Southern Highlands Pasture Raised Beef, Lamb and Pork Pack
$1,099.00 Original price was: $1,099.00.$949.00Current price is: $949.00.
Weight: 50 kg
Per Kg Rate: $18.98
SAVE: $150
Grass Fed Beef – 25kg
- Scotch fillet
- Rump Steak
- Blade Steak
- Y Bone Blade Steak
- Round Steak
- Chuck Steak
- Minute Steak
- Osso Bucco
- Asado Beef Ribs
- Diced Beef
- 80/20 Premium Beef Mince
- Beef Sausages
- Roast
- French Silverside
- Fat (Perfect for Tallow)
- Stew Bones (Cut)
Pasture Raised Lamb – 10kg
- Forequarter Chops
- Cutlets
- Loin Chops
- Riblets
- Leg Roast
- Neck
- Shank
Free Range Pork – 15kg
- Medallions
- Forequarter Chops
- Schnitzel
- Pork Roasts
- Pork shank
All of our sausages are gluten free
Cattle Health:
Our cattle are pasture fed year round on sown Millet, Sorghum and Winter Oats along with our improved pastures of Rye, Cocksfoot and Clover.
Our Cattle are Multimined, Ultra Vaccinated and Drenched on their cycle.
NO mRNA Vaccines have ever been used on our farms livestock.
Processing:
Our livestock is loaded weekly on a Wednesday evening and transported to the abattoir a short 30 min drive away, where we have priority processing very early the next morning, following a 12 – 16 hour chill in the abattoirs chilling rooms the bodies of beef are then cold transported to our butcher for hanging with an average of 7-10 days, the beast is then butchered and packaged to your selected options before being delivered the very same day.
Please allow up to 14 days for processing from time of order.
Weight and Pricing Breakdown
Component | Weight (kg) | Price Per kg | Total Price |
---|
Carcass Weight | 50.00 | $18.98 | $949.00 |
Wastage/Shrinkage (5%) | 2.50 | - | - |
Remaining Weight | 47.50 | $19.98 | $949.00 |
Meat Weight | 35.63 | $26.64 | $949.00 |
Bone and Trim Weight | 11.88 | - | - |
Total Approximate Weight | 47.50 | - | $949.00 |
Additional Information About Weight Loss
When hanging beef for dry aging, the percentage of weight lost typically falls between 10% and 20%, depending on several factors, such as:
- Length of Hanging Time: For a standard 14-day aging period, the weight loss is usually around 7% to 10%. For longer aging periods, such as 21 to 30 days, weight loss can reach up to 20%.
- Environmental Conditions: Factors like temperature, humidity, and airflow affect the rate of moisture loss. Optimal conditions (~1°C/34°F and 80-85% humidity) minimize excessive weight loss.
- Type of Cut: Bone-in cuts generally lose less weight compared to boneless cuts. Leaner cuts will also lose less weight than fattier ones.
- Trim Loss: In addition to moisture evaporation, the dried surface of the beef (the "pellicle") must be trimmed before sale or processing. This can account for an additional 5% to 10% loss in usable weight.
Total Yield Loss: Combining moisture loss and trim loss, total yield loss after hanging can range from 15% to 25% of the carcass weight.
This is a price guide only. Weights will vary depending on the animal. Not all animals are the same, so there may be slight variations in the weights.
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