Frequently Asked Questions?
What is the minimum buy?
Minimum buy is 1/8th or 12.5% of a whole beast this includes all cuts from the hind & forquarters. Depending on what grade you choose this will be either 1 or 2 cartons of beef.
Why do we vac pack our beef?
Vac packing our beef has many benefits for our customers. Vac packing improves shelf life in your fridge and freezer and eliminates mess and hygiene issues upon defrost. Your boxed beef can be easily shared or divided up if you wish to share it. Vac packing enables us to present our product professionally and label each cut clearly accordingly.
Can I cook by beef still in the vacume pack in a slow cooker?
Yes we do. The vac bag retains the moisture and the juices and is brilliant for cuts like Silverside that would commonly be cooked via a slow cooker method. The vac bag also saves a lot of cleaning as your slow cooker has essentially only had hot water in it.
Obviously vac bags can't be used as oven roasting bags in the oven.
How long will my beef last in the vac pack once defrosted in the fridge?
Defrosted vack packed steaks and whole cuts will last in the fridge up to 6 weeks if the vac bag seal is not broken.
How long will my beef last vac packed in the freezer?
Vac packing minimises freezer burn so you can expect your beef to last at least 24 months in the freezer if not longer.
Why do I have to buy a minimum 10th and all hind & forquarter cuts in a beast?
We only sell our beef in bulk boxes charged at a flat bulk rate of the carcass weight . The animal is divided up equally into 8ths so there is no waste. Utilising all hind & forequarter cuts is Tongue to Tail cooking at its best. It's cooking with a concience, it's also a wonderful way to celebrate the beasts sacrifice by utilizing it's every cut. Why not experiment cooking with each cut? It's fun and it's also very cost effective.
How long will it take to get through a box of beef?
Why don't we sell T-Bone steak?
How old is a yearling beast?
What does the MSA (Meat Standards Aust) grade score mean?
What determines the quality of beef and the eating experience?
Why do we MSA Grade our beef?
Why do we buy our beef as dressed carcass weight?
Are we certified organic and biodynamic?