Thread: home kill cattle beast , what cuts do you get or not get ?

Originally Posted by Jusepy

have heard some rumours here in the manawatu of butches not even giving back the customer the correct meat. Giving a different animals back to the customer. And keeping cuts etc...
How you tell if its your beast your getting back ?

you have to rely on the honesty of the butcher ....most are ....years ago I built 2 mobile chillers to leave on farms in South Taranaki , here in OZ no meat is allowed to leave farm and there are mobile butchers with own chillers operating .

Originally Posted by muzza

sell the beast as a live animal and use the money to go buy the cuts of meat you like , as you want them.

Not when it's over $ 30 for a average cut

Originally Posted by muzza

you obviously shop at a differant butcher to me

My city no longer has a single brick and morter shop type butcher that I am aware of.
All are franchise or /homekill and wild game.

There is litterally no Butcher shop in Nelson region where you can walk into shop and ask for this or that cut done whatever way.
Take your pick from the plastic trays in the chiller....

Fuck you urbanisation and globalization.....fuck you very much.

Originally Posted by muzza

I hear you - we are fortunate to have several proper butchers in our locale - all of them very obliging . One makes exceptional sausages , one makes amazing salamis , and the South African guy will cut what ever and however you want , and makes great smallgoods as well.

Support him or you will lose him and be left with supermarket meat.

Originally Posted by muzza

sell the beast as a live animal and use the money to go buy the cuts of meat you like , as you want them.

We run a small Angus x heard and there's no way any butcher/meat supplier has meat that even compares in taste - but that's just my opinion

Don't expect to be buying pure beef bred cuts for much longer, if the current price we are getting for animals continues. Its gonna be all dairy cross animals out there. Can't make money out of keeping beef mums on pasture for an entire year, plus feed their weiner for 5 months of the year, for $700. Three years ago it was an awful lot closer to $1000 a head

And that's only top line animals heifers were averaging $450 a head down here

Sell own and buy what we need at Fine Meats in Tok.
Used to home kill when 4 kids living at home.
Nothing wrong with x breds they taste pretty good.
Our home kill is good.
The wife is gf coeliac and his gf sausages taste as good as any.


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About to put 2 calves on our property to fatten up, will be shared around with friends and family when ready. We are not in it for the money but to get better quality meat.

No butcher here though the nearest is Rangiora

Thanks for replies fellas. Yes we do oxtails and cheeks along with shin fillets they are the best bits i reckon after being in a slow cooker with pre fried onions.

Originally Posted by veitnamcam

Support him or you will lose him and be left with supermarket meat.

From what I understand the New World opened up here and basically priced the last local guy out of business, then slowly but surely increased pricing on everything (esp. meats of average cuts/quality).

Wouldn't be surprised if it is one of the more expensive NW stores in the country now. If you have ever stopped by to get supplies for a Kaimanawa trip you will likely know what I mean.

P.s if headed down from up north and need supplies, stop at the Park n Save in Taupo instead.

Originally Posted by Preacher

From what I understand the New World opened up here and basically priced the last local guy out of business, then slowly but surely increased pricing on everything (esp. meats of average cuts/quality).

Wouldn't be surprised if it is one of the more expensive NW stores in the country now. If you have ever stopped by to get supplies for a Kaimanawa trip you will likely know what I mean.

P.s if headed down from up north and need supplies, stop at the Park n Save in Taupo instead.

I agree. And if you want it even cheaper, Pac N save Rotorua has even sharper prices.

But getting back to meats, do make sure you support any bricks and mortar butcher shops. The bastard multinational supermarkets rip the arse out of the poor primary producer, be that meats or fruits and veges. Got given some gold Kiwifruit from a mate who lives in Tauranga. Was graded as 'pig food', as its touched the ground (FFS!!!)
OMG, as big as a childs fist, and oh so yummy. Makes the $8 gold kiwifruit from the supermarket look like pathetic quail eggs

Originally Posted by sore head stoat

We have just killed a cattle beast, what other cuts should i consider ?

I get beef cheeks, brisket, tongue, all the good steaks, shin fillet, roll the ribs for roasts [quite like a bit of fatty roast lol] a bit of corned beef with fat on, few savs and sausages with duck meat added and mince, i think i have forgotten something ... i dont like bolar or top side roasts to dry , see the fatty roast comment.

The topside makes excellent schnitzel,and I'd consider corning the blade.corned bolar and x cut is very tasty,as the silverside is.if corned meat is not your thing I suggest salami,considering you have added duck to your mince I wouldn't mince these cuts as you'll have a heap of mince.

Originally Posted by Jusepy

have heard some rumours here in the manawatu of butches not even giving back the customer the correct meat. Giving a different animals back to the customer. And keeping cuts etc...
How you tell if its your beast your getting back ?

Give whariti meats a go in Woodville.
I can vouch that you'll get your own back.all meat is kept tagged through the whole process.

Just a side note, I feel for you meat growers at the moment, lumps of rump steak were selling here not long ago for $8.99 a Kg. You could mince the whole thing and have mince cheaper than they sell it for in the same supermarket. If they can do that pricing then whats the grower getting?