Cattle starting to move on the Great Australian Cattle Drive. Photo: Facebook

The Outback Queensland Cattle Drive is a BeefBank initiative, which gives people from across Australia the chance to ‘buy a saddle’ and go on the ride of their lives.

Drovers hit the stock routes for the second year recently, with 65 riders joining the drive to move approximately 1,400 cattle – all on loan from local the Lee Family at ACC and Mrs Pam Dearmer and Matthew McDonald from Western Grazing – from Longreach to Blackall over 41 days.

Chair of the drive and BeefBank Director Anthony ‘Bim’ Struss said showcasing Australia’s red meat industry through an authentic outback experience is a unique way of encouraging people to support the .

BeefBank delivers red meat to the plates of people struggling to afford this protein by providing meat to Foodbank, who then distribute it to those who need it most.

Bim said each donated beast translates to 2,500 meals. Since its beginning, the drive had supplied 300,000 meals to underprivileged communities.

However, the target is one million meals in the next five years.

Ready to ride?

Experience with cattle isn’t necessary, and the drive is open to anyone for as few or as many days as they like.

Bim believes while the main drawcard is the chance to give back to underprivileged communities it’s also an opportunity for people from all walks of life to get out of their comfort zones and tick something off the bucket list.

“When you’ve had a good life, you have the capacity to give back, and I love the beef industry,” he said.

“The people, the camaraderie and the relationships built is something quite extraordinary.

“It really is the ride of your life. So many of them shed a tear as they leave, and we do too.”

Introducing nutrition on a budget 

MLA is a sponsor of the drive and this year, Corporate Chef Sam Burke and Corporate Butcher Doug Piper, together with Justin Zammit, had a cook-up and butchery demonstration for participants when they reached Barcaldine. The emphasis was on educating participants about red meat – served up with a side of delicious beef.

“We spoke to them about the versatility of the cuts, and the quality we have available in Australia,” Doug said.

He said while many consumers tend to reach for premium cuts like scotch fillet and eye fillet, with the right cook method said other cuts perform just as well. Finding simple ways for people to incorporate red meat into their diets is a driving point for the MLA marketing team.

“It’s nature’s big vitamin pill,” Doug said.

“It’s not always about buying the premium cuts of beef or lamb, there are many cuts that perform very well, it’s how you cook it that makes the difference”

The MLA marketing team engage with major retailers, butchers, aged care, pubs and clubs and airlines, to inspire them keep red meat on the menu and showcase its quality and versatility.

The Barcaldine BBQ proved a hit with the drive’s participants.

“It was a great way to let your hair down after a long day of sitting in the saddle, and getting well fed was a bonus,” Doug said.

A chance to give back

The drive also brings tourism to outback towns as Bim said it attracts an entourage of onlookers who patronise local businesses.

“We don’t go into towns and take from them, we try and give,” Bim said.

With the drive finished for the year, Bim said planning for the next one has already begun.

“We’re looking to try and get pastoral enterprises in Queensland to consider BeefBank as their charity of choice to support underprivileged people that are doing it tough.”

Interested in getting involved? Register your interest at outbackcattledrive.au

Source: MLA