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pLACE YOUR CUTTING ORDER HERE

Please provide your details to proceed with the order.
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Contact Details
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Delivery
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Cuts
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Brisket
5
Mince
6
Sausage
7
Patties
8
Beef Sticks
9
Salami
10
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dELIVERY

Select your preferd delivery option
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CUTS

Please select your cuts
Porterhouse Steak
A Porterhouse steak is a large, T-shaped cut of beef that includes both a New York strip and a tenderloin filet, offering two premium steaks in one.
Rump Steak
A Rump steak is a lean, flavorful cut of beef from the hindquarters of the cow. It's slightly firmer than other steaks but known for its rich, beefy taste.
Fillet Steak
A Fillet steak (or filet mignon) is a very tender, lean cut from the tenderloin of the cow. It's prized for its softness and delicate flavor.
Scotch Fillet Steak
A Scotch fillet steak (also known as ribeye) is a rich, juicy cut from the rib section of the cow, known for its marbling and tender texture with bold beefy flavor.
Corned Silverside
Corned silverside is a salt-cured beef cut from the hindquarter (silverside) of the cow, known for its tender texture and savory, slightly salty flavor when slow-cooked.
Rolled Rib Roast
A rolled rib roast is a boneless beef rib cut that’s been rolled and tied, known for its rich marbling, juicy texture, and deep beefy flavor—perfect for roasting.
Blade Steak
A blade steak is a flavorful cut from the shoulder (chuck) area of the cow, known for its rich taste and tender texture when slow-cooked or braised.
Topside Roast/Schnitzel
Topside roast/schnitzel comes from the inner thigh of the cow. It’s a lean, firm cut that's best roasted or thinly sliced and crumbed for schnitzel.
Thickflank Steak
Thick flank steak is a lean, slightly coarse-grained cut from the hindquarter of the cow, valued for its rich flavor and best suited to slow cooking or marinating and grilling.
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Cuts
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6
Sausage
7
Patties
8
Beef Sticks
9
Salami
10
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Brisket

Brisket usually goes into mince and sausages so if you select brisket this will reduce the amount of mince you will get back
Brisket
Brisket is a tough, flavorful cut from the breast or lower chest of the cow, best cooked low and slow by braising, smoking, or roasting to become tender.
Stewing Steak
Stewing steak is a tougher, lean cut of beef from various parts like the chuck or round, ideal for slow cooking to become tender and flavorful in stews and casseroles.
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Cuts
Brisket
5
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6
Sausage
7
Patties
8
Beef Sticks
9
Salami
10
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mince

You will receive more mince over sausages unless requested otherwise. Please refer to the comments field at the bottom of this form.
Mince
Mince is finely ground beef, usually from leaner cuts like chuck or round. It's versatile, quick to cook, and perfect for dishes like bolognese, tacos, meatballs, and burgers.
Sausages
Sausages are made from ground meat, seasonings, and sometimes fillers, packed into a casing. They can be fresh, cured, or smoked, and are great for grilling, frying, or baking.
Shin for soup
Shin for soup is a bone-in cut from the lower leg of the cow, rich in collagen and flavor, ideal for slow-cooked soups and broths that become deeply flavorful and hearty.
Offal
Offal refers to the internal organs and other edible parts of an animal, such as the liver, kidneys, heart, tongue, tripe, and sweetbreads.
Beef Cheeks
Beef cheek is a tough, flavorful cut from the facial muscles of the cow. It’s best cooked slow and low (braised or stewed) until tender and rich in taste.
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Other Sausage Options

Please remember that any of these options will take away the equivalent mince or sausage (Extra charges will apply)
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mEAT PATTIES

Each pack of patties will reduce the number of packets of mince you receive.
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Beef Sticks GF

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Salami

Each salami selected will reduce the number of packets of mince you receive.
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cOMMENTS & sUBMIT

Leave any final comments about your order if you have any
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Processing FAQ's

Wondering how our processing works? Here you'll find helpful answers to frequently asked questions.

How much meat will I get from my animal?

This is an interesting question and one that there is no straight forward answer to. The amount of meat off a beast once processed can vary a great deal due to the time of year and condition of the animal when slaughtered.
As a very general rule - a dead cow will weigh approx half that of the live weight and you will receive back between 55-65% in meat and bones.

Do you deliver?

We most certainly do - our delivery trucks do the same run as the killing truck 9-11 days later. Our delivery driver is more than happy to drop your beast back to your farm - however, we do not deliver to your cousin, or friend in town - only back to where the beast was killed.

Once you have processed my meat can I sell it?

No. It is against the law for you to sell your meat once we have processed it.

How long until I get the meat back?

Generally for cattle the process takes 9-14 days from killing until your meat is ready. Your animal is hung for 8-13 days, cut up on the day before delivery. If you have a specific deadline or date in mind please let us know when you are booking it in. Please remember that we need to have at least 10 cows in your area before we will come to your area so make sure you allow us at least 2 working weeks.

Pigs and sheep have different processing times depending on what you are wanting to have done so check with one of our friendly staff when booking in your animal.

Can you process goats, pigs or deer I have killed when hunting?

Absolutely - just give us a call to let us know what you have before bringing it in.
Minimum 5kg of MEAT is required.