Yajambee Farms beefing up business

Yajambee Farms beefing up business

Jamie Brailak’s career began in the field of law, but she’s ended up – quite literally – in an entirely different field as the owner of Samford Valley’s Yajambee Farms.

A finalist in the Food and Beverage category in this year’s AusMumpreneur Awards, Jamie’s success has been driven by a desire to find a sense of self-worth and identity, as well as to contribute to a more sustainable future for her son.

“It’s recognition of the hard work of being a mother, but also recognition of the hard work you put into building your own business,” Jamie says.

Drawing its title from Jamie’s name, her partner’s surname and the business’s purpose, Yajambee Farms (Ya from her partner’s surname, Yates, Ja from Jamie and Bee from beef and bees) was founded in 2017.

Focus on sustainability

Jamie and her partner are living on a farm Mt Mee and striving to live a sustainable life – which includes consuming their own animals.

Word has spread in the community about their farm-fresh beef, which is butchered locally, and the business has grown.

“The beef business gave me the chance to contribute,” Jamie says.

“We used to just do our own and then word got out around Samford.”

Crackdown on waste

Yajambee Farms focusses on using the entire beast to ensure minimum waste, which means Jamie and her customers have learnt to cook with some unconventional cuts of meat, including Y-bone steak, from the shoulder blade.

“Y-bone’s great, but a lot of people don’t know what to do with it,” Jamie explains.

“It’s a really nice slow-cooked cut, but you don’t have to cook it for hours like osso bucco. It can also be used for barbecued steaks.”

The price is right

Jamie says customers are attracted to Yajambee meat because it’s locally raised – and bulk buying makes the price attractive too.

“Our packs work out to be $19.50 a kilo, for grass-fed beef, compared with the average for supermarket packs, which is $26.”

Collaboration the key

Recognition in the form of a `Snail of Approval’ from Slow Food Brisbane has opened the door for collaboration with other slow food businesses.

“In my first year on the committee with Slow Food Brisbane they made me secretary because I was creating events to showcase other farmers.”

Not content to rest on her laurels, Jamie has plans in the pipeline to expand and hopes to establish collection points for customers in Brisbane and on the Sunshine and Gold Coasts.

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