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Our Story

The Outback Philosophy

In case our paths haven’t crossed before, I’m Annabelle Coppin the founder of Outback Beef and owner of Yarrie Station.

I’m passionate about producing quality natural beef, improving animal welfare, and promoting conservation. I believe that beef is a little like wine, that the flavour and texture changes depending on its provenance. Our beef is produced from the natural Pilbara rangelands, which is a mix of native grasses and shrubs, legumes and deep ancient red dirt, giving it a unique natural, mineral flavour. I grew up eating this beef and I’ve always known it’s special, that it has a delicious and distinctive flavour. Ever since I can remember, it has been a dream of mine to be able to produce our own branded beef and to tell our unique and special story.

My overarching mission for Outback Beef is for it to outlive me and continue on for many generations to come. In order for this to happen we need to lead with two core values: respect and accountability. It also means that we have to produce an amazing product while also improving the health and well-being of our animals and the natural landscape that supports them.

We’ve worked hard and made it our priority to provide a Meat Standards Australia graded beef product from our country and hands to yours.

We are real and genuine about the quality of the beef we produce, about caring for our animals, our land, our team, and our local community.

Meet Annabelle

Our family property was founded by my great, great Grandparents in 1886. Growing up in the remote Pilbara region, on Yarrie Station, this place has always had my heart.

My entire upbringing enabled me to see my parents, Lang and Ann Coppin, invest their love and hard work into the station and our animals.  I’m proud to be the fifth-generation carrying on the family heritage and caring for this country.

I am so privileged that I also get to share each day living on Yarrie with my husband, Thomas and our daughters Tanami Ann, Daisy Pearl and Mabelle Rose.

She's A Beauty

If you haven’t laid eyes on her, Yarrie Station is a 250,000-hectare rangelands property situated north of Marble Bar in Western Australia. She is made up of the mighty De Grey River and her grass-covered floodplains with rolling hills of spinifex and acacia. She has deep, mineral rich, ancient soils and breathtaking hills full of secret water holes and gorges. She is bloody beautiful to behold.

Our Team

Our Outback Beef Team

We couldn’t do what we do without our highly skilled and dedicated team. Without their support, our dream wouldn’t be possible. This is why we create further learning, development and employment opportunities for our team members, while encouraging them to pursue a career within the beef industry.

The Pastoral Team at Outback Beef are a skilled and passionate mix of people with longer-term staff who come back year after year and curious seasonal members who come for a season, maybe two.

Jobs that keeps the station running and the beef on your table are varied. There is no secret that this job takes hard work, long days and determination. It's also a job that drives people's passions. An average day on Yarrie might include fencing, shoeing a horse, servicing a vehicle, riding a motorbike, checking waters, welding in the workshop, cleaning out the sheds or even planting the veggie patch. All of this and we haven’t even talked about the cattle side of things!

Depending on how much rain Yarrie has had, from April until September you will find that the majority of the team spend their days with the cattle from dawn until dusk, often camping remotely across Yarrie’s 250,000 hectares and Yarrie’s nearby lease block of 190,000 hectares. Mustering the cattle can be done on horse, motorbike or buggy and with a chopper or two buzzing above head to ensure everybody is where they need to be.

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