Frequently Asked Questions

Here are some of the most common questions that we are asked. If you have any further questions, click here to contact us.

How long do you hang your beef?

7 – 10 days (up to 14 days on request)

We believe that well hung meat improves the tenderness of  your beef, so we hang your beasts for at least 7 days.
We can hang it for longer, please advise us of your requirements when you get in touch.

What makes your meat different?

We are fully qualified butchers who have worked in a variety of butchery settings. Abattoir, supermarket, wholesale, small goods. We are expert butchers and want to deliver a supermarket quality product to homekill.

Do you make Gluten Free Sausages?

Yes. We also have MSG Free Sausages on request.

What Gluten Free options do you have?

We have a range of Gluten Free options including: a range of Sausages, Saveloys, Patties, Salami, Marinades and Stuffing.

What forms of payment do you accept?

Cash, Bank Deposit, Eftpos, Visa and Mastercard. Cheque (pre approval may  be required)

What are your opening hours?

Monday to Friday 7am – 4pm. Pick ups available outside these hours on request.

Can I order online?
Do you slaughter at our farm?

Yes, and we will also remove your offal as a part of our service.

Do you process wild game that hunters have killed?

Yes. Just give us a call prior to make a time to drop it in.

What are meat cuts are available?
Do you offer vacuum packing?

All roasts are vacuum packed. Frying Steaks can be packed for an extra fee of $20 per beast. Ask us about our vacuum packing options. Any boneless cuts can be packed in this way – just tell us how many steaks you would like per pack (2 steak minimum per pack).  The benefits of vacuum packing are: avoiding freezer burn, maximising space in your freezer, and a vacuum packed package has 20 days shelf life in the fridge from the time you have removed it from the freezer – which also avoids wastage.

We are able to use free-flow boxes on request.

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