Every beast is different. The cut list below is a guide for what you might receive in a 1/4 beast; actual quantities may vary slightly between cuts.

• Porterhouse x4
• T-Bone x4
• Y-Bone x4
• Scotch/Rib Fillet x4
• Eye Fillet x2
• Rump x4
• Minute Steak x4
• Round Steak x4
• Blade Steak x4
• Osso Bucco x8
• Short Ribs x2 packs
• Silverside Roast x2
• Brisket x2
• Diced Beef x4 (approx. 500g packs)
• Stir Fry Strips x4 (approx. 500g packs)
• Marrow Bone x2
• Sausages x12 (6-pack, approx. 550g each)
• Premium Mince x12 (approx. 500g packs)
• Tallow Fat x6 (approx. 1kg packs)
• Soup Bones x6 (approx. 1kg packs)

Ordering more? It scales up simply:

• 1/2 beast = double the above.
• Whole beast = 4× the above.

Yes - and that's a good thing.

Every beast is dry aged for a minimum of 7 days after butchering, which develops deeper flavour and tenderness in the meat. It's then vacuum sealed and rapidly frozen at peak freshness - locking in everything that makes it good before it leaves the farm.

Freezing isn't a compromise. It's how we make sure what arrives at your door is the same quality we'd serve at our own table. No preservatives, no additives — just beef that's been handled properly from paddock to packaging.

Your order may arrive fully frozen or slightly softened from transit. Either way, as long as it's cold to the touch and the vacuum seal is intact, it's perfectly safe. We recommend putting it straight in the freezer unless you're planning to cook within the next few days.

How long does it keep?

• Steaks and roasts: up to 12 months in the freezer
• Mince and sausages: 6 months

All cuts are individually vacuum sealed, so you can pull out exactly what you need without defrosting the whole order.

Place a deposit to secure your preferred portion of the beast – choose from a quarter, half, or whole.

Once your order is confirmed, we’ll email you with your delivery week and everything you need to know. Around 10 days before delivery, we’ll receive the final dressed weight from the processor and send you the invoice for the dressed weight of the beast minus your deposit amount.

We sell Premium Angus and F1 Wagyu in 1/4, half or whole beast options. Each beast will vary slightly but you can expect dressed weights to be around 75kgs for a quarter, 150kgs for Half beast and 300kgs for whole beast.  These are estimates and will differ with each harvest.

Our sausages are made from 80% meat from your beast and 20% fat and sausage meal, and are gluten free. The sausage meal does contain some sodium-based preservatives.

Your meat is dry aged for a minimum of 7 days after butchering, then vacuum sealed and frozen at peak freshness before it leaves the farm.

When your order arrives, put it straight into the freezer. Everything is individually vacuum sealed, so you can pull out exactly what you need without defrosting the whole order.

Freezer life:

• Steaks and roasts: up to 12 months
• Mince and sausages: up to 6 months

To defrost, transfer to the fridge the night before you plan to cook. Avoid defrosting in hot water, the microwave, or on hot surfaces - it compromises the texture and flavour.

Marbling refers to the presence of intramuscular fat (IMF) within and between muscle fibers, appearing as delicate specks of fat. Beef Marbling Score (BMS) is a system used to grade the quality of beef based on the amount of IMF in the meat. The BMS ranges from 1 to 12, with 12 being the highest grade.

Although our meat will not be professionally graded with each order we do anticipate that for our Premium Angus herd to be scored between BMS # 1 to BMS #4 .

Our F1 Wagyu herd we anticipate it to be between BMS #3 to BMS # 6.

There are several factors that influence how each beast will individually marble and despite all our efforts to control these factors, each beasts IMF will vary along with their BMS.

Dressed weight, hook weight, and hanging weight are commonly used terms in the meat industry to describe the weight of an animal after it has been harvested. Dressed weight is not the same as delivered weight.

Dressed weight refers to the weight of the animal after the head, hooves, internal organs, and other inedible parts have been removed, but before further processing or trimming occurs. When you receive your order, you will find that it includes bones such as bone marrow, soup bones, and canine suitable bones and a portion of usable fat (for tallow making).

