When the outback meets the cityscape, you get a story worth telling—and who better to narrate it than Murray Bridge’s own Lachie and Jaxon Fairbairn?
We’ve teamed up with the Fairbairn brothers to infuse a dose of their signature class-clown humour into the heart of Australia’s red meat industry. Over a two-week cross-country escapade, they met with the hardworking producers, got their hands dirty and, most importantly, showed us the true grit it takes to bring that succulent steak to your plate.
It’s a tale of contrasts, camaraderie and cattle...well and sheep. So, buckle up and let’s hit the road to find out what happens when humour and hard work collide.
What excited you about partnering with Australian Good Meat?
My family have been farmers of both meat and veggies for several generations, so the idea to go and put a spotlight on the work that is done to feed the community hit close to home for me. I was keen to return to my roots a little bit and get out and combine some of the stuff I’ve been doing away from the farm with the sort of places that I come from. I see myself doing a lot more of that in the future.
What were you surprised to learn over the course of your farm visits?
It was really exciting to see young blood coming up in the industry. Meeting all the farmers and seeing how passionate they are about the future of farming was really exciting. These young farmers are challenging the skeptics, proving that farming isn’t just about tilling the land - it’s about nurturing it, cherishing the environment and innovating every step of the way.
From farmers who have been in it for generations like my family, to those new to the industry and ready to give it a red-hot crack, it was great to see them all working towards a common goal. The passion and forward thinking was really something we took away.
What was the most memorable moment from the trip?
Driving cross country to these amazing farms and seeing all the challenges that they’re facing – from drought to flood, it really brings it home when you can see all the land that we’re protecting. I found out that just 3% of Australia is suitable for cropping, so using the land for cattle and sheep farming is actually turning these country not suitable for crops into amazing Aussie produce.
I also totally exploded a sausage with the sausage maker. That I’ll remember.
Did you have any pre-conceived ideas about the Australian red meat industry before this collaboration?
We’re not new to farming, so I went into it with a pretty good idea of what I was going to see, but I did
expect to meet some jaded old fellas stuck in their ways. What eventuated was nothing of the sort, the
industry is full of life and ideas and passionate people of all ages.
What do you believe is the most common myth around the Australian red meat industry?
I think a lot of people out there think that farmers don’t care about their animals – at least that’s what some
people will tell you. But it’s the complete opposite - farmers care for their animals both out of compassion and because a happy animal produces good meat. It’s as simple as that. Without the animals their livelihoods would be gone.
Everywhere I’ve been I’ve seen farmers passionate about the welfare of their animals and the impact that they have on their surroundings.
