Weight of the carcass hanging on the hooks. Standard measurement used for selling sides/halves of beef

This will vary order to order as no 2 animals are the same size.

The good news is you only pay for the weight of your particular carcass. At initial purchase you pay the full price, then once the animal is weighed on the hooks you will get a part refund of any difference if it weighed in lighter.

Individual animals are traceable from farm to plate, so you only pay for what your particular carcass weighed.

After payment is complete (we will notify you of final payment due) you can collect your beef directly from your designated butcher. We are use Wudinna Meat Store and Cummins Abattoir (*Note this is not Cummins Butcher Store!). You will need an empty SUV boot especially for Half a Cow Pack and we suggest either eskies or tubs sitting on a liner/blanket to get your beef home.

This is the fun part! If you bought our cry-vacced Quarter a Cow Pack simply stack straight into your freezer. Some people like to stack categorized, others like to randomly stack the cuts to allow access to a variety over the months. This will depend on your freezer set up too. We love our vertical freezer for easy access!

If you bought bulk bagged Half a Cow Pack you will need to bag this at home. Allow 2-3 hours for this activity. We love getting the whole family involved. It’s very educational!

Refrigerate your beef in a large empty fridge lined with old towels, a few eskies with ice or a few chilled camp fridges.

Clear a large bench space, pop on an apron and fill the sink with some warm water for washing up.

Cry-vac bags are popular and prevent freezer burn to be honest and to save time and money - we also have success with the simple freezer bags sealed with a knot, stacking them tight prevents 95% of freezer burn. Some customers only cry-vacc the best cuts, bag the rest. This is up to you!

You will need medium and large freezer bags. Large for the roasts and big steaks like T-Bones and Rumps. Grab your sharpest knife to cut down the roasts if ordered and we like to cut to separate the sausages too.

Use scales for the minced meat if desired. We recommend bagging the mince and sausages first if you can’t bag it all straight away.

Please aim to have your beef bagged within 24-48 hours for maximum freshness and longer shelf life after defrosting.

Don’t forget to leave out your favourite cut for dinner to celebrate!

The Half a Cow Pack contains gluten sausages, schnitzels and seasoned/stuffed roasts. If you prefer Gluten Free please add to the notes in your order but also do select plain roasts and silverside as ‘sliced’ to create your own GF schnitzels at home. We cannot do GF sausages with the Half a Cow Pack. If you really want GF sausages we suggest ordering the Quarter Pack.

The Quarter Pack can have GF sausages, bare schnitzels and GF roasts. Please leave in the notes section of your order.

Once the cattle leave the farm your beef will remain with the butcher at either Wudinna or Cummins and that is where you collect it from on the designated date.

If you want delivery to Port Lincoln, this is only possible with the Half a Cow Packs from Wudinna. Wudinna Butcher will deliver your Half a Cow Pack to the CBD of Port Lincoln for an extra $50.