Frequently Asked Questions

At Meat Masters, we know you may have questions about our services and the homekill process.

Here’s everything you need to know to get started:

General Questions.

What services do you offer?

We provide a full range of mobile butchery services, including:

  • On-farm slaughter for beef, sheep, venison, pork.
  • Custom processing into fresh cuts, small goods, mince, and more.
  • Aging services for beef and venison to enhance flavour and tenderness.
  • Specialty products like handmade sausages, manuka smoked bacon, and ham.

What are your operating hours?

Our hours are:

  • Monday & Tuesday & Thursday: 7am – 4pm
  • Wednesday: 7am – 5pm
  • Friday: 8am – 3pm

Who can consume homekill meat?

Homekill meat is strictly for the owner of the animal and their household. It cannot be sold, bartered, or donated. For full details, check the Ministry for Primary Industries’ guidelines (mpi.govt.nz).

Do I need to prove ownership of the animal?

Yes. Under New Zealand law, you must have owned the animal for at least 28 days before slaughter. You will need to sign a 28-Day Declaration to confirm this when booking our services.

Do you provide the meat, or do I need to supply it?

You need to supply the animal. We handle the slaughter and processing, ensuring quality results from your livestock or wild game.

How do I book your services?

We encourage you to use our online booking system for convenience and efficiency. If you have additional questions, you can contact us at 027 283 5750 or 03 683 1316.

Animal-Specific Questions.

How is beef processed?

Beef is aged on the bone for 5-7 days (with an option for an additional 7 days at an extra cost), then broken down into cuts, mince, sausages, or patties. Steaks are vacuum-packed and chilled, and other products are frozen.

How is venison processed?

Venison is hung and aged for a minimum of 7 days to enhance flavour. After aging, it’s broken down into fresh cuts, mince, or small goods like corned venison. Vacuum-packing is included for freshness.

What is the process for sheep?

Sheep are broken down into chops, roasts, mince, or sausages. Rolled roasts and leg roasts are customised to your preferences. Vacuum-packing is available for an additional fee.

Do you process wild game like tahr and chamois?

Yes! We handle venison, wild pig, tahr, chamois, and other wild game, offering custom cuts, small goods, and bacon or ham preparation.

Do you offer bacon and ham preparation?

We specialise in manuka smoked bacon (dry-cure and wet-cure options) and ham on the bone or sliced and vacuum-packed.

Packaging and Customisation

What are my packaging options?

We offer a range of vacuum-packing and packaging options:

  • 70-micron vac pack bags with bone guard: For larger cuts like roasts and chops.
  • 50-micron vac pack bags: For boneless cuts like steaks.
  • 30-micron clear poly bags: For sausages.
  • 30-micron preprinted mince tubes: For 500g portions of mince.

Can you customise the cuts and packaging?

Absolutely. Let us know your preferences for steak thickness, roast preparation, or special dietary needs when booking.

Are sausages hand-linked?

Standard sausages are machine linked using collagen casings. Hand linked Natural hog casings are available upon request.

Pricing and Charges

What are your basic charges?

  • Beef: Slaughter $180, processing $2.20/kg, offal disposal $60.
  • Sheep: Slaughter and process $90, processing only $50, offal disposal $15.
  • Pork: Slaughter $ Processing $2.00/kg
  • Venison: Slaughter $60, processing $90, offal disposal $40.
  • Wild Game: Processing $95 for venison and wild pig.

All prices exclude GST.

Are there additional charges for larger animals?

Yes, additional charges apply for carcasses exceeding certain weights:

  • Sheep: $1.50 per kg over 28kg.
  • Venison: $1 per kg over 60kg.

Preparation and Expectations

How should I prepare my animals for slaughter?

Ensure your animals are easily accessible and restrained in a safe area. For wild game, ensure proper field dressing before processing.

What happens to the offal?

We offer full offal disposal services at an additional cost per animal.

How long will the process take?

The timeframe depends on the type of animal and your chosen services. Beef and venison require aging, while sheep and wild game are typically processed faster.

What is field dressing, and why is it important?

Field dressing is the process of removing the internal organs from a hunted animal soon after it has been killed. This is an essential step in wild game processing for several reasons:.

  • Prevents Spoilage: Removing the organs helps cool the carcass quickly, reducing the risk of bacterial growth and spoilage.
  • Improves Meat Quality: Proper field dressing ensures the meat remains clean and fresh.
  • Eases Transport: A dressed carcass is lighter and easier to handle or carry from the field.

How is field dressing done?

The process typically involves:

    1. Making an incision along the belly to access the internal organs.
    2. Carefully removing the stomach, intestines, and other organs without puncturing them.
    3. Cleaning the cavity thoroughly to prevent contamination.

Do I need to field dress my wild game before processing?

Yes, proper field dressing is required before we process your wild game. This ensures the meat remains in excellent condition for cutting and packaging.

If you’re unsure how to field dress your animal, we recommend seeking guidance from experienced hunters or using trusted resources to learn the correct techniques. Proper field dressing will ensure the best results when you bring your wild game to Meat Masters. .