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We’re rebranding from Half A Cow to Farmer to Fridge!

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140 day grain feed beef or 100% grass feed from the flowing hills of the Mudgee region

We are situated 12kms from hill end nsw with breeding the best tasting and quality meat that we can provide to our customers

All our lambs are finished on natural pastures and beef either grass or grain assisted to get the most softness and flavour in our products

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$14.50 / KG Dressed Weight

Description

our breeds of cattle we breed Angus Hereford Charolais  Simmental limousine Murry greys shorthorn 

 grain feed beef: is raised in our green natural pastures and when they reach 12 months of age they are introduced to grains into there diet barley wheat sorghum for 140 days than finished to the highest quality and standard for any plate 

grass fed beef; our grass fed beef are raised on our natural pastures and native grasses cattle are born and bred on our farm and live a happy life getting moved to fresh pastures on a weekly basis witch makes our beef full of flavour


We have won hoof and hook companions over the years sydney royal canberra royal hawkesbury show just to name a few.with our beef winning gold silver and bronze awards also highest yealding carcass marbling tenderness and colour try it for your self today

Additional information

Animal Age

Yealing -12 Months

Cow Breed

Angus

Finishing Times

150 Days

Finishing Type

Grass Fed, Grain Finished

Leanness

Average

Marbling

MS3

Meat Aging

Wet Aging

Packaging

Bulk Packs, Cryo vac, Meal Packs, Tray Pack

Ready To Eat (Approximately)

June

Whole Animal Dressed Weight Estimate

230kg

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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.

140 day grain feed beef or 100% grass feed from the flowing hills of the Mudgee region

$833.75

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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.