FAQs

All the hard work of selecting meat cuts has been done for you!

We have developed a number of different meat packs to make ordering quick and easy for customers. Each pack contains an assortment of pre-selected cuts such as roasts, steak, chops, diced meat and mince.

Each meat pack contains a selection of cuts from both the hindquarter and forequarter of the animal. If you are still unsure about the best meat pack to select for your requirements, we would be happy to assist via email or phone.

Here is a snapshot of our meat packs:

 
* 50% of this total is required as a deposit to accept your order
** Compared to standard loaves of bread

There is a plethora of information on the internet about beef and lamb cuts, the best way to cook them, and mouth-watering recipes that make you wish you’d defrosted your meat earlier! The suggestions below are more focused on the flavour, rather than specific cuts.

Beef

• Our Yearling beef are aged up to approximately 18 months; Young Beef up to 2 ½ years and Mature Beef are at least 3 years old.
• We tend to select the cuts of meat in our beef packs to best reflect the flavour and texture of the meat. Therefore, our new Winter Value Beef Packs are sourced from our mature cattle, and consequently feature cuts of meat that benefit from slow, moist heat.

Sheep

• Our Lambs are aged up to approximately 12 months; Hoggets up to 2 years; Young Mutton are at least 2 years old, and Mutton are at least 3 years old.
• Lamb is to mutton what veal is to beef, so young mutton is more deeply flavoured and benefits from hanging and dry-ageing.
• The general rule of thumb is that the older the animal, the more flavourful the meat becomes. For example: if you like a subtle meat flavour, then lamb is probably the best selection; if you like meat that is richer and well-flavoured, then hogget or young mutton are possibly best.

If you need any more advice, please don’t hesitate to email us. We enjoy personalising our service to you, and ensuring you’re confident in preparing the meat we’ve carefully grown for you.

Our lambs and calves are born at the end of Autumn so that the mothers have green feed to eat during lactation, and the best pasture is available for their offspring in early Spring when they are old enough to graze. This means there is only one drop of lambs and calves born each year, and not all year round.

Due to the timing of lambing and calving as well as seasonal variations, it is not always possible to offer our customers the full range of sheep or beef. When this occurs, we will suggest an alternative aged animal.

The total weight of your order will vary with seasonal conditions, natural variations in the body weights of the animals and the age of the animal.

You may notice that our meat has a darker red colour, a firmer texture and a whiter fat than that of non-organic origin.

Typically, customers also report that our meat has a ‘real meat’ flavour that they remember from their childhood – a reminder that one is actually eating beef or lamb!

Yes, you get all the cuts listed in the pack you choose. You cannot pick and choose which cuts you want from different packs.

Under special circumstances there is some choice in the butchering and processing methods. For example, some customers want the silverside roasts corned while others prefer these left as fresh roasts. Please make a note of these requests in the “Special Instructions” box at the bottom of the ordering page.

We love living in the South Australia’s Northern Mallee region. Although we originally grew up in North Western NSW, we feel incredibly blessed to have the opportunity to call a new part of Australia ‘home’.

The names of our Beef Packs are taken from small villages and localities in a 20km radius from our farm. These villages were linked via the railway line that was opened in 1913, which saw the land open up and develop.

Our Sheep Packs are named after local attractions:

• The Murray Sunset National Park (formerly ‘Sunset Station’ and run as a sheep station, and actually over the border in VIC)
• Mount China which is a prominent ridge in our area
• Noora Basin is a drainage and evaporation area
• Big Square Post is a marker post (indicating 38 miles south of the Murray River) that had a big square top like a table
• Dog Fence Road which is named after the famous dog fence that was erected to prevent livestock being attacked by wild dogs, and
• The Crater which is the site of a meteorite crater in the Murray Sunset National Park

Our Combo Packs have been titled to reflect some of the occupations of people in this area when it was settled early in the 1900s.

