a 100 per cent grassfed, hormone-free and preservative-free jerky that is low in fat, low in sugar and high in protein.
All of the beef used to make jerky is sourced from the Cameron's Angus/Charolais-infused cattle herd run on the Cameron's 13,759ha property Nive Downs, north of Augathella.
Nive Beef Jerky is being marketed as a sustainable, paddock-to-plate beef jerky and is already finding a ready market through both retail outlets and online.
Mr Cameron said consumers increasingly wanted to know not only how and where their food was produced but also the story "behind" their food.
"We listened because we want to give our customers a product they can trust and enjoy," Ms Cameron said.
Part of the story has been to detail the history of Nive Downs which date back to 1863. Back then Nive was a sprawling expanse of land covering some 191,000 hectares running up to 120,000 sheep and 4500 cattle. Now Nive Downs runs up to 1100 breeders.
Go back a little further and consumers can learn that the name Nive comes from the Nive River in France. Explorer Major Sir Thomas Mitchell named the iconic south west Queensland water course in 1845.
The Camerons also explain how low-stress stock handling methods are employed on Nive Downs and that the property is always conservatively stocked, even in times of drought.
At present three steers are being processed a fortnight at Frazer's Butchery in Augathella. The resulting strips of beef are marinated, cooked and packaged in Toowoomba ready for distribution.
Nive Beef Jerky Original is now available to buy and new flavours are coming soon.
Ms Cameron said that also being involved in the manufacturing process from beginning to end ensured product integrity and quality.
"Nive Beef follows a sustainable 'paddock-to-plate' method," Ms Cameron said.
"This means that we know and control the entire journey of a product from the very beginning to the end.
"We use cattle from our own property and graze them using low-stress techniques.
"We know exactly what goes into the meat, from raising them hormone free on a 100pc grass-fed diet to marinating the beef in Doug's original preservative free homemade recipe.
"We only use the most suitable cuts of meat in the traditional sliced, whole-muscle meat method so we can give customers a less processed product."
Mr Cameron said the process has taken just under two years from idea to having a product on the shelf.
"We can't wait to see our little family business grow and to share our journey with our consumers," he said.
"Having been in beef production for over 20 years we felt there was an opportunity to offer a premium, high quality jerky that would be a unique product in the market place.
"With the struggle of drought in Queensland, low cattle prices also influenced our decision as we hoped jerky production could help sustain a country lifestyle for our children by earning a regular sustainable income."
Hot and Spicy and Heated Garlic flavours will soon be released.
Nive Beef Jerky Original is available online and from selected Southern Queensland retailers.
