A quarter of Tasmania’s beef is produced on King Island, in western Bass Strait.
Story + Photos Ken Eastwood
Beef producers on King Island are sitting on a good thing. Some are fourth-generation farmers who have no intention of ever being blown off their lush, green outpost by the ferocious south-westerlies. Others are Queenslanders, sick of battling drought, who caught wind of the Bass Strait nirvana and jumped aboard, joining an isolated community that produces one-quarter of Tasmania’s beef on the 100,000-hectare island.
This story excerpt is from Issue #120
Outback Magazine: August/September 2018