THE PROCESS

STEP BY STEP PROCESS

From Paddock to Carcass to Cuts, the process is simple, professional and tailored to your requirements.

✔ Step 1 – Consultation

We'll discuss exactly how you would like your meat cut, packed and prepared before we begin.

✔ Step 2 – Professional Processing

Your livestock is processed hygienically on your property using professional equipment and industry best practices.

✔ Step 3 – Custom Butchering

Your meat is cut exactly how you want it, including:

• Steaks
• Roasts
• Chops
• Mince
• Sausages
• Diced Meat
• Corned Meat
• Schnitzels
• Marinated Products
• Crumbed Products

✔ Step 4 – Vacuum Packed & Labelled

Your meat is professionally vacuum packed, labelled and ready for your freezer.

✔ Step 5 – Clean Up

Once complete, all equipment is cleaned and the work area is left neat and tidy.

Why Choose Mick

✔ Over 37 years of butchery experience

✔ Professional on-farm service

✔ Processed exactly how you want it

✔ Quality vacuum packing

✔ From paddock to plate

✔ Friendly, reliable service

TRAINing available

What You Will Learn

  • Whole Animal Butchery - Lamb, Deer, Goats & Alpacas

    ✅ Process livestock on your property
    ✅ Break down carcasses into quality cuts
    ✅ Turn those cuts into real meat – sausages, roasts, schnitzels, mince & more
    ✅ Stress-free, chemical-free, done your way

    This is real butchering – hands-on, practical, and straight from the paddock to the plate.

    Whether you're a farmer, hobby farmer, or just want to learn the trade, this training will teach you the full process – from start to finish.

    🟢 Keen to learn? Click the button below and go to the training page

    🌏 Available worldwide – all you need is a computer and internet access.

    📺 Or head to my YouTube channel to get a preview of what you’ll learn.

Covering Yorke Peninsula, Mid North and Lower Flinders Ranges of South Australia