In 1987 the Killara Rise name began amongst the rolling hills of the Yarra Valley. A young girls passion for agricultural, love of animals and 70 acres in Seville saw the start of a Simmental Cattle Stud named  Killara Rise.

Since those humble beginnings the Killara Rise name now resides in the Southern Riverina, adjacent to the Mighty Murray River, encompassing 1800 acres of mixed dry land and irrigation country.

Now married with 4 children, our family operates a diverse range of farming enterprises. Although faced with years of drought and never ending survival challenges, with optimism in our hearts we launched the “Killara Rise Lamb” brand in 2008.

Our lambs are bred from our Merino Ewe and 1st Cross Ewe flocks. A portion of our 1st cross ewe lambs are keep for replacement breeders, while all wethers (male lambs), become the Killara Rise Lamb product.

Once weaned the lambs are graded into their weight categories and introduced to a grain ration which has been grown and harvested from our own farms. Ensuring that all aspects of the final article are quality controlled.

The lambs are then finished using both pasture and hand feeding paddocks. Grain supplementation in the diet ensures our lamb packs are of a consistently high quality.

Killara Rise lambs are transported to a registered Victorian Abattoir.  The animals are then rested for 24 to 36 hours before slaughter, ensuring that the ph of the meat remains at optimum  levels for tenderness. The carcase is chill transported direct to a retail butcher who is registered with Prime Safe Victoria and subject to strict health regulations.

To ensure a consistent quality product our lambs and hoggets are hung for 5 to 10 days to maximize the tenderising effect and enhance flavour. Ageing of meat refers to the muscle fibres in the meat slowly breaking down. The weakening of the muscle fibres through the aging process results in more tender meat. The meat is then cut to your requirements and packaged using both cryovac and film wrap then labeled ready for pick up.

The vacuum packing process (cryovacing) provides an air tight, moisture-proof seal that protects the meat from oxidation, dehydration and evaporation during storage. It’s important to note that vacuum packaged meat looks different in the bag to unpackaged fresh meat, usually a purple-red colour. Once the bag is open to the air, the meat is oxygenated and the natural red colour will return.