About us
Diggers Cattle Co is a small, veteran-owned cattle farm based in the Northern Rivers, producing clean, grass-fed beef with a focus on local food systems, animal welfare, and responsible farming.
After 11 years in the Army, I wanted to continue contributing to the community in a meaningful way. Farming became the path I chose. Good food is the foundation of a healthy family, and producing it properly is something I take seriously.
We’re first-generation farmers. Everything here has been built from the ground up — fencing, water systems, and how we manage our cattle. Our animals are raised on pasture, grass-fed, and left to grow properly — no hormones, no antibiotics, no shortcuts.
We process locally to keep stress low on the animals and to support regional butchers. What we sell is the same beef we feed our own family. We don’t cut corners. We take pride in delivering a clean, honest product that reflects the work we put in and the values we stand by.
Diggers isn’t trying to be fancy. It’s not about marketing buzzwords. It’s about doing things properly and making it easier for people to know where their meat comes from. Small-scale, local farming still has a place — and we’re proud to be part of it.
Shop Beef Boxes
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Paddock Pack
Regular price $330.00 AUDRegular priceUnit price per -
Sold outQuarter beef box
Regular price $1,250.00 AUDRegular priceUnit price per -
Diggers Pit Smoked Beef Jerky
Regular price $18.00 AUDRegular priceUnit price $18.00 per 100g$18.00 AUDSale price $18.00 AUD
Cook Your Cut Properly
Diggers Beef Recipes
Simple, practical beef recipes built around the cuts in your box. No fluff. Just real food, fire, flavour and proper beef.
Smash Burger Tacos
Crispy beef tacos cooked on the BBQ plate with cheese, pickles and burger sauce.
Ingredients
500g beef mince
Small tortillas
American cheese
Pickles
Diced onion
Burger sauce
Method
1. Heat BBQ plate or cast iron pan until very hot.
2. Roll mince into small balls slightly larger than a golf ball.
3. Place each ball onto a tortilla and press down firmly until thin.
4. Place tortilla mince-side down onto hot plate.
5. Cook for 2–3 mins until beef is crispy and browned.
6. Flip tortilla over and place cheese on top.
7. Cook another 1 min until cheese melts.
8. Top with pickles, onion and burger sauce.
9. Fold and serve hot.
Ingredients
500g beef mince
Small tortillas
American cheese
Pickles
Diced onion
Burger sauce
Method
1. Heat BBQ plate or cast iron pan until very hot.
2. Roll mince into small balls slightly larger than a golf ball.
3. Place each ball onto a tortilla and press down firmly until thin.
4. Place tortilla mince-side down onto hot plate.
5. Cook for 2–3 mins until beef is crispy and browned.
6. Flip tortilla over and place cheese on top.
7. Cook another 1 min until cheese melts.
8. Top with pickles, onion and burger sauce.
9. Fold and serve hot.
Smoky Sausage & Veggie Tray Bake
Ingredients
6 Diggers beef sausages
1 sweet potato, diced
1 zucchini, sliced
1 red capsicum, sliced
1 red onion, cut into wedges
Olive oil
Salt, pepper, paprika
Method
Preheat oven to 200°C.
Toss vegetables in olive oil, paprika, salt and pepper.
Place veggies and sausages on tray.
Roast for 35–40 mins, turning sausages halfway.
Serve with rocket or spinach.
6 Diggers beef sausages
1 sweet potato, diced
1 zucchini, sliced
1 red capsicum, sliced
1 red onion, cut into wedges
Olive oil
Salt, pepper, paprika
Method
Preheat oven to 200°C.
Toss vegetables in olive oil, paprika, salt and pepper.
Place veggies and sausages on tray.
Roast for 35–40 mins, turning sausages halfway.
Serve with rocket or spinach.
Garlic Herb T-Bone with Greens
Ingredients
1 Diggers T-bone steak
1 tbsp olive oil
2 garlic cloves
Fresh rosemary
Salt & cracked pepper
Broccolini or asparagus
Method
Bring steak to room temp.
Season heavily with salt and pepper.
Sear in hot pan 3–4 mins each side.
Add garlic, rosemary and baste with juices.
Rest 5 mins and serve with greens.
1 Diggers T-bone steak
1 tbsp olive oil
2 garlic cloves
Fresh rosemary
Salt & cracked pepper
Broccolini or asparagus
Method
Bring steak to room temp.
