How does it work?
Getting your sheep ready
We work with you to determine what you are wanting for your sheep. We recommend a standard variety cut, however you can select from out range of cuts that best suit your dining needs.
We organise transportation of your sheep to the abattoir to processing. Placing our own trackable ear tags in your sheep, which allow us to keep an eye of your sheep progress through the abattoir.
All livestock being butchered must have NLIS ear tags with your property's PIC Number with an accompanying NVD Form. This is a legal requirement set by the Government and butcher.
Butchering Process
Your sheep will take about a week to hang, this allows the meat to relax, before the butchering process begins.
Once ready for processing, your sheep is butchered to your required cuts of meat. Packaged into the variety of cuts of meat.
Back to you
The meat is ready for your freezer!
Upon returning your meat, we will inspect it with you to show you the quality of the meat you have.
Your meat will be in general bags, in the assortment of cuts. From here, you can pack your own meat into portioned bags ready for the freezer. Packing your own cuts of meat allows you to select your portion sizes based on your dining needs. (E.g. 5 Cutlets per bag for a family of 5, 500g mince for a family of 4-5 people.)
Its easy as that!
Bookings Open!
Bookings for the beginning of the 25/26 shearing season have officially opened! With booking times available as early as September and as far as November.
Book online for all your shearing, drenching and vaccination needs, to ensure you don't miss our on booking with us early.
Click the link below to book your sheep in now.