Your Beef will be hung for a minimum of 14 days to ensure you receive only the best dry aged beef. During this 14 day hanging period beef may loose between 20-25% of the carcass weight after cut up and packing. This is due to lose of moisture, trim of excess fat and bones which you also have access to in your order for.
Carcass weight is the weight prior cut up. Once the beef has been hung for 3 days it is then delivered to the butcher shop and then weighed.
Beef comes your way with a wide variety of cuts and the option of tray or bulk packing. Tray packing $1 per kg extra.
Rule of thump for freezer space is 1.5-2L to roughly 1kg of meat this can vary depending on how the meat is packed in your order
The final price of the meat is determined by the cold carcass weight of the animal meaning the animal is slaughtered hung for 3 days and then weighed to ensure you get the best possible yeild.
Cost on a 100kg side is roughly $1050
24-48 hours after placement of your oder we will get in contact with you to arrange delivery date. Delivery is currently 21-28 days after your order is placed.