Season heavily with salt and pepper.
Sear in hot pan 3–4 mins each side.
Add garlic, rosemary and baste with juices.
Rest 5 mins and serve with greens.
Chimichurri Rib Eye
Ingredients
2 Diggers rib eye cutlets
Olive oil
Salt & cracked pepper
Chimichurri
1 cup parsley, chopped
2 garlic cloves, crushed
1 small red chilli, finely chopped
2 tbsp red wine vinegar
1/3 cup olive oil
Salt & pepper
Method
Remove rib eye cutlets from fridge 30 mins before cooking.
Season heavily with salt and cracked pepper.
Heat BBQ or pan until very hot.
Cook cutlets 3–4 mins each side for medium rare.
Rest steaks for 5 mins.
Mix parsley, garlic, chilli, vinegar, olive oil, salt and pepper together for chimichurri.
Spoon chimichurri generously over steaks before serving.
2 Diggers rib eye cutlets
Olive oil
Salt & cracked pepper
Chimichurri
1 cup parsley, chopped
2 garlic cloves, crushed
1 small red chilli, finely chopped
2 tbsp red wine vinegar
1/3 cup olive oil
Salt & pepper
Method
Remove rib eye cutlets from fridge 30 mins before cooking.
Season heavily with salt and cracked pepper.
Heat BBQ or pan until very hot.
Cook cutlets 3–4 mins each side for medium rare.
Rest steaks for 5 mins.
Mix parsley, garlic, chilli, vinegar, olive oil, salt and pepper together for chimichurri.
Spoon chimichurri generously over steaks before serving.
Steak Bites & Avocado Bowl
Ingredients
500g Diggers rump steak
1 avocado
Cherry tomatoes
Baby spinach
Olive oil
Garlic powder
Salt & pepper
Method
Dice rump into steak bites.
Season with garlic powder, salt and pepper.
Cook in hot pan 2–3 mins until browned.
Serve over spinach with avocado and tomatoes.
500g Diggers rump steak
1 avocado
Cherry tomatoes
Baby spinach
Olive oil
Garlic powder
Salt & pepper
Method
Dice rump into steak bites.
Season with garlic powder, salt and pepper.
Cook in hot pan 2–3 mins until browned.
Serve over spinach with avocado and tomatoes.
Slow Cooked Blade Steak with Garlic & Herbs
Ingredients
1kg Diggers blade steak
1 onion, sliced
3 garlic cloves, crushed
2 carrots, chopped
2 cups beef stock
1 tbsp tomato paste
1 tsp smoked paprika
Fresh rosemary or thyme
Olive oil
Salt & cracked pepper
Method
Season blade steak with salt, pepper and paprika.
Heat olive oil in pan and brown beef well on both sides.
Place onion, garlic and carrots into slow cooker.
Add beef on top.
Pour in stock and tomato paste, then add herbs.
Cook LOW for 7–8 hours or HIGH for 4–5 hours until fork tender.
Pull apart slightly and serve with mash, sweet potato or greens.
Optional Add-ons
Add mushrooms for extra flavour
Add chilli flakes for heat
Serve over cauliflower mash for low carb option
1kg Diggers blade steak
1 onion, sliced
3 garlic cloves, crushed
2 carrots, chopped
2 cups beef stock
1 tbsp tomato paste
1 tsp smoked paprika
Fresh rosemary or thyme
Olive oil
Salt & cracked pepper
Method
Season blade steak with salt, pepper and paprika.
Heat olive oil in pan and brown beef well on both sides.
Place onion, garlic and carrots into slow cooker.
Add beef on top.
Pour in stock and tomato paste, then add herbs.
Cook LOW for 7–8 hours or HIGH for 4–5 hours until fork tender.
Pull apart slightly and serve with mash, sweet potato or greens.
Optional Add-ons
Add mushrooms for extra flavour
Add chilli flakes for heat
Serve over cauliflower mash for low carb option
Y-Bone with Onion Gravy
Ingredients
2 Diggers Y-bone steaks
2 brown onions, sliced
2 garlic cloves, crushed
1 tbsp olive oil
1 tbsp butter
1 cup beef stock
1 tsp Worcestershire sauce
Salt & cracked pepper
Fresh parsley
Method
Season Y-bone steaks with salt and pepper.
