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100% grass fed WHOLE & HALF yearling Angus beef- proudly grown in Neerim – WEST GIPPSLAND

Sheffield’s cottage are a small family owned and ran sheep and beef production business located in Neerim on just over 175 acres. While the rich soils of the district traditionally support dairy farming, their paddocks are scattered with up to 850 sheep and lambs and 80 head of beef cattle. The farm also produces ornamental trees as a separate entity and the two work beautifully together as the cattle and sheep graze the land as it rests between seasons. They have known for a while now how good young lamb and beef tastes and are now inviting you to experience it directly from their farm.  

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$12.50 / KG Dressed Weight

Description

100% grass fed WHOLE yearling Angus beef-

Sheffields Cottage pride themselves on quick weight gains because of regular pasture reseeding, quality pastures, cell grazing of cattle and best management practices. They are proud and excited to offer you a paddock to plate experience with their beef.

Finished on green grass and supplemented with quality lucerne hay and always processed on a rising plain of nutrition. Animals are also chosen for temperament and fat score and always handled quietly and on foot- resulting in high quality & tender meat. Currently grazing quality green pastures, Neerim is known for having green summer feed because of the high rainfall and summer  thunderstorms.

When the cattle are ready for processing they are carted by us to our local abattoir- 30 mins away, then off to our local butcher where they are hung for a week and then packed and cut to your requirements.

A whole and side beef is best value and has more cut options available , 1/4 is an option with set cuts.

Door to door delivery is available  to most parts of Victoria for a flat fee of $35 (chilled) with FREE pick up from Sheffields (snap frozen). 

Meat comes packed beautifully on trays by our local butcher – minced meat in bags (due to quantity)

Additional information

Animal Age

Yealing -12 Months

Finishing Times

50 Days

Meat Aging

Wet Aging

Whole Animal Dressed Weight Estimate

220kg

Cow Breed

Angus

Finishing Type

Grass Fed

Leanness

Average

Packaging

Cryo vac, Tray Pack

Ready To Eat (Approximately)

April

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Shipping Policy

Delivery is FREE to your door (within  the Warragul, Drouin & neerim south townships) between 6.30- 8.30 am. You must have someone home to accept the delivery as items are perishable, you will be notified by phone/text message 24hours before hand- 

Pick up will only be between hours 8-3 on nominated days.

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.

With Half A Cow Online, 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!

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.

100% grass fed WHOLE & HALF yearling Angus beef- proudly grown in Neerim – WEST GIPPSLAND

$1,375.00

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In stock

Packing Options *

The butcher will 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.

I understand $0.00

Shipping Options

Door to door delivery is available to most parts of Victoria for a flat fee of $35 (chilled) with FREE pick up from Sheffields (snap frozen).

Meat comes packed beautifully on trays by our local butcher – minced meat in bags (due to quantity)

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.