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From Farm to Global Market: Clayton’s Organic Beef’s Journey to International Export

From Farm to Global Market: Clayton’s Organic Beef’s Journey to International Export

Export footprint now extends to USA, Singapore, Hong Kong, Philippines, Indonesia, Vietnam, Korea, Switzerland, Thailand and Japan.

Nestled amidst the picturesque landscapes of Australia’s countryside lies Clayton’s Organic Beef, a testament to sustainable farming practices and ethical stewardship of the land. Guided by the vision of Clayton Sargood, farmer and owner, Clayton’s has transcended its local roots to become a beacon of quality and sustainability in the global market. Join us as we delve into the remarkable journey of Clayton’s Organic Beef as it traverses from farm to international export, shaping the future of organic agriculture worldwide.

For Clayton Sargood, sustainability isn’t merely a concept—it’s a way of life deeply ingrained in every aspect of his farming practices. “My father became very ill as a result of using chemical sprays on the farm, and as a result, our family pursued certified organic status” reflects Sargood. “We’ve never looked back and are now seeing the benefits organic farming has to our animals, the environment and the superior beef we are able to produce.”

As awareness of the importance of sustainable and organic food grows globally, so does the demand for premium-quality products like Clayton’s Organic Beef. Recognising this trend, Clayton’s embarked on a journey to expand its reach beyond Australian borders. “We saw an opportunity to share our commitment to sustainability with a broader audience,” explains Sargood. “And we knew that exporting our beef was the next logical step.”

Breaking into international markets presented its own set of challenges. From navigating trade regulations to establishing distribution networks, the path to global export was fraught with obstacles. Yet, armed with determination and a dedication to excellence, Clayton’s Organic Beef overcame these hurdles, paving the way for its triumphant entry into the global arena. Rigorous quality control measures ensure that every cut of beef meets the highest standards of taste, tenderness, and nutritional value.

Clayton’s Organic Beef’s journey to international export has seen its products embraced by diverse cultures and palates across the globe. “We’ve been exposed to a myriad of cultural nuances in key markets across the globe” Clayton explains. “Each market presents unique challenges and opportunities.”

Clayton’s Organic Beef are currently exporting to the USA, Singapore, Hong Kong, Philippines, Indonesia, Vietnam, Korea, Switzerland, Thailand and Japan.

As Clayton’s continues to expand its global footprint, Sargood remains committed to driving innovation and sustainability in every facet of the business. “Our journey is far from over,” he remarks. “We’re constantly exploring new ways to reduce our environmental impact, enhance animal welfare, and deliver exceptional beef to consumers worldwide.”

Nourishing Community Through Sports Sponsorship

Nourishing Community Through Sports Sponsorship

In a world where big corporations often dominate the sponsorship scene, it’s refreshing to see local businesses stepping up to support their communities. Clayton’s Organic Beef, a beloved local enterprise renowned for its commitment to quality and sustainability, has recently taken on the role of sponsor for the Brothers Rugby Club. This partnership marks not only a significant milestone for both parties but also highlights the importance of local businesses supporting grassroots sports and community events.

“Sponsorships like these are more than just a logo on a jersey,” Jackie Sargood emphasised. “They’re about camaraderie, and a sense of belonging within our community. It’s about showing we’re all in this together.”

Sponsorships enable clubs like the Brothers Rugby Club to thrive, providing opportunities for players of all ages to develop their skills, forge lifelong friendships, and make cherished memories on and off the field.

This sponsorship holds a special significance for the Sargood family. For years, their sons were proud members of the club. “We have witnessed the transformative power of community sports, watching our sons grow not only as athletes but also as individuals” Jackie stated. “We are investing in the same community that has played an integral role in shaping our family’s values and experiences. “

As we celebrate the partnership between Clayton’s Organic Beef and the Brothers Rugby Club, let us recognise the significance of local businesses supporting community sports and events. Through their sponsorship, Clayton’s is not only promoting their brand but also embodying the spirit of corporate responsibility. 

Why choose organic beef?

Organic beef has become increasingly popular in recent years due to concerns about the health and environmental impact of conventional meat production. But why is eating organic beef beneficial for your health?

