Paddock to freezer
How it works
Real meat, real farmers, real simple. Here’s exactly how your beef and lamb get from the paddock to your freezer.
No middleman. No mystery.
From paddock to your freezer, in full.
Payment 1 of 3 · the deposit
$500 beef or $100 lamb, GST included. Required on the harvest date, and it comes off your final total.
Payment 2 of 3 · to the farmer
The remaining animal cost, once it is weighed.
Good to know
Hung for around 10 days. That slow ageing is what gives the meat its depth of flavour.
Payment 3 of 3 · direct to the butcher
Final butcher cost to be paid upon collection. Price based on your cut sheet.
Find your farmer, your way.
What you pay, and who you pay.
Half beef example
150kg × ($15 + $2.50*) = $2,625*
*Estimate only. Final price depends on carcass weight. Butchery ranges from $2 to $3/kg, plus any additional cut requests.
01
You pay a deposit
Required on the harvest date. $500 beef or $100 lamb, GST included, and it comes off your final total.
03
You pay the butcher
Directly, upon collection. Price based on your cut sheet.
Estimate butcher costs →How much freezer space do you need?
Tip
Stand-up freezers are great for organisation and access, but chest freezers hold significantly more meat.
Quarter Beef
100 to 150 L
freezer
Carcass 70 to 75kg
Half Beef
250 to 300 L
freezer
Carcass 140 to 150kg
Whole Beef
400 to 500 L
freezer
Carcass 280 to 300kg
These figures are approximate. Carcasses vary in weight depending on the breed and the animal, so your freezer needs may differ. For a whole lamb, allow roughly 10 to 15 kg of finished meat.
Questions, answered.
Do I have to buy a whole animal?
For beef, no. You can choose a whole, half or quarter beast. Lamb is sold whole, but you choose how it comes back: cut and packed into individual cuts, or kept whole for a spit roast.
Can I choose my own cuts?
Yes. You build your own cut sheet when you order, choosing exactly how your meat comes back, from steaks and roasts to mince and sausages. You can try the demo cut sheet first to see how it works.
How long does it take?
Typically 3 to 8 weeks from order to collection. Most of that is waiting for enough orders to book the abattoir, plus around 10 days hanging the meat. Worth every day.
Why do I wait for a harvest date?
Whole animals are processed together, so we gather enough orders from the same farm to book a harvest date. That way nothing sits frozen for months, and every animal has a buyer.
What happens if there aren’t enough orders to fill a harvest?
We’ll always keep you in the loop about what’s happening with your order. We do our best to fulfil every order and almost always can. If we ever need to move you to another farm to make it happen, we’ll be in touch and always give you options.
How is the final price worked out?
Carcass weight × the farmer’s per-kilo rate, confirmed once the carcass is weighed. Your deposit ($500 beef, $100 lamb) comes off the final total.
How much freezer space will I need?
As a rule of thumb, allow about 1 litre of freezer space per kilogram of packaged meat. See the freezer space guide above for quarter, half and whole beef. It’s approximate, as carcasses vary by breed.
Where do I collect, and who do I pay?
You collect from the butcher you chose when you reserved your meat. They get in touch to arrange a collection time once your order is ready. You pay the farmer for the animal and the butcher for the processing, both directly.
Can I split an order?
Yes. Many families split a half or whole beast to share the cost and the freezer space. Just agree who is taking what before you order.
How are the animals raised?
Every farm is different. Take a look through Find a Farmer to see how each farmer works, and choose the farm that aligns with how you’d like your meat raised.
Ready to order? Meet your farmer.
Now you know how it works. Reserve your meat direct from the farm, or meet the farmers near you and find your match.
