Jarryd The Butcher

05/01/2025

Welcome to 2025!

I'm taking bookings for the year so if your in the Bega Valley Shire reach out and get yourself in the books, currently I'm booked in to March so plan ahead so you don't miss the boat 👌

These photos are a throw back to the Hereford steer i processed at Christmas, although we had some keyboard warrior's telling me that this boy was no good and not ready to slaughter he turned out extremely well! 60% yield i might add 😉

25/12/2024

Merry Christmas everyone

I hope everyone has a safe and wonderful Christmas day and are all ready to watch Australia vs India tomorrow at the Boxing day test 💪

20/12/2024

Yesterday's big santa gertrudis steer may have been lean but boy he provided some ###L dinner plate steaks and a little bit of mince

15/12/2024

Sunday Funday

Second last kill for the year 2024!
Black Baldy for the coolroom, dressed out nicely 👌

If your looking at booking in for 2025 get in contact, currently booked out till March 2025.

10/12/2024

These friesian cow rib eyes are a vibe 🫶

I can only dream what The Steak Lad
Would do to these beautiful pieces of art.

09/12/2024

Today's hobby farm visit......
Young wether and a naughty cow I dropped in the coolroom last week

01/12/2024

Busy week last week, cutting up over a ton of beef then banging two more steers and 8 lambs in the fridge 👌

27/11/2024

And straight from knocking over a ton of beef from the previous job to the inlaws farm, washed the coolroom before getting this steer on the chill. One more steer and 9 lambs tomorrow before jetty back home.

How about a guess? What breed is this bloke and what did he dress out at? 🤫 the smart ones will get the weight straight away 😆....... that's if you watched my story today.

Oh and did you see the future rug for the floor?

15/11/2024

Two big boys made their way on the hook today.
Both 3 years old, one a Hereford and the other a Angus X Friesian.
Fark me they be big boys 😅 makes you really work for it haha
The Hereford was named Rug..... well his hide is off to made in to a rug 🤷

14/11/2024

Few happy snaps from the two bodies cut up this week, notice the request for porterhouse bone in?

07/11/2024

Compare the pair!
- both steers 18 months old
- both steers pure grass fed
- steers dressing at 250kg and 236kg respectively
- breeds are Angus and Square Meater

04/11/2024

More 🪰 than grains of sand on the beach at this mornings job 🤦🏼

23/10/2024

Just some subtle differences between the mutton and lamb on this job...... can you pick the difference?

21/10/2024

Stunning heifer today straight in the coolroom, none of the ticks were harvested......

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18/10/2024

Some action snaps from today's 5 lads that made their way to the chiropractors table.

16/10/2024

A bit of a difference between the two lambs and two hoggets today, the big fallas came in at 39.5kg and 41.5kg respectively compared to 18.5kg and 26kg for the lambs. That made for a two armed carry in job to the coolroom for the big boys🤣 absolutely poopa valve bustas haha but I'm sure they will make some delicious mutton to accompany the lamb in the freezer.

Let me know in the comments, do you prefer lamb or mutton? Or do you just like milk that tastes like real milk? 🤷
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06/10/2024

Thoughts?
Should farm butchers be able to get a certification of mobile slaughter to stamp once slaughtered and inspection has been done?

One thing which many people may not know about is On Farm Butchering like this example from Jarryd The Butcher!

If you're lucky enough to own a farm, somebody like Jarryd can come to your farm, dispatch the animal and then cut it up for your own freezer!

Unfortunately, due to animal tracking and health legislation in Australia, not only can that meat NOT be sold, but it also can't even leave the farm!

IF this practice was changed, it would fundamentally alter the landscape for farmers across Australia.

Many small producers simply can't get abattoir access, this bottleneck of service access means greater cost to the farmer for transportation, and puts them at a severe disadvantage when negotiating a sale price in the broader market.

Effectively, two "classes" of product exist, the 'live cow" and the "dressed side" of beef. A farmer without access to an abattoir really only has the choice to accept the market price for their animals, which bounces around based on global demand ... and recent rainfall...

However, once you've got a side of beef (from an abattoir) you have options... like selling via this platform direct to the customer, or selling individual cuts... or pretty much anything you can think of...

So, is it fair that farmers can't sell 'off farm' using on farm butchers? ... and how do you think we could ever make it possible while maintaining biosecurity and traceability - both of which are vital to Australia's position as a global livestock exporter!

If you'd like to buy direct from the farmer, check out www.halfacow.farm/find-local-farms !

04/10/2024

5 booked in, 4 on the hook! One weather decided he's getting done with February's lambs instead 🤷