1/2 Animal – Grassfed, Regenerative Beef from Certified Organic Property CQld

$1,950.00

Our regenerative, certified organic, grass-fed cattle property is in Central Queensland - we use scientifically proven regenerative grazing methods to store carbon as our cattle move around from paddock to paddock living their best lives and eating more than just grass, they graze a mix of pasture.

Our mission here at Burnham Grazing is to build biodiversity on our productive and sustainable enterprise, developing a healthier ecosystem and fertile country, creating clear runoff and sequestering carbon.

Our goals are happy, healthy cattle, ecosystems and people - we want you to enjoy the benefits of our wonderful grass-fed beef, raised organically, regeneratively and in our local area.

Learn More

What makes this farm special or unique?

Why not ask for farmer direct!

You cn ask pre purchase questions to the farmer here!

This is also the best way to ask a farmer directly for order updates.

 

Farm Rating

0 out of 5

Visit the farm page to read reviews in detail. More than just a score, customers are asked to assess a variety of factors from customer service to product taste!

Step 1: Check this farm can deliver to you!

Please enter your Postcode to see local pricing and availability

Description

Grassfed, Regenerative Beef from a certified organic Central Qld property “Stonehaven” near Thangool, Qld.

See below for all the cuts available – steaks are sliced regular and sausages are thin, gluten free and preservative free.

Buy in bulk and share your beef with another family or invest in your health and ensure you have almost a years supply of grass-fed, regeneratively raised beef from a certified organic property in Central Queensland.

Additional information

Animal Age

2 Years Old

Certified Organic

Australian Certified Organic

Cow Breed

Speckle Park, Angus, Brahman, Charbray, Charolais, Cross Breed, Hereford

Finishing Type

Grass Fed

Leanness

Average

Meat Aging

Dry Aging

Packaging

Bulk Packs, Cryo vac

Whole Animal Dressed Weight Estimate

250kg

Reviews

There are no reviews yet.

Be the first to review “1/2 Animal – Grassfed, Regenerative Beef from Certified Organic Property CQld”

Your email address will not be published. Required fields are marked *

Shipping Policy

Full payment must be made before your order will be delivered or released for pick up. Failure to pay will result in your deposit being forfeit.

Pick up meeting points will be arranged within a fortnight of delivery.

Pick up meetings must be prompt to the day and time arranged. 

Delivery can be via Burnham Grazing in a transportable cold room which meets food safe specs - delivery will be by prior arrangement and must be prompt.  It is very important to ensure you have shared your best mobile/contact in case of logistical challenges. We suggest having a back up plan in case you are unable to meet the agreed on delivery point.  

Failure to meet Burnham Grazing for a delivery or have suitable alternative delivery spot for the beef will result in you forfeiting your beef pack and no refund will be offered.

Refund Policy

No refunds will be given after payment unless Burnham Grazing is unable to arrange beef delivery.

Cancellation / Return / Exchange Policy

Cancellations must be made within 24 hours of ordering. No cancellations will be given after this time unless beef is not able to be delivered.

No returns are able to be accepted due to the perishable nature of the beef.

Exchanges are not possible either due to the perishable nature of the beef.

If you are unhappy with your order please contact burnham.grazing@outlook.com within seven (7) days of your order being delivered to explain any issues and discuss options (which may include replacement of certain cuts in next order or possibly partial credit to next order.

General Enquiries

There are no enquiries yet.

Pricing is based on "dressed weight"

What is “dressed weight? and why is it important?

When buying a side (or quarter) of a cow/sheep etc, the final weight you receive will be less than the total listed by the farmer.

Dressed weight, otherwise known as “hanging weight” is the weight of the carcass after the animal as been killed and the head, blood and offal removed.

So this dressed weight includes all the meat, fat and bones from the “side” of an animal.

From here, the butcher will prepare your “side” or “quarter” based on your specifications.

Some loss of weight can occur through the process of “dry aging” where the meat is allowed to safely “age” this helps to tenderize the meat, but results in some weight loss.

The cut specifications can also have an impact on your final weight, for example, T-bones with bone out will weigh less than bone in.

Dressed weight is used as it is the “most fair” and “most correct” method of weighing an animal for processing.

On average, “boxed weight” can be anywhere from 20% to 30% less than dressed weight.

This is general information provided by Farmer to Fridge – for specific information for your purchase please refer to the product description.


With Farmer to Fridge, it’s important to understand exactly what you’re buying.

Unlike a supermarket where you can choose specific cuts, a whole animal will come with a range of meat cuts. 

The choices below help the butcher prepare your mixed portion to be as close as possible to your specifications.

For 1/4 and 1/8th portion purchases, you’ll recieve a ‘mixed quarter’ where you’ll get an allocation of meat from each ‘section’ of the cow. For 1/2 and whole sides, this is more straightforward. 

On average each carcass has approximately

  • 29% chuck 
  • 9% Ribs
  • 16% loin
  • 22% Round
  • 19% Thin (flank, skirt, brisket, stew meat, mince)
  • 5% miscellaneous

With each side / quarter beef you will get generous portion of mince and sausages. These are created from off-cuts from your side of beef, to ensure you get as much as usable meat as possible!

This is general information provided by Farmer to Fridge – for specific information for your purchase please refer to the product description.


