Musterers work quickly in the hot Australian sun to skin and take the cuts they need before the meat begins to spoil.
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.
Read MoreBarbarity, or just humanity?
Blood runs freely from the nubs of cattle's freshly cut horns as they are loaded for market. Why? So they do not injure themselves or bruise the meat of others.
For the musterers, this is their livelihood hood and they were hesitant of photos being taken. They know the repercussions and attitudes of people unused to this industry.
As I worked with them, during the processing of cattle, they acted with the utmost professionalism for the animals. Only performing what was "necessary", and not once goading or provoking the cattle. It was rumoured on another ranch, scientists were trying to breed hornless cattle, thus to eliminate this stressful act.
For now, as long as we expect fresh meat in the supermarket for a growing population and continue to lead a predominately meat based diet, intensive farming will continue.
The Northern Territory, Australia 2015.