There’s pretty much one thing on the menu at the station kitchen, meat. You can have it anyway you like, blue, raw or medium-rare. Just not well done.

On a cattle station in the Australian outback, where the nearest shop is a 110 mile drive, you have to make do with what you’ve got. Which just so happened to be 10,000 cattle on 50,000 acres of Australian bush.

One evening, when the sun low and our stomachs empty, we piled into the station ute and rattled out in search of dinner.