20 MARCH 2026
Thursday 26/03/2026
LOCAL FARM OPENS NEW PROCESSING FACILITY You may recall our story late last year about Jamie and Gabe who own and operate Yajambee Farms in Mt Mee. After years of raising cattle on pasture and delivering beef direct to families all over Brisbane, their dream to build an on-farm processing facility is now a reality. As small abattoirs are closing across Australia, fewer facilities put more pressure on the ones that remain. Processing spots are now being booked 6–12 months in advance, if farmers can even secure a booking at all. Jamie and Gabe decided to raise the stakes by being the first in South-East Queensland to handle processing from paddock to plate themselves, because ‘when local processing disappears, local food disappears with it’. From 21 March onwards, all orders of their Angus beef cuts will be the first processed on their farm. Jamie said building the facility wasn’t just a business decision - it was a commitment to protect their supply, control quality and futureproof their farm and other local farms. By processing on-site, they cut out the middleman and provide certainty about where your beef comes from and how it’s prepared.
“Opening our on-farm facility is more than a milestone for us,” said Jamie. “It means greater control over quality, stronger local supply for our customers, and the ability to keep our beef truly paddock-toplate. For our family business, it represents years of hard work, belief in what we were building, and a commitment to providing locally raised, 100% grass-fed beef that we were proud to stand behind.”
The facility will also have a positive impact on the local community and for small farming businesses, creating local jobs within the farming community. “We didn’t build this facility just for us. We designed it with our farming community in mind, because we understand firsthand how hard it is for small farming families to access quality processing. For us, it’s proof that small family farms can keep growing, innovating and feeding their communities well into the future.” And so – from paddock to processing to packing — it now happens at Yajambee Farms. You can now fill your freezer with 100% grass-fed, grass-finished Angus beef, raised the right way, by farmers you know and processed on farm. Giving the community a prime cut of locally raised, familyfarmed beef, proves that sometimes, the best way to beat the system is to create your own. “We can’t wait to see our local community come together around it,” said Jamie. www.yajambeefarms.com
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