Adelaide Hills Grass Fed Grass Finished Beef

Grass fed beef , carcass hung for 21 day for dry aging for more flavor and tender beef, Cryovacked meat and mince.

Established in 1988, Pelvay Valley Farms is a multigenerational family farming business located in Wistow  just out of Mount Barker in the tranquil Adelaide Hills. After 30 years of farming Canadian Red Deer, and French Limousine Cattle, their son, Eric, has transformed the face of Pelvay Valley Farms to specialize in every popular Black Angas Beef.

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What makes this farm special or unique?

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Product details

Description

4 y.o. Black Angus Steers 100% grass fed beef, Carcass hung for 21 days for dry aging for more flavor and tender beef, cuts of beef and mince crovacked.

The flavour of your beef: BREEDING AND FEEDING

Anticipating the next release of our exceptional beef products. As passionate pruveyors of the finest beef, we are excited to share some remarkable updates that will leave your tastebuds tingling with anticipation!

We take immense pride in our unwavering commitment to both breeding and feeding practices, as they are the pillars upon which the unforgettable flavor of our beef is built. Our dedication to innovation and quality has recently caught the attention Of Stock Journal, which featured us in an extensive interview exploring the secrets behind our intensely flavorful beef.

Additional information

Cow Breed

Angus

Finishing Times

200+ Days

Finishing Type

Grass Fed

Meat Aging

Dry Aging

Packaging

Cryo vac

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Shipping Policy

Unless explicitly stated, meat must be collected from the farms nominated butcher during the pickup window. 

General Enquiries

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Step 2: Choose your portion size

$11.95 / 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

Adelaide Hills Grass Fed Grass Finished Beef

$1,183.05

  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.

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.

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.

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.

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.

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.

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.

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

Shin *

A well flavoured cut from the leg.

Bolar / Oyster *

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

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

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.

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.

Stewing *

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

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.

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.

This product is available for Free Delivery or Pickup *

Once your order is placed the farmer will call you to advise of a rough ETA. A full cow has to be sold before orders can be processed.

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