FAQs
What animals do we process?
We process beef, sheep, pork & venison that have been killed by our Homekill Truck. We are also happy to process meat that you deliver to the butchery as well as other forms of meat, such as goat or game animals.
How far do you travel?
We service all of Southland and Otago, we do not charge mileage fees. We have customers from Ranfurly to Bluff, Te Anau to Owaka.
What is the process?
Here is an example of beef processing from paddock to plate:
1. You have a tasty animal, you book in your on farm slaughter via phone or online with our easy homekill booking in form. We will contact you within a few hours to confirm a day for us to come out.
2. We come out to your property and humanly slaughter you animal, gut and skin it. Offal is removed if requested, or left onsite. All meat is tagged before we leave your property.
3. Meat is transported in our trucks, taken too and stored into our butchery chiller.
4. Beef is hung for a minimum of 7 days. Usually 10
5. After that we process your beef to your instructions (from our online forms) meat is then packed into crates for fast freezing in our blast freezer.
6. We email you to let you know your meat is ready to pick up, an invoice will be attached to your email.
Homekill Processing FAQ: How long until my meat is ready and processed from slaughter?
Turnaround time is as follows
For meat that you bring in yourself, it depends on what day you bring it in.
When we kill the animal the process is.....
- Beef 17 days
- Sheep 7-14 days
- Venison 7-14 days
- Pork 7 to 14 Days
- Who comes to kill our animal's?
- Will you process any animals that we have killed ourselves?
When do we pay?
Payment is expected upon collecting the processed meat from the butchery. We offer secure online credit card payment via paypal
How much does my beef weigh?
Your animal is weighed just prior to boning and processing. We find you will lose around 10kg per beef after a week of aging.
- Does our meat come back fresh or frozen?
- What cuts do I get?
- Do we get our own meat back?
- What do I need to do if the Homekill truck is visiting me?
– Please have animals handy, as we try to be on time. If we have to wait, then everyone else is inconvenienced. Make sure you have told us the correct amount of animals you have to kill. A problem we have is planning out our day to the minute and then get asked to kill 10 dog tucker sheep. This most likely cannot be done it it puts everyone else out for the whole day.
_-
-------
- What is the 28 day MPI rule?
Please see this link for full explaniation
https://www.mpi.govt.nz/food-safety-home/food-safety-tips-fishing-hunting-homekill/homekill/#:~:text=You%20can%20only%20hire%20a,days%20right%20before%20its%20slaughter.
- What is Pithing?
Pithing is forcing a rod down the animals spine straight after killing to force all the beefs muscle to contract. While once common in commercial slaughtering, it is no longer practiced in some developed countries on animals intended for the human food supply due to the risks involving the general spread of disease. It will make your meat tough and give it a high PH. After 10 years of processing animals that have been pithed we know this is wrong and no good for the meat also is not necessary at all.
- What else should I know?
– Dairy breeds and fat cattle beasts don’t yield as well.
– We can only guarantee our workmanship, we are not responsible for the quality of the animal supplied.
- Please Text Email or call us for any other questions, we love to help!
- --