Meat packs
from $110Weeknight, Family or Freezer-filler — contents listed, wrapped in paper, ready by 4pm.
Mount Hawthorn · Est. 2008 · Whole carcases only
Whole-carcase butcher in Mount Hawthorn.
Broken down by hand, wrapped in paper. Whole steers from WA growers come in the back door; packs, mince and steaks go out the front — same morning.
Broken down on site, nothing pre-boxed
Paper & twine, not polystyrene trays
Delivery within 8 km — free from $160
The Pack Builder
Build a pack straight off the steer
8.7 kilos, wrapped in paper.
Loin and rib stay on the counter — packs are built from the working cuts. Chicken comes from the next shed, not the steer.
1 · Pick the pack
2 · Add to the wrap
Extra beef mince$18 a kilo — same grind as the pack
0 kg
Marinated wings · 2 kg+$24 — that's $12 a kilo, same as the cabinet
Biltong · 500 g+$32 — $64 a kilo, cut thick
Free-range chicken upgrade+$12 — swaps the chicken lines to free-range
the freezer-filler is straight beef — nothing to upgrade
3 · Pickup or delivery
The docket
Total$185
Prices off the block
What things cost, plainly
One steer at a time means the price is the price — the pack arithmetic above IS the per-kilo pricing below.
Beef mince
$18/kgGround the same morning from chuck, shank and flank trim. Nothing added, nothing grey.
House sausages
$16/kgNatural casings, our own spice mixes. The kids' favourite has a waiting list on Saturdays.
Marinated wings
$12/kgTwo-kilo bags in honey-soy or smoked paprika. Straight on the barbecue.
Biltong
$64/kgAir-dried in the back room, sliced thick. 500 g bags — they rarely make it home intact.
Whole-beast & custom breaks
Quoted on the day's carcaseQuoted by the kilo on the day's carcase — the market sets it, we pass it through. Ring us and we'll walk you through the cut sheet.
Est. 2008 · Mount Hawthorn
Whole carcases from WA growers
Dry-ageing cabinet on the counter
HACCP-based food safety program
Paper & twine, not polystyrene
ABN 00 000 000 333
Word around the suburb · demo copy
What the regulars say
"The brisket ended a barbecue argument that had run for three summers. Twelve hours in the smoker and my brother-in-law went quiet, then went back for thirds."
Cass — Joondanna"One Freezer-filler outlasted the entire school holidays. Two weeks, three kids, a chest freezer — and we still had the corned girello for the first week of term."
Pete — North Perth"My kids now ask for 'the man's sausages' by name and side-eye anything from a tray. Saturday morning at the counter is part of the week now."
Renae — WembleyPickup & delivery
The van does 8 km, honestly
- Pickup from the Mount Hawthorn counter — order by 11am, wrapped and in the cool room by 4pm.
- Delivery within 8 km of the shop: $10, and free once your goods come to $160 or more.
- Past the ring? We'll meet you at the counter — the cool box in the van only trusts short trips.
- Delivery runs Tuesday to Saturday afternoons, cold-boxed and knocked on the door, never left in the sun.
Asked at the counter
Fair questions
Why is your mince redder than the supermarket's?
Because it's ground the same morning you buy it. Mince greys as it oxidises in a sealed tray over days — ours hasn't had the time. What you're seeing is what fresh actually looks like.
How long does a pack last in the freezer?
Honestly, by cut: mince and sausages are at their best inside 3 months; diced beef and steaks hold 4 to 6; a blade roast or corned girello, wrapped well, goes 6 to 8. Everything's wrapped in paper then bagged, dated in grease pencil.
Can I swap items in a pack?
At the counter, always — tell us what your crew won't eat and we'll trade around it. Packs ordered online stay fixed so the price stays honest; add extras with the builder instead.
Do you take whole-beast orders?
Yes — quoted by the kilo on the day's carcase. The market sets it, we pass it through, and we'll break it to your cut sheet: your mince-to-steak ratio, your roast sizes, your sausage flavours.
When can I collect my order?
Same day before 4pm if it's in by 11am — we break down through the morning, wrap after lunch. Saturday orders are best placed Friday; the counter queue gets first go at the cabinet.
Order a pack
Put your name on the wrap
Build your pack above and it lands in the form on its own. Or just tell us roughly what you're after — we've been translating "enough for two big eaters and a teenager" into kilos since 2008.
We'd call you back within the hour on shop days (Tue–Sat) to confirm the order and take payment at pickup or on the doorstep.