“Raised voices, sticks or prodders are not allowed, instead we work on placing ourselves at strategic points that will allow the cattle to flow, done correctly you can move a mob of several hundred cattle without the need to tear around on motorbikes or utes,” Tracey explained.
“The outcome of this is that our animals remain calm when they have to be moved or processed in the yards and ultimately produces a better-quality beef product.
“It also removes much of the stress for the human counterparts.”
Working with soil
For the Cooks, the move to organic has in many ways been a move from beef production to pasture production, with nearly 50 per cent of their two farms now planted to perennial pastures to ensure a weekly load of prime grass-fed beef 12 months of the year.
“The first paddock we ploughed up for perennial sowing happened to be along the road into town, there were lots of locals puzzled as to why we would be ploughing up a paddock in the spring,” Tracey said.
“But you need to sow into the warmer soils to ensure germination, the perennial grasses grow in summer, so we can take advantage of moisture from summer storms and it will survive on morning due.
“In the middle of summer when our annual pastures have dried off we still have green paddocks, and our cattle love them.”
Improving the fertility of their soils has been a driving focus for the Cook family and substantial investment through application of lime, dolomite, gypsum, trace elements and composted chicken manure has worked wonders on balancing their soil profile.
“Along with balancing the soils through mineral application we also use holistic techniques such as cell grazing to keep cover on our paddocks and to protect soil microbiology.
“Improving our pastures has also meant that any moisture that comes our way is able to soak straight into the soil and not run off, so there is no longer any water or wind erosion.
Moving to carbon neutral
The Cooks also have a program to plant thousands of trees each year to provide shade for their stock and to contribute to reducing their carbon footprint.
Carbon sequestration trials on the property have proved that their hard work is paying off, showing that organic carbon is being deposited at depth under their perennial pastures and cell grazing paddocks.
With the wants of consumers always in their mind, the Cooks have their sights set next on adding carbon neutral certification to their organic beef certification, which would involve having a carbon audit of their property.
“They look at absolutely everything – how much fuel you’re using, how much electricity, they look at your head of cattle and how much methane they are producing, Then they look at how many trees you’ve planted and how much perennial pasture you’ve put down,” Tracey explained.
“If we can have certification that we are carbon neutral, that would be a big tick for our brand.”
For Dandaragan Organic Beef, their operation is so much more than just producing steak and since joining Rabobank in 1994 Tracey says the bank has never shied away from joining them on this journey.
“The best thing about Rabobank is that it was started by farmers helping farmers, so they have the right ethos of trying to help the agribusiness sector,” she said.
“Being an early adopter of any major change can make many financial institutions nervous, but Rabobank has not only been understanding, but encouraging of everything we’ve wanted to do.”
The Cook’s might have a long history in the Dandaragan region but in many ways they are composing a very different future for the family’s operations.
Grandsons Wes and Oli might currently own the title of “chief gate openers” but the future looks bright, the Cook family is confident that the next generation will be taking on a property with soil healthier than it was a century ago.
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