Price: $16.75 per kg (includes all cuts) Deposit (Pay Now):$200.00
A full side is a forequarter and a hindquarter, totalling 1/2 of the animal – an even spread of primary, secondary and leaner cuts as well those prized fillets and OP on the bone – if that’s your thing. Our grass fed, pasture raised beef comes fully butchered to your specifications.
1/2 beast will partially fill a small chest freezer and comes in 3-4 x styrofoam boxes. All cuts have a freezer storage life of 2 years from pickup. Here’s a dodgy video we made showing you how much meat is in an even quarter of beef – simply double this to get an idea of a full side 🙂 Refer to the tabs below to find out what cuts are included (per quarter, so double this), and the current wait time. Please note: this product is loose bagged (not cryovacced) ready to be packed and frozen by you.
Deposit payable to secure order. This product is sold by final weight and is cut to order. Average Weight: 70 – 90kg
Order Processing Time:SOLD OUT
DELIVERY TO CLAYFIELD – your deposit secures your order.
HOW TO ORDER:
1. Download the beef order form to select your preferred cuts before proceeding to the online checkout. This item is collection only.
2. Add the side of beef to your shopping basket by clicking on the ‘Add To Basket’ button below. Proceed to the online checkout to pay your deposit.
3. Email your completed form to orders@handsourced.com.au. We will then contact you to finalise your order.
DELIVERY IS UNAVAILABLE FOR THIS PRODUCT. COLLECTION FROM CLAYFIELD REQUIRED.
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Please contact us for more information about ordering this product.
These are British breeds: a mixture of Charolais and Angola bulls over Charolais and Angus cows, small herds pasture raised on rotational paddocks by Les & Kerryn Hellyar, in the rolling green hills of Kyogle, NSW. As well as pasture roaming, all cattle has free access to locally grown Australian whole grains. No antibiotics or steroids. No lot or stall feeding. No forced grains. Grass finished. All our beef is hung for 5-7 days, using the ‘tender stretching’ method. After packaging, each 1/4, 1/2 or whole beast is delivered fresh from Kyogle to Hand Sourced.
For food service, hospitality, wholesale and retailer product enquiries, please contact us directly: hello@handsourced.com.au
Order Timing and Collection
Please allow 14-21 days (minimum) for processing. This is a cut to order product, and wait time enables us to source enough customers to source a whole beast. Once your order is confirmed, your cow is carefully transported to local meat works and finished to order by the local butcher team at Kyogle Meats.
All our beef is hung for 5-7 days, using the ‘tender stretching’ method. After packaging, each 1/4, 1/2 or whole beast is delivered fresh from Kyogle to Hand Sourced. Your order will be available to collect from Ascot, Brisbane.
What do I get?
Half beast (This depends on how you choose your cuts, please tell us how you would like your beef cut).
Hindquarter cuts:
Osso Bucco | Silverside: corned (or) uncorned | Topside whole (or) steaks | Rump steaks | Eye Fillet | Round Roast | Skirt: can be steaks, minced, or whole | T Bone (or) Porterhouse (example only)
Forequarter cuts:
Rolled roast | Y-Bone (or) Oyster blade | Rib Fillet Steak | Blade Roast whole (or) steaks | Brisket | Short ribs (or) Meaty short ribs | OP on the bone (example only)
You will receive all bones. All trim is minced and bagged into premium mince packs and sausages (Sausages contain preservative (223) at not more than 1.15%. If you would like the preservative omitted, please notify us at the time of order. Preservative free sausages will have no shelf life, must be frozen immediately, and can be black when unfrozen).
We regret: the abattoir will not return offal, head, tail or cheeks with this order. All cuts have a freezer storage life of 2 years from pickup.
Here’s a dodgy video showing you how much meat is in an even quarter of beef 🙂
Les and Kerryn Hellyar are proud growers of British breeds: a mixture of Charolais and Angus. Angus cattle, known as Aberdeen Angus in most parts of the world, were developed from cattle native to the counties of Aberdeenshire and Angus in Scotland, and Charolais are native to the French Charolais area surrounding Charolles, Burgundy.
The Hellyars consider a 'hands on' approach optimal to quality cattle, and manually manage pasture rotation and cattle transport, meaning low stress levels and calm animals. Trewellen Farm is perched hillside on the rolling green hills of Kyogle NSW. Save
