Enter Store

1/4 Beast – Literally a Quarter Share in an entire Cow!

We are located on the Darling Downs in South East Qld and breed, raise and finish our own Beef. Based on scrub country at the foothills of the Bunya Mountains our cattle work the hills and graze amount bottle trees. They are finished on Barley or forage sorghum crops on Black Soil Downs country - keeping them tasty and tender. Homegrown, Pasture raised, Fodder Finished Beef.

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

Product details

Description

1/4 Beast – Literally a Quarter Share in an entire Cow!

Includes:

-T-bone, Rib Fillet, Eye Fillet, Roasts, Silverside, Rib Bones, Brisket, Diced Meat & Strips, Mince, Sausages, Offal, Soup Bones and Dog Bones.

You get to decide on how your Quarter is cut up and packaged. Everything is Cryovaced and labelled clearly. 

Our meat is homegrown, paddock raised and fodder finished! It is HGP (Hormone) Free, MrNA Vaccine Free and looked after by our little family. We pride ourselves in lowering food mileage and getting our clean protein into your homes!

Our meat is hung for one week and then cut up and processed to your specs – literally from our paddock to your plate! Beautiful and fresh, not frozen. 

Every purchase you make from our small family business helps our family directly – skipping the big Corporates all together! Thank you so much for helping keep our dream alive!

BFB Team 

Additional information

Animal Age

Grass Fed – 18 Months

Cow Breed

Charbray, Cross Breed

Finishing Type

Grass Fed

Leanness

Average

Meat Aging

Wet Aging

Packaging

Cryo vac

Ready To Eat (Approximately)

April, May, June, July, August, September, October

Reviews

There are no reviews yet.

Be the first to review “1/4 Beast – Literally a Quarter Share in an entire Cow!”

Your email address will not be published.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

General Enquiries

There are no enquiries yet.

Step 2: Choose your portion size

$14.75 / KG Dressed Weight

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 3: Choose your cuts and delivery options

1/4 Beast – Literally a Quarter Share in an entire Cow!

$885.00 / portion

$14.75 / KG Dressed Weight

  Ask a Question
Shipping After

Group Buy deal ends: 16 July 2024 12:00 am
Timezone: UTC+9.5

Minimum: 1 Maximum: 4 Deals sold: 0

0 4

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.

I am splitting this order between 2 people Bulk Pack (Pack Yourself) Packed for 2 Packed for 4

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.

Gravy Beef *

Gravy Beef is boneless and a very flavorful cut of beef. This cut comes from the animals leg. Perfect in stews and soups on those cold, winter nights.

Sliced Minced

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.

Corned Sliced Roast

Topside Roast *

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.

Roast Sliced

Round Roast *

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.

Roast Sliced

Rib 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.

Sliced Whole

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.

Sliced Whole

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

T-Bone in T-Bone out

Shin – Stewing Steak *

A well flavoured cut from the leg.

Osso Bucco Mince

Bolar / Oyster *

Oyster steak is a small cut of beef taken from above the backbone on the rump of the cow.

Roast Sliced

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

Mince Whole

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.

Roast Mince

Eye Fillet *

The Eye 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.

Whole Sliced

Stewing *

For all the off cuts and other edible parts of the cow – these can be made into mince or sliced as stirfry steak

Sliced Minced

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.

No Bones Some Meaty All Bones

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.

I understand
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.