Heat olive oil in pan and cook steaks 3–4 mins each side. Remove and rest.
In same pan, add butter and onions. Cook slowly for 10–15 mins until golden.
Add garlic and cook 1 minute.
Pour in beef stock and Worcestershire sauce. Simmer until slightly thickened.
Return steak briefly to pan or pour gravy over the top.
Finish with parsley and serve with mash or greens.
Optional Add-ons
Add mushrooms to the gravy
Serve with roasted sweet potato
Add thyme for extra depth
2 Diggers Y-bone steaks
2 brown onions, sliced
2 garlic cloves, crushed
1 tbsp olive oil
1 tbsp butter
1 cup beef stock
1 tsp Worcestershire sauce
Salt & cracked pepper
Fresh parsley
Method
Season Y-bone steaks with salt and pepper.
Heat olive oil in pan and cook steaks 3–4 mins each side. Remove and rest.
In same pan, add butter and onions. Cook slowly for 10–15 mins until golden.
Add garlic and cook 1 minute.
Pour in beef stock and Worcestershire sauce. Simmer until slightly thickened.
Return steak briefly to pan or pour gravy over the top.
Finish with parsley and serve with mash or greens.
Optional Add-ons
Add mushrooms to the gravy
Serve with roasted sweet potato
Add thyme for extra depth
Camp Oven Osso Buco
Ingredients
4 Diggers osso buco pieces
2 brown onions, sliced
3 garlic cloves, crushed
2 carrots, chopped
2 celery stalks, chopped
2 cups beef stock
1 tin crushed tomatoes
2 tbsp tomato paste
Fresh rosemary & thyme
Olive oil
Salt & cracked pepper
Method
Heat a camp oven over hot coals with a drizzle of olive oil.
Season osso buco generously with salt and pepper, then brown deeply on both sides. Remove and set aside.
Add onion, carrot and celery to the camp oven and cook until softened.
Stir through garlic and tomato paste for 1 minute.
Pour in crushed tomatoes and beef stock, then add rosemary and thyme.
Return osso buco to the camp oven, making sure the meat is mostly covered in liquid.
Place lid on and cook over low coals for 3–4 hours until the beef is fall-apart tender.
Serve over creamy mash or beside damper with plenty of sauce spooned over the top.
Pro Tip
The marrow from the bone melts into the sauce while cooking, giving the dish its rich flavour and silky texture. Low heat and patience are what make this cut shine.
4 Diggers osso buco pieces
2 brown onions, sliced
3 garlic cloves, crushed
2 carrots, chopped
2 celery stalks, chopped
2 cups beef stock
1 tin crushed tomatoes
2 tbsp tomato paste
Fresh rosemary & thyme
Olive oil
Salt & cracked pepper
Method
Heat a camp oven over hot coals with a drizzle of olive oil.
Season osso buco generously with salt and pepper, then brown deeply on both sides. Remove and set aside.
Add onion, carrot and celery to the camp oven and cook until softened.
Stir through garlic and tomato paste for 1 minute.
Pour in crushed tomatoes and beef stock, then add rosemary and thyme.
Return osso buco to the camp oven, making sure the meat is mostly covered in liquid.
Place lid on and cook over low coals for 3–4 hours until the beef is fall-apart tender.
Serve over creamy mash or beside damper with plenty of sauce spooned over the top.
Pro Tip
The marrow from the bone melts into the sauce while cooking, giving the dish its rich flavour and silky texture. Low heat and patience are what make this cut shine.
Garlic Topside Roast
Herb Crusted Topside Roast
Ingredients
1 Diggers topside roast
Garlic cloves
Rosemary
Olive oil
Salt & pepper
Pumpkin & carrots
Method
Rub roast with oil, garlic and herbs.
Roast at 180°C for 50–60 mins.
Rest 15 mins before slicing thin.
Serve with roasted vegetables.
Ingredients
1 Diggers topside roast
Garlic cloves
Rosemary
Olive oil
Salt & pepper
Pumpkin & carrots
Method
Rub roast with oil, garlic and herbs.
Roast at 180°C for 50–60 mins.
Rest 15 mins before slicing thin.
Serve with roasted vegetables.
Low Simmer Silverside
Ingredients
1 Diggers silverside
1 onion
2 carrots
2 bay leaves
Peppercorns
Method
Cover silverside with water in pot.
