Customer Information
Why are farmers price takers?
The start About 18 months ago when I started this company, I had no idea how little I knew about the challenges I wanted to
James - Founder
19 September 2023
A quarter side of beef is one side of beef, split equally between four people. With a quarter side of beef you get the same cuts as a full side, just in smaller quantities. Most butchers will also only offer a limited range of “Cut Options” when breaking down a side between 4 people.
A 1/4 side is also known as an “Eighth” as your whole cow is divided between eight people.
A 1/4 side of beef contains approximately 20kg of meat, plus bones. The size of your animal, your cut options and the butcher skill will all impact exactly how much beef you get.
| Beef Cut | Amount (kg) Whole Cow | Amount (kg) 1/4 Side / Eighth |
| Flank Steak | 0.654 | 0.1635 |
| Fillet Steak | 1.1 | 0.275 |
| Rump | 3 | 0.75 |
| T-Bone | 5.2 | 1.3 |
| Porterhouse | 2.8 | 0.7 |
| Topside | 6.6 | 1.65 |
| Gravy Beef | 1.7 | 0.425 |
| Silverside | 5.86 | 1.465 |
| (non corned)* | 0 | |
| Round | 2.56 | 0.64 |
| Osso Bucco | 3 | 0.75 |
| Bolar Roast | 3.2 | 0.8 |
| Chuck | 3.85 | 0.9625 |
| Brisket | 5.4 | 1.35 |
| Scotch Fillet | 1.5 | 0.375 |
| Beef Ribs | 2.2 | 0.55 |
| Burger, Sausages and Meatballs | 13 | 3.25 |
| Premium Mince | 18 | 4.5 |
| Dog Bones | 23.3 | 5.825 |
| Total Meat | 79.624 | 19.906 |
We recommend a minimum freezer size of 250L. If you have a standard side by side fridge/freezer you’ll need at least 100 to 140L of free space. If you’re planning to do this, I recommend totally emptying your freezer first.Â
Difference meat cuts will have different densities, so steaks will actually take up less room than sausages, so if you’re eating for space, you can plan a BBQ for the day your box arrives!
The two images below are photos we’ve taken when weighing out the 1/8th of a cow!
The start About 18 months ago when I started this company, I had no idea how little I knew about the challenges I wanted to
In simple terms, the cost of meat is primarily from three sources. The Animal, The Processing, The Transport. The Animal The cost of the animal