Sale!
Oakwood Farms Half Beast
Oakwood Farms Half Beast - Image 2
Oakwood Farms Half Beast - Image 3
Oakwood Farms Half Beast - Image 4
Oakwood Farms Half Beast - Image 5
Oakwood Farms Half Beast - Image 6
Oakwood Farms Half Beast - Image 7
Oakwood Farms Half Beast - Image 8
Oakwood Farms Half Beast - Image 9

Oakwood Farms Half Beast

Giveaway Image

Exclusive Giveaway!

The first 100 Medium and Large Box Subscribers will receive a $50 Meat Pack and $100 Gift Cards to spend online!

by Oakwood Farms 6 orders

Original price was: $1,799.00.Current price is: $1,649.00.

Weight: 105 kg
This is based on a Max Dressed Weight
Per Kg Rate: $15.70

SAVE: $150

Please Note: if you choose all mince your sausage trimmings will be still weighted in the final carcass weight. So you will have less meat than advised the weight is based off Carcass Weight please read our policy and terms before ordering

Approx 110kg of meat & bones

Weight and Pricing Breakdown

ComponentWeight (kg)Price Per Kg
Carcass Weight105.00$15.70
Wastage/Shrinkage (5%)5.25-
Remaining Weight99.75$16.53
Meat Weight74.81$22.04
Bone and Trim Weight24.94-

Dinner Breakdown for Family Sizes

Family SizeDinnersPrice Per MealPrice Per Dinner
2 People187$4.41$8.82
3 People124$4.41$13.23
4 People93$4.41$17.64
5 People74$4.41$22.05
6 People62$4.41$26.45

1 in stock

Eye Fillet Side 1

Eye fillet, also referred to as tenderloin, is a prime beef cut sourced from the loin region of the cow. Renowned for its remarkable tenderness, subtle flavor, and adaptability in cooking techniques like grilling, roasting, or pan-searing, it stands as a versatile choice for culinary endeavors.

Tender cuts from the beef tenderloin, perfect for quick cooking methods like grilling or pan-searing. Succulent and flavorful

A luxurious beef cut from the tenderloin, perfect for roasting to tender perfection. Rich, succulent, and flavorful

Scotch Fillet side 1

Scotch fillet, alternatively referred to as ribeye steak, is a beef cut obtained from the rib area of the cow. Recognized for its abundant marbling, tenderness, and robust flavor, it stands as a premium choice among meat enthusiasts.

Whole Scotch Fillet

A prime beef cut from the rib section, featuring generous marbling and exceptional tenderness. Ideal for roasting whole for a sumptuous meal

Sliced Scotch Fillet

Juicy beef cut from the rib section, prized for its marbling, tenderness, and rich flavor. Perfect for grilling or pan-searing

Porterhouse

Porterhouse: A prime beef cut, blending tenderloin and strip steak, cherished for its rich flavor and succulent texture. Perfect for grilling.

Porterhouse

Porterhouse: A prime beef cut, blending tenderloin and strip steak, cherished for its rich flavor and succulent texture. Perfect for grilling.

T Bone

The T-bone steak is a beef cut featuring a distinctive T-shaped bone, housing meat from both the tenderloin and strip loin muscles. Recognized for its tender texture and savory taste, it remains a popular choice among steak enthusiasts.

T Bone

T-bone steak: Combining tenderloin and strip steak, this classic cut offers a balance of flavor and tenderness, perfect for grilling.

Rump Side 1

Rump steak, sourced from the rear of the cow, is famed for its bold flavor and firm, yet satisfying texture.

Sliced Rump

Rump steak: A flavorful cut from the hindquarters, prized for its robust taste and versatility in various culinary preparations. Juicy and tender.

Whole rump: A sizable portion from the hindquarters, offering generous servings of flavorful and tender meat, ideal for various cooking methods.

Ribs

Beef ribs, a delectable cut derived from the rib section of the cow, boast a succulent blend of rich flavors and tender meat.

Beef ribs: Succulent cuts of meat from the rib section, celebrated for their juicy tenderness and rich flavor when slow-cooked or grilled.

Blade side 1

Blade bone, extracted from the shoulder region of the cow, offers a balance of hearty flavor and a tender texture, making it a prized choice among beef cuts.

Sliced Rump

Blade sliced meat is best for dishes like stews, braises, and slow-cooked meals, where its tenderness and flavor shine through.

Blade roast: Ideal for slow cooking methods like braising or roasting, offering tender, flavorful results that melt in your mouth.

Round Side 1

"Round" designates a particular meat cut extracted from the hind leg of an animal, commonly beef. Recognized for its lean composition, it offers versatility and affordability, making it a popular choice in various culinary applications

Round steak: Cut from the rear leg, this lean meat offers robust flavor and tenderness, perfect for braising or pan-searing.

