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100% Grass Fed Dorrigo Black Angus

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Step 1: Check this farm can deliver to you!

 

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Product details

Description

Indulge in our direct-from-the-farm, regenerative farmed, grass-fed Angus beef half cow pack. Immerse your senses in the exceptional flavour of tender, succulent Angus beef, raised with utmost care on our lush pastures. Experience the true essence of ethical farming while supporting a sustainable future.

This pack is half a cow

Cuts Included below and you can select your cutting options before check out-

  1. Scotch Fillet
  2. Sirloin
  3. Eye Fillet
  4. T-Bone Steak
  5. Rump Steak
  6. Round 
  7. Blade 
  8. Brisket
  9. Topside 
  10. Silverside
  11. Short Ribs
  12. Osso Buco (Shin)
  13. Premium Mince
  14. Diced Beef
  15. Sausages (Gluten Free)

Everything is cry-o-vac packed and labelled with weights etc on the label to ensure freshness and ease of storage in your fridge/freezer

Delivered straight to your door throughout NSW and ACT

If you would like a bigger pack we also have full cow packs available

Additional information

Animal Age

Grass Fed – 18 Months
Cow Breed

Angus
Finishing Times

150 Days
Finishing Type

Grass Fed
Leanness

Average
Marbling

MS3, MS4
Meat Aging

Dry Aging
Packaging

Cryo vac
Ready To Eat (Approximately)

Now! (Just wait for butchering), January, Feburary, March, April, May, June, July, August, September, October, November, December
Subscription Frequency

Monthly
Whole Animal Dressed Weight Estimate

200kg

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Shipping Policy

WHEN WILL MY ORDER COME

We will try and have your order cut and delivered in 2-3 weeks

Our couriers boast an impressive delivery capability, covering a vast 96.2% of Australia’s territory. With warehouses and transportation services strategically located in all Australian States and Territories, we ensure efficient and reliable deliveries nationwide. Renowned as the best in the business, our courier network guarantees your packages will be handled with utmost professionalism and care. Rest assured, your deliveries are in capable hands.


Refund Policy

CANCELLING YOUR ORDER

One of the highest values we uphold, at the centre of our farming operation is limiting ‘waste’. We are not a retail business where unsold meat is put ‘back on the shelf’ to be sold to other customers.

Once an online order has been made, we then we choose a beast to fulfil that order, or allocate the order to a beast that’s already been partly-allocated to other customers’ orders.

We only process our cattle to match customer orders.

So by placing an order and paying, that tells us you’re aware of how we operate and fully understand what you have ordered, and you are willing to receive your meat during your pre-arranged delivery timeslot.

We treat customer cancellations very gravely.

Refunds will be available if the order is cancelled within 2 days of placing the order

Cancellation / Return / Exchange Policy

CANCELLING YOUR ORDER

One of the highest values we uphold, at the centre of our farming operation is limiting ‘waste’. We are not a retail business where unsold meat is put ‘back on the shelf’ to be sold to other customers.

Once an online order has been made, we then we choose a beast to fulfil that order, or allocate the order to a beast that’s already been partly-allocated to other customers’ orders.

We only process our cattle to match customer orders.

So by placing an order and paying, that tells us you’re aware of how we operate and fully understand what you have ordered, and you are willing to receive your meat during your pre-arranged delivery timeslot.

We treat customer cancellations very gravely.

Refunds will be available if the order is cancelled within 2 days of placing the order

General Enquiries

There are no enquiries yet.

Step 2: Choose your portion size

$15.75 / KG Dressed Weight

Pricing is based on "dressed weight"

Skip to Options

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.

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!

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. 

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

100% Grass Fed Dorrigo Black Angus

$393.75

  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.

I am splitting this order between 2 people $0.00 Bulk Pack (Pack Yourself) $0.00 Packed for 2 $0.00 Packed for 4 $0.00

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.

Gravy Beef *

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

Sliced $0.00 Minced $0.00

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 $0.00 Sliced $0.00 Roast $0.00

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.

Roast $0.00 Sliced $0.00

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.

Roast $0.00 Sliced $0.00

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 $0.00 Whole $0.00

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 $0.00 Whole $0.00

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 $0.00 T-Bone out $0.00

Shin *

A well flavoured cut from the leg.

Osso Bucco $0.00 Mince $0.00

Bolar / Oyster *

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

Roast $0.00 Sliced $0.00

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 $0.00 Whole $0.00

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 $0.00 Mince $0.00

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.

Whole $0.00 Sliced $0.00

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 $0.00 Minced $0.00

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 $0.00 Some Meaty $0.00 All Bones $0.00

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.

None I understand $0.00
Full payment must be made online before product will be released or delivered. Failure to fully pay for your order will result in deposit being forfeited.
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