Meatworx FAQs
These are just a few of the most asked questions. Please do not hesitate to contact us for any other information.
How long do you hang your beef?
How it is hung is just as important as for how long it hangs for. Your carcass is carefully cooled down before entering the chiller to maximize tenderness. The carcass will then hang in the chiller until processing can take place anywhere between 3-15 days depending on requirements and/or requests.
The ageing process varies between cuts of meat. We recommend hanging your beef up to 7 days, and ageing your steaks for 4 weeks from slaughter date. A detailed explanation of this process can be found here: carcass hanging/ageing debunked
What does ethics in butchery mean?
For us, ethics has multiple meanings. From the slaughterer adhering to morally and legal requirements to the processing of the carcass treating the animal with respect it deserves. For you as the customer we have software and processes in place that will weigh and track your animal throughout the whole process, eliminating any chance of 'lost' product.
Vacuum packing avoids dehydration and freezer burn, maximizes space in your freezer, and gives meat a longer shelf life which in return avoids wastage. Frozen, vacuum-sealed food can last an excess of 2 years. Vacuum sealing holds in the moisture, juices and flavours of the meat - you will notice a difference in taste.
Do you make Gluten Free Sausages?
Yes, all our sausages are Gluten Free. We also have plain gluten beef sausages and preservative-free sausages as options.
What ingredients do you use?
We can happily supply a list of ingredients on request. Simply contact us here.
Do you process wild that hunters have killed?
Yes, we can process anything. If you plan to go hunting, just give us a call prior, to make a time to drop it off if it will be after hours.
Can I order speciality cuts?
Yes most certainly. All our butchers are qualified and have previous experience in many different locations. We cater for all needs and happy to fill any requirement.
What forms of payment do you accept?
Cash, Bank Deposit, mobile Eftpos and Visa/Mastercard (surcharge applies on credit cards)
What are MPI's requirements around homekill?
Click here to download the MPI brochure with information about Homekill.
Can you use my stuffing, seasoning or sausage recipe?
We are more than happy for you to supply us with the ingredients for us to add to your mix.
Do you offer delivery?
Yes we do.
I am new to this, can you help me with the cutting list?
Most definitely - either give us a call or pop into the shop and we will be more than happy to help you get the most of your animal.