Murray Grey Beef Full or Half Side

Australia, Home of the Murray Grey.

MURRAY GREY BEEF is a South Australian Brand created by a group of Murray Grey Breeders that have got together to offer a great quality product consistently and ethically.

Bred in SA and Fed in SA, Murray Grey Beef is offering Premium Grain Fed Murray Grey Beef delivered to your door. We work along side our butcher to guarantee the meat we process is to the highest possible standard.

Sustainability is our number 1 aim, so we offer meat packs that include all parts of the animal to ensure the whole animal is being sold. Our Meat boxes offer, Premium Steak cuts along with tasty Sausages and Succulent Roasts to satisfy the whole family.

We will deliver to your door for an all round great experience. You order our beef and we will organise the rest. Just sit back and wait for your delivery. We have a passion to supply our customers with Premium Quality Meat and Service everytime.

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Product details

Description

Product Description

  • Full or Half Side Available
  • Sausages are Gluten Free!
  • Grass Fed and Grain Finished
  • Approx 12 months old (Yealings)
  • Bulk Cryovacked (Sliced)

Delivery Options

  • 1st Saturday in December
  • FREE with a full side or $20
  • OR – Pickup Moonta

About the Murray Grey Breed

Australia’s beef cattle breed, the Murray Grey, originated in the upper Murray Valley on the New South Wales/Victorian border.

From humble beginnings the breed has become a major force in the domestic and international beef industry. The breed has spread from Thologolong throughout Australia and to New Zealand, Asia, North America and Europe.

Murray Greys are renowned as easy care versatile cattle producing choice quality beef for a variety of markets and discerning consumers.

The first grey calves were born at the Sutherland family’s Thologolong property in the early years of the 20th Century.  But they were not always as popular as they are today.

The first Murray Greys were bred by chance and were an embarrassment when they appeared in a herd of black Angus cattle in the upper Murray River Valley in 1905.

It became apparent however, that these odd cattle grew quickly, were superior converters of feed and possessed carcase merit. Local cattlemen were attracted by the Grey’s size and appearance and began developing the breed.

By the early 1960’s several breeders were successfully breeding commercial Murray Greys.

As befits a modern breed, Murray Greys are efficient for the producer. They are equally at home in the paddock, on grass or in feedlots. They are able to satisfy a variety of markets, both domestic and export.

Murray Greys carry the genetics to produce marbled beef without excess subcutaneous or inter-muscular seam fat. This is vital for export to Japan and other Asia markets.

Supermarkets and butchers prefer Murray Grey beef as its consistent quality and tenderness can be relied upon. It provides the “right sized” serves for today’s family home meal and restaurant trade.

Additional information

Ready To Eat (Approximately)

December

Whole Animal Dressed Weight Estimate

300kg

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Step 2: Choose your portion size

$12.90 / 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

Murray Grey Beef Full or Half Side

$967.50

  Ask a Question

In stock

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.

Sliced Roast

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

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

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

Bolar / Oyster *

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

Roast Sliced

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

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

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.

None I understand

Free Delivery with a WHOLE SIDE

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