So How Does It Work?

We come to you and process your livestock on site.

We provide all the equipment needed to handle all stages of the process, from dispatch through to packaging.

Our mobile butcher business operates a next day service. 1st day is dispatch, dressing and storage in the chiller. 2nd day is to cut, process and package your final product ready for the fridge, freezer or table.

What You Need To Do and What Happens?

In order to ensure a smooth process there are a few things that we will need from you.

1st day

You need to have clear access for a 4x4 vehicle and a large 16ft trailer.

You will need to have your livestock ready on the day in secure yards or pens. It is fine to give them food and water.

You will need to have flat site to store the cold-room trailer with access to 240v, 10amp power within 20 meters and clean water with a hose.

You will need to have a means of disposing of the waste i.e. hide, stomach, unwanted offal. Burying or burning are usually the best options.

All livestock are dispatched by firearm, please ensure the area is safe to do so.

2nd Day

We will then return the next day to process, package and label your meat.

You will need to collect your meat. This can be done during the day or at the end of the day.

There may be some excess waste again if the carcass had heavy fat, this will also need to be disposed of if unwanted.

We will also need to wash out the trailer, please keep this in mind.

We Only Hang Overnight?

Yes, we only hang overnight. We use electrical stimulation and vacuum sealed packaging. This is the same process used by all major abattoirs around Australia and their meat is sold at all major retailers, butcher shops and exported all around the world. If you have bought meat from any major retailer, butcher shop or eaten at a restaurant chances are it was processed this way.

Electrical Stimulation?

Electrical stimulation is used to accelerate glycoses and prevent cold shortening in beef and sheep meat. Using this process allows carcasses to reach their ultimate Ph within 24 hours or less, this is a deciding meat quality indicator.

Chilling carcasses rapidly without electric stimulation slows down glycoses and has an adverse effect on meat quality by “cold shortening’ effectively shortening the muscle fiber length under refrigeration. By using electric stimulation and a slower chill rate we can allow the muscles to go through “rigor mortis” without contracting resulting in more tender product.

Vacuum Sealed Packaging & Aging?

Vacuum sealed packaging is the best option for meat packaging as it allows you to wet age meat in your refrigerator and also greatly reduces freezer burn for long term storage.

By removing oxygen and slowing bacterial growth, vacuum packaging gives you a much longer shelf life under refrigeration. The enzymes that break down muscle fibers are still active and continue to break down muscle resulting in a more tender piece of meat.

Aging meat in vacuum sealed packaging at 2 degrees for 14 days is an ideal timeframe. The longer meat is aged for, the more tender it will be however the more bacteria grow causing spoilage.

Middle cuts benefit the most from aging. Rib Fillet, Sirloin, Eye Fillet and Rump

Vacuum seal packaging MUST BE HANDLED WITH CARE, as to not break the seal.

How Much Storage Space Do I Need &

How Much Meat Will I Get?

You will need approximately 2L of storage space for every kilogram of dressed weight. So a 250KG body of beef will need a 500L of storage space.

A beef carcass will yield approximately 68.7% meat, with 12% fat and 19.3% bone.

250kg carcass = 171.75kg meat, 30kg fat and 48.25kg bone

Approximately %20 of carcass weight is mince trimmings 50kg

Leaving 48.7% or 121kg of meat cuts

With this approximately %51.3 / 128.25kg can be frozen straight away requiring 250l of frozen storage. %48.7 / 121.75 can be aged in refrigeration however middle cuts benefit the most.

Middle cuts, Rump, Sirloin, Eye Fillet & Rib Fillet make up approximately %12 / 30kg or 60l of required fridge space.

This is only a guide and carcass yields vary depending on breed, condition and sex.

There are Hybrid Fridge Freezers available. These allow a normal chest freezer to operate as a fridge as well. These are perfect for meat storage as it allows you to store your meat at fridge temperature (2-4 degrees) for aging before setting it to freeze. However mince and sausages should be frozen within 3 days.