Rangeland Quality Meats
A passion to produce premium quality beef supplied directly to the consumer was the catalyst for the formation of Rangeland Quality Meats in late 2010.
It seemed like a natural progression for Philip Hughes after many years breeding and growing cattle, and producing red meat to establish a marketing arm to the family business.
Our aim is to provide a true ‘paddock to plate’ experience for the Australian consumer.
Rangeland Properties
Rangeland Quality Meats beef is supplied from the Hughes family properties which are located on the Western Downs in southern Queensland.
As all Australians are aware, we live in a country of vast climatic variations, so the cattle are grazed with a priority placed on paddock conservation, grass quality and preservation of local plant and animal species. A passion for regenerative agriculture, sustainability, and holistic management under pin the family grazing business.
With a history steeped in managing the grazing pressures and extreme climate of Australia, the team at Banchory Grazing and Rangeland Quality Meats are perfectly situated to supply a reliable, high quality product.
Regenerative Farming
At Rangeland Quality Meats, we take pride in our 140-year heritage of producing premium grassfed beef using regenerative farming techniques. Our brand represents a legacy of sustainable agriculture and a commitment to nourishing both the land and the people who enjoy our products.
At Rangelands’, we practice regenerative farming techniques that prioritize soil health, biodiversity, and carbon sequestration. By implementing rotational grazing and holistic land management, we restore and enhance the natural ecosystems on our farms. By rotating our cattle to different pastures, we promote natural fertilization, reducing the need for synthetic chemicals. Our methods not only enhance biodiversity but also help sequester carbon, making the soils healthier and more productive.
Our cattle roam freely on lush, nutrient-dense pastures. This ensures a superior quality of meat with distinct rich flavours and tenderness. No hormones, antibiotics, or artificial additives are ever used in our farming practices.
Our 140-year heritage is a testament to our unwavering commitment to producing the finest beef. We Honour the traditions passed down through generations, infusing our craft with knowledge, expertise, and time-honoured techniques. Each bite of Rangelands’ beef is a taste of our proud history.
We believe in treating our animals with respect and care. Our cattle lead stress-free lives in open pastures, free to graze and exhibit their natural behaviours. By fostering a healthy and low-stress environment, we ensure the well-being of our animals and the exceptional quality of our beef. Supporting grass-fed beef promotes higher standards of animal welfare. Grass-fed animals are given the opportunity to roam freely and engage in natural grazing behaviour, leading to healthier, happier animals. They are not confined to feedlots or subjected to the stress and health issues associated with intensive grain feeding, overcrowding, and the use of growth hormones or antibiotics.
Rangelands’ is deeply rooted in the local communities we serve. We work with neighbouring properties, suppliers, and experts who share our commitment to sustainable agriculture. Through education, support, and collaboration, we aim to build a resilient food system and create a positive impact on the people and places we call home.
We believe in complete transparency, from farm to fork. Every cut of beef from Rangelands’ can be traced. By sharing this journey with our customers, we foster a deeper connection and trust in our brand.
Choosing Rangelands’ means making a positive impact on the environment. Our regenerative farming practices restore soil health, enhance biodiversity, and contribute to the overall resilience of our ecosystems. We are committed to leaving a lasting legacy of healthy, thriving lands for future generations.
At Rangelands’, we uphold the highest standards of quality throughout our production process. From the moment our cattle are born until they reach your plate, every step is meticulously monitored and controlled. Our beef is carefully selected, expertly aged to ensure optimal tenderness and flavour. The result is a taste experience that is unmatched – succulent, juicy, and bursting with natural flavours.
We invite you to join the Rangeland Quality Meats family and savour the extraordinary taste of our grass-fed beef, knowing that every bite supports a sustainable and ethical food system. Discover the difference that nature’s bounty can make in your culinary adventures and feel confident that you are making a responsible choice for your health, the land and the environment.
We believe that the Outback’s vast landscapes, pristine air, and abundant sunshine create the perfect environment for raising the finest grass-fed beef. Our staff work hand in hand with nature, carefully selecting and nurturing the cattle, allowing them to grow at their own pace. This ensures tender, flavourful meat that is naturally lean and healthy, without the use of hormones or antibiotics.
