The processing of our beasts is carried out at Western Sydney Meat Works at Picton. It’s a legal requirement for all processing to be carried out at a registered abattoir. The meat is then hung and packed locally by Bungendore Country Meats.

Our cattle graze our land which is a mix of native grasses and pasture improved land. Being pasture finished means they are not put into a feedlot and pumped full of hormones and grain to get their body weight to a certain size before being sent to the abattoir. 

Our cattle get the opportunity to put their weight on naturally and organically. 

Grass-fed beef contains two to six times more omega-3 fatty acids than feed-lot beef. Omega-3 fatty acids have been found to help prevent and treat many diseases.

We charge only for the amount of meat you receive, if your package is 1/4 and it comes to 38kg of meat, then you are charged only for that 38kg at $25 per kg. The value of our meat is that all cuts of meat are the set price per kg. You receive your Eye Fillet and T-Bone steak for $25 per kg, along with the mince and sausages. So yes, it’s great value for our clients, and they get the peace of mind knowing that our meat is coming straight from our paddock to their plate!

If you have a fridge/freezer currently, then you may need to look into more freezing capacity. We recommend an upright freezer, as they are easier to stack meat into and to go through if you are looking for a specific cut of meat to get out.

The way we process our meat and divide the bodies up is we work in halves. If you are purchasing half a body or 1/4 you will receive cuts of meat not only from the forequarter but also the hind quarter. That way it's a bit of everything in your package! 

The steaks come individually or two to a tray wrapped with a name label on them for ease when digging in the freezer. The sausages come bagged in bundles of 9-12. The mince comes bagged 500-700grams per bag.