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100% Pasture raised/ Finished & Growth Hormone FREE WHOLE & 1/2 Angus beef boxes- proudly grown in Neerim – WEST GIPPSLAND

Sheffield’s cottage is a small family owned and run sheep and beef production business located in Neerim in West Gippsland VICTORIA.

Their main focus is to grow excellent produce from the land using farming practices that reduce soil compaction from machinery and animals all year round and utilize the natural benefits of using animals to give back to the soil. They choose natural over synthetic farming practices where possible with animal welfare a key element and pride themselves on effort & consistency.

 

They have known for a while now the difference that young lamb and beef tastes that has grazed nothing but the best all its life and the health benefits of eating red meat. They now invite you to experience it directly from their farm.

 

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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

5 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!

 

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Product details

Description

100% Pasture raised and finished 1/2 side yearling Angus beef- 

Sheffields Cottage are excited to offer you a farmer to freezer experience with their beef directly from their farm in Neerim. Genuine Prime Black Angus feed exclusively on the rich pastures Neerim is known for. Cattle are free to roam, graze and socialise naturally and the difference is amazing.

A whole and side beef is best value and has more cut options available , 1/4 and 1/8 is an option with set cuts and packaging- with 1/8 as is a smaller amount of meat- it is only offered in packs of 2

Animals are literaly hand picked from the paddock and then processed, cut and packed locally. Meat is ‘hung’ between 7-10 days. Meat is vacuum sealed fresh and packed into cooler boxes.

Door to door refrigerated delivery available to most areas of Victoria. GPS tracking of your delivery available. Monday to friday ONLY.

It is preferred and highly recommended that someone is home to collect and place your meat in the fridge or freezer- We can authorize the driver to leave your meat, as long as it is in a safe place (not noticable from the street) and in the shade, we even suggest leaving a woollen blanket out to cover the boxes. It can be left for up to 1 hour in our cooler boxes and ice packs but any longer can reduce the shelf life of your meat.

IF YOU NOTIFY US THAT YOU ARE NOT GOING TO BE HOME THEN YOU ACCEPT FULL RESPONSIBLITY FOR ANY LOSS

2-4 week wait from ordering.

Additional information

Animal Age

Grass Fed – 18 Months

Finishing Times

50 Days

Meat Aging

Dry Aging, Wet Aging

Whole Animal Dressed Weight Estimate

270kg

Cow Breed

Angus

Finishing Type

Grass Fed

Leanness

Average

Packaging

Cryo vac

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General Enquiries

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Step 2: Choose your portion size

$12.90 / 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

100% Pasture raised/ Finished & Growth Hormone FREE WHOLE & 1/2 Angus beef boxes- proudly grown in Neerim – WEST GIPPSLAND

$1,612.15

  Ask a Question

In stock

Packing Options *

The butcher will use vacuum seal packaging

Packed for 2 Packed for 3 Packed for 4 Packed for 5

Cut Sheet Selections

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

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.

Silverside *

Silverside of beef is a large, lean, boneless cut of meat with a course grained texture. It is mostly used for pickling and is known as ‘Corned Silverside’ and is taken from the hind quarter of the animal, between the rump and the leg.

Corned/pickled Roast Corned/Pickled & roast

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 Steak Stirfry Schnitzel

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 BBQ Steak

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.

Steak Roast

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.

Steak Roast

Sirloin *

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. If the bone is kept in you will get T/bone steak and some porterhouse steak but less Eye fillet cuts.

T-Bone in (T-bone & Porterhouse/N York) T-Bone out (Porterhouse/ N York only)

Shin *

A well flavoured cut from the leg.

Osso Bucco Mince Gravy beef Thors hammer (shank)

Oyster Blade *

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

Roast (bone out) Steak (bone out) Y bone steak (bone in)

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

There is also the option of short ribs that are a super slow cooked and BBQ favourite

Mince Slow roast Short Ribs

Rib Roast /Scotch *

Standing Rib Roast/Prime Rib are considered by many to be the best roast beef in the world. If you take out the bone it is know as the Scotch, you can have this as a roast or sliced as a steak, either way – it’s a beef cut that’s incredibly succulent with superior taste.

Roast (bone out) Steak/Scotch (bone out) Rib eye roast (bone in) Rib eye Steak ( bone in)

Skirt *

Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavour rather than tenderness- so is best slow cooked.

Minced Diced steak

Blade steak, sometimes called top blade, is a steak cut from a muscle in the beef chuck primal cut, specifically the top blade (or infraspinatus) muscle. If it’s cooked properly, it can be a delicious and tender piece of meat.

Roast steak

Chuck *

Beef chuck is an economical cut with a great texture. Although it is often (unfairly) packaged as low-quality stew beef, chuck is actually one of the most flavoursome beef cuts available. Chuck comes from the neck and shoulder area of the cow.

Diced MInced

Sausages *

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. All sausages are gluten free. You can choose burger patties instead of snags. This is where you can choose.

I understand

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 Bones (usually a good bag)

The fat can be rendered down to make ‘Tallow” The fat is also part of your dressed weight.

Fat trimmings (usually a good bag) No fat trimmings

Shipping Options *

Door to door refrigerated delivery available to most areas of Victoria. GPS tracking of your delivery available. Monday to friday ONLY.

It is preferred and highly recommended that someone is home to collect and place your meat in the fridge or freezer- We can authorize the driver to leave your meat, as long as it is in a safe place (not noticable from the street) and in the shade, we even suggest leaving a woollen blanket out to cover the boxes. It can be left for up to 1 hour in our cooler boxes and ice packs but any longer can reduce the shelf life of your meat.

IF YOU NOTIFY US THAT YOU ARE NOT GOING TO BE HOME THEN YOU ACCEPT FULL RESPONSIBLITY FOR ANY LOSS

Local Pickup - 1320 Neerim East Road Neerim Delivery +$80.00

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