Yes, so long as it has been hygienically slaughtered and free of foreign matter.
On collection of meat. If you require an invoice please advise prior to pickup.
Your animal is weighed on arrival to our chiller prior to boning and processing. Weighing is done on our rail scale - this is regularly calibrated by an external tester.
Without a doubt. Each quarter is tagged with an assonant number/name before leaving site. This tag number identifies the beef as belonging to you and you only and is used throughout the whole butchering process.
You can loose up to 50% in bone and fat. Dairy breeds and fat cattle beasts don't yield as well.
No! Trucked beef is stressed meat and stressed meat is tough meat. We prefer to slaughter relaxed animals in a stress free environment within their own peers. Animals graze in their own paddock until the morning they are killed.
Yes. I have over 25 years professional butchery experience. I am an executive member of the Federated Farmers Rural Butchers and our business is NZFSA listed.
Account Name: INTA STEAK MEAT PROCESSING
Account Number: 03 0713 0467559 00
“We had our first hone kill from Pete and we are so impressed. Well packed (steaks vacuumed packed) and clearly labelled. Sausages, Kransky, Swiss roll …delicious!! Super friendly and helpful. We’re stoked thanks, Pete. Can’t recommend highly enough.”
Craig and Aimee Wisnewski