We take pride in growing our animals and in 2006 built a licensed on-site butchery so that we could process and thereby add value to the meat we grow. We do not sell wholesale but support the local food system via direct selling at the Waikato Farmers’ Markets each week (see market website for details).
We take all our stock to MAF approved abattoirs for slaughter and inspection, then the carcasses are delivered to our butchery by carrier. Pork is processed immediately but beef and sheep are aged in our chiller for up to three weeks to improve flavor and tenderness. The meat is then processed into prime cuts, mince, smallgoods and a range of cured products. We like to use traditional methods of processing and use a high proportion of meat plus a binder (breadcrumbs or gluten-free alternatives) and only herbs, spices, fruit, wine or beer in our sausages. Although we do not produce a list of sausages we make as it changes regularly according to the meat we are using, the season and our imagination, we usually have up to 10 varieties of pork sausages in stock as well as 3 or 4 beef and 3 or 4 lamb.
Our bacon is dry cured with natural salt and raw sugar. It is then washed and air dried before being cold smoked with Oak. The hams are wet cured, dried and then cold smoked with oak. Most are sold at around Christmas time but they can be ordered at any time of year as a half or whole leg.
We aim to sell meat with an identifiable origin, produced from stock that have been raised in a free-range system. We can tell you exactly what went into our products and believe that you should recognize every ingredient. We are happy to make batches of sausages for those with special requirements by request. We do not use nitrates, msg, preservatives (other than natural salt) or any pre-mixes in any of our products.
I’m afraid that we do not courier our meat products.
We are happy to process other peoples animals, as long as they have been slaughtered at a MAF approved / inspected abattoir (not homekilled). Please enquire to discuss.
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