When Purchasing the Beef Hindquarter Pack today you are paying a $200.00 Deposit, once we weigh the Hindquarter we will calculate the final price and advise of the balance owing.
Our Grass Fed and Finished Hindquarters weigh around 55-60kg and will yield you approx 40kg take home product. So the final cost of the Hindquarter will be for example $19.99/kg x 55kg = $1,099.45
All other items purchased with this Pack will be delivered at the same time (No Split Deliveries)
Our skilled team of Butchers will pack and label your Beef in Cryovac Packaging
Please allow up to 14 days for us to receive your order, cut and pack it to your special requirements. Once completed you will receive a phone call to arrange delivery.
Please use the check boxes above to select how you would like us the cut and prepare your Beef.
In the basic cut you will receive approx 4kg of Premium Mince and 5kg of Gluten Free Thick Sausages. If you choose to add Mince from the Round you will add approx 3kg, Topside 4kg and Silverside 6kg. Adding these Mince options will also increase your Sausage numbers.
Take a look at the following Videos on our Hindquarters of Beef:
3 Facts about the Beef Hindquarter:
Cuts from the beef hindquarter are predominately used for slow cooking or preparing as sausages or mince.
From the Beef Hindquarter you get Silverside (Corned Beef), Topside, and Flank Steak, as well as Marrow Bones for making wonderful Stock and Bone Broth.
The outside layer of the Flank portion is referred to as "bark"!
3 *MORE* Facts about the Beef Hindquarter
Following on from Part 1, the cuts found as we move further along the Beef Hindquarter are some of the very best and include: Whole Eye Fillet, Tenderloin, T-Bone, New York (aka Sirloin and Porterhouse), Rump, and Rib Cutlet.
Suet, a critical ingredient for the perfect Christmas Pudding, is the yellow fat surrounding the kidneys.
An average body of beef weighs around 220kg, with only about 1.0 to 1.5kg of Eye Fillet on each hindquarter, so no more than 3kgs on each body of beef! No wonder it's such a sought after, and often hard to get, item!
3 *FINAL* Facts about the Beef Hindquarter
In this final section of the Hindquarter, the Leg, you'll find the following cuts; Silverside (Corned Beef) Topside, Lean Diced, Gravy Beef, Osso Bucco and Tenderloin.
Osso Bucco is Italian for "bone with a hole" (osso = bone, buco = hole), a reference to the marrow hole at the centre of the cross-cut shank.
The more a muscle is used the longer it needs to be cooked for. For example, Gravy Beef that comes from the leg section needs to be cooked for 6-8 hours (with moisture). By contrast, the fillet muscle which has minimal use only requires a shorting cooking time.
6 Reviews Hide Reviews Show Reviews
Repeat customer: the product and service is first class and that's all there is to it!
I continue to buy from The Free Range Butcher. I buy in bulk every few months spending about $1500 each time. The meat is outstanding and the convenience without question. I would highly recommend The Free Range Butcher for orders large or small.
Great quality meat for reasonable price and excellent service. Highly recommended!
Absolutely delicious. Great value.
The Free Range Butcher offers fantastic customer services and our meat arrived beautifully packaged! Would recommend them to all our family and friends.
After starting a carnivore diet, I'd been looking for a place to get high quality ethical meat. I tried contacting many butchers around Sydney with little to no response. Free range butcher were they only guys that actively contacted me back. They talked me through the mammoth purchase of a hind quarter, discussing each aspect of the cuts and how I'd prefer them be processed.
The taste of the beef is different to your average grain fed cow. A little gamey, but more importantly natural. It's not a bad thing just something to be aware of if you're new to this.
I asked for a few additional cuts (and the sausages) to be processed as mince, which means I ended up with like 40 packets of mince. At first I was a little worried I'd get sick of it, but the opposite is true. I've become addicted to this mince meat. I eat about 1 packet a day (500 grams). Very tasty, nice amount of fat (more is better imo) that stays nice and juicy instead of drying out, while browning nicely.
I got a bunch of bones which we used to make bone broth. It's important to use as much of the cow as possible not only to pay respects to the cow that gave its life, but also nutritionally. A little sad I didn't get the liver and innards wet talked about, but not too fussed at the end of the day. Ideally I would have liked some offal be added to the mince.
Overall very happy with the meat and to be supporting these fellas. Will likely purchase again, hopefully I can strike up a deal as a returning (perhaps lifelong) customer.
Answers to our most commonly asked questions are available on the delivery page.
- Where does The Free Range Butcher deliver to?
- Is there a minimum order amount?
- Is there a shipping fee for home delivery?
- How do I pay for a home delivery order?
- Can I request a specific delivery time?
- When are orders delivered?
- How will my goods be packaged for delivery?
- How long will the products keep for?
- What if the goods that I want aren't listed on your website?