Using regenerative agriculture techniques, we grow beef, lamb and goat on a thousand hectare property on the slopes of Warrumba Mountain near Gooloogong in the Central West of NSW. We never use pesticides, herbicides, fungicides or insecticides on the property. The beef, lamb and goat we produce is hormone free. Our animals are grass fed and finished on the native grasses on the property. Our property encompasses the summit of Warrumba Mountain and up to the ridge line of the majority of the Warrumba Range so we can ensure there is no chemical run-off from neighbouring properties.
Our animals drink from creeks, catchment dams and two natural springs that deliver natural mineral rich mountain water to our paddocks. We stock Dexter, Angus, Charolais and Hereford cattle. We have a particular focus on growing Dexter cattle and run a Dexter stud on the property with the majority of our stock being registered. Dexters are often the cattle grown by farmers for their own eating due to the high quality, tasty meat they produce.
A smaller framed animal, Dexters produce a high quality, fine grained, highly marbled beef able to be easily finished from natural grass feed. Many say that dexter beef gets tastier the older the animal. Dexters are a small framed, fine boned animal that produces a high dressed carcass weight percentage and high lean meat percentage yield. The cuts have high intramuscular fat (marbling) and minimal intermuscular fat (often waste fat trimmings).
Grass fed and finished purebred Dexter Beef. Progeny from registered Dexter sire and dam. Hormone free.
Dexters are often the cattle grown by farmers for their own eating due to the high quality, tasty meat they produce. A smaller framed animal, Dexters produce a high quality, fine grained, highly marbled beef able to be easily finished from natural grass feed.
Dexters are a smaller framed, fine boned animal that produces a high dressed carcass weight percentage and high lean meat percentage yield. The cuts have high intramuscular fat (marbling) and minimal intermuscular fat (often waste fat trimmings). These characteristics make for the most meat for your money when purchasing by the carcass weight.
CONTENTS OF 1/8 PACK listed below
Some variation may occur but the following is a general guide as to what you should receive:
The above quantities obviously double for 1/4 orders etc.
| Finishing Type | Grass Fed |
|---|---|
| Leanness | Average |
| Meat Aging | Dry Aging |
| Packaging | Cryo vac |
| Ready To Eat (Approximately) | Now! (Just wait for butchering) |
| Whole Animal Dressed Weight Estimate | 220kg |
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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 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
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!
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.
| 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 |
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.
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.
Here's a handy guide so you can see how much room you need for your order
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.
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.
Here's a handy guide so you can see how much room you need for your order
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