The Hillock Downs was as large as 1000 acres and it had been used as part of the training grounds for troops in World War 2, they have records going back 100 years. You can get more than fresh meat and vegetables at their produce store. You also learn about their history and the hard work they put in for our safe, delicious food.
Rump steak was often chewy and The Cottage chef normally won’t prepare it as a steak. But at Hillock Downs she found the most tender rump steak ever.
The Hillock Downs cattle are raised and grown locally in Mornington Peninsula, they aren’t feedlot fed and are free to roam open pasture paddocks. They are turning off 450kg to 530kg milk vealer cattle at 9 to 10 months of age. There are no hormones and are antibiotic free.
This means young, tasty, tender beef, and we aren’t consuming antibiotic drugs in any of their meat product. This reduces our fear of introducing superbugs through antibiotics overuse.
Besides farming, owner Eddie volunteers with CFA, protecting the local community from fires. We got some useful tips to make our cottage and BBQ facilities safe during the busy summer season.
The Hillock Downs produce store is opened Friday, Saturday and Sunday. They only sell freshly butchered beef and they call it a day when they’re sold out. It has been popular among the locals. To avoid disappointment, contact them before you go. Sally, a.k.a the farmer’s wife who works at their produce store is very friendly and knowledgeable. She also grows the vegetables sold at her store. Hillock Downs is only a few minutes drive from our cottage. Get some for your BBQ during your stay, or to bring home, you won’t be disappointed.
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