Our Processing Facility
Clean, Professional Facilities
We maintain the highest hygiene standards in our processing facility. Every part of the butchery, including the stock mustering area, is cleaned daily using high-pressure, food-industry-grade systems. There’s no odour in or around the building — a sign of the constant cleaning and care we invest in to uphold quality and food safety at every stage.
Our Process
Pick-Up or Drop-Off
Get in touch or organise a pick up/home kill or drop off time.
Pick your cuts
Fill out the processing form to select how you want your meat butchered and packed
Collect Your Meat
Once processing is complete, your meat is packaged and ready to take home or store.
Enjoy Quality Homekill Meat
Cook and enjoy fresh, locally processed meat with confidence you raised it and we handled it right.
Bring Your Animals to Us
If you prefer, you can bring your animals directly to our Hamilton facility. We operate a smooth, efficient intake process, with animals ‘batch killed’ to ensure consistent timing and quality across every order. If you’d like to see how we work before booking, feel free to call ahead and arrange a guided tour of the butchery.
Processing FAQ's
Wondering how our processing works? Here you'll find helpful answers to frequently asked questions.
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.
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.
No. It is against the law for you to sell your meat once we have processed it.
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.
Absolutely - just give us a call to let us know what you have before bringing it in.
Minimum 5kg of MEAT is required.
