Baume LogoInstead of having wine with your beef, why not have red wine in your beef?

Baumè Luxury Meat Company developed their unique Baumè concept to produce an ultra premium, wine fed, range of beef products. This innovative product combines Preston Vale premium quality wine with the best hand selected cattle available to create a unique taste experience.

Innovation leads to quality

For up to two months before processing, Baumè Cattle are fed one and a half  litres of premium aged wine mixed with their daily ration of fruits, grains and roughage.

We believe our Baumè Beef rivals internationally renowned Wagyu Beef. Baumè Beef has a unique flavour and appearance, is extremely tender and caramelises beautifully when cooked, producing the same delicious results every time.

It has a very special texture – beautiful, marbled and tender which caramelises while cooking” – Laurent Pourcel, 3 Michelin star chef discussing the qualities of wine fed beef

The Baumè Beef product is destined to be eaten in only the finest restaurants and dining rooms around the world, with Michelin star chefs already expressing their love of our product.

Beef_Breeds_800Australian beef is widely recognised as amongst the finest in the world

Baumé Beef is sourced from hand selected, free range Black Angus and other selected cross bred cattle from Western Australia’s South West.

Selected for their meat production and docile handling qualities, they  produce choice quality, delicately flavoured, tender meat.

They are breeds which carry the genetics to produce marbled beef without excess subcutaneous or inter-muscular seam fat, essential for developing our unique product.

Baumè Beef feeding program

For up to two months before processing, Baume Beef are fed one and a half litres of premium wine mixed with its daily ration of fruits, grain and roughage. (This is within the responsible drinking criteria for human consumption)

Hand selected cattle undergo the Baumé feeding program, being introduced to a ration of GMO free, hormone free and GrowSafe accredited grains. The grain is mixed with a blend of premium Preston Vale Wine picked at specific Baumé level (sugar levels in the grapes), which is the key ingredient to the special diet. Apples and Pears sourced fresh from local Donnybrook orchards (in the South West of Western Australia) also make up a larger component of the special diet. This special diet is a closely guarded secret but all products, which comprise the final feed ration, are locally sourced and follow the best quality practises throughout the production of the wine, grain and fruit.

Outstanding flavour, marbling and texture are just some of the consumer benefits of Baumé Beef. As well as the nutritional benefits of Baumé Beef, the livestock handlers have reported that Baumé cattle are more relaxed and gain weight more easily due to the reduction in stress, which also directly affects the flavour of the meat. This product is a unique taste experience.

Dry Ageing Beef

Our Ageing and Packaging

Beef is dry aged for 4 days then traditionally Vacuum packed in whole muscle cuts for up to 21 days at zero degrees. It is then unpacked and the Baumé Luxury Meats is repacked in to the state of the art German packaging process, DarFresh.

The packaging system uses specially designed top and bottom film to create a vacuum-sealed package, which encases the meat like a second skin. The process is hugely advantageous and preserves the integrity of the meat for up to 42 days at low temperatures. Due to the completely airtight, hygienic seal, the world class DarFresh packaging system allows the chilled meat to continue ‘wet ageing’. The natural enzymes in the beef have longer to break down connective tissue, which, allows Baumé meat to tenderize for the longest possible time.

Dry Ageing

Dry ageing of beef is the process of storing sub-primal cuts in a temperature controlled unit maintained at 0 degrees celsius, with controlled humidity at 85% and a strong airflow for 14-21 days. Then it is vacuum packed and continues to age. During this process the meat loses approximately 10-15% of its weight through moisture loss.

The higher grades of meat with even fat distribution are most commonly used. These being strip loins, rib eyes and sirloins.

The process changes beef in two ways. Firstly, the beef’s natural enzymes break down the connective tissue in the muscle and fat, making them smaller which creates more tender beef.

Secondly, dry aging allows the moisture to evaporate out of the muscle, this creates a greater concentration of flavours and taste. During this process the meat loses approximately 10% of moisture.

Through the process of careful preparation and monitoring we produce meat with outstanding richness and intensity.

Wet Ageing

Wet ageing is the newer more widely used ageing method. The process involves ageing the meat in a vacuum packaged ‘bag’ which significantly extends the shelf life of the chilled product and allows the natural enzymes in the beef to continue breaking down the connective tissue uninterrupted in its final packaging, further tenderising the meat

The process offers ease of storage and handling as well as improves hygiene compared to solely dry ageing. The airtight, moisture proof package protects the beef from oxidation, dehydration and evaporation during storage and ageing.

Marbled BeefWhat is Marbling?

Marbling is soft intramuscular fat made up of polyunsaturated, monounsaturated and saturated fats.

When refrigerated marbled fat appears white and will become less obvious as the meat comes
up to room temperature with unsaturated fats beginning to melt.

Grading

Marbled beef is graded by AUS-MEAT on a scale of 0 (no marbling) to 9 (extensive marbling).

Selected breeds like Angus or Wagyu, age and diet (grain vs grass fed) all influence the level of marbling in the animal.

Different cuts of meat will also exhibit different levels of marbling.

Tenderness and flavour

The unique flavour and aroma of beef is held in the fat. When cooking the marbled fat melts leaving a rich beef flavour and satisfying aroma.

The melting marble fat also contributes to the tender texture of the meat as the fat slowly bastes the meat from the inside as it heats up during cooking.

Baume StampThe quality of our products is critical to the success of our business

We use world’s best practice to ensure that our production supply chain maintains the quality and integrity of our products.

Baumè Beef is naturally produced on clean, free range pastures and finished using  Growsafe certified grains and feed products after transferring to our NFAS accredited feedlot.

Our business only uses products that are safe and clean and we follow the code of practice and industry standards set out by these organisations: Feedlot, Growsafe, Aqis, Aus-Meat and MSA

Happy Cattle = Happy Consumer

Outstanding flavour, marbling and texture are just some of the consumer benefits of Baumè Beef.
As well as the nutritional benefits of Baumè Beef our cattle are humanely and sustainably grown.

Our livestock handlers report they are more relaxed and gain weight more easily, due to reduction in stress, which also directly affects the flavour of the meat.

World MapHow to buy Baumè Beef

Baumè Beef is sold via local distributors throughout the world. Check our distribution map to find a supplier near you.

However, if you cannot find a distributor close to you then contact us directly to discuss your requirements.

Interested in becoming a distributor?

We are currently looking for importers/distributors in most major international markets for our unique and innovative Baumè Beef and Baumè Lamb products.

Please check our distribution map to see if your region or country currently requires a local distributor. If so then contact us to discuss this opportunity further – enquiries@baumeluxurymeats.com