What’s In a Meat Box?

What’s in a Meat Box will change each month. Here’s Why:

We are passionate about honouring each animal by using as much meat as we can from their carcass. So, we can’t just give you steak and mince, because there’s a whole lot of beef aside from that. We like to think of it as a culinary journey, an adventure, adding a little bit of spice to your family’s menus. But not too much.

Our butcher produces these cuts from our free-range cattle:
Scotch Fillet
Eye Fillet
Sirloin
Rump Steak
Schnitzel
Top Side Roast
Stewing Steak (skirting steak, chuck steak, etc)
Sausages
Mince

 

He produces these cuts from our free-range lamb:
French Rack
Whole Rump
Loin Chops
Lamb Shanks
Leg Roasts
Butterflied Shoulder
Sausages

 

He produces these cuts from our free-range pork:
Bacon (and lots of it)
Hams
And sometimes, depending on the size and age of the pig, we will get the following pork cuts:
Pork Loin Chops
Pork Belly
Steaks
Shoulder Roast
Pork Schnitzels.

The cuts you receive in your Meat Box depend on the size of each cut and the availability of the cuts. You’ll pretty much get something different each time, and probably some staples each time too. We aim to give you some things you know well, and some things that are an adventure, and for those, we’ll help you along the way with our Recipe Cards. All of it is produced on our farm, using Regenerative Agriculture principles, and offered to our collective of responsible, conscious consumers. You!

We sent out “Yellow Dot” boxes in December 2016, which had the following deliciousness in them:
Eye Fillet
Stewing Steak
Topside Roast
Mince
Butterflied Lamb Shoulder
Lamb Shanks
Bacon

Our latest despatch, January 2017, was of “Green Dot” boxes, which were made up of:
Sirloin Steak
Stewing Steak
Beef Sasuages
Mince
Lamb and Mint Sausages
Lamb Loin Chops
Lamb Rack
Lamb Leg Roast
Bacon

So, you can see that there are some similarities in each box, and also some variety. We’re constantly working to improve the Meat Boxes with the help of you – our supporters – so please let us know if you have a suggestion, a celebration, or a comment.

10 replies
  1. Maree Knudsen-Cook
    Maree Knudsen-Cook says:

    Can you please tell me whether the meat boxes are gluten free and whether you would courier to tauranga

    Reply
    • Rachel Hart
      Rachel Hart says:

      Hi Maree, yes the meat boxes are all gluten free and we do deliver to Tauranga. Thanks for getting in touch.
      Rachel

      Reply
    • Rachel Hart
      Rachel Hart says:

      Hi Jan, our Meat Boxes are dispatched on the 2nd & 4th Monday of each month. Delivery is on the same day for Hawkes Bay and the next day for everywhere else. So the next despatch day is Monday 8 May. Thanks Rachel

      Reply
  2. Lynette Cleaver
    Lynette Cleaver says:

    Hi would your monthly meat box be too much are just two people.

    Look forward to hearing from you.

    Kind regards Lynette and David Cleaver

    Reply
    • Rachel Hart
      Rachel Hart says:

      Hi Lynette
      We base our meat box on 10 meals for 4 people, so technically you could easily use it up in a month with only 2. I would suggest trailing a box and seeing how you go for a month and then deciding on the Meat Club – which a see you have just done!
      Sorry for the delay in getting back to you. I hope you enjoy it!
      Rachel

      Reply
  3. Lynette Cleaver
    Lynette Cleaver says:

    Hi forgot to ask are your sausages preservative free.

    Kind regards Lynette and David Cleaver

    Reply
    • Rachel Hart
      Rachel Hart says:

      Hi Lynette,
      Thanks for your inquiry. Our sausages are gluten free but to hold the fat in the sausage while cooking (and to make them delicious) we have stuck with the butchers original recipe which includes a very small amount of a product called TVP (Textured Vegetable Protein) which is derived from soy, the packaging it comes in states it is GE free.
      We prefer not to use imported products like this and we will continue to experiment to find a local solution.
      We have experimented with sausages with no TVP but had a huge kick back from our customers as they lost all there fat when cooking, shrunk and ended up dry.
      I will leave you with the butchers explanation on our bacon:

      Our bacon is a dry cure bacon, which means that the bacon is rubbed with a mixture of salt, sugar, a few different spices, and a mix of “cure”.
      The cure is mixed for us by Raiseys Food Tech in Napier, to ensure that the quantities of the cure are mixed correctly. Our cure does contain sodium nitrate, and also sodium erythorbate. The sodium nitrate is specifically there to ensure the prevention of the botulism bug, which can make consumers very ill, and is easily fatal. The sodium erythorbate is in the cure, to prevent two things, 1- The bacon turning an unnatural grey colour when exposed to oxygen, and 2- To prevent the nitrates from converting to nitrosamines, which is the carcinogenic risk in bacon. This can only happen under intense heat, so if you avoid deep frying your bacon until its crisp, and just grill or panfry it, like most kiwi’s do, you have no risk at all. There is plenty of research available on the use of nitrates in our diet and how they benefit us. The crux of the matter is, most “chemical free” bacons, are pumped full of spinach, or silverbeet concentrate, and actually contain sometimes more nitrates than normal bacon.
      I will include a link to a page which is very good reading,

      https://authoritynutrition.com/are-nitrates-and-nitrites-harmful/

      Hope this makes sense to you.
      Kind wishes
      Rachel

      Reply

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