Why We Chose Native Angus Cattle
When we first began shaping the future of our herd at Arrawatta Station, we asked ourselves an important question:
What breed of cattle would allow us to raise beef in harmony with our land while also offering genuine health benefits for people?
We found the answer in history: the original Native Aberdeen Angus. These heritage genetics, first recorded in Scotland in the mid-19th century, are free from the foreign influences that reshaped the breed during the rise of modern feedlot systems.
Remarkably, they had almost disappeared by the 1990s, pushed aside in favour of cattle bred to finish quickly on grain. Sourcing these rare genetics and establishing a herd in Australia has proven to be a significant challenge, but as a result, we've been able to preserve a resilient breed that supports the land and delivers genuine nutrition for the families who eat our beef.
A breed with heritage
The Aberdeen Angus breed was officially recognised in 1862 with the first herd book in Scotland. Bred from local cattle in the Shire of Aberdeen and Angus, these animals quickly gained a reputation for producing beef with remarkable marbling and eating quality, achieved solely on pasture-based diets. Their fame spread beyond Scotland, and today “Angus” is one of the most recognised beef names worldwide.
But the Angus most of us know today has significantly changed.
How feedlots changed Angus genetics
The years following World War II brought a major shift in how food was produced. Efficiency and scale became the focus, and feedlots were introduced to raise cattle faster and in greater numbers. This system relied on surplus grain, fed in large quantities to speed up weight gain and reduce the time cattle spent on pasture. Most animals were processed as yearlings, before reaching two years of age.
The feedlot diet is carbohydrate rich and designed to fatten quickly, much like the modern Western diet that has contributed to rising rates of chronic disease and obesity. This shift was not only about feeding cattle differently, it also reshaped the breed itself. Over time, Angus cattle were selectively bred for faster growth, earlier finishing, and high feed efficiency to suit grain based systems.
But something important was lost along the way. In feedlots, cattle are confined and unable to display their natural herd behaviours. They cannot choose the variety of plants and minerals their bodies need, nor distance themselves from their waste as they would in a natural environment. In contrast, cattle raised on pasture have access to diverse forages, lower stress levels, and the freedom to graze in ways that support their health.
The global popularity of Angus beef meant that these new, feedlot adapted genetics became the standard. As a result, the original Native Angus, cattle renowned for thriving on pasture and producing beautifully marbled beef without grain, were pushed to the brink of extinction.
Returning to the Native Angus
The Native Angus cattle we raise at Arrawatta Station are very different from their modern, feedlot-designed counterparts. These heritage animals retain the grazing efficiency and resilience of their Scottish ancestors, producing beautifully marbled beef on pasture alone with no grain required. Our exclusively forage-based system allows them to mature at their natural pace, taking three years or more to reach a quality finish.
They are distinctive in appearance, with stout bodies, broad backs, and strong frames. More importantly, they are valued worldwide for their fertility, longevity, and ability to thrive in low-input farming systems. Their slower growth is not a disadvantage, but a return to tradition. In Scotland centuries ago, Native Angus cattle were finished in much the same way: bred in the glens, collected by traders at around thirty months of age, and walked south over a six-month journey to English markets. By the time they arrived, they were three years old and in prime condition.
For us, this slower pace is an advantage. It means the cattle live longer in a natural, biodiverse environment, grazing on a wide variety of plants and minerals. This not only supports animal health and soil regeneration but also enhances the nutritional profile of the beef.
Why this matters for you
Raising Native Angus cattle in a forage-only system means we can produce beef the way it was always meant to be, grown slowly on pasture and naturally full of nutrition. Independent testing has shown our beef contains healthy levels of omega-3 fatty acids, CLA, and essential amino acids that play an important role in heart health, immunity, and muscle repair.
The intramuscular fat of Native Angus adds more than flavour. It also makes the beef versatile in the kitchen, whether you are slow cooking a brisket or searing a steak on the grill.
For us, it comes back to keeping the connection strong between heritage cattle, the land we care for, and the food that ends up on your table.
By Susan Hendry, Co-Founder, Native Angus Beef
