Country Cuts Farm Butcher

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Country Cuts Farm Butcher Inglewood Qld 4387 based farm butcher, that processes Beef and Lamb

22/09/2026

Labelled to make it easy for you.
Cut up in a clean processing room with hot running water.
Just a couple of benefits in choosing Country Cuts Farm Butcher.

21/09/2026

On farm processing so you know your stock is in your freezer.

02/09/2026

I’m back and bookings are open 🥩

After a little stint away, I’m back and taking bookings for late October and November.

Some of you know I’ve been working as a Supervisor at a export abattoir- where the weather was delightfully warm 🌴

We can process beef and lamb helping you make the most of your homegrown produce.
📆 I have one September booking ( 11 th) . Southern Downs area. Northen NSW.

The rest of September and October are booked out.

23/06/2026

🔪🔪🔪 Great Butcher, great times 🔥🔥🔥🔥🔥

18/04/2026

Boning out for clean bones is a tradesman’s mark.
Packing exactly to customers requirements shows experience, particularly in owning a shop. Not just working in one.

15/04/2026

Butchers Wars Towoomba 2026
6 th place. Great placing considering I cut up Beef atm and not Pork or Lamb.

31/01/2026

Summer storms and fresh pick for the animals.

17/01/2026

7 Day hanging “ Rule” and whether it deserves the pedestal it is on.

Hanging beef has become the headline act in tenderness conversations, but it’s only a small variable in a much bigger system.
🌟👑 Liquid Gold = muscle glycogen
Glycogen stored in the muscle is the real driver of tenderness.
It fuels the production of ATP and ATP availability determines how rigor mortis plays out.
⚙️ Rigor mortis- simplified
Rigour is the stiffening of muscle as ATP is exhausted. Once ATP is gone, myosin and actin lock together. If ATP is depleted too quickly- stress, fear, poor handling- tenderness is compromised before even begins.
MSA Critical Control Points matter more than days on the rail.
⭐️ Genetics
⭐️ Nutrition
⭐️ Environment / Handling
⭐️ Pre-slaughter practices ( transport, unfamiliar facilities)
⭐️ Processing floor practices
⭐️ Correct rate of chilling
⭐️ Processing ( Cryovac, MAP)
⭐️ Cooking
🚨Adrenaline is the real enemy.
Poor facilities and rough handling trigger adrenaline release, rapidly burning glycogen.

This has far greater impact on tenderness and eating quality than hanging for 7 days ever will.
🔬What science shows.
🔬Most chemical and enzymatic activity happens in the first 72 hours, with minor changes up to 5 days.
🔬 these changes can still happen in the
Freezing down and thawing out stages.
🔬 Fat Quality- milk fed, maize-fed, barley fed - influences more than a few days extra hanging.
Collagen break down does occur during hanging, but also under cryovac packaging.
📌 if you want tender high quality meat- feed them right, handle them correctly, and the other Critical Control points.

Address

Inglewood GPo
Inglewood, QLD
4387

Telephone

+61404923366

Website

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