Our Story

We have always told our children that our meat tastes so good because when we cook it, it has our love in it. Well, we care so much about our cows they get a lot of our love. So maybe there is something in that expression.  We believe everything we do for our cows affects the flavour including, the perfect combination of angus and wagyu, being 100% grass fed and finished, and being naturally raised in a stress-free,  pristine forest environment. We have beautiful karri loam soils that are rich in organic matter, minerals and microbes. We use a planned rotational grazing system with grass pastures paired with our meadow hay produced here on the farm to give our cows a happy healthy life raised on grass all year-round. Being grass fed & finished our beef has the perfect ratio of omega 3 to 6 for our health-conscious consumers to really be able to enjoy eating our beef.  We want our customers (you) to have what we have always fed our children and ourselves. The most flavourful, healthy, naturally produced beef. And being at least 50% or more Wagyu, the tenderness is amazing!

Our Cows

We have reduced our herd to around only 50 angus and wagyu breeders. One of the many reasons we chose to breed red wagyu bulls with our angus cows is the time our calves get to enjoy living on our farm. Wagyu are a slow growing breed which is one of the reasons they have the good marbling in the meat. This means we keep the calves on the farm for a minimum of two and a half years. Most grass-fed beef sold in Western Australia leaves the farm at around 10-12 months of age. Caring for our cattle ethically includes giving them a longer life living as nature intended, eating good healthy grass. Our family is passionate about this land we have been so blessed to take care of and feel privileged to be able to care for our beautiful cows while they fertilise and regenerate the farms soils all the while putting carbon from the atmosphere back where it belongs. In the soil! We are also focussing on rehydrating the land by putting leaky weirs in our creek lines to slow the flow of the water and reduce erosion. Our creek line is now fenced from the cattle and we are trying to increase the biodiversity and restore the creek line to its natural form.With our regeneratively grazed cows you can have your beef and eat it too!

Farmer Richard

Richard is a second generation farmer, whose life has always revolved around cows, family, and the rhythm of the land. His father, Les Bennett, stayed deeply connected to the farm right up until his passing in April 2026 at the age of 98½, still calling regularly to check how things were going.

Growing up working side by side with his parents and eight siblings, Richard was fortunate to be given the opportunity to buy the farm from his mum and dad. His passion for the land and his cows is contagious, everyone in the family feels it. Judith often jokes that she’s not his number one… she’s his number one cow, and she’s perfectly happy being last on the list during calving season, because the girls always come first.

Richard’s skills as a mechanic mean he can diagnose and fix almost anything on the farm. His attention to detail, and natural problem solving ability, keep everything running smoothly, especially when the unexpected happens, which on a farm is most days.

Judith – Chief Innovator

Judith brings together a unique blend of engineering know‑how, marketing experience, and practical problem‑solving, shaped by years working across government and corporate environments. Her curiosity for how things work and how they can work better, now underpins the way she approaches farming and regeneration at Belvedere Valley.

From a young age, Judith had a passion for learning, finding creative solutions, and tackling challenges with the mindset captured in her childhood words: “Me can do.” Today, that same philosophy guides her approach to building Belvedere Valley’s closed‑loop, soil‑to‑steak farming system.

Working alongside Richard and their family, Judith is designing a model that gives them greater control over their supply chain, from improving soil health, to processing their own cattle on farm, to returning valuable nutrients back to the land. Her focus is on creating systems that are efficient, natural, and future‑ready, ensuring Belvedere Valley continues to evolve with intention and integrity.

Rylee – Young Gun

Rylee has returned to Belvedere Valley with fresh energy and curiosity, learning the craft of farming from the ground up. She’s discovering what it means to raise cattle with intention and care, and to be part of a legacy built on respect for the land and the animals that sustain it. She loves the rain and cooler weather of the south west region. Getting to know the cows is her favourite thing to do.

Together, Judith and Rylee represent the next chapter of Belvedere Valley, a mother‑daughter partnership grounded in regenerative practice, family continuity, and the belief that stewardship is a lifelong learning journey, with Richard enjoying letting them take the lead while he focuses on the next stage, the on farm micro abattoir build.

At Belvedere Valley

We are passionate about this land, and so blessed to be its custodians for the generations to come. We love our cows like our children. In fact, sometimes they get more attention. We believe that love and respect is part of why our regeneratively grazed, grass fed for life Wagyu is so good. Tender in care, tender in taste.

We are always listening and observing. The land, the weather, and every living thing that shares this place with us. Not just our cows, but the wildlife that moves through the paddocks, the microbes working quietly in the soil, the insects dancing above the grasses, and the birds that follow them. Their droppings feed the ground, their foraging turns the soil, and their presence tells us how healthy our farm truly is. Every creature plays a part, and together they tell the story of this land.

Our Future Vision: Full Circle Regeneration

Belvedere Valley is evolving into a fully integrated, zero-waste Wagyu enterprise. We’re building an on-farm micro abattoir to give us complete control over our supply chain—from paddock to plate. This means our beef will be processed, dry-aged, butchered, and packed right here on the farm, ensuring the highest standards of care and traceability.

But it doesn’t stop at meat. Every by-product—including wastewater, bones, fat, and offal—is repurposed on-farm. Through our closed-loop system, we convert these materials into nutrient-rich fertilisers and soil conditioners, returning carbon and minerals to our paddocks. This regenerative cycle nourishes our pastures, supports biodiversity, and restores the land for future generations.

We will be producing bone broth, cooking tallow, and tallow skincare, crafted from our regeneratively raised Wagyu. These additions reflect our belief that every part of the animal has value and that ethical farming can nourish both body and land.