We answer some of your frequently asked questions
What do your cattle live on?
Lush green grass, beautiful sunshine, clear mountain air and fresh clean water!
What age are the cattle?
Our steers are generally aged between 16 and 24 months at processing. We then dry age the beef for 10 days before breaking down into the various order requirements. We choose to cryovac all of our beef for our customers as this option allows the meat to continue to tenderise, as the natural enzymes break down the fibres whilst in the cryovaced bags. This all results in tender, juicy, delicious beef.
How fresh is your meat?
Any fresher and it would be mooing at you! We deliver directly from our butcher to you!
Are your sausages gluten free?
How long can I leave the cryovaced meat in the fridge?
So long as the package remains sealed (locking out all air) the meat will continue to become tender for up to 4 weeks from the date it was packed. Steaks with a bone-in are best placed directly into the freezer.
What will my order include?
T-Bone, Eye fillet, Rump, Round, Topside, Silverside, Gravy beef, Osso Bucco/Shin, Blade, Oyster Blade/Ybone, Rolled Roast, Brisket, Rib Eye on the Bone, along with mince, tasty sausages and bones for you and your furry friends! Please see our order page to make your choices and the suggested cooking methods sheet for the best way to cook each cut.
Any tips for cooking grass fed beef?
Yes, grass fed beef needs to be cooked at a lower temperature and for a longer period of time compared to the Supermarket ‘grain fed’ meat you may be used to! Wow you are in for a treat when you taste it. It actually has flavour!
What will my order cost and how is it calculated? Dressed Weight? Please see below.
Buying beef in large quantities either the whole animal, side, quarter or an eighth is a different way to purchase meat. Here is a basic description of the butchering process as it affects the amount of beef you will receive.
As we process the whole animal, bones are included in the price of your order. The marrow bones are excellent for bone broth. The soup bones you guessed it, for soup and don’t forget our canine friends with the dog bones.
The price is set based on the ‘hot carcass weight’ also known as the ‘dressed weight’. This is the weight of the animal immediately after slaughter once it has been skinned and eviscerated, before it is broken down into table ready cuts. The ‘dressed weight’ includes bones. This weight is given to us by the processor and is upon which we calculate the final price per order.
Weight loss during the butchering process into ready to cook cuts is normal. The loss is due to shrinkage during the 10 day dry ageing process along with large bone and excess fat that are un-useable therefore the weight you receive as the ‘delivered weight’ is different to the ‘dressed weight/hot carcass weight’ that your order is calculated on. This difference is usually between 25% and 30%. You will find, should you calculate the ‘delivered weight’ price, that the beef is amazing value, much better quality, and much healthier for your family than the beef from the Supermarkets. And you are supporting a local farming family!
Our cattle range in carcass weight between:
• Approximately 200kg and 280kg for the Whole
• Approximately 100kg to 140kg per Side
• Approximately 50kg to 70kg per Mixed quarter
Also available is a ‘taste’ (an eighth). This is approximately 25kg to 35kg and at $16.95 kg dressed weight, is a great option for a family of two.
As the price per kg is $13.95, $14.95 and $15.95 dressed weight respectively, you can expect your order of a half beast will fall approximately between $1495 and $2093 dressed weight. Please see the order pages for more prices.
Why not share the half or whole with a friend or another family so as to take advantage of the lower price per kg. The cryovaced meal size portions make it easy to share.
Why is the price so low compared to the butcher and supermarket?
This is outstanding value as we the farmers are dealing directly with you the customer and cutting out the supermarkets and retail butcher. This way we can give you the highest quality meat at a fair price.
When will I know what the actual total price of my beef will be?
You will be contacted with confirmation of ‘dressed weight’ along with the price once the steer carcass has been weighed and is hanging to be dry aged . Sue sends the invoice about a week before the scheduled delivery date.
How do I pay?
Payment Options: Again to make life easier you can pay via our website with Paypal, credit card, debit card, Afterpay or via direct deposit (our preference).
When do you deliver?
We will contact you to arrange a time within a two hour window and delivery takes place on a Saturday generally fortnightly. As the meat is delivered fresh, someone needs to be home. Alternatively we can deliver to your work place. You’ll just need to take an esky or two depending on the size of your order.
How long between ordering and delivery?
We estimate between 3 to 4 weeks.
What size freezer do I need?
As a guide we suggest the following:
Based on 200kg for a whole beast you will need a freezer capacity of 350L minimum
Based on 100kg for a half beast you will need a freezer capacity of 175L minimum
Based on 50kg for a mixed quarter you will need a freezer capacity of 90L minimum
WHERE ARE THE CUTS AND HOW DO I COOK THEM?
CHUCK, FORE-SHANKS, BRISKET, PLATE AND FLANK
All of these are the muscles most used when the steer is grazing therefore need a certain cooking method to break down the connective tissue.
Best cooking method – Moist-heat – Braising, slow cooking, stewing and BBQ.
CHUCK- Blade steak, Blade roast, Oyster blade steak, Bone-In blade steak, YBone
FORE-SHANK- Boneless shank/ Gravy beef, Bone-In Osso Bucco
BRISKET & SILVERSIDE- Corned rolled brisket, Corned flat brisket, Corned silverside, Silverside roast.
FLANK – Flank steak
RUMP & ROUND
These work not quite as hard as the above mentioned however follow along behind the front end of the animal.
Best cooking method – Roasting and grilling
RUMP- Rump steak, Rump roast
ROUND- Topside steak, Topside roast
RIB, SHORT RIB, SHORT LOIN, SIRLOIN
These are the most tender cuts, as these muscles don’t work whilst the animal grazes.
Best cooking method – Dry Heat – Pan frying, roasting or grilling.
RIB & SHORT RIB- Rib eye/Scotch fillet steak, Rib eye/Scotch fillet roast
SHORT LOIN- Sirloin steak, Sirloin roast, T-Bone steak
SIRLOIN- Eye fillet roast, Eye fillet steak