We took a trip to one of our local farmers and weighed out a side of beef. This should give you a rough idea as to what you’ll get in each pack.

The following was produced from a dressed weight of approximately 120kg / side. 

This is general information provided by Farmer to Fridge – for specific information for your purchase please refer to the product description.


Beef Cut Full Side (kg) Half Side (1/4) (kg) Quarter Side (1/8) (kg)
Flank Steak 0.654 0.327 0.1635
Fillet Steak 1.1 0.55 0.275
Rump 3 1.5 0.75
T-Bone 5.2 2.6 1.3
Porterhouse 2.8 1.4 0.7
Topside 6.6 3.3 1.65
Gravy Beef 1.7 0.85 0.425
Silverside 5.86 2.93 1.465
Round 2.56 1.28 0.64
Osso Bucco 3 1.5 0.75
Bolar Roast 3.2 1.6 0.8
Chuck 3.85 1.925 0.9625
Brisket 5.4 2.7 1.35
Scotch Fillet 1.5 0.75 0.375
Beef Ribs 2.2 1.1 0.55
Burger, Sausages and Meatballs 13 6.5 3.25
Premium Mince 18 9 4.5
Dog Bones 23.3 11.65 5.825
Total Weight Includng Bones 102.924 51.462 25.731
Total “Meat” (kg) 79.624 39.812 19.906

Beef Cuts In Detail

If you're buying a mixed quarter, eight, half or whole cow you can see high quality images here of each cut and where they are from.

How much of Each Cut!

We've done the maths and prepared a comprehensive guide so you can see how much (roughly) of each cut you'll get with your order.

How much Freezer Space!

Here's a handy guide so you can see how much room you need for your order

Beef Cuts In Detail

If you're buying a mixed quarter, eight, half or whole cow you can see high quality images here of each cut and where they are from.

How much of Each Cut!

We've done the maths and prepared a comprehensive guide so you can see how much (roughly) of each cut you'll get with your order.

How much Freezer Space!

Here's a handy guide so you can see how much room you need for your order

Step 2: Choose your delivery and cut options

1/2 Animal – Grassfed, Regenerative Beef from Certified Organic Property CQld

$1,950.00

  Ask a Question

In stock

Packing Options *

Where offered, the butcher may be able to package your meat to better suit your eating habits

The butcher may use a combination of trays, bags and cryovac storage depending on the cut of meat.

Cut Sheet Selections

This is where you tell the butcher how they should prepare each part of your cow.

Regardless of whether you order a 1/4, or a whole cow, you’ll get a selection of each cut. The more quarters you order, the more of each cut you’ll receive.

The overall price won’t change, unless your selection requires more work by the butcher. These extra costs are indicated beneath each option if applicable.

Blade *

Blade is from the forequarters and is a lovely meat slow cooked as it has several layers of fat, muscle and connective tissue which make it wonderful to slow roast or casserole.

Silverside *

Silverside of beef is a large, lean, boneless cut of meat with a course grained texture. It is mostly used for roasting joints, braising steaks or dice. Silverside and Topside of beef are both taken from the hind quarter of the animal, between the rump and the leg.

Topside *

Topside of beef is a large, lean cut. Both topside and silverside are taken from the hind quarter of the animal, between the rump and leg. The topside muscle, being both lean and quite tender, makes an excellent roasting joint.

Round *

The beef round is a large primal cut consisting mainly of the rear leg and rump of the animal. They’re also very lean since most of the fat on a beef cow is deposited toward the front of the animal.

Eye Fillet *

The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work.

Rump *

From stir-fries to steak, it is widely available and features in many favourite dishes. Rump steak is taken from the rump section of the hindquarter.

T-Bone *

Crosscut from the forward section of the short loin on a steer’s middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own

Shin *

A well flavoured cut from the legs, Shin cuts can be boneless and a very flavourful cut of beef or slow Osso Bucco with the marrow. This cut comes from the animals leg. Perfect in stews and soups on those cold, winter nights.

Brisket *

When slow-cooked, brisket becomes very tasty and immensely tender and popular as pulled beef brisket.

Brisket is also a great slow roasting joint that requires minimal effort, making it ideal for creating an unforgettable Sunday roast

Rib Roast *

Standing Rib Roast is considered by many to be the best roast beef in the world. Also known as Prime Rib, it’s a beef cut that’s incredibly succulent with superior taste.

Rib or Scotch Fillet *

The scotch fillet is cut from the whole boneless eye of the rib. The cut has a slightly open grain and some marbling in addition to a strip of fat within the lean that runs through the length of the scotch fillet tapering slightly towards the chuck end.

Y Bone *

These are a part of the blade and can be a low cost, delicious slow cooked cut.

Bones *

If you don’t need or want the bones, you can select so here. However please remember that you’re buying the animal as “dressed weight” and these are included with your purchase price.

When preparing your beef, the butcher will make mince and sausages from all the off cuts and trimmings of your cow. This is included free with your order.

Shipping And Delivery *

This product qualifies for free shipping – limited time only!

Your subscription could not be saved. Please try again.
Your subscription has been successful.

Join Our Newsletter

Subscribe to our newsletter and stay updated.


We will email sales or promotions around twice a month.