Murray Grey cows are a truly Australian breed - named for where they were first bred near the mighty Murray in Thologong just out of Albury in 1905. The first Murray Grey calves were an accidental cross between Aberdeen Angus and Shorthorn, and the Sutherland family soon realised they were on to something pretty special. The unusually light-coloured cattle grew quickly, were well-suited to local conditions and produced a superbly sweet, tender and marbled meat. The breed grew in popularity throughout the 1960s and 1970s, yet in recent years have become lesser known.
We think that Murray Greys are worth celebrating - their flavour, tenderness, marbling and consistency in quality makes it among our favourite breeds. We source ours from a collective of farmers in the Labertouche region, at the foot of Mount Baw Baw. We encourage you to try this underrated and hard-to-find breed for your next steak night at home.
We always favour Murray Grey T-Bone steaks and offer a variety of Murray Grey beef cuts in our stores. We have a range of beef recipes available in our archive. Cook steak to perfection, conquer smoked chilli con carne and steak tartare.
Image credit: Murray Grey Society