Little Creek Farm – Pickup Auckland & Whangarei

We sell whole, half and quarter beef carcasses. You pay us for the carcass and then you pay the butcher for the butchery of the carcass.
When placing an order, you choose the cuts you want to have the carcass processed into and we organise everything for you, including selection of the butcher and providing them with your completed cut sheet.  We can even assist you in completing the cut sheet if you are unsure what cuts and options to choose.
We select the animal, “On Farm Harvest” (Slaughter) and process to order so we only proceed once we have enough orders to be able to book the mobile abattoir, provided we have stock available at the time you place your order.  Once we confirm enough orders and book a date for the “On Farm Harvest” you will be notified via email of the “On Farm Harvest” date.  Collection of your meat order is approximately 2 weeks following this date.  The 2 weeks allows time for the carcass to be hung and AGED for around 10 days and processed and packaged it into the cuts you have chosen from the butchers cut sheet.
The butchers we are currently working with are De Bauchery in Tikipunga for Whangarei area orders and Country Meat Processors in Kaukapakapa to service Auckland customers.  You collect your order from one of these butchers depending on your location.
You can view and download Auckland & Whangarei cut sheets below. You will find the cut options you are able to choose from on these cut sheets. Note the quarter cut sheets have limited options.
To confirm an order all you need to do is complete, sign and return your cut sheet. Once we have enough orders to proceed we will contact you with an “On Farm Harvest” date and request payment of your deposit to secure your order.

Freshness & Control

• Meat comes straight from the farm, so it’s often hung and cut the way you want, not shipped around and sitting in a supermarket cold chain for days.
• You can request to choose your preferred aging — dry-aged or simply hung to your liking — which makes a big difference in tenderness and flavour.

Transparency & Trust

• You know exactly where your animal came from — the farm, the breed, and often the feed and pasture practices.
• No guessing about whether lamb was grain-finished or grass-fed, or where beef was sourced.
• You can even see the farmer or ask about practices, which is impossible with supermarket meat.

Quality & Flavour

• Many Out the Farm Gate farms harvest at the right time, rather than just processing for volume or supermarket standards.
• Because farmers can control feed, finishing, and aging, the meat often has more flavour, better marbling, and a more consistent texture.
• Grass-fed, pasture-raised, or regenerative-fed meat often tastes richer, cleaner, and less “commercial” than supermarket cuts.

Variety & Cuts

• Out the Farm Gate lets you get cuts you rarely see in supermarkets — whole shoulder, special chops, offcuts, bones for stock, organ meats, even off-the-beaten-path cuts.
• Supermarkets mostly focus on standard chops, mince, and roasts.

Supporting Farmers & Local Economy

• Buying direct helps the farmer get a fair price, instead of the supermarket taking the bulk of the margin.
• You’re also supporting local communities, keeping money circulating locally instead of overseas or large corporates.

Sustainability & Ethics

• Many Out the Farm Gate farms use regenerative or low-impact practices, including rotational grazing, multi-species pastures, and careful soil & animal health.
• Supermarket meat often comes from large-scale operations with higher environmental footprints, more transport, and less transparency.

Price vs. Value

• At first glance, supermarket meat can seem cheaper, but per kg of quality meat you actually eat, Out the Farm Gate often offers better value — you’re paying for taste, nutrition, and ethics rather than just volume.

Bottom line:
Out the Farm Gate meat is usually fresher, tastier, ethically better, and more transparent, while also giving you cuts, you’d never see. It’s like the difference between a “fast food steak” and a steak cooked with care from the pasture to your plate.