Why grass fed?
In short, it is more natural, healthier and happier for the animal, better for the soil, and healthier for those that eat the beef.
How much beef do I get?
We charge you according to the weight of the animal calculated on the hook (that is, the weight of the animal hanging on the hook after the waste and skin is removed, but before the animal is butchered). That means that you might get charged for a 50 kilogram quarter, for example, but that does not mean you get 50 kilograms of beef. We would average about 35 kilos of beef on a 50 kilo quarter (about 70 %) depending on whether you want your beef boned or not, and depending on whether you keep the soup bones and dog bones. Overall, it works out about $15/kilo ignoring the soup and dog bones (but if you have a dog in your life, definitely get some bones -they will love you more!!).
Can I just get a smaller amount, say, 10 kilos?
Not at the moment. At the moment, the way the legislation is drafted means we need to deliver to you the same package we receive from our butcher, which is in quarter beasts, or half a side as a minimum. Once we work more with the butcher, we may be able to ask for some to be packaged as an eighth. We'll keep you posted if the situation changes.
There are only two of us - how on earth will we eat that much beef?!
It's surprising to us that this gets asked - we think it might be a reflection on the move to buying per meal. For two of us, we would generally go through the 35 kilos in a 3 - 4 month period, depending on what meals are cooking and whether we take leftovers for lunch instead of buying lunch.
Can I know the name of the animal that I'm eating?
Yes, if you want, we can tell you their name, and can usually show you photos of us feeding them! But some people would prefer that we don't tell them the name. So unless you ask, we won't tell you.
Why would I order soup bones?
It's surprising the amount of meat on those bones! So part of it is a waste thing. The other part is - how much money do you spend buying bone broth (which is fantastic for you by the way)? What about beef stock? Stock bones and a bit of love provide you with both bone broth, and a heap of beef for soups as well. Last time we did this, it provided about an extra 10 meals worth of beef and broth for soup, and it was literally 10 minutes work and overnight in the crock pot. We promise - this will be the first recipe we put up!
I don't have a freezer that big!!
A quarter fills the freezer above our fridge. Some people have camping fridges and use that as an overflow freezer for a few weeks (either theirs, or they borrow one!!) Or, if you really don't think you have space - think about whether there is someone you could share with. We can't split the package once it is packed by the butcher, but there isn't anything stopping you from doing that!!
I have never heard of some of these cuts? How do I know what to do with them?
Google is your friend. A lot of the cuts that no longer get used much have some of the best flavour and were prized traditionally. We will be putting up some tried and tested recipes on the website - so stay tuned!
In short, it is more natural, healthier and happier for the animal, better for the soil, and healthier for those that eat the beef.
How much beef do I get?
We charge you according to the weight of the animal calculated on the hook (that is, the weight of the animal hanging on the hook after the waste and skin is removed, but before the animal is butchered). That means that you might get charged for a 50 kilogram quarter, for example, but that does not mean you get 50 kilograms of beef. We would average about 35 kilos of beef on a 50 kilo quarter (about 70 %) depending on whether you want your beef boned or not, and depending on whether you keep the soup bones and dog bones. Overall, it works out about $15/kilo ignoring the soup and dog bones (but if you have a dog in your life, definitely get some bones -they will love you more!!).
Can I just get a smaller amount, say, 10 kilos?
Not at the moment. At the moment, the way the legislation is drafted means we need to deliver to you the same package we receive from our butcher, which is in quarter beasts, or half a side as a minimum. Once we work more with the butcher, we may be able to ask for some to be packaged as an eighth. We'll keep you posted if the situation changes.
There are only two of us - how on earth will we eat that much beef?!
It's surprising to us that this gets asked - we think it might be a reflection on the move to buying per meal. For two of us, we would generally go through the 35 kilos in a 3 - 4 month period, depending on what meals are cooking and whether we take leftovers for lunch instead of buying lunch.
Can I know the name of the animal that I'm eating?
Yes, if you want, we can tell you their name, and can usually show you photos of us feeding them! But some people would prefer that we don't tell them the name. So unless you ask, we won't tell you.
Why would I order soup bones?
It's surprising the amount of meat on those bones! So part of it is a waste thing. The other part is - how much money do you spend buying bone broth (which is fantastic for you by the way)? What about beef stock? Stock bones and a bit of love provide you with both bone broth, and a heap of beef for soups as well. Last time we did this, it provided about an extra 10 meals worth of beef and broth for soup, and it was literally 10 minutes work and overnight in the crock pot. We promise - this will be the first recipe we put up!
I don't have a freezer that big!!
A quarter fills the freezer above our fridge. Some people have camping fridges and use that as an overflow freezer for a few weeks (either theirs, or they borrow one!!) Or, if you really don't think you have space - think about whether there is someone you could share with. We can't split the package once it is packed by the butcher, but there isn't anything stopping you from doing that!!
I have never heard of some of these cuts? How do I know what to do with them?
Google is your friend. A lot of the cuts that no longer get used much have some of the best flavour and were prized traditionally. We will be putting up some tried and tested recipes on the website - so stay tuned!