Add vegetables, bay leaves and peppercorns.
Simmer gently for 2.5–3 hours.
Slice thin and serve with cabbage and carrots.
1 Diggers silverside
1 onion
2 carrots
2 bay leaves
Peppercorns
Method
Cover silverside with water in pot.
Add vegetables, bay leaves and peppercorns.
Simmer gently for 2.5–3 hours.
Slice thin and serve with cabbage and carrots.
Sticky BBQ Beef Ribs
Ingredients
1.5kg Diggers beef ribs
2 tbsp honey
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp cracked pepper
1 tbsp olive oil
Method
Preheat oven to 150°C.
Mix honey, Worcestershire, soy, garlic, paprika and pepper together.
Rub ribs with olive oil, then coat heavily in sticky glaze.
Place ribs in baking tray and cover tightly with foil.
Slow cook for 3–3.5 hours until tender.
Remove foil, baste with juices and cook uncovered another 20 mins until sticky and caramelised.
Serve with slaw, roasted potatoes or corn.
Optional Add-ons
Add chilli flakes for heat
Finish with sesame seeds and shallots
Smoke on BBQ for extra flavour
1.5kg Diggers beef ribs
2 tbsp honey
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp cracked pepper
1 tbsp olive oil
Method
Preheat oven to 150°C.
Mix honey, Worcestershire, soy, garlic, paprika and pepper together.
Rub ribs with olive oil, then coat heavily in sticky glaze.
Place ribs in baking tray and cover tightly with foil.
Slow cook for 3–3.5 hours until tender.
Remove foil, baste with juices and cook uncovered another 20 mins until sticky and caramelised.
Serve with slaw, roasted potatoes or corn.
Optional Add-ons
Add chilli flakes for heat
Finish with sesame seeds and shallots
Smoke on BBQ for extra flavour
Texas Style Brisket
Ingredients
1 whole Diggers brisket (4–6kg)
Yellow mustard or olive oil
2 tbsp coarse salt
2 tbsp cracked black pepper
1 tbsp garlic powder
1 tsp smoked paprika
Method
Trim excess hard fat from brisket, leaving about 1cm of fat on top.
Coat lightly with mustard or olive oil.
Mix salt, pepper, garlic powder and paprika together, then season brisket heavily on all sides.
Preheat pellet smoker to 120°C using oak, hickory or mesquite pellets.
Place brisket fat side up and cook uncovered for 6–8 hours until a dark bark forms and internal temperature reaches 75–80°C.
Wrap brisket tightly in butcher paper or foil and return to smoker.
Continue cooking another 3–5 hours until brisket reaches around 95°C and feels soft when probed.
Rest wrapped for at least 1 hour before slicing against the grain.
Serve with slaw, pickles, roasted potatoes or corn ribs.
Oven Option
Cook at 130°C on wire rack over tray
Add tray of water underneath for moisture
Follow same wrapping and resting steps above
Pro Tips
Low and slow is the secret
Black pepper gives Texas brisket its classic bark
Resting keeps the brisket juicy
Cook until probe tender, not just by time
1 whole Diggers brisket (4–6kg)
Yellow mustard or olive oil
2 tbsp coarse salt
2 tbsp cracked black pepper
1 tbsp garlic powder
1 tsp smoked paprika
Method
Trim excess hard fat from brisket, leaving about 1cm of fat on top.
Coat lightly with mustard or olive oil.
Mix salt, pepper, garlic powder and paprika together, then season brisket heavily on all sides.
Preheat pellet smoker to 120°C using oak, hickory or mesquite pellets.
Place brisket fat side up and cook uncovered for 6–8 hours until a dark bark forms and internal temperature reaches 75–80°C.
Wrap brisket tightly in butcher paper or foil and return to smoker.
Continue cooking another 3–5 hours until brisket reaches around 95°C and feels soft when probed.
Rest wrapped for at least 1 hour before slicing against the grain.
Serve with slaw, pickles, roasted potatoes or corn ribs.
Oven Option
Cook at 130°C on wire rack over tray
Add tray of water underneath for moisture
Follow same wrapping and resting steps above
Pro Tips
Low and slow is the secret
Black pepper gives Texas brisket its classic bark
Resting keeps the brisket juicy
Cook until probe tender, not just by time