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Wendy's Tips for Cooking Great Meat

Prior to Cooking

Make sure the meat is patted dry with a paper towel if you are trying to brown meat in a pan. Moisture on the meat's surface will stop it browning properly.

After Cooking

All cooked meats such as roasts, steaks, and any which are cooked pink, need to be rested after cooking. To rest the meat take it off the heat and cover it with aluminium foil and then a towel and wrap to keep warm. Rest for 5-15 minutes, depending on the size of the piece, this will ensure it is tender and delicious.

Mangawhai Meat Shop can process your farm meat for you. We process beef, pork and lamb home kills.

Beef

We will pack the meat depending on the size of your family and freeze it for you at $1.35 per kg plus GST
We will make sausages and corn your silversides and tongue
The slaughter man charges $80.00 to come to your place to kill the animal and deliver it to us
We can also make Cabanossi and Kransky for you at an extra charge of $9.00 per kg

Pigs

Normal break down of chops and roasts $55.00 plus GST
The slaughter man charges $35.00 to kill it and deliver it to us
Bacon and ham $4.00 per kg

Sheep

Chops and roasts $30.00 plus GST
Boned and rolled roasts including butterfly legs $ 7.00 each extra
We can make sausages and mince out of your sheep at an extra cost of $3.50 per kg plus GST
The slaughter man charges $15.00 per sheep plus $10.00 travel