All packs are 400 g; roasts are 1kg

Sirloin steak:  1 pack

Scotch fillet steak: 1 pack

Rump steak:  1 pack

Schnitzel:  2 packs

Diced beef : 2 packs

Premium mince: 6 packs

Meatballs:  2 packs

Patties: 2 packs

Plain beef sausages: 2 packs

Garlic and Herb sausages:  2 packs

Stewing Casserole:  1 pack                   

Roasts @ approx. 1 kg:    2 packs              

Total packs per 10 kg  =   24 packs

A half Ruapehu Angus Lowline beast is approximately 55-68kgs depending on the yield (noting you are only charged for the final weight of the cuts of meat). Click here for an image of each of the cuts with the various options that you can choose from. The only cut with any bone is the Osso Bucco - one of the many options you have to choose from.

One of the highest values we uphold, at the centre of our farming operation is limiting ‘wastage’. We are not a retail business where unsold meat is put ‘back on the shelf’ to be sold to other customers.

Once an online order has been made, we charge a deposit as a guarantee that the balance will be paid before delivery. Then we choose a beast to fulfil that order.

We only process our cattle to match customer orders.

So by placing an order and paying the deposit, that tells us you’re aware of how we operate and fully understand what you have ordered, that you will pay the balance of your final invoice and you are willing to receive your meat during your pre-arranged delivery timeslot.

We treat customer cancellations very gravely.

Customers who ask to cancel their order after paying their deposit, forfeit their deposit amount and will not receive their meat.

Please don’t place an order at all if there’s a chance you may want to cancel your order after you’ve paid your deposit. Our cattle are too precious to waste.

The cattle are between 20 - 24 months old - the prime age for Ruapehu Lowline Angus meat.

We age our beef in primal cuts for 3 weeks before it gets cut to the customer requirement, packed and shipped.

Our sausages, meatballs and patties are all made with gluten free seasonings.

As long as the packets remains sealed (locking all air out) the meat will continue to become tender for up to 4 weeks from the date it was packed. Osso Busso with a bone-in is best cooked fresh or placed directly into the freezer.

If the cryovaced packets remain sealed in your freezer, and they’re stored under constant frozen temperatures, our meat should remain fresh in your freezer for up to 12 months.

Season your steak with salt and pepper or your own seasoning. Heat a heavy saucepan or grill. Add a little oil and sear the steak on one side for 2-3 minutes, depending on the thickness. Turn it over and sear the second side as well. Reduce the heat and allow the meat to cook for a few more minutes (depending on the thickness and desired degree of cooking). At this point you may add a little butter to the pan which will lightly caramelise and give the meat a nice nutty flavour, you can also add fresh or dried herbs like rosemary, sage or thyme.

Now - and this is the most important part of the process - remove the steak from the heat and let it sit for 5-10 minutes in a warm place, at a low temperature around 70-90ºC, loosely covered. This will allow the natural juices to disperse throughout resulting in a perfect juicy piece of meat.

You will only be charged for the actual weight of the meat packaged and shipped.

The total price will be $34 per kg and depending on the yield (we expect the yield for a half beast to between 55-68kgs) and we will contact you about this prior to delivery.

Your $300 deposit will be by credit card, but you will have the option of a direct bank transfer or credit card for the final payment.

Typically Wednesdays or Thursdays depending on your location but we will always notify you beforehand.

It will be delivered directly to the house unless it is rural delivery. If it is rural it will be delivered to your regional depot of NZ Couriers and kept in a chiller awaiting your collection.

They live on grass and supplement silage feed during the winter. Silage is made on the property.

Ruapehu Lowline Angus are pre-ordered and because we only have a limited numbers of animals, the animals get allocated and the customer will be informed in advance for killing and delivery.

Typically a half beast will require a 90L (bar freezer or small/medium chest/standard freezer).

Yes. All Ruapehu Lowline Angus cattle are processed at a certified facility using Halal slaughter practices. This ensures our beef meets Halal requirements while maintaining the high standards of animal welfare and meat quality that are important to us.