Quatre Saisons - natural sustainable farming
Quatre Saisons

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Yass River Road
P: 0411 093 035
F: 02 6123 6111
E: Quatre Saisions
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Hear Alan Savory talk about grazing, climate change and his philosophy of holistic management here. This TED recording is current, being recorded in February, 2013.

Find our listing here!!! Pastured is a hub for farmers of wholesome, pastured free range meat and eggs and those that support them and distribute their food.

Grass Fed vs Grain Fed

Depending on the breed, cattle can survive on year round outdoor grazing and produce healthy offspring and build muscle economically. For this reason many smaller, less production intensive farms still favour old breeds, like Jersey dairy cattle because they are versatile and can thrive on pasture grazing.
Older breeds offer uncomplicated reproduction and ease of calving usually
with naturally excellent maternal instincts and good milking capacity.
It is just nature at work.

Red meat is one of the best sources of iron and zinc which is well absorbed by the body. It is a source of omega-3 and a good source of B vitamins and protein. 

Haem iron, found only in meat and fish, is absorbed four times better by the body than non haem iron, found in plant foods. 

As more people become aware of the health benefits in grass fed beef, there will be more of it available. It's simply the law of supply and demand. The community create supply by demanding certain types of foods.

Cattle on Quatrè Saisons are grazed on open pasture for most of the year, but as the heat goes out of summer and the nights start to cool the native grasses start to set seed. In late summer our cattle are moved off this country into less open and more sheltered areas and are supplemented with sprouted barley and oaten hay to allow the pasture to regenerate for another season.

When this pasture starts to dry off, fodder fed out to our stock is laced with natural apple cider vinegar and molasses to boost the immunity of lactating cows as they approach another breeding season and to support  strong muscle and bone development of the young calves. This innovative practice is not feedlotting- the cattle are in paddocks ranging from 5 to 40 acres- and this supplementary feed offers a highly nutritious boost to their annual cycle that builds tone and immunity for the coming winter and reproductive season.

Grass fed beef also excels nutritionally in vitamin A, E and Beta Cartotene, over grain fed beef.

Pasture fed cattle have a far smaller carbon footprint, and produce carcasses that have a natural balance between Omega-6 fatty acids and Omega-3 fatty acids.  The natural ratio of these two fatty acids is important to balance too-these are essential nutrients that cannot be maintained in the body, human or bovine, with a diet that is grain based.  This is especially true in cattle confined in a feed lot.We use organic barley grown close by on the rich alluvial flood plain soils along the Murrumbidgee River, and sprouting the grain delivers the whole nutrition of the grain without the risk of bloat associated with grain feeding bovine animals.

What are Fatty Acids

Fatty acids are acids produced when fats are broken down. They are considered “good fats.”  

The way the chemical chain links up is illustrated here.

These acids are not highly soluble in water, and they can be used for energy by most types of cells. They may be monounsaturated, polyunsaturated, or saturated. They are organic, or in other words, they contain both carbon and hydrogen molecules.

Omega 3 and Omega 6 fatty acids

Omega-6 fatty acids come from grains.  Omega-3 fatty acids come from grass and nuts.  They have counterbalancing functions in the body, and scientists say the ratio of Omega-6 to Omega-3 fatty acids should lie somewhere between 1:1 and no more than 4:1.