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Black Angus Beef

We are the Alp family, and we are 3rd generation farmers from Beermullah in the shire of Gingin.


We farm with our 3 young children and produce black angus cattle and cross bred lambs. When purchasing from us you are supporting a small family farm, with over 80 years' experience farming this land.

We believe it is our duty to leave our farm and livestock to our children in a better condition than we received it in and in such we follow some regenerative farming techniques and actively seek to improve the quality of our end products through selection of industry leading genetics.


We produce top-quality premium black angus beef and prime lamb that is sold in gourmet butcher shops. Now it's your turn to try our beef and lamb for yourself.

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What makes this farm special or unique?

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You cn ask pre purchase questions to the farmer here!

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Step 1: Check this farm can deliver to you!

 

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Product details

Description

We are excited to offer our black angus beef directly to your plate, Our Cattle are bred and grown out on our farm in Beermullah and run in small quiet happy herds to be rotationally grazed through the paddocks on our property. 

Grass fed and finished on grain to ensure a quality product you can really taste the difference. We have teamed up with our fantastic local butcher Dan who is able to cut your beef to your requirements, we are able to provide all regular cuts of beef as well as crumbed steak, corned beef and sausages to name a few. Got any special requests, for instance prefer more mince to sausage or like to have your steaks thicker cut? we will do our best to accommodate!  All our beef comes cryo-vaced and packaged to the size that suits your needs and is ready to fill your freezer. 

Once you have placed an order with us. You will receive an email within 24hrs to confirm your order and be notified on wait times for beef at that time. Once a whole animal is sold it leaves the farm on a Wednesday for processing and then hangs at the butcher shop for 2 weeks before being cut up. Minimum timeline is 3 weeks from order being placed to available for pick up from the butcher shop. 

Please note our beef does not leave the farm until all 4 quarters are sold. 

Additional information

Cow Breed

Angus

Whole Animal Dressed Weight Estimate

240kg

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Shipping Policy

Unfortunately we currently do not offer delivery of our products. However, all our products can be picked up from The Gingin Butcher in Gingin WA.

A short drive from Perth our beautiful little country town boasts a brand-new playground for the kids and several picturesque coffee shops making it an ideal spot to come and visit and pick up your Wakedale products. 

General Enquiries

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Step 2: Choose your portion size

$12.55 / 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

Black Angus Beef

$750.00

  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.

Bulk Pack (Pack Yourself) Packed for 2 Packed for 4 Packed for 6

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 Minced

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 Sliced Roast Mince

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 Sliced Crumbed Steak

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 Sliced Diced Crumbed Steak

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 Whole

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 Whole

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 T-Bone out

Shin *

A well flavoured cut from the leg.

Osso Bucco Mince Gravy Beef

Bolar / Oyster *

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

Roast Sliced Mince

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 Whole Sausages

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 Mince Spare Ribs Sausages

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 Sliced

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 Minced

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 Meaty All Bones

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.

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