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.