Onsite butcher

22/03/2026

Upgrades. Due to increased fuel prices we've decided to upgrade the landcruiser to keep cost down for the customers. Coming soon to your farm.

23/01/2026

Freezer filler experts.

1 body of beef, 5 Sheep.
Butchered, packed and cryovaced.

Nothing leaves the property.
What was yours will all be yours.

09/01/2026

04/01/2026

Injuries. Originally I thought it was a broken pelvis from the way it was walking and I could hear a clicking sound as it walked away. It was only a guess when I first came across it and without actually knowing what situation at had gotten into to cause that, that was my diagnosis. But knowing further about what happened it made more sense how thus had happened.
All the other primals from this hiefer seemed to cut out ok we only lost the knuckle/round out of this leg and the rump, silverside and topside was very shallow, I would assume from lack of use potentially but all these muscles around the break we were able to trim up and salvage something from.

01/01/2026

New to .

New Contact number for all bookings and inquiries.

0432-212-782.

Zoe will now be taking over all administration when it comes to customers inquiries and bookings.
We've become so busy over the last few years that I've struggled to keep up with everything of late.
Since starting up 7 years ago I've done nearly all the administration, slaughtering, butchery, packing/cryovacing, cleaning, ordering, maintenance and social media. It's been fun and exciting for the most part although the last few months I really have struggled to keep motivated and so we've decided that Zoe will come back on board and take over the things I'm not so good at... organisation lol.
This will allow me to focus solely on what I'm great at and allow me to focus on what's important, my family, rest and being able to providing our customers with the best service money can buy.... (well if the competitors are allowed to dribble s**t talking themselves up why can't I).

We look forward to future, as we expand again this year creating more stability for myself and our customers.

Bare with Zoe as she gets on top of all your questions and gets her routine in place over the next few weeks-months And most importantly BE NICE! or "no soup for you!"

Thanks again for everybody's ongoing support of our business and look forward to seeing you soon.

PS. Keep in mind we're regularly upto 3 months in advanced bookings.

Onsite Butcher is owned and operated by a qualified Butcher with over 29 years experience.

31/12/2025

Glad to see the end of 25.
Probably the hardest year of the past 7.
Struggled late in the year. Motivation was down, burnt out and I'd lost my mojo. But with the support of a few great people, I got through. We try not to dwell on the past and look forward to what the future brings.
Really looking forward to a see what 26 will bring. Still got a few tricks up my sleeve and we will be focusing of getting better structure for myself and my beautiful family.
Thank you for your kind messages throughout the year that have kept me going.
See you in the future.

12/10/2025

Pro tips, easy peasy way to wrap a tray or plate full of food prep or for taking to a party. Wrap like a butcher not Eminem.

03/10/2025

Pro tips. Tea towel absorbs the sound on the bench, plastic bag stops the spray from the meat and keeps the meat mallet clean.
You can put more then one schnitzel under the bag depending on size. Enjoy thin, tender delicious schnitzels be them beef, pork, chicken or what ever you desire.

You're welcome.

11/04/2025

"Start 'em young!"
Today my son joined me out in the field, getting hands-on with the process.
There’s something special about passing down the craft of butchery, respect for the animal, and the pride of honest work.
Grateful for his help, and even prouder to see him stepping up.

11/03/2025

I'll just leave this here.

09/02/2025

Here's some comparison videos I've done via stories over the last year. I do give my opinion in most of them, so you can agree or disagree with those.
The consensus from chatting with a few(not as many as I'd like) Butchers was a well bred and / or fed animal is key no matter the actual bred. Which is 100% correct. We all have likes and dislikes and that's okay. I'm a butcher, so for me It's more about how an animal Butchers, presents and eats as to how it looks in a paddock. I'm not a farmer but I've picked up a little knowledge over the years from speaking with a wide range of farmers dealing with different breeds that are suitable on different land conditions and what they want to achieve from their herd. Horses for courses. Hope you enjoy seeing the difference between them, as this is one of the things I most enjoy about being an on-farm butcher. Being able to see the whole process. From walking in a paddock to being ready for the plate.