Frequently Asked Questions

We run refrigerated vans across Greater Sydney Metro most weekdays, with set weekly runs to Wollongong, the Central Coast and regional NSW. You pick an available delivery day at checkout. Anywhere else in Australia, orders are snap-frozen and sent by express courier — freight is quoted at checkout.

Most retail cuts arrive fresh chilled and vacuum-sealed. Some items — game, specialty meat, bulk cartons and anything travelling a long distance — arrive snap-frozen. Each product page states its storage type, and frozen items are labelled clearly.

Orders are packed into insulated liners with frozen gel packs and carried on temperature-controlled vans. A typical Sydney Metro delivery keeps meat below 4°C the whole way. If your order ever arrives above temperature, photograph it and contact us the same day for a replacement or refund.

Fresh chilled cuts keep 3–4 days in the coldest part of your fridge in their unopened vacuum pack; mince and sausages, 2–3 days. Freeze anything you won't use in that window — vacuum-sealed cuts hold quality 6–12 months at -18°C.

Yes. Freeze it on the day of delivery while it's at peak freshness, ideally in its original vacuum pack. Portion mince and sausages into meal-size amounts first. Thaw in the fridge overnight, never on the bench, and don't refreeze raw meat once thawed.

Leave delivery notes at checkout — most customers have the box left in a shaded spot or with a neighbour. The insulated packaging holds temperature for a few hours. If you know you'll be out all day, choose a different delivery date; we can't guarantee safety for a box left in the sun.

Wollongong, the Central Coast and much of regional NSW are on scheduled cold-chain van runs — the checkout shows the next available date. Newcastle and the Hunter, and everywhere outside NSW, are served by frozen express courier; the checkout quotes the freight. Contact us with your postcode if you're not sure.

$300 AUD. Orders at or above $300 get free temperature-controlled delivery anywhere in NSW, so there's no delivery fee on top. Interstate orders over $300 pay only a frozen-courier freight fee, quoted at checkout.

Pay in cryptocurrency — Bitcoin (BTC) or Tether (USDT). The 10% comes off automatically when you choose crypto at checkout. It's crypto only: PayID and bank transfer are fee-free but don't earn the discount.

No. PayID and direct bank transfer are completely fee-free. We don't accept credit cards at all, so there's no card surcharge to worry about. Crypto payments additionally get the 10% discount.

Yes, up until your order is packed — usually the afternoon before your delivery date. Contact us as early as you can. Once an order is cut, packed and loaded we can't recall it, but we'll always sort out genuine mistakes.

Message us your list on WhatsApp and we'll build the order, confirm weights and the total, and send payment details. It suits big or unusual orders and cut-sheet requests. Payment is still PayID, bank transfer or crypto — the crypto discount still applies.

On everyday mince and chicken we're usually a little above supermarket special pricing and comparable to their standard pricing — but for whole-muscle cuts, and especially for bulk cartons and animal shares, we're well below butcher retail. The trade-off is named-cut quality, real fat ratios and nothing added.

Our standard beef is 100% Australian grass-fed and pasture-raised for its whole life. Where a product is grain-finished or Wagyu we say so on the product page. See our grass-fed vs grain-fed guide on the blog for what the difference means on the plate.

From verified Australian farms, with beef and lamb from pasture-based NSW and Victorian producers. We buy whole and primal and break it down in our Alexandria butchery, so there's no imported trim and no anonymous blended product.

No. Our fresh meat and mince are just meat — nothing pumped in to add weight, no cereal fillers, no artificial preservative numbers. Sausages contain meat, fat, seasoning, a little rusk in the traditional recipes, and a natural casing. Cured items (bacon, ham) are listed with their exact cure.

Yes — our chicken is Australian free-range with genuine outdoor access, delivered fresh chilled. Bulk chicken cartons are the same birds at a lower per-kg price.

Yes, 100% Australian pork — never imported. That includes the bacon, the ham and the Christmas hams, which are cured here from Australian legs.

Some are and some aren't. The traditional recipes contain a little rusk (wheat). We make dedicated gluten-free sausages with no wheat rusk — they're labelled as such on the product page. If you need certainty for coeliac disease, message us and we'll confirm the current batch.