Our Winter Value Beef Packs are named after some of the different types of Mallee trees that we have on our farm. The names are reflective of the coloured tinges of the mallees – blue, red and white.

We hope that the Pack names that we’ve chosen will entice you to visit our humble area one day, and to see the beauty of God’s creation here!

This is quite difficult to answer accurately without taking into consideration meat portion size, appetites and your style of cooking.

However, this may serve as a guide:

1/4 Beef Pack:
25-30kg meat = Family of 6 = Eating beef 3 times/week = 10 weeks

1/2 Lamb Pack:
7-10kg meat = Family of 2 = Eating lamb 3 times/week = 5 weeks

Med. Combo Pack:
16-18kg meat = Family of 4 = Eating red meat 3 times/week = 6 weeks

We include 1kg FREE Gourmet Organic BBQ sausages with your first order. (Please make a note to request yours at Checkout.)

We have four types of sausages: Gourmet Organic BBQ, Organic Hearty Beef sausages, Organic Honey Mustard Lamb sausages and Organic Minted Lamb sausages (all gluten and preservative free).

The cost for sausages is $12.95/kg.

BUY MORE – SAVE MORE!
• Option 1 – Buy a meat pack, purchase 2kg or more, pay just $10.35/kg (save 20%)
• Option 2 – No meat pack purchase, order 4kg or more, pay just $11.65/kg (save 10%)

Yes!

Organ Meats:

The price for organ meats is $5/kg.

All of our organ meats are chilled and cryovaked immediately after slaughter. Cryovac packaging removes most of the air around the meat, prevents oxidation, and gives meat longer shelf life in the fridge or freezer.

Organ meats such as liver, kidneys, heart and tongue available from our lambs and yearling/ young beef.

We also have Beef Oxtail and Beef Cheeks for $14.95/kg, available in limited quantities.

Our Certified Organic Organ Meats are very popular with our customers. As our organ meats are only available in limited quantities, this often leads to demand exceeding supply. We will do our very best to fill your order, and we will let you know prior to collection if we are not able to. Thanks in advance for your understanding.

If you require Organ Meats, please order them from “The Good Stuff” section of our website.

Beef or Lamb Suet:

The price for beef suet is $2/kg per large pack (approx 5kg), or $2.50/kg for a small pack (approx 2kg).

The price for lamb suet is $3 per pack (approx 1kg).

Suet refers to the fat from beef or lamb, with the epitome being the ‘leaf fat’ or the hard-internal fat found around the kidneys and loins. This type of suet is ideal because it is the cleanest and has little to no flavour (which is important if you want it for baking purposes!).

Suet is higher in saturated fats than other beef fat, making it ideal for a number of culinary uses.

Suet can be used for roasting, rendering, baking, soap-making or other purposes.

Rendered suet is referred to as tallow (beef) or lard (lamb), when it is melted, simmered for an extended time, strained and cooled. Tallow or lard is relatively mild in flavour and can be used interchangeably where you would use butter. It is also ideal for deep frying because of its high smoke point, and is particularly impressive for browning meat for casseroles or curries.

When fully rendered, tallow does not require refrigeration.

Marrow and Soup Beef Bones:

The price for beef bones is $1.50/kg per large box (approx 12kg), $2.00/kg per small box (approx 5kg) or beef marrow bones per small pack is $5/kg (approx 3kg). Lamb bones are $1.50/kg per large box (approx 8kg).

If you require beef bones for making beef stock, soups or to feed dogs, please order them from “The Good Stuff” section of our website. A selection of different meaty bones (marrow, rib, neck, and knuckle bones) will be included. Where possible, all marrow bones will be sliced lengthways to allow for easy roasting and eating.

Unfortunately, not. We realise the tremendous health benefits of consuming these organs, but legally we are not able to provide customers with these products. We are only permitted to provide organ meats from Lambs and some Hoggets (ie. up to approx 18 months) and Young Cattle (ie. up to 30 months).