Cow hindquarter cut up to your specifications.

 

Grass fed, Grass finished.

 

No Bovaer 10, No hormones, No mRNA, No nasties!

 

What happens after I order?

 

Once you pay your deposit, we will contact you via email with a cut up sheet, this is where you are able to choose your own cuts from the hindquarter that will be prepared by the butchers.

If you are unfamiliar with the cuts, we will be only to happy to guide you on the best cuts over the phone.

Once you have chosen your cuts and you are satisfied we will then secure your beast to process, this can take a week or so.

It takes around 12 – 14 days for slaughter/dressed, hanging time which is imperative and then a few days to complete the cut up process.

All of your meat will be packed in cryovac bags for cold courier transportation, you can choose to freeze immediately upon getting your pack or you can refrigerate for a period of time. Cryovac bagging is the more modern version of vacuum sealing. At the bottom of this page you can read about the cryovac process if you are unfamiliar with it.

 

 

At the end of the process you will receive your invoice for final payment. Roughly 16 – 21 days unless of course we have one ready to go, if we do the process will be a lot faster.

 

All weights are dressed weights, which means you will be charged for what the beast weighs after slaughter, this can mean that the final weight you receive will be less than the total weights given. Dressed weight is also known as hanging weight, this is what the beast weighs after slaughter with the head, skin, blood and offal removed.

The dressed weight includes all the meat and bones, though some bones may have to be discarded as they are not fit for human or animal consumption. You can choose to take the bones, a small amount or you can ask us to dispose of them at our cost.

Any special extras such as silverside, sausages, bacon etc will incur extra costs.

All meat will be packed by the kilo unless otherwise discussed.

 

Beasts can weigh up to 350kg dressed weight, this is why we give approximate weights, please make sure you have plenty of freezer room to accommodate your purchase.

 

Pictured are hindquarters

 

Total hanging days are between 5 – 9 days which is optimal

 

The deposit is a non refundable deposit. The reason is that you are purchasing a beast that is currently alive, if we slaughter it and you decide you do not want it we are left with a dead beast we have to try and sell. Please choose wisely.

 

Price for  quarters, half or whole are $19.99kg

 

Pictured is half a cow, weight was approximately 170kg your hindquarter will weigh between 60 – 85kg

 

What cuts might you receive in a hindquarter?

 

Topside, Rump, knuckle, shortloin and roasts just to name a few.

 

Cryovac Bagging explained

 

Much of the meat we buy today comes in cryovac packaging. The meat is vacuum-sealed inside heavy plastic. The removal of most of the air helps keep pathogenic bacteria from growing and it also prevents the meat from oxidizing. Meat stored in cryovac packaging will last a lot longer in your refrigerator. But, what if it has a strong smell when you open it? Is it spoiled?

When you first open a package of cryovac packed meat, it may have a strong odor, like a rotten egg gas. This odor may be offputting, but it should not smell like putrid meat. When meat rests for long periods in cryovac packaging, it wet-ages. This produces gases inside the sealed packaging and the smell that comes out when you open it is called off-gassing. As long as it doesn’t smell like, well, rotting meat, don’t worry. It will dissipate within 15 – 30 minutes or so and after that, the meat should smell fine, if a little “aged.”

The beauty about cryovac meats is that they will last for years in the freezer. I recently made a slow cooked stew in winter of 2024 with meat we had cryovaced in October of 2019. The stew was amazing!