Farmstead Meats 1/2 Body – 100% Grass Fed Beef

Farmstead Meats – 1/2 Body Pasture-Fed Speckle Park Beef

Experience premium pasture-raised Speckle Park beef, straight from the paddock to your plate. When you place an order for a half body of beef, we’ll be in touch personally to walk you through your preferred cuts and provide a clear overview of the process.

Hanging & Butchering

Each side of beef is dry-aged (hung) for 7–10 days before butchering to enhance flavour and tenderness.

Carcass Weight

A full body typically yields 200–220kg. The pricing is based on a 100kg half carcass and includes fat and bone.

Your Custom Cut Selection

Once your order is confirmed, we’ll get in touch to finalise your custom preferences. Here’s what you’ll be choosing from:

• Scotch Fillet – Whole / Sliced

• Gravy Beef – Diced / Minced

• Chuck – Diced / Whole / Sliced

• Silverside – Roast / Minced

• Topside – Whole / Strips / Minute Steak

• Round – Roast / Sliced

• Eye Fillet – Whole / Sliced

• Rump – Whole / Sliced

• New York – Whole / Sliced

• Shin – Osso Bucco / Sliced / Diced

• Bolar – Blade Steak / Roast / Diced

• Oyster – Y Bone Steak / Boneless Oyster Blade

• Brisket – Whole / Portioned / Mince

• Ribs – Full Rack / Asado / Short Ribs

• Beef Patties – Yes (4.8kg, packed in 200g x 4 trays) / No – All Minced

• Mince – All trim and off-cuts are minced and packed in 1kg portions

• Thick Sausages – Traditional, gluten-free, packed in 1kg freezer-safe bags
  (Cryovac packaging may flatten sausages)

• Bones – Yes / No

• Fat for Tallow Rendering – Yes / No

How We Raise Our Cattle

Our Speckle Park cattle graze year-round on diverse, nutrient-rich pastures including millet, sorghum, winter oats, ryegrass, cocksfoot, and clover. They’re cared for with a strong focus on health and animal welfare, receiving natural mineral supplements, routine vaccinations, and drenching as needed.

No mRNA vaccines are ever used on our livestock.

Processing Timeline

Each week, our cattle are quietly transported just 30 minutes to a local abattoir on Wednesday evenings. They’re given overnight rest and processed first thing Thursday morning. After a 12–16 hour chill, the beef is delivered to our butcher, where it’s hung for 7–10 days. Your order is then custom-cut, vacuum-packed or cryovaced, and dispatched fresh on the same day it’s packed.

Please allow 14–18 days from order to delivery, depending on aging time and cut selection.