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KC Natural Update

There's been lots happening here at KC Natural over the past month. We have exported many shipments of high quality beef and lamb to many markets across the globe through our existing trusted processing plants.
In addition to this, we are excited to announce that we're commencing a new KC Natural Lamb production at an innovative and progressive local facility in Gundagai, NSW. The processing business is family owned and operated, helping us to bring high quality lamb from the paddock to the world.
We are also starting a new KC Natural Beef production at the Hilltops Abattoir in Young, NSW. The Hilltops facility is located only 20 minutes from Kenny's Creek, ensuring a smooth and efficient start to the process of delivering good quality, great tasting beef to our customers.

To find out more about our story here at KC Natural, please check out the following video:

KC Natural Video

The Drought in Australia

Tough drought conditions have been widespread, particularly across Eastern Australia. The 2018 winter has been the driest since 2002 and many farmers and businesses have been affected. Here at Boorowa, farmers have been feeling the pinch, however we have been very fortunate to receive occasional rainfall to sneak us through the year.
Over the past couple of weeks we've received some big storms bringing lots of thunder and lightning, large hailstones and some very welcome rain, with 60mm of rain falling (the most we've had since February!!). The rain was very patchy though.... with some saying the rainfall this year is so isolated that the horse is kicking up dust and the cart is getting bogged!! The outlook for November in the Southwest Slopes of NSW, where KC Natural is based, is for a higher than average rainfall. If this actually comes to fruition there will be some very happy farmers.  

Large hailstones a result of some wild storms
October 2018 - Australian Rainfall Analysis
Source: www.bom.gov.au
150 Day Angus - The Mount Feedlot, Forbes NSW

Rye Park Gymkhana

On the weekend we took our kids to their first Gymkhana. A great day in the smallest of towns with some quirky characters and events. Our kids Billie and Angus had their first go at barrel racing, bending and rooster chasing. I managed to get the bounce of the ball when the rooster dived into my arms in the mens rooster chase. The prize - you get to keep the rooster! I also had a go at the double saw. The winning time was 21 seconds, Andrew and I managed to post a time of 41 seconds which put us well and truly last. Much harder than it looks.

Kenny's Creek AI

This week we have been doing some embryo transplants out of our top 30 Angus cows into over 400 recipient cows. Our embryo program enables us to focus on key genetics in the best performing cattle and replicate their genes tenfold into the herd. The embryos implanted this week will hit the ground in August 2019 (similar gestation to humans!).

Orders and Enquiries

If you require information about our products or wish to place an order, please contact kc@kennyscreek.com.au

Sam Burton Taylor - Founder and Managing Director of KC Natural

Herb Crusted Lamb Cutlets   


4 frenched Lamb cutlet racks (3 cutlets in each)
1/4 cup fresh wholemeal breadcrumbs
1 tbsp fresh rosemary leaves, finely chopped
1 tbsp flat-leaf parsley, finely chopped
2 tsp fresh thyme leaves, finely chopped
3 cloves gralic, crushed
3 tsp pesto
1 tbsp dijon mustard

1. Preheat the oven to 200°C. Place lamb in a roasting dish in a pan and brown all side and then brush on half a tablespoon of mustard onto each rack.
2. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
3. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
4. Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets.
5. Serve lamb with roasted vegetables such as red onion wedges, zucchini and sweet potato. 
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KC Natural and the KC Natural logo are registered trademarks of KC Natural Pty Ltd.
KC Natural, Breakfast Creek Station, Boorowa NSW 2586, Australia
Phone: +61 403 180 804    Email: info@kennyscreek.com.au

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