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The Basica

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

Description

This basic sampler is effectively  1/12th of one of our 100% grass fed beef animal, its still comes with all the delicious premium cuts, roasts, mince, patties and sausages Рjust on a smaller scale. 

You will still receive a mix of premium steaks, bbq meats, rump, mince , sausages and at least one roast. Min weight 14kgs

Additional information

Animal Age

Grass Fed – 18 Months

Finishing Type

Grass Fed

Meat Aging

Dry Aging

Packaging

Cryo vac

Ready To Eat (Approximately)

Now! (Just wait for butchering)

Whole Animal Dressed Weight Estimate

170kg

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Step 2: Choose your portion size

$16.90 / 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.

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

The Basica

$236.60

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In stock

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.

Diced $0.00

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

Roast $0.00
Sliced $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.

Sliced $0.00

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

Sirloin Steak & Fillet Steak $0.00

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 $0.00

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
Roast $0.00

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.

Machine Cut Stir Fry (thin) $0.00

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.

Schnitzel $0.00
Regular Mince $0.00
None Regular 150g Burger Patties $0.00
Gourmet Thin Sausages $0.00

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.

Meaty Bones $0.00
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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