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.
