The Station

Some households don’t want a box. They want a beast — or a good portion of one.

The Station is how you buy beef in bulk, direct from the farm. You choose your portion size, you choose how it’s cut, and we handle everything with the butcher from there.

It’s a different way of buying. It takes a bit more planning upfront. But you end up with a freezer full of beef cut exactly how you want it, at a better price per kilo than the boxes.

Here’s how it works.

What You’re Getting

You’re buying a portion of a single animal, fresh from our farm. Pricing is based on carcass weight — that’s the weight of your portion on the rail before it goes to the butcher. We confirm the carcass weight once the animal has been harvested and that’s what your final invoice is based on.

Everything is vacuum packed. Steaks come in pairs. Mince, sausages, diced, and stir fry are packed in 1kg bags.

How It Works

1. Reserve your portion and pay your deposit — Choose your portion size and pay the deposit to hold your spot on the next run. The deposit comes off your final invoice.
2. Receive your cut sheet — Once your deposit is processed, you’ll get an email with a cut sheet. This is where you tell the butcher how you want your beef cut.
3. Complete the cut sheet by the due date — The cut sheet has a deadline. It needs to be back with us before the animal goes to the butcher. We’ll tell you that date in the email.
4. We confirm the carcass weight and send your balance invoice — Once we have the carcass weight confirmed, we send your balance invoice. That lands with you the day after the animal has been harvested.
5. Pay your balance — Your balance needs to be cleared before your order goes on the truck. You’ve got around 10 days from when the invoice lands.
6. Book your delivery — You’ll receive a link to book your delivery day and time range. Enter your postcode to check delivery to your area.
7. Delivery — Your beef arrives fresh, vacuum packed, and ready for the freezer.

The Cut Sheet

If you’ve never filled in a cut sheet before, don’t worry. It’s straightforward and we’ll walk you through it.

A cut sheet is simply your instructions to the butcher. You’ll be asked things like:

• How thick do you want your steaks?
• Do you want your roast bone-in or boneless?
• How would you like your mince packed — 1kg bags?
• Sausages are plain and packed in 1kg bags.

You don’t need to know every cut by name. The sheet guides you through it. If you get stuck, reach out and we’ll help.

The one thing that matters is getting it back to us by the deadline. Once it goes to the butcher, we can’t make changes.

When’s The Next Run?

Run dates are set in advance – the next available date is listed on the shop page. Spots are limited by the number of animals on the schedule. Once a run fills, the next opportunity is the following harvest date.