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 whilst 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 MSA 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

Growing up in the remote Pilbara region, on Yarrie Station, our family property that was founded by my great, great grandfather in 1886, 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 my daughters Tanami Ann & Daisy Pearl.

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, rolling hills of spinifex and acacia, deep mineral-rich, ancient soils and breathtaking hills full of secret water holes and gorges, she is bloody beautiful to behold. 

Meet the Team

Aimee Ray

I am a proud ambassador of Outback Beef because of my connection to Yarrie country, the superb natural flavour and the way the cattle are treated.

I am a proud ambassador of Outback Beef because of my connection to Yarrie country, the superb natural flavour and the way the cattle are treated. It was during my first season working on Yarrie Station that I met Annabelle. We had some mighty adventures together back then and have never lost touch. Yarrie Station is an unforgettable place and I have always been impressed by the way the cattle are cared for and their ethical industry process.

Since moving to Perth and producing a few little tackers of my own, the importance of excellent nutrition and transparency in the food chain for my family has become more important. I’m pleased to be part of the Yarrie team, sharing the best beef of the Pilbara to those in Perth.

Tim & Caz

We arrived in the Pilbara, from the east, in 2014 planning only to stay a year. But the ‘Pilbara’ really gets in your blood—especially the beauty and the people of Yarrie Station—so we find ourselves still here, enjoying life.

We arrived in the Pilbara, from the east, in 2014 planning only to stay a year. But the ‘Pilbara’ really gets in your blood—especially the beauty and the people of Yarrie Station—so we find ourselves still here, enjoying life.

I’ve been a butcher most of my life, with the lovely wife, Caz, the best shop assistant around. Naturally, we thought we knew what good beef should taste like. That was until we tried Yarrie’s ‘rangeland’ fed beef. The flavour of ‘Pilbara Outback’ beef blew us away!

Our roles on Yarrie Station see us taking on general repairs and maintenance, mowing, repairing solar pumps/troughs/windmills, town runs (500km round trip) for supplies, servicing vehicles, overseeing Outback Beef sales/ordering/logistics and driving around this amazing station, checking that all the cattle watering points are working properly.

We’re delighted to be a part of the Outback Beef team caring for and sharing this beef to the world!

Our Team

We couldn’t do it without our highly skilled and dedicated team. Without their support our dream wouldn’t be possible, which is why like to create further learning and employment opportunities 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 that come back year after year and curious seasonal members that come for a season, maybe two. The jobs that keep the station running and the beef on your table are so varied and know no boundaries. There is no secret that this job takes hard work, long days and determination. Its also a job that drives people 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 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.

Our Farm Team

The Farm Team consists of Farmer Col and his wife Corina who have been part of the Yarrie family since 1991. He also has a helper or two from the station join him through the season. Farmer Col manages all the farming operations on Outback Beef’s southern farm, where the cattle are sent for finishing. Farming operations include things such as from caring for the cattle’s health and welfare, improving farm infrastructure (waters, fencing and yards), maintaining the machinery, looking after the office and the records. Col is also focused on improving the annual and perennial pastures on the farm to ensure that the Outback Beef cattle are well nourished, he also hand picks which animals make it into the premium Outback Beef line of cattle.

We arrived in the Pilbara, from the east, in 2014 planning only to stay a year. But the ‘Pilbara’ really gets in your blood—especially the beauty and the people of Yarrie Station—so we find ourselves still here, enjoying life.

I’ve been a butcher most of my life, with the lovely wife, Caz, the best shop assistant around. Naturally, we thought we knew what good beef should taste like. That was until we tried Yarrie’s ‘rangeland’ fed beef. The flavour of ‘Pilbara Outback’ beef blew us away!

Our roles on Yarrie Station see us taking on general repairs and maintenance, mowing, repairing solar pumps/troughs/windmills, town runs (500km round trip) for supplies, servicing vehicles, overseeing Outback Beef sales/ordering/logistics and driving around this amazing station, checking that all the cattle watering points are working properly.

We’re delighted to be a part of the Outback Beef team caring for and sharing this beef to the world!

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