Firstly, organic beef is free from synthetic hormones, antibiotics, and other harmful chemicals that are commonly used in conventional meat production. These chemicals can be harmful to human health, and have been linked to a range of health problems, including antibiotic resistance, hormone disruption, and cancer.

In contrast, organic beef is produced using natural, sustainable farming methods that promote the health and welfare of the animals. This means that the animals are free to graze on grass, rather than being confined to feedlots and fed a diet of grain, which can be harmful to their health.

In addition, organic beef is typically higher in nutrients, such as omega-3 fatty acids, vitamin E, and beta-carotene, which are essential for maintaining good health. These nutrients are found in higher quantities in grass-fed beef, which is the primary source of organic beef.

Moreover, organic beef is produced in a way that is more environmentally sustainable than conventional meat production. This is because organic farmers use fewer chemicals and pesticides, and promote soil health and biodiversity, which helps to reduce greenhouse gas emissions and improve water quality.

Finally, by choosing organic beef, you are supporting sustainable farming practices and promoting animal welfare, which are important factors for many consumers. Organic beef is typically more expensive than conventional beef, but the benefits to your health and the environment make it a worthwhile investment.

In conclusion, eating organic beef is beneficial for your health, as it is free from harmful chemicals and higher in essential nutrients. Additionally, choosing organic beef supports sustainable farming practices and promotes animal welfare, which are important considerations for many consumers. So next time you’re in the market for beef, consider making the switch to organic!

Claytons Organic Beef - Beef Brisket
Sticky slow-cooked beef brisket

Sticky slow-cooked beef brisket

  • 1 tablespoon extra virgin   
  • 2kg Clayton’s Organic beef brisket
  • 4 cloves garlic, crushed
  • 1 tablespoon good-quality instant coffee Granules
  • 1 tablespoon dried oregano
  • 3 teaspoons ground allspice
  • 1 tablespoon smoked paprika
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup brown sugar
  • 2 cups malt vinegar
  • 2 cups tomato paste
  • 2 cups unsweetened pineapple juice
  • 2 cups water 
  • 1 sprig bay leaves

1. Preheat oven to 180°C. heat the oil in a large heavy based, flame-proof deep sided oven tray over high heat. Add the brisket and cook for 5-6 minutes each side.

2. Place the garlic, coffee, oregano, allspice, paprika, salt, pepper, cayenne, and sugar in a large jug. Add vinegar, tomato paste, juice, and water, and mix to combine.

3. Pour the mixture over the brisket, add the bay leaves, place over medium heat and bring to a simmer. Cover with aluminium foil and cook in the oven for 2 hours 30 minutes or until the meat is tender and shreds easily. 

Slow Cooked Clayton’s Organic Beef Ragu Pasta

Slow Cooked Clayton’s Organic Beef Ragu Pasta

Servings: 4-6


1kg Claytons Organic beef brisket, cut into 4 pieces 

Plain flour for dusting

¼ cup olive oil

1 brown onion, thickly sliced

3 cloves garlic, peeled

1 cup dry red wine

2 cups beef stock

1 cup water

1 x 400g can cherry tomatoes

4 bay leaves

2 tablespoons tomato paste

1 tablespoon caster sugar

400g Caserecci pasta

Sea salt and cracked pepper

½ cup basil leaves 

Finely grated parmesan, to serve


1. Preheat oven to 180°C. Dust the beef in flour, shaking to remove any excess. Heat 2 tablespoons of oil in a heavy-based saucepan over high heat. Cook the beef for 2-3 minutes each side or until browned. Remove from the pan and set aside.

2. Reduce heat to low, add the remaining oil, onion and garlic and cook for 6-8 minutes or until softened. Increase heat to high.

3. Add the wine and cook, scraping the bottom of the pan, for 2-3 minutes or until liquid is reduced by half. Add the stock, water, tomatoes, bay leaves, tomato paste and sugar and stir to combine. Return the beef to the pan, cover with a tight-fitting lid, transfer to the oven and roast for 2 hours. Remove beef from the pan and shred the meat using 2 forks, discarding any fat. Return meat to the sauce and mix to combine. Set aside.

4. Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain, return to the pan with the beef sauce, salt, pepper and toss to combine. Top with basil and sprinkle with parmesan to serve.