Round roast: A flavorful and lean cut from the rear leg, ideal for slow roasting to tender perfection, offering delicious results.

Chuck Side 1

Chuck, sourced from the shoulder of the cow, is distinguished by its flavorful richness, inherent toughness, and its compatibility with slow-cooking techniques like braising, stewing, or roasting.

Sliced Rump

Chuck: A versatile and flavorful cut from the shoulder, perfect for pot roasts, stews, and ground beef due to its rich taste.

Chuck: A versatile and flavorful cut from the shoulder, perfect for pot roasts, stews, and ground beef due to its rich taste.

Minced chuck: Perfect for juicy hamburgers, this flavorful meat is ideal for grilling, offering a delicious and satisfying bite every time.

Topside Side 1

Topside, sourced from the upper region of the cow's hind leg, is celebrated for its lean profile and tender texture.

Sliced topside: Thinly sliced for versatility, perfect for sandwiches, wraps, stir-fries, or salads, offering tender and flavorful meat in every bite.

Topside roast: Tender and flavorful when roasted, this cut is perfect for Sunday dinners or special occasions, offering delicious meat for all.

Brisket Side 1

Brisket, sourced from the lower chest of the cow, is characterized by its resilient texture, unique flavor profile, and its compatibility with slow-cooking techniques such as smoking or braising.

For the Low and Slow

Brisket: A flavorful and versatile cut from the chest, prized for its tenderness when slow-cooked or smoked, ideal for barbecue and stews.

Brisket mince: Ground brisket meat, perfect for making flavorful burgers, meatballs, chili, or other hearty dishes, adding richness and depth.

Bolar Blade Side 1

Bolar blade, hailing from the shoulder area of the cow, delivers a flavorful and tender experience, making it a favored selection among beef aficionados.

Roast for Slow Cooking

Bolar blade: A cut from the shoulder, prized for its rich flavor and tenderness when slow-cooked or braised, ideal for hearty meals.

Sliced in to Bladebone

Sliced bolar blade: Thinly sliced for versatility, great for sandwiches, stir-fries, or salads, offering tender, flavorful meat in every bite.

Silverside Side 1

Silverside, derived from the hindquarter of the cow, is esteemed for its lean nature and its aptness for roasting or for being prepared as corned beef.

Silver side: A lean and flavorful cut from the hindquarter, often used for roasting or braising, producing tender and delicious results.

Silver side: A lean and flavorful cut from the hindquarter, often used for roasting or braising, producing tender and delicious results.

Osso Bucco Side 1

Osso buco, an Italian delicacy, features cross-cut veal shanks braised to tender perfection, offering a sumptuous blend of rich flavors and succulent meat.

Roast for Slow Cooking

Osso buco: A traditional Italian dish made with cross-cut veal shanks, slow-cooked to tender perfection, rich in flavor, and served with gremolata.

Osso buco: A traditional Italian dish made with cross-cut veal shanks, slow-cooked to tender perfection, rich in flavor, and served with gremolata.

Dog Bones

Product price: $1,649.00
Total options: $99.00
Order total: $1,748.00
What is “dressed weight”? and why is it important?
When buying a Whole, side, Eighth or quarter) of a cow/sheep etc, the final weight you receive will be less than the total listed by the farmer.
Dressed weight, otherwise known as “hanging weight,” is the weight of the carcass after the animal has been killed and the head, blood, and offal removed.
This dressed weight includes all the meat, fat, and bones from the “side” of an animal.
From here, the butcher will prepare your “side” or “quarter” based on your specifications.
Some loss of weight can occur through the process of “dry aging,” where the meat is allowed to safely “age,” tenderizing the meat but resulting in some weight loss.
Cut specifications can also impact the final weight. For example, T-bones with the bone removed will weigh less than bone-in cuts.
Dressed weight is used because it is the most fair and most correct method of weighing an animal for processing.
On average, “boxed weight” can be 20% to 30% less than dressed weight.
Categories: , , , ,

Oakwood Farms

Oakwood Farms, nestled in the heart of the Mid North Coast NSW, champions the spirit of locality by collaborating closely with nearby farms and growers. Their dedication to sourcing local produce reflects a profound commitment to supporting the community and promoting sustainability. By partnering with local farmers, Oakwood Farms ensures that each product embodies the essence of the region's rich agricultural heritage. From verdant pastures to fertile fields, every ingredient tells a story of care, integrity, and connection to the land. Oakwood Farms is more than just a farm; it's a testament to the power of community and the beauty of locally sourced goodness.

Related products