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We've made a little history at Pine Hill recently. The inaugural cow carve-up happened in April where we slaughtered and butchered one of our own just in time for tasty winter dinners. We have SO much meat. From the 225kg cold weight carcass, our friends at Flint Street Butchers, top, carved 180kg of delicious grass-fed Pine Hill Angus beef for the fridge. Needless to say we have lots of sausages and mince. I had a lot of fun chatting to Mick and John (pictured) and Chris about different beef cuts, and the old fashioned way of butchering versus the quick-cuts of the modern market. The carcass was hung for a fortnight before butchering, so the meat is lovely and tender. I don't think I'm biased - my foodie aunt has confirmed its superior quality after cooking a 4kg whole piece of rump. If The Shaz is happy, then it must be good.
We've made a little history at Pine Hill recently. The inaugural cow carve-up happened in April where we slaughtered and butchered one of our own just in time for tasty winter dinners. We have SO much meat. From the 225kg cold weight carcass, our friends at Flint Street Butchers, top, carved 180kg of delicious grass-fed Pine Hill Angus beef for the fridge. Needless to say we have lots of sausages and mince. I had a lot of fun chatting to Mick and John (pictured) and Chris about different beef cuts, and the old fashioned way of butchering versus the quick-cuts of the modern market. The carcass was hung for a fortnight before butchering, so the meat is lovely and tender. I don't think I'm biased - my foodie aunt has confirmed its superior quality after cooking a 4kg whole piece of rump. If The Shaz is happy, then it must be good. 
