The NZ Buyer’s Guide —
Beef & Lamb Direct from the Farm
Everything you need to know before buying direct from a NZ farmer — from freezer space to cuts to ordering.
🧊 How Much Freezer Space Do You Need?
This is the first question everyone asks. As a general rule allow 1 litre of freezer space per kilogram of packaged meat. Here’s what to expect:
~100–150 litres freezer
~250–300 litres freezer
~400–500 litres freezer
A standard chest freezer is around 200–300 litres. For a half beast you’ll want a dedicated chest freezer. Some families split an order to share the cost and freezer space. For a whole lamb, allow approximately 10–15 kg of finished meat.
🥩 What Cuts Will You Get?
When you buy direct from the farm you’re honouring the whole animal — which means you get everything, from premium cuts through to mince and sausages.
Premium Cuts
- Eye Fillet
- Scotch Fillet
- Sirloin
- Rump Steak
- Short Rib
- BBQ Steak
Everyday Cuts
- Mince
- Sausages
- Brisket
- Chuck & Gravy Beef
- Rolled Roasts
- Corned Silverside
📄 Download the Cut Sheets — see exactly what’s available before you order:
💬 Questions to Ask Your Farmer
A good farmer will be happy to answer any of these. This is exactly the kind of conversation buying direct is all about.
- How are your animals raised — what do they eat and how are they managed?
- Are they free from routine antibiotics, drenches, or synthetic treatments?
- Where are the animals processed and how far do they travel?
- How long is the meat hung and aged before processing?
- What’s the expected carcass weight range and how is pricing calculated?
- Do you have a cut sheet I can look at before committing?
- How much deposit is required and when is the balance due?
- What’s the approximate timeframe from order to collection?
📋 How the Ordering Process Works
Buying direct from the farm is straightforward once you know the steps. Here’s exactly how it works through Out the Farm Gate:
Find Your Farmer
Browse the Out the Farm Gate directory and find a farmer in your region. Read their listing, check their farm rating, and decide what size order suits your family.
Fill Out the Contact Form
Submit the enquiry form on the farmer’s listing page. Include your suburb so the farmer can arrange processing at the closest approved butcher to you. The farmer will then get in touch with you directly.
Choose Your Cuts
Once confirmed, the farmer sends you a cut sheet. This is where you decide exactly how your meat is processed — steaks, roasts, mince, sausages and more. The farmer can help if you’re unsure.
Pay Your Deposit
Once enough orders are confirmed, the farmer books the mobile abattoir. You pay a deposit directly to the farmer to secure your spot and confirm your harvest date.
Collect Your Meat
The animal is harvested on-farm, delivered to the butcher, hung for approximately 10 days, then cut to your specifications. Pay the farmer the final balance and the butcher’s fee directly — then collect your order.
⏱ How long does it take?
From placing your order to collecting your meat is typically 3–6 weeks. Most of that is waiting for enough orders to book the mobile abattoir, plus the 10-day hanging period. Worth every day.
Ready to find your farmer?
Browse regenerative farmers across Auckland, Northland, Waikato and beyond — and order direct from the farm.
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