In typical Kiwi fashion, Peter and Susan Evans come across as humble, likeable, and very caring…and that’s because they are. That’s really important, especially at the pointy end of any premium food production business, which is exactly what New Zealand’s Salubre Beef is.

Creating a regenerative farming system where cattle can thrive in an ecosystem which operates in harmony with nature takes commitment.

Since buying the farm in 2015, the couple have been on a learning journey. Their curious minds have explored beef production concepts that more traditional mindsets have been reluctant to consider or embrace. That takes a certain amount of courage on its own.  During their exploration they discovered, like most things in life, there is always more than one way to do something, including beef production.

Small can be, and often is, beautiful. In the context of beef farming, Peter and Susan’s objective was to create a sustainable business that was gentle on themselves, their land, and their animals. They felt this was the best way forward for them. That ‘way’ was regenerative farming.

Regenerative farming was the one approach that encompassed the answers the Evans were looking for. It enabled them to eliminate synthetic inputs and to prioritise soil health. They believed the outcome of this approach would enable them to produce happier, healthier cattle.

And they were right. Salubre Beef’s fullblood Wagyu, Wangus, Hereford, and Angus are delicious and absolutely support the decision to embrace regenerative farming. In 2023 the pastures at Salubre are beautiful. The farmers are happy, and so are the cattle. It’s a rare win-win.