We offer a salt-and-sugar cure with no added nitrates, nitrites or celery powder — genuinely additive-free, with the shorter shelf life that implies — alongside a lightly-cured traditional bacon. Both are Australian pork and neither is water-pumped. See the nitrate-free bacon explainer on the blog.

A cutlet comes from the rack — small, lean, with a long frenched bone, best grilled fast. A loin chop is a mini T-bone with a tender eye and a strip of belly. A chump chop comes from the rump and is larger and meatier. See the lamb chops page for all three.

Scotch fillet (ribeye) is from the fore-rib: well-marbled, rich and forgiving. Porterhouse (sirloin) is from the loin: firmer, leaner and beefier, with a fat cap on one edge. Eye fillet (tenderloin) is the lean, ultra-tender muscle that does no work — mild and buttery. All three are on the beef steaks page.

Chuck is the most forgiving all-rounder. Beef cheek gives the silkiest result. Gravy beef or shin thickens the sauce by itself thanks to its collagen. Avoid lean cuts like rump — they go dry and stringy. The beef slow-cook page groups these together.

A bone-in or boneless pork shoulder or a pork rack with the rind on. Ask us to score the rind, dry it uncovered in the fridge overnight, rub with salt, and start the roast at 240°C for 25–30 minutes before dropping the heat. Full method is in the pork crackling guide on the blog.

Beef: premium is about 80/20, lean around 90/10, extra-lean around 95/5. Lamb and pork mince are about 80/20 standard and 90/10 lean. Every pack is labelled with its actual ratio — we grind from named muscles, not to a blended target.

Roughly: 6–8 lamb loin chops or 10–14 cutlets per kg; 5–6 thick pork chops per kg; 6–8 thick sausages per 500g pack (12–16 thin); and 6 standard 150–180g burger patties per kg.

Bone-in has slightly better flavour and cooks a touch more evenly. Boneless carves into clean slices, cooks faster and can be stuffed or butterflied. We'll bone, roll or butterfly any leg at no extra charge — just add a note. See the how-to-roast-a-leg-of-lamb guide.

It's one of the leanest red meats available — typically under 2% fat, around 22g protein per 100g, and higher in iron and zinc than beef, with a natural source of CLA. The main catch is that it overcooks easily, so it's best served rare to medium-rare.

Kangaroo generally sits below premium beef and around mid-range beef. Mince and diced are the best value; fillet is the premium cut but still usually cheaper than beef eye fillet. Current pricing is on each product on the kangaroo page.

Cut for cut, usually yes — especially mince, sausages and diced — because kangaroo is wild-harvested under quota rather than raised, fed and housed.

Kangaroo is wild-harvested from abundant species under government quotas, with no land clearing, feedlots or methane footprint of farmed cattle. It's widely regarded as one of the lower-impact red meats available in Australia.

Steaks and fillet: sear hard and fast, about 2 minutes a side for a 2cm steak, pull at 52–55°C internal, then rest 5 minutes. Diced kangaroo needs the opposite — a slow 2-hour braise. A little oil in a marinade replaces the fat the meat lacks.

Only mildly — a clean, slightly sweet, iron-rich flavour that's closer to good grass-fed beef than to venison. Cooking it past medium is what makes it taste strong and livery.

Veal is meat from young cattle. Ours is Australian rose veal — calves raised in groups with room to move, producing pale pink meat, not the immobilised-crate 'white veal' system that's been abandoned here. It's mild, lean and fine-grained. See the veal page and the veal explainer on the blog.

All of them are on our specialty meat pages — goat (curry pieces, shoulder, ribs), farmed rabbit (whole, jointed, loin), and game including venison, wild boar, crocodile and emu. Cold-chain van delivery covers all of NSW; orders elsewhere in Australia ship snap-frozen by express courier.

Both raw (green) and cooked prawns are available, and each product page says which. Most are snap-frozen at their peak, which for prawns is genuinely as good as — often better than — 'fresh' prawns that have been thawed on ice at a counter for days.

