We pride ourselves on giving you the best meat back that you have grown over the years and have looked after. We have our own contract killer who will come out to your property and kill your beef, sheep or pig on a selected day your available.
PLEASE CALL TO BOOK IN YOUR HOMEKILL
We ask that if you are wanting beef done between October and November you give us 2 weeks notice before you want it done, we do get busy over these months so the longer you can give us the better. The last date we take any homekill is the 15th November, so this give us time to focus on our Christmas hams. We do not do any bacon or hams for homekills from the 1st of December.
Once your meat is killed, he will bring it back to our shop where we will hang it in our chiller.
Beef we will hang your beef for 10 days minimum and longer if requested depending on the size of the beef on the bone before we break it down, this process allows your meat to improve in flavour and tenderness as it breaks down the tissue aging. Once this process has finished, we will then start processing you’re your beef to the way you want it. We try to have your meat back to you within 14 to 16 days of getting it. In the processing stage we will make sure everything is done the way you want it done and packed and put in the freezer before boxing it. Once this process is done, we will give you a call to pick it up.
- Lamb will hang in the fridge for 3 days before we will process it. When processing we will make sure everything is done the way you ask.
- Pork we will hang in the fridge 3 to 4 days before processing it. When processing we will make sure everything is done the way you ask.
- Our bacon is done to perfection and we double smoke it to give it the best flavour possible.
We offer you the choice of bag packed, or vacuum packed. If vacuum packing we will give you the choice of keeping the meat fresh or freezing it for you.
Homekill Pricing as of 01/06/2023
Beef – ORDER NOW
- Kill – $150
- Remove Guts – $80
- Remove Fat & Bone Once Processed $60
- Processing – $2.10 Per Kilo hook weight (includes breaking, slicing, corning & bagged packed)
- Seasoning – $5.00 each item
- Plain Sausages – $6.95 Per Kilo Minium 10kg per batch
- Flavoured Sausage – $8.50 Per Kilo (Herb & Garlic. Old English. Chorizo) Minium 10kg per batch
- Gourmet Sausages – $9.50 Per Kilo (Cheese & Cracked Pepper, Greek feta, Olive & Garlic. Mushroom & Onion. & Merlot & Cracked Pepper.) Minium 10kg per batch
- Smoked Salami’s $12kg Minium 5kg per batch
- Smoked Pepperoni $12kg Minium 5kg per batch
- Smoked Kransky $12kg Minium 5kg per batch
- Smoked Cheese Kransky $14.50kg Minium 5kg per batch
- Split beef into halves $10 each
- Spilt into Quarters $20
- Tray Packed $80 (everything except mince & sausages)
- Vacuum Packed $120 (everything except sausages)
- All Pricing is exclusive of GST.
Sheep – ORDER NOW
- Kill – $40 + GST
- Remove Guts $10 + GST
- Process – $80 + GST
- Boning Primal $5
- Seasoning $5 Per Item
- Bone & Roll Whole Sheep $100
- Sausages $6.50 Per Kilo Plain
- Boning Fee $80 Per Hour + GST minimum 30 minutes will be Charged.
Pork – ORDER NOW
- Kill – $100 + GST
- remove offel $20.00 + GST
- Processing – $2.20 Per Kilo+ GST
- Bacon – $5.50 Per Kilo + GST
Sausages – ORDER NOW
- Plain – $6.95 Per Kilo
- Flavoured – $8.50 Per Kilo (Herb & Garlic. Old English. Chorizo) Minium 10kg per batch
- Gourmet Flovoured $9.50kg (Cheese & Cracked Pepper, Greek feta, Olive & Garlic. Mushroom & Onion. & Merlot & Cracked Pepper.) Minium 10kg per batch
- Smoked Salami’s $12kg Minium 5kg per batch
- Smoked Pepperoni $12kg Minium 5kg per batch
- Smoked Kransky $12kg Minium 5kg per batch
- Smoked Cheese Kransky $14.50kg Minium 5kg per batch
Boning or Slicing Anything $80.00 Per Hour + GST Minimum Charge 30 minutes
