DRIVING across the lush green grass at Wirraway Droughtmaster Stud, near Beaudesert, one week before Christmas Day, manager Carl Young shows younger sister Aimee the cattle's progress.
He is an ambitious, passionate, young man by nature.
But on this day, Carl had an extra spring in his step thanks to an early Christmas gift of 80 millimetres of rainfall at the property the previous week.
"It's just been so dry around here until we got that rain," he said, before pointing out a young bull he's rather pleased with.
"It's just great how quickly the grass all bounces back."
Aimee is out from Brisbane for a few hours between taking clients in her personal training and health coaching business, Young Wellness.
She listens with ease, smiling as she watches the way her big brother interacts with the creatures.
Creatures that, since growing up on a family farm where she was typically raised to understand cattle's life cycle, she is aware may end up on her dinner plate.
If not hers, that of someone she knows.
That's because the entrepreneurial brother-sister duo, along with Aimee's partner Simon Harradence, have launched their own paddock-to-plate experience just in time for Christmas.
Creating online beef retail business Young Farmers, whereby consumers order products available for pick-up once a month, enables Simon and Aimee to provide direct access for many like-minded Brisbane dwellers to locally-raised grass-fed beef.
Aimee said by "cutting out many middle-men we're effectively introducing our farmers directly to the consumer".
"This allows us to pay a premium for their high-quality produce".
They're currently sourcing the beef from Carl at Wirraway Droughtmaster Stud, owned by PBR Properties, which has made the family affair all the merrier.
She said the initial decision to revert to sourcing family-farmed beef for personal consumption came about while undertaking a health coaching course as part of her other business.
"I got really conscious about what meat I was eating and where it was coming from," Aimee said.
"So about a year ago I made the choice to eat cattle produced by my family, because I knew how it was raised and where it was coming from.
"One beast was too much to have myself so I would split it between friends and then they loved it too.
"At one point I said [to Carl] can we get two beasts this month and he just found it incredible that we had that many friends in Brisbane," Aimee laughed.
It was then a few months ago that she and Simon decided to create the business to support the demand for Carl's beef, launching earlier this month.
And as the biggest day of the festive season drew near, the decision to serve a long lunch or a hotly-awaited banquet dinner today is likely to have had Christmases' culinary heroes divided around the globe.
But for these siblings, there's at least one thing they're certain of: it's all about the beef.
So it's only natural then that today they'll be eating Young Farmers' own.
"We're going out to mum's farm for a week over Christmas," Aimee said.
"We'll all be together Christmas Day and Simon and I will be cooking a traditional English roast lunch a bit like how my English grandmother used to make.
"There'll be gravy with the roast, steamed greens, roast veggies and crunchy potatoes."
Though not a traditional Christmas meat, Aimee said knowing this year their family-farmed beef may grace plates throughout Brisbane was a "great feeling".
"Christmas is about bringing everyone together, family or not, making everyone feel like they belong and sharing food and having a good day."
She added: "It will be a bit of an extra celebration this year as everyone that's been a part of Young Farmers will be there so it will be very special."