This metric is widely used in the meat industry as it helps determine the amount of usable meat obtained from the animal and is also used to calculate the price, as meat is typically sold by weight. The weight provided by the processor is used to calculate the final price per order.

For example, if the total dressed weight of the animal was 260 kilograms and a customer ordered a quarter of the beast, they would be invoiced for 65 kilograms. However, upon delivery, they would receive approximately 53 kilograms of meat.

It's important to note that weight loss during the butchering process is normal and expected. Factors contributing to this loss include shrinkage during the 10-day dry aging process, removal of large bones, and unusable fat. This can result in a weight loss of approximately 25% to 35%.

Despite this, the delivered weight price still offers excellent value, remaining cheaper than supermarket or butcher prices. Additionally, you can enjoy the assurance of consuming premium pasture-raised meat from a local farming family in Northern Rivers, NSW, raised using regenerative farming practices.

All orders are snap-frozen immediately after butchering and shipped Australia-wide for a flat rate of $89 via courier.

Because your order arrives frozen we recommend getting it into the freezer as soon as possible.

As a rule, our meat to fat ratio is roughly 80:20 in our sausages and mince. Grass-fed fats are good for you, add flavour and natural moisture so we try to keep as much fat on our cuts as possible.

We’re able to give you outstanding value on our beef because you deal directly us. We distribute ourselves and deal directly with customers – we don’t have a long, costly supply-chain. This allows us to give you the highest quality meat at a fair price.

From a meat quality perspective, grain finishing cattle offers several distinct advantages that enhance the eating experience for consumers. These benefits focus primarily on flavour, tenderness, and overall meat consistency:

1. Increased Marbling: Grain feeding leads to higher levels of intramuscular fat, or marbling, which is a key determinant of meat quality. Marbling enhances the tenderness, juiciness, and flavor of beef. This is particularly important for premium cuts like ribeye, New York strip, and filet mignon.

2. Tenderness: The high-energy grain diet promotes quicker weight gain and helps build muscle with less connective tissue, which contributes to a more tender steak. The combination of grain feeding and marbling helps the beef soften during cooking, resulting in a more enjoyable texture.

3. Flavor Development: Grain-fed beef typically has a richer, more pronounced flavor due to the fat content. The flavor is often described as milder and more buttery compared to grass-fed beef, which can be leaner and have a more pronounced, sometimes grassy flavor. This is preferred by many consumers, especially in steak and premium beef markets.

4. Consistent Meat Quality: Grain finishing ensures that cattle are raised on a controlled diet, which allows for more consistent quality in the beef. This consistency is important for producers aiming to meet market demands for uniform texture, flavor, and appearance in their products.

5. Higher Yield of Quality Cuts: Grain feeding generally leads to a higher percentage of desirable cuts (such as steaks and roasts) with good marbling, compared to grass-fed cattle, which often produce leaner, less marbled beef. This makes grain-finished beef more appealing to consumers seeking premium cuts.

6. Juiciness: The fat content in grain-finished beef helps retain moisture during cooking, making the meat juicier and more flavourful. The higher fat content contributes to a better mouthfeel, which is often associated with higher-quality beef.

In summary, from a meat quality standpoint, grain finishing tends to produce beef that is tender, flavorful, and juicy, with higher marbling, making it particularly attractive for consumers who prioritize premium cuts with consistent quality.

Black Angus
Our Black Angus beef is a fantastic choice for those who appreciate a classic, hearty flavor. Known for its rich, robust taste and beautiful marbling, Black Angus offers exceptional quality in every cut. It’s an excellent all-rounder, perfect for a wide range of dishes, from family barbecues to comforting roasts. With its slightly leaner profile compared to Wagyu, Black Angus delivers premium beef that is both versatile and accessible, making it a popular choice for everyday meals.

F1 Wagyu
For those seeking the pinnacle of premium beef, our F1 Wagyu is the ultimate indulgence. Renowned for its buttery texture, rich marbling, and luxurious flavor, F1 Wagyu transforms everyday meals into gourmet experiences. Carefully raised and grain-assisted for consistent quality, this beef offers superior tenderness and juiciness across all cuts. Whether you’re cooking a special occasion feast or treating yourself to restaurant-quality dining at home, F1 Wagyu is the perfect choice for those who want the best of the best.

