At Challa, we run a herd of about 1,000 mostly Santa Gertrudis cattle, and we’re always looking for ways to improve. Out here in this incredible country, we take a lot of pride in raising something special. Our red meat isn’t just a product—it’s the result of careful, responsible management in the Southern Rangelands, for people who care about where their food comes from.
We stick to sustainable practices. Our cattle graze freely on native vegetation, just as they always have, and animal welfare is front and centre—low-stress handling is a non-negotiable around here. Healthy, content cattle are simply better all round.
We care deeply about looking after the land, too. We practice carbon sequestration, and actually offset more carbon than we produce—which means we create a surplus we can trade. Plus, the feed our cattle graze on is naturally anti-methanogenic, so it’s good for the animals and for the environment (our Diet ID project has more info if you’re interested).
At the end of the day, we’re a family business with a real passion for quality, and we’re not willing to compromise our values. We’d love to have you along for the ride as we keep working to make Challa beef the very best it can be—ethical, sustainable, and genuinely exceptional.
