Northland, New Zealand
Premium Wagyu beef, straight from the farm
Wagyu × Murray Grey, raised on pasture in Northland by Garth & Summer.
100% grass-fed
Regenerative
Direct from our farm
Hi, we’re BlackSilver
Raised with care for the land, the animals and your table.
We raise Wagyu cattle through regenerative practices that nurture healthy soil, clean waterways and thriving animals.
Our cattle are 100% grass-fed and holistically grazed, just as nature intended. When the land is healthy, the animals are too, and you can taste it.
The BlackSilver way
Good beef starts in the paddock
100% grass-fed
Finished slowly on diverse pasture, with no need for grain.
Butchered locally
Handled and packaged by your choice of trusted local butcher.
Regeneratively farmed
Holistic grazing gives pasture time to recover and soil time to rebuild.
Wagyu × Murray Grey
Beautifully marbled. Genuinely grass-fed.
Wagyu brings the marbling, tenderness and depth of flavour. Murray Grey brings hardiness and excellent meat quality off pasture.
Together they make beef that doesn’t taste like commodity beef. Customers tell us the difference is obvious from the first bite.
Quarter from
$1,610
Half from
$3,220
Whole from
$6,440
How it works
From our paddock to your freezer
Buy a quarter, half or whole beast in four simple steps. Prices include the farmer and butcher costs.
01
Secure
Secure your share through our online order form.
02
Harvest
Your beast is harvested, weighed and sent to the butcher.
03
Butchery
Packaged by our trusted butcher, based on your cut sheet.
04
Collection
Pick up your meat from your chosen butcher when it’s ready.
FAQs
Good to know
Where are you based?
We’re based in Whangārei, Northland.
Where do I collect my meat?
We’ll let you know when your order is ready to collect from your chosen butcher: De Bauchery (Whangārei), Mangawhai Meats, Warkworth Butchery, Matakana Village Butchery, Sausages by Design (Silverdale) or Jax (Waitoki).
Do you deliver?
No, it’s pick up only from your chosen butcher.
What is a cut sheet?
It’s the form that tells the butcher how you’d like your beef processed. We’ll email it to you when you place your order. You can also download the cut sheet here.
How much meat do I get?
Quarter beast: 38.5 ‑ 60.5 kg of meat from a 70 ‑ 110 kg carcass. Allow 1.5 litres of freezer space per kg of meat (about 58 ‑ 91 litres).
Half beast: 77 ‑ 121 kg of meat from a 140 ‑ 220 kg carcass. Allow 1.5 litres of freezer space per kg of meat (about 116 ‑ 182 litres).
Whole beast: 154 ‑ 242 kg of meat from a 280 ‑ 440 kg carcass. Allow 1.5 litres of freezer space per kg of meat (about 231 ‑ 363 litres).
What is yield %?
Yield % is the meat weight returned divided by the carcass weight, x 100. It varies depending on age, sex, breed, butcher and cuts. Beef through the mobile abattoir generally yields between 50 and 65%.
How much does it cost?
The price is based on the carcass weight at processing, and every animal is a little different. A quarter is $1,610 ‑ $2,530, a half is $3,220 ‑ $5,060 and a whole beast is $6,440 ‑ $10,120, including butchery.
How do I pay?
We invoice you for the farmer cost at harvest, based on carcass weight. You pay the butcher fee directly to the butcher when you pick up your meat.
Ready when you are
Secure your share of our next harvest.
Choose a quarter, half or whole beast. We’ll confirm your order and guide you through the rest.
