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Grass Fed Beef – Smaller Buy In

With multiple generations involved, we breed & raise quality animals, ensuring their welfare is high priority - this is how we respect what we know will eventually become food.

Step 1: Check this farm can deliver to you!


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Product details


We love our beef! We take exceptional care of them from birth right through to dispatch to not only ensure a quality product, but to also respect the animal we will end up consuming.

Our herd is made of Australian Lowline animals, so may be slightly smaller framed than you’d expect. This in no way shape or form detracts from your beef eating experience – in our humble opinion it enhances it. Boasting a delicious and true to type beef flavor0, our beef also is lightly marbled and offers perfect portion control/plate sized meal. Less bone means less wastage = more in your pocket (or on your plate & in your freezer!)

Additional information

Animal Age

Grass Fed – 18 Months

Cow Breed

Australian Lowline

Finishing Type

Grass Fed




Cryo vac

Ready To Eat (Approximately)


Whole Animal Dressed Weight Estimate



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Step 2: Choose your portion size

$16.50 / 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.

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!

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

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

Grass Fed Beef – Smaller Buy In


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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 Singles +$4.00 Packed for Couples +$3.00 Packed for Small Families +$2.00

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.

The beef chuck comes from the animal’s upper shoulder and lower neck. While naturally tough, chuck tends to be full of rich beefy flavour. Ideal for low and slow cooking styles, chuck can make any dish super tasty.

Whole (Roast) $0.00 Sliced +$2.15 Diced (large cubes) +$2.15 Mince +$2.15 Sausages/Patties +$2.15

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

Roast $0.00 Sliced +$2.15
Roast $0.00 Sliced +$2.15 Flat Iron Steak +$2.15
Rack of Ribs (Rib Plate/Traditional) $0.00 Asado (South American Style) $0.00 Added to Mince +$2.15

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 +$2.15 Sausages +$2.15 Patties +$2.15 Whole $0.00

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 +$2.15 Heart Trim Thick Sliced +$10.65 Cowboy Cutlet/ Tomahawk Steak (ribs unavailable with Tomahawk) +$2.15

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 $0.00 Sirloin Steak & Fillet Steak +$2.15 Heart Trim Sirloin & Fillet Steak +$10.65 Whole Sirloin & Whole Fillet +$2.15

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 Butt +$2.15 Whole Butt $0.00 Heart Trim Butt Fillet +$10.65

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 +$2.15 Whole $0.00 Heart Trim Sliced +$10.65 Heart Tim Diced +$10.65

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.

Roasting Pieces $0.00 Schnitzels/Minute Steak +$2.15
Roast $0.00 Sandwich Steak +$2.15 Peppered Eye Round (Thick Cut) +$10.65

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 Machine Cut Stir Fry (thin) +$2.15 Hand Cut Stir Fry (thick) +$10.65

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 Schnitzel +$2.15 Heart Trim Medallions +$10.65

A well flavoured cut from the leg.

Osso Bucco +$2.15 Mince +$2.15 Thor's Hammer (Frenched Shank) $0.00 Gravy Beef (boned) +$2.15
No Mince $0.00 Regular Mince $0.00 Heart Trim Lean Mince +$10.65
None No patties $0.00 Regular 150g Burger Patties (Min 20 per Quarter) +$2.15
No Sausages $0.00 Gourmet Thin Sausages $0.00

This is your choice to tell us how you want your sausages flavoured! If you have opted in for sausages and don’t select a flavour, we will supply you with herb & garlic.

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 (charge for disposal) +$10.00 Meaty Soup Bones $0.00 Dog Bones $0.00 Marrow Bones $0.00 Combo of all 3 kinds $0.00

This is an option if desired. Please bear in mind that if you’re purchasing a smaller portion of a whole animal and the other parties who shares your animal also requested offal, you will only receive your share of each organ. It is subject to retrieval from abattoir so may not always be available.

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.

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