Our Homekill Method
As we believe that leaving the animal in its own surrounds reduces the stress it experiences, we only do on farm slaughtering. (no animals are slaughtered on our property) If preferred we will remove the hide and offal, leaving minimum mess (only some blood on the ground).
Before your animal leaves your property it is tagged and identified ensuring that it can not be misidentified.
We cool it in temperature controlled environments to control the Ph of the meat and it is then hung in our chiller. Your meat is then processed into roasts, chops, steaks and sausages. Pigs may also be prepared into, bacon, hams, sausages etc.
Ageing
Beef is hung from 8 - 10 days, then the animal is cut into your preferred portion sizes and sausages made while your prime cuts continue to age for up to 13 days.
Sheep will hang for 4-7 Day depending on the day of slaughter
Pigs Maximum of 7 days
As we believe that leaving the animal in its own surrounds reduces the stress it experiences, we only do on farm slaughtering. (no animals are slaughtered on our property) If preferred we will remove the hide and offal, leaving minimum mess (only some blood on the ground).
Before your animal leaves your property it is tagged and identified ensuring that it can not be misidentified.
We cool it in temperature controlled environments to control the Ph of the meat and it is then hung in our chiller. Your meat is then processed into roasts, chops, steaks and sausages. Pigs may also be prepared into, bacon, hams, sausages etc.
Ageing
Beef is hung from 8 - 10 days, then the animal is cut into your preferred portion sizes and sausages made while your prime cuts continue to age for up to 13 days.
Sheep will hang for 4-7 Day depending on the day of slaughter
Pigs Maximum of 7 days
Game
We are happy to process your hunting, turning your Stag, fellow or wild game into Steaks, roasts, chorizo's, sausages, salami's, patties or mince. We are generally around, but we can give you after hours access of a hunters chiller and we are happy to receive your kill during the weekend. Just drop us a bell to let us know that you are on your way back and we will arrange a drop off time.
Ph 09 4203113
Nadia 0211614270
We are happy to process your hunting, turning your Stag, fellow or wild game into Steaks, roasts, chorizo's, sausages, salami's, patties or mince. We are generally around, but we can give you after hours access of a hunters chiller and we are happy to receive your kill during the weekend. Just drop us a bell to let us know that you are on your way back and we will arrange a drop off time.
Ph 09 4203113
Nadia 0211614270