King prawns are large, sweet and firm — the premium eating prawn. Tiger prawns are striped, meaty and hold up well on the grill. Banana prawns are smaller, softer and milder, and are the value choice for curries and fried rice. See the prawn comparison guide on the blog.

If they arrived frozen and you've kept them frozen, just keep them that way. If they arrived thawed, use them within a day and don't refreeze raw. Cooked prawns can be frozen once for up to a month.

Origin varies by product and season and is listed on each product page. We prioritise Australian where the species and supply allow, and label imported product honestly.

Bulk cartons start at 5kg per line. Carcass shares start at a quarter beast. Standing restaurant supply is arranged per account — contact us with your weekly volumes and we'll quote.

Yes — standing weekly orders, custom cuts and cut sheets, consistent portion control, and delivery timed around your service. Get in touch through the wholesale contact page to set up an account.

A share is a spread of premium steaks, roasting and casserole cuts, and mince and diced from the trim — roughly 25–30% premium, 30–35% roasts, 25–30% mince. A quarter is about 40–55kg of packed meat (needs ~85L of freezer), a half 80–110kg (a dedicated 200–250L chest freezer), a whole 160–220kg.

Carcass shares are priced per kg of hanging weight and cut to your sheet — typically 20–35% below buying the same cuts individually. Bulk cartons are priced per kg at a flat bulk rate. You pay for the actual finished weight.

Yes. For an animal share you specify steak thickness, roast sizes, the mince-to-diced ratio, and whether you want the bones, offal and sausages made from the trim. We have a sensible standard sheet if you'd rather not decide every line.

Refrigerated cold-chain van delivery covers all of NSW. For a full carcass share, be home with freezer space cleared. Frozen cartons are sent interstate by express courier — the checkout quotes the freight, or ask us.

Point-of-lay (POL) pullets are 16–20 weeks old — either just started laying or within a few weeks of it. They're past the fragile brooder stage and are the quickest, lowest-effort way to start a laying flock.

Live poultry is collected from our farm partner by appointment, or delivered within a limited radius of Sydney for a fee — arranged separately from the cold-chain meat run. The $300 site minimum order still applies to live-bird orders. We confirm collection or delivery options with you when you order.

Point-of-lay hens and pullets are sold as sexed females, vaccinated against Marek's disease and typically Newcastle disease and infectious bronchitis. Each listing states its vaccinations. Straight-run (unsexed) meat birds are noted as such.

Yes — chickens are flock animals and shouldn't be kept alone, so most listings have a minimum of two or three birds (six for meat birds). Bantam and rare breeds may vary.

Commonly ISA Brown and Hyline for reliable brown eggs, Australorp and Plymouth Rock as dual-purpose birds, fast-growing meat strains, and a rotating seasonal selection of Silkie and Pekin bantams. Availability changes through the year — contact us for the current list.

The pet food range is prepared specifically for animal diets and is labelled 'Pet Food Only — Not for Human Consumption'. It's kept separate from our retail meat. Our human-grade beef and pork stock bones are listed under Bones & Broth in the beef and pork categories instead.

Raw pet mince across beef, chicken, kangaroo and mixed blends, plus raw meaty bones and offal. Kangaroo is popular as a single novel protein for dogs with chicken or beef sensitivities. See the pet food category and the raw feeding starter guide on the blog.

About 2–3% of ideal adult body weight per day — roughly 375g for a 15kg dog to maintain weight, 750g for a 30kg dog. Active dogs need more, less active dogs less. Puppies eat 5–8% of current weight, split across 3–4 meals.

Raw meaty bones sized to your dog (never smaller than their muzzle) are safe for supervised chewing. Never feed cooked bones of any kind — cooking makes them brittle so they splinter into sharp fragments that can pierce the gut. Weight-bearing beef leg bones can crack teeth on hard chewers.

Frozen, in the same insulated cold-chain packaging as the rest of your order. Keep it frozen at or below -18°C and thaw portions in the fridge as needed.

It's one of the leading novel proteins for elimination diets — many dogs reactive to chicken, beef or lamb tolerate kangaroo well because they've never been exposed to it. It's also very lean. Introduce any new protein gradually over a week.