Frequently Asked Questions

Contact us at contact@gallowaypark.com.au to reserve your beef, and we will talk you through sizes, cuts and timing.

As we process to order, a deposit secures your order — $250 for a quarter, $500 for a half or $1,000 for a whole beast — with the balance due before delivery or pickup once final weights are confirmed. This is because you are invoiced based on the weight of the beef.

Deposits are generally non-refundable if you cancel or change your mind. This does not affect your rights under the Australian Consumer Law. See our Refund & Cancellation Policy.

We process cattle on a regular schedule, typically once a month. Orders are taken in advance to ensure the freshest packing date. Contact us to be notified of the next processing date.

We process small numbers to keep quality high, which means limited availability. Whole, half, and quarter orders usually sell out each round, so early booking is recommended.

Buying a quarter, half, or whole beast gives you a much lower price per kg, a full range of cuts (including premium ones often sold separately), and a stocked freezer for months. It is the most convenient and economical way to buy grass-fed beef, direct from the farm.

• Quarter beast — approximately 40–50 kg of boxed meat
• Half beast — approximately 80–100 kg of boxed meat
• Whole beast — approximately 160–200 kg of boxed meat

All weights are approximate and vary with the size of the animal, its condition, and your cut selections. This is why you are not invoiced until after slaughter, when the dressed weight is known.

• Live weight — the animal’s weight before processing. Our Animal Welfare Officer weighs each cow after selection to make sure there is a certain minimum weight to be processed.
• Hanging weight (also known as dressed weight) — the weight of the carcass after initial processing. This is the weight our pricing is based on. We hang the beef for up to 14 days to ensure optimal flavour and tenderness.
• Boxed weight (cut-and-packed weight) — the actual meat you take home. It is typically 60–70% of the hanging weight, because bones, fat trim, and moisture loss during hanging reduce the final yield.

As a rough guide: a quarter needs about 100 litres, a half about 200 litres, and a whole beast 400 litres of freezer space. A standard chest freezer (approximately 350 litres) comfortably holds a half beast with room to spare. These figures are approximate.

Yes. This is recommended if you want to keep the price down, and have less freezer space than is required for your order.

Many customers share a half or whole beast and as each pack is clearly labelled with the cut and the weight, you can easily distribute the portions and work out the boxed weight for each party to get their fair share.

Your order includes the full range of cuts from the animal as listed below. Because we divide a half cow between two quarter cow customers, both quarter customers’ pack-outs have all cuts from the forequarter and the hindquarter.

Because of this, the offal is available on a first in first served basis. Items like cheeks, tongue, liver, heart and kidney are available by request and subject to availability.

Forequarter cuts

• Brisket
• Short ribs
• Rib fillet (steaks or whole fillet, on the bone or off)
• Gravy/shin beef
• Chuck steaks or rolled roasts
• Blade steaks or roast
• Y-bone/Oyster blade steaks

Hindquarter cuts

• Rump (steak or roast)
• Ossobucco
• T-Bone (or bone removed: eye fillet + porterhouse steaks or whole roasts)
• Round roast (can also select steaks)
• Topside roast or steaks
• Corned beef
• Premium lean mince
• Mince (pack sizes 500 g, 1 kg or 2 kg)
• Sausages, thick or thin (pack sizes 500 g, 1 kg or 2 kg)

Before processing, we will ask you to complete a cut sheet where you specify your choices for each cut, as well as what size pack you would like.

We will do our best to match your preferences, but final cuts depend on the butcher’s yield and the size of each animal.

All beef is processed, packed, labelled, and chilled or frozen by a licensed, accredited abattoir and butcher, so it meets the same food-safety standards as meat sold in shops.

Your beef arrives cut, packed, and vacuum-sealed, labelled by cut and weight, and boxed in easy-to-handle cartons. If delivery isn’t immediate, it will be snap-frozen.

Yes. Pickup is by prior arrangement from one of the following addresses.

• Northern NSW farm
• Sunshine Coast farm
• Gold Coast premises

The pick up or delivery address needs to be nominated by you when you place your order. If collecting, please bring suitable boxes or a cooler; the meat will be chilled or frozen and ready to travel.

Delivery is available to selected areas, and orders are delivered frozen in cartons. Please contact us to confirm whether delivery is available to your area and what it will cost.

We can arrange frozen freight via road courier to most areas at cost. Please ask one of our team members at the time of final sale to confirm whether delivery is available to your area and provide a freight quote.

Someone must be available to receive the delivery, as the meat needs to be placed in a freezer promptly.

We will confirm your delivery date by email in the week before. Please ensure your freezer is switched on, cold, and has space cleared before your beef arrives.

Your beef is priced on its actual hanging weight. Please contact us for current pricing before you place your order.

A deposit of $250 for a quarter, $500 for a half or $1,000 for a whole beast is due when you place your order. This is because we will process the beef to your specified cut selection.

The balance — based on the final hanging weight — is due before delivery or collection.

We accept PayID bank transfer only. We do not take card payments.

• PayID (ABN) — 35 154 142 480
• PayID Name — FARMHOUSE AUSTRALIA PTY LIMITED

Please quote your order number as the payment reference so we can match your payment to your order. Your order number is on your confirmation email and on the confirmation page after you order.

Your order is confirmed once the transfer arrives. Bank transfers usually clear the same day, but can take longer over a weekend or public holiday.

Vacuum-sealed beef keeps up to 2 weeks in the fridge and up to 12 months in the freezer.

Thaw in the fridge overnight (24 hours for large roasts). Avoid thawing at room temperature.

Grass-fed beef is naturally darker red, with soft, creamy fat that can have a yellow hue due to beta-carotene. Grass-fed beef can also differ in its fatty acid and nutrient profile compared with grain-fed beef, as well as offering the distinctive, rich flavour associated with pasture-raised cattle.

Yes — it is leaner than grain-fed beef, so cook it a little gentler. Use slightly lower heat and avoid overcooking. Let steaks rest for 5 minutes after cooking.

Chuck, blade, brisket, and gravy/shin are ideal for slow cooking, casseroles, and pressure cooking.