The Bachelor Beef: From the Hills of Scotland to Australian Plates

Some beef tells you where it’s from. The Bachelor beef tells you where it’s been.

The story begins almost 200 years ago, in the green hills of Aberdeenshire, Scotland.

In the 1820s, William McCombie took over Tillyfour Farm with a single-minded ambition — to breed the finest beef cattle the world had ever seen.

McCombie devoted his life to refining the Aberdeen-Angus breed. He carefully selected his herd for strength, conformation and flavour, creating cattle so exceptional they dominated agricultural shows. In 1867, his champion steer Black Prince won the prestigious Smithfield Show in London, earning McCombie a visit from Queen Victoria herself. At the Paris Exposition in 1878, his Angus cattle again took top honours.

Through it all, McCombie never married, earning the nickname “The Bachelor” — a man devoted only to his cattle. His methods became the blueprint for Angus breeding worldwide.

By the early 1800s, Angus cattle had already begun their journey across the seas. The first arrivals in Australia landed in Tasmania in 1824, with more shipments soon reaching the mainland. These animals carried the same bloodlines McCombie had perfected in Scotland, and quickly proved their worth in Australian conditions.

Over the next century, breeders adapted Angus to our diverse climates while preserving the traits McCombie valued most: marbling, tenderness and rich, distinctive flavour.

Fast forward to today, and The Bachelor beef — produced by JBS Australia — continues that legacy. Raised in Queensland and New South Wales, these Black Angus cattle are part of an integrated supply chain that ensures traceability, animal welfare and consistent quality from paddock to plate.

Grain-fed for a minimum of 120 days, The Bachelor delivers marble scores of 2+ or 3+, producing beef that’s buttery, tender and full of flavour. For chefs, that means reliable portion yields, predictable cooking performance, and a premium story to tell tableside.

The Bachelor beef has earned recognition at the Royal Queensland Branded Beef Awards, but more importantly, it’s earned a place on menus where excellence is non-negotiable.

When you serve The Bachelor beef, you’re plating more than a cut of Black Angus. You’re serving 200 years of breeding tradition — from McCombie’s Scottish pastures to the heart of your kitchen.

At à La Carte Meats, we’re proud to bring you a beef with both heritage and performance — the perfect combination for chefs who demand the best. Contact our meat specialists for details.