What ingredients do you use?
We are happy to provide you with full ingredient list on request and these can be emailed out to you, please contact us.
How long do you hang the meat for?
We hang our meat for at least 7-10 days for maximum flavour and tenderness! Your prime cuts will be aged to 13 days then frozen down ready for your collection (when you select the vacuum pack option on your cutting list)
Will the meat come back fresh or frozen?
Your meat is blast frozen unless you specifically request for a fresh pickup. With the exception of salami which is kept chilled.
Where do I pick my meat up from?
We are located at 1578 Kahikatea Flat Rd, Kaukapakapa at the intersection of State Highway 16.
Do I keep my offal?
Yes – if you want to, just mark it on the cut list form.
Do you slaughter?
No- But we can recommend a slaughtermen to you.
Do you have EFTPOS?
Yes we accept Eftpos, cash, cheque or Credit Card (a surcharge of 3% applies)
Can we pay by internet banking?
Yes – payment would need to show in our account prior to delivery or pick-up.
Account Name: Country Meat Processes Ltd 2015
Account Number: 06-0294-0220753-00
Reference: Surname
Do you do free-flow steaks?
Yes – Just request this on the cutting list form when selecting your cuts. No extra charge.
Do you have flavoured sausages?
Yes we do! The options will be listed on the relevant cutting forms but we do: Garlic, Steak & Onion, Curry, Basil & Tomato, Lamb & Mint, Lamb Merguez and we also make These are $6.95/kg. A gourmet range of Sausages is $8.95 p/kg
Do you do gluten free sausages?
Yes – we have an allergy/preservative free option. $6.95 p/kg Feel free to contact us for an ingredient list. Most other flavours are gluten free, please see the cutsheets for more information.
When is my cutting list due and what if I don't get it in to you?
Your cutting list is due to us within 2 days after your kill, we will do our best to contact you if we have not received it, however we will cut your meat at our discretion. We understand it can be confusing to decide on the best way to have your meat cut so we encourage you to contact us, we are more than happy to cover off any questions you have.
Do you weigh the final home kill product once it is cut up?
No – we currently do not do this, however we are happy to weight it as it is bagged up on collection, upon request.
Can you hang my beast for longer than 10 days?
This depends on space availability (i.e seasonal fluctuations) and will need to be discussed with management before you book the animal in so we can arrange the best day for slaughter to maximise hanging time.
Can I freeze my salami?
Yes. But it is best wrapped in a couple of layers first.
What happens if I am not able to pick up my meat within a week of it being ready?
We have tight storage space and will need to be arranged with management. Fees will apply at $20/week (per animal).
We are happy to provide you with full ingredient list on request and these can be emailed out to you, please contact us.
How long do you hang the meat for?
We hang our meat for at least 7-10 days for maximum flavour and tenderness! Your prime cuts will be aged to 13 days then frozen down ready for your collection (when you select the vacuum pack option on your cutting list)
Will the meat come back fresh or frozen?
Your meat is blast frozen unless you specifically request for a fresh pickup. With the exception of salami which is kept chilled.
Where do I pick my meat up from?
We are located at 1578 Kahikatea Flat Rd, Kaukapakapa at the intersection of State Highway 16.
Do I keep my offal?
Yes – if you want to, just mark it on the cut list form.
Do you slaughter?
No- But we can recommend a slaughtermen to you.
Do you have EFTPOS?
Yes we accept Eftpos, cash, cheque or Credit Card (a surcharge of 3% applies)
Can we pay by internet banking?
Yes – payment would need to show in our account prior to delivery or pick-up.
Account Name: Country Meat Processes Ltd 2015
Account Number: 06-0294-0220753-00
Reference: Surname
Do you do free-flow steaks?
Yes – Just request this on the cutting list form when selecting your cuts. No extra charge.
Do you have flavoured sausages?
Yes we do! The options will be listed on the relevant cutting forms but we do: Garlic, Steak & Onion, Curry, Basil & Tomato, Lamb & Mint, Lamb Merguez and we also make These are $6.95/kg. A gourmet range of Sausages is $8.95 p/kg
Do you do gluten free sausages?
Yes – we have an allergy/preservative free option. $6.95 p/kg Feel free to contact us for an ingredient list. Most other flavours are gluten free, please see the cutsheets for more information.
When is my cutting list due and what if I don't get it in to you?
Your cutting list is due to us within 2 days after your kill, we will do our best to contact you if we have not received it, however we will cut your meat at our discretion. We understand it can be confusing to decide on the best way to have your meat cut so we encourage you to contact us, we are more than happy to cover off any questions you have.
Do you weigh the final home kill product once it is cut up?
No – we currently do not do this, however we are happy to weight it as it is bagged up on collection, upon request.
Can you hang my beast for longer than 10 days?
This depends on space availability (i.e seasonal fluctuations) and will need to be discussed with management before you book the animal in so we can arrange the best day for slaughter to maximise hanging time.
Can I freeze my salami?
Yes. But it is best wrapped in a couple of layers first.
What happens if I am not able to pick up my meat within a week of it being ready?
We have tight storage space and will need to be arranged with management. Fees will apply at $20/week (per animal).