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Deposit For A Whole Cow

$2,500.00

$25/kg

The ultimate option for those who want complete control, maximum value.

A whole cow typically yields 200–240kg of premium grass-fed, grass-finished beef, hung for a minimum of two weeks to ensure exceptional flavour and tenderness.

With a whole cow, you get full customisation — every cut, every portion, packed exactly how you like it. Perfect for large families, multiple households splitting the share, or anyone wanting to stock the freezer for the long haul.

A whole cow is butchered how we get our own meat done. At this size, the butcher can make thicker steaks, prepare a full rack of ribs, or keep a full brisket intact. When we’re dividing a cow into 1/8 or 1/4 shares, those options simply aren’t possible, but with a whole cow you get full control over how everything is cut, packed, and portioned.

Here is a list of cuts that would normally be in a half a cow:

Schnitzel steaks, Brisket or ribs, Topside roast, Rolled roasts, T-bone steak, Osso buco, Gravy beef, BBQ steak, Oyster blade steak, Stewing steak, Rump steak, Scotch fillet, Blade roast, Fillet steak, Porterhouse steak, Mince, Premium sausages

Cuts may vary slightly depending on the animal.

Everything is professionally butchered, cryovac-packed, and ready for your freezer.

$25/kg

The ultimate option for those who want complete control, maximum value.

A whole cow typically yields 200–240kg of premium grass-fed, grass-finished beef, hung for a minimum of two weeks to ensure exceptional flavour and tenderness.

With a whole cow, you get full customisation — every cut, every portion, packed exactly how you like it. Perfect for large families, multiple households splitting the share, or anyone wanting to stock the freezer for the long haul.

A whole cow is butchered how we get our own meat done. At this size, the butcher can make thicker steaks, prepare a full rack of ribs, or keep a full brisket intact. When we’re dividing a cow into 1/8 or 1/4 shares, those options simply aren’t possible, but with a whole cow you get full control over how everything is cut, packed, and portioned.

Here is a list of cuts that would normally be in a half a cow:

Schnitzel steaks, Brisket or ribs, Topside roast, Rolled roasts, T-bone steak, Osso buco, Gravy beef, BBQ steak, Oyster blade steak, Stewing steak, Rump steak, Scotch fillet, Blade roast, Fillet steak, Porterhouse steak, Mince, Premium sausages

Cuts may vary slightly depending on the animal.

Everything is professionally butchered, cryovac-packed, and ready for your freezer.

The amount you see here is your deposit, which reserves your share.

Because every animal is different, your final cost is calculated on the final weight of your share. We subtract the deposit from that total, and invoice the balance at the fixed price per kilo listed above.

Delivery

We personally deliver all of our beef to ensure it stays in good hands from the paddock to your door. We run regular trips up to Sydney and down to Melbourne, and delivery to Sydney, Melbourne, and North East Victoria is included in the price.

If you’re unsure whether we cover your area, just drop us a message, we’ll do our best to help.