David puts his Signature on Angus family operation

At only 19, David Angus is putting his own spin on operations by spearheading a new arm of the company.

David is one of Blair and Josie Angus' four children and from the business' Brisbane office, he launched Bespoke Beef last year.

Bespoke Beef is a paddock to plate service delivering meat from the Signature Beef brands across the south east corner.

The Angus family run 35,000 head of EU-accredited Angus/Belmont Red-cross cattle across four properties - Kimberley Station, Sondella, Carpentaria Downs and Chesterfield - spanning 161,875 hectares in central and North Queensland.

Angus Pastoral Company was founded in 1960 by John and Clova Angus. It's now Blair and Josie Angus at the helm of the business, which in 2006 launched Signature Beef, now encompassing a series of beef brands

"Everything we've done has been designed around getting quality products to the customer," David Angus said.

"When I was going to school down here, people would get our beef from restaurants and they wanted to know how they could buy it themselves.

"We've never really offered anything to the household market and I thought there was room for us to do that."

Mr Angus said they weren't the only business to recently move into taking beef directly to the home cook, with COVID-19's changes to dining preferences likely a factor.

"Demand for it is definitely something that's growing," he said.

"There are a couple of similar offerings that are sort taking off in the area.

"A lot of people are very willing to pay for quality and if you make something more convenient, that's an incentive too.

"We thought that we could bring a quality product right to the door and people would pay for it."

The beef is processed through Casino and then cryovaced product is transported to Brisbane where Mr Angus coordinates delivery of the Bespoke Beef orders. So far there have been customers throughout Brisbane, the Gold Coast, the Sunshine Coast and Toowoomba.

From there, the hands-on aspect of the business continues, with several school friends of Mr Angus involved as delivery drivers, while Mr Angus himself has carved out a role as travelling salesman turned personal chef.

"I've done a few beef tasting events, I go around and cook it up," he said.

"We've got a story behind the product, the cattle are bred by our family... people respond very positively to that.

"When you can put that story in front of the customer, it's a great thing."

Mr Angus said he and his three siblings, John, Lauren and Madelaine had grown up with a clear view of his parents' passion for the beef industry.

"All four kids are very passionate about the business," he said.

"Mum and Dad's vision for the company inspired all of us."

Work on Signature Beef's on-farm abattoir is on track to be complete by July, with plans for processing to start shortly after.

The on-farm processing facility will be located at Sondella, 60km north west of Moranbah.

The $37 million abattoir project, has been helped along by a $25 million loan from the Federal Government's Northern Australia Infrastructure Fund.

The Signature Onfarm small-scale processing facility will have the capacity to process up to 200 head a day when fully operational and will be export accredited.

An on-site workers' accomodation village for up to 70 employees is also part of the project.

Apart from servicing Signature Beef, the facility will also offer processing services to local producers.