Grain-assisted beef offers distinct advantages that elevate the eating experience, focusing on enhanced flavor, tenderness, and overall consistency. While our cattle are pasture-raised for all of their lives, they are offered a carefully balanced diet of pasture and grain in the final stage. They remain on the farm in the pasture the whole time - they are just offered locally cultivated grains. This ensures the highest quality meat with the following benefits:

1. Enhanced Marbling: Grain finishing increases intramuscular fat, or marbling, which is a hallmark of premium beef. Marbling enhances tenderness, juiciness, and the rich flavour of cuts like ribeye, sirloin, and filet mignon.
2. Tender Texture: The high-energy grain diet promotes muscle growth with less connective tissue, resulting in exceptionally tender meat. This makes for a melt-in-your-mouth experience when cooked.
3. Rich, Buttery Flavor: The fat content developed during grain finishing creates a milder, buttery flavor profile compared to grass-fed beef. This is often preferred by consumers seeking indulgent and luxurious beef.
4. Consistent Quality: Grain finishing ensures a controlled diet, producing uniform texture, flavor, and appearance across all cuts. This consistency meets the high standards of premium beef enthusiasts.
5. Higher Yield of Prime Cuts: Grain-assisted cattle produce a higher percentage of marbled, desirable cuts such as steaks and roasts, offering more value for those seeking premium options.
6. Juiciness: Increased fat content helps the meat retain moisture during cooking, delivering juicy, flavorful results and a superior mouthfeel.

Grain-assisted beef combines the best of both worlds: pasture-raised quality with the added benefits of grain finishing, resulting in tender, flavorful, and consistently premium meat.

When it comes to our F1 Wagyu, the feeding method significantly influences the marbling, flavour, and overall eating experience. Here’s how these two approaches differ:

Grass-Fed and Finished F1 Wagyu

• Diet: Grass-fed and finished F1 Wagyu cattle are raised entirely on pasture, consuming grass and forage throughout their lives, with no grain supplementation.
• Flavor: The beef boasts a bold, natural flavor profile with leaner marbling than grain-assisted Wagyu. The flavor is often described as earthy and unique, appealing to those seeking a traditional grass-fed experience.
• Texture: While still luxurious, grass-finished Wagyu has a firmer texture and less buttery fat compared to its grain-assisted counterpart.

Grass-Fed and Grain-Assisted F1 Wagyu

• Diet: Our grain-assisted F1 Wagyu cattle are pasture-raised but offered a carefully balanced grain and grass diet during the finishing phase. This enhances their natural marbling and adds to the richness of the meat.
• Flavor: Known for its buttery, indulgent flavor, grain-assisted F1 Wagyu produces beef with exceptional depth and richness, elevating it to a premium standard.
• Texture: The additional marbling creates an incredibly tender and juicy texture, delivering the luxurious experience F1 Wagyu is celebrated for.
• Consistency: Grain finishing ensures uniform marbling and flavor in every cut, offering unparalleled quality and appeal.

F1 Wagyu stands out for its unparalleled marbling and rich flavour, making it a luxurious choice regardless of feeding method.

• Opt for grass-fed and finished F1 Wagyu if you want leaner meat with bold, natural flavors.
• Opt for grass-fed and grain-assisted F1 Wagyu if you’re seeking ultra-tender, buttery meat with superior marbling and consistency.

Both options are pasture raised, low-stress management techniques, ensuring exceptional quality and flavor from pasture to plate.

Your deposit secures your order and allows us to harvest and prepare an animal specifically for you. Because of this, deposits are refundable only if you contact us before harvest process takes place. Once an animal has been harvested for your order, the deposit is no longer refundable as we have already incurred the costs of processing.

No problem at all - just send us an email at info@kingfishersbendfarm.com with your order number and what you’d like to update. We’ll take a look and come back to you as quickly as we can to help.