Behind every cut of premium steak lies a journey that bridges two worlds: Australia and Indonesia. The concept of “Australian Livestock, Indonesian Taste” was born from the passion to deliver world-class beef quality, while staying true to local flavors and dedication.

It all begins in the vast green pastures of Australia, where premium cattle such as Angus and Hereford roam freely. With superior genetics and strict farming standards, only the finest cattle are carefully selected to ensure the best beef from the very start. These cattle are then brought to Indonesia to begin a new chapter—not just a relocation, but a transformation of flavor that combines Australian excellence with Indonesian authenticity.

In Indonesia, the cattle are raised and fattened with natural local feed under clean and well-maintained facilities. Every process is handled by skilled Indonesian workers with care and dedication, showcasing the synergy between international quality and local resources.

The journey continues in our own modern, hygienic slaughterhouse, where every step follows strict international standards. The beef undergoes the Tender Stretch method to preserve tenderness, followed by a minimum of 14 days of aging to enhance flavor and texture to perfection.

The result is premium beef that is always fresh, never frozen. With beautiful marbling and uncompromised quality, every cut delivers an authentic culinary experience—whether grilled into a juicy steak at a fine restaurant or served warmly on the family dining table.

“Australian Livestock, Indonesian Taste” is more than just a slogan. It is a philosophy of combining premium Australian cattle with Indonesian care, expertise, and dedication. This is how we unite international quality with local soul, creating the finest taste for families, restaurants, hotels, and the culinary industry across Indonesia.

Australian Livestock, Indonesian Taste.
World-class quality, rooted in local taste.