Comet is a very small town 42 kms from Blackwater.
Comet is a town in central Queensland, Australia. The town is located on the Capricorn Highway, 859 kilometres (534 mi) north west of the state capital, Brisbane. At the 2006 census, Comet and the surrounding area had a population of 233.
Comet is the oldest town in the Emerald region, established at the confluence of the Comet River with the Nogoa River. Originally called Cometville, the town takes its name from the river, named by explorer Ludwig Leichhardt who made observations of Comet Wilmot (C/1844 Y2) in the area on 29 December 1844. Comet is home to a “dig tree” established by Leichhardt to indicate to others where he had buried food and journals.
Today, the area around Comet supports cotton and grain production as well as cattle feedlots
I am working as a cook at AAC GooNoo Feedlot Comet.
Right now the rains are moving into the area.
For the last 3 days buses were stopped because of flooding on the roads. The train went as far as Emerald today and coaches took the train travellers further along to NT. The roads were clear today but the Comet Creek was rising bring further flooding of the local area.
This cattle station breeds wagyu as well as brahmin
Wagyu (和牛 Wagyū?, literally Japanese cow) refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and a high market value. In several areas of Japan, beef is shipped with area names. Some examples areKobe, Mishima, Matsusaka, Ōmi, and Sanda beef. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. These different breeds produce beef that range from expensive (by any measure) to extremely expensive (about US$50 per 150 grams of filet steak sold retail in Japan).
Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
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