New Year at Belli Beef
- adele871
- Jan 5
- 2 min read
Wishing You a Happy New Year
We hope your festive season was full of connection, good food and a bit of rest. As we welcome 2026, we want to say a heartfelt thank you for being part of the Belli Beef family. It means a lot to us to have your support and trust. We’re excited for the year ahead and look forward to sharing more nourishing moments with you - from our paddocks to your plate.
Between the Fences
December was a quieter month on the farm, with Scott and I taking a well-earned two-week break. While we stepped away for some rest, the cows were kept happy and healthy thanks to Gabby, our new farm hand, who’s already proving to be a reliable and capable part of the team.
The big news for the month - we introduced our Wagyu bull to the herd as part of a 45-day breeding cycle. It’s an exciting step, though not without a few unexpected twists. We’ve had a couple of surprise visits from neighbouring bulls, so the cycle may not be entirely by the book! Just one of those classic farm moments that keeps things interesting.
The Belli Bites
We’re kicking off the year with food that’s light, fresh and full of flavour. This month’s feature is a Thai Beef Salad - perfect for warm summer evenings when you want something quick yet nourishing. We’re using sous vide brisket for this one. Cooked low and slow, it stays juicy and tender, making it ideal for slicing thin and layering over crisp salad ingredients.
The Belli Beat
After the indulgence of the holidays, January is the perfect time to reset and get clever in the kitchen. One theme we're leaning into this year is value without compromise - especially when it comes to beef.
In our first blog of 2026, we’ll be sharing simple ways to stretch quality cuts like brisket, mince and roasts into multiple meals. Think:
Cooking once, eating twice (or more)
Using offcuts and broth for nourishing soups
Making the most of leftovers with wraps, salads or slow-cooked additions
This kind of kitchen thinking helps reduce waste, save time and still keeps every meal satisfying and wholesome.
Know and Grow
We’ve reached an exciting stage in the syntropic garden (we call Syn City) - now three years into the system, it’s time to start topping the pioneer trees. These fast-growing species have done their job, creating shade and structure while enriching the soil. By trimming them back now, we’re giving our fruit-bearing trees the space and sunlight they need to rise up and thrive. It’s a big step in the garden’s evolution and a great reminder of how each layer plays its part in a productive, living system.
Until next time... As always, thank you for being part of our farm family - for supporting real food, local farming and the slow, regenerative path. We’re grateful for your trust, your enthusiasm and your love of good beef and good land.
See you next time,
The Belli Beef crew
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