Camerons take beef jerky from paddock to packet

“A few years ago Augathella cattleman Doug Cameron was waiting in line to pay for fuel at a service station in Roma, having just sold another line of store cattle into a tough market for a barely profitable return.

As he waited he found himself looking at a display of beef jerky on the counter, his mind playing on the fact that just 50 grams of the dried beef product was selling for around $10.

Doug had been making his own beef jerky to an original recipe for several years, receiving rave reviews from family and friends, with some even asking to buy it.

The idea of value-adding also appealed to Doug, as it has to many producers, as a potential way to improve the returns he and wife Rachelle could receive from the beef they were already putting so much time, energy and money into producing.

“At the time with prices, by the time you took out freight and yard dues, you might have been getting about $50 a cow, and we were struggling with that like everyone else was,” Doug explained…”
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