Beef

Our Process

• Aging: Cattle are hung and aged on the bone for 5-7 days to enhance flavour and tenderness. For those seeking a premium finish, an additional 7 days of aging on the bone can be arranged (costs additional and must be organised prior to slaughter).
• Breakdown: After aging, the carcass is broken down, with whole primal cuts hung for a further 5 days before processing.
• Processing: Cuts are trimmed and processed into mince, sausages, patties, or as per your preferences.
• Sausages: Standard sausages are machine linked using collagen casings. Hand linked Natural hog casings are available upon request.

What to Expect

• On-Farm Cattle Slaughter: $190 per cattle beast.
• Offal Disposal: $60 per cattle beast.
• Processing: $2.20 per kg of carcass weight.
• Sausages: From $7.00 per/kg for Collagen Casings.
  Hand Linked Hog Casings + $1.00 per/kg
• Patties: From $6.50 per/kg

All prices exclude GST.

Packaging Options:

• 70-micron vac pack bags with bone guard (for cuts like T-bones).
• 50-micron vac pack bags (for high-quality steaks).
• 30-micron clear poly bags (sausages).
• 30-micron preprinted mince tubes (500g portions).

Steaks are vacuum-packed and chilled for optimal freshness. All other products are frozen for your convenience.

Your Preferences Matter

We aim to meet your specific needs, whether it’s custom packaging, dietary requirements, or unique cuts. Let us know your preferences when booking so we can provide the perfect service for you.