Rangeland People
Philip & Adele Hughes
Philip is a 4th generation cattle producer with 50 years’ experience in the Queensland beef industry. Philip has managed extensive cattle stations for a corporate cattle company and developed Banchory Grazing, his own family cattle business.
Philips’ focus is on environmental sustainability of the land, regenerative agriculture and producing natural beef using humane and low stress stock handling practices.
Adele, Philip’s wife, is a trained Home Economics teacher with many years’ experience in all aspects of the preparation and cooking of meat products, from the family situation to catering for large numbers.
Philip and Adele have won the ‘Innovation in Red Meat – Producer of the Year’ at the Queensland Red Meat Awards for their creation of the Rangeland Quality Meats concept and brand.
Philip and Adele both love eating our very own Rib Fillet steak, cooked medium rare, accompanied by plenty of fresh air. Philip pays homage to his roots in the big sky country of Western Queensland by cooking his steak ‘on the coals’ in the way of his heritage. Philip says, “You can’t beat sharing a meal cooked on a campfire with good friends, good wine and good beef.”
Alister & Julia Hughes
Alister has a Bachelor of Business from the University of Southern Queensland. He has had seven years management experience in the hospitality industry and three years as a marketing executive for a multinational corporation.
Alister provides Rangeland Quality Meats with that essential connection between producers and consumers. He has a strong commitment to ensuring consumers achieve the ultimate eating experience through purchasing our consistently high-quality products.
He lives in Brisbane with his wife Julia and their two young children, Sophia and Andrew.
Alister manages the RQM business, office, and cold rooms with the assistance of three other marketing and sales personnel, and Jules in the background. He is passionate about the value of supplying naturally grown quality beef direct to Australian consumers and always attends when the cattle are processed to ensure his orders are correctly filled and packaged.
Alister’s favourite cut of beef over recent years is the Rangeland Porterhouse, cooked medium rare on the BBQ, but he also finds it hard to turn down our mouth-watering corned silverside, which, in his words is “the best corned beef I’ve ever had”.
Lachlan & Anna Hughes
Lachlan and Anna met while at the University of Queensland where they both studied Agribusiness and Animal Science Degrees. Making their home at Heatherlea, they were both passionate about leading a healthy lifestyle and living and working with the land.
Lachlan, Philip and Adele’s eldest son, was the driving force in establishing the design layout for the two Western Downs properties using regenerative agricultural techniques. Tragically, Lachlan was involved in a fatal on-farm accident in late 2018. Anna and their three children William, Georgia and Hamish remain living on the property and enjoy the country lifestyle and all the freedom it offers.
Anna is actively involved in the family business, capably running the animal nutrition and accounting side of the enterprise.
She is passionate about good health and holistic foods and pursues many interests, including bee keeping, making butter and the most wonderful sour dough bread. The extensive organic vegetable garden she maintains also provides a year-round supply of fresh produce for the whole family.
Anna loves our Premium Beef Mince, finding the versatility and superior quality of the product a winner with her three young children for quick and easy meals.
Jim & Sarah Lomas
Jim and Sarah joined the Banchory Grazing team in 2014 and brought with them a wealth of knowledge and experience, having both worked on large cattle stations in South Australia, the Northern Territory and Western Australia.
Both Jim and Sarah are integral parts of the grazing business, managing the day-to-day operations of the properties and overseeing the development programs. They pride themselves on their high animal welfare standards and sustainable land management practices, which they believe should be the foundation of any business. Their hard work and commitment ensure RQM can consistently supply the highest quality product year in, year out.
Jim and Sarah live on the property with their three children Sturt, Kip and Riley Ann. When it comes to feeding their growing family, they believe it is essential to eat beef that is free of hormones, steroids, and antibiotics. The Lomas family’s favourite cut of meat is one of our home-grown Beef Roasts, served with roast vegetables and gravy. Jim then loves nothing better than cold roast beef sandwiches for lunch.