Butchery & Homekill
De Bauchery
Tikipunga, Whangārei
Homekill, game & recreational catch
Most people ring us because they have an animal ready and no idea what happens next. Here is the whole thing, start to finish, so you know what to expect before you pick up the phone.
Homekill forms
Print the sheet for your animal, fill it in and sign it, then bring it in with your carcass or email it to the shop. Not sure what to tick? Ring us and we will talk you through it.
How it runs
Tell us what you have, roughly what it weighs and when it will be ready. We put you in the book so the chiller space is there when your animal arrives.
The cut sheet is where you decide everything: steak thickness, roasts, boned and rolled, mince, sausages, vac packing. It has to be completed and signed before we start cutting. Download yours above.
The carcass is broken down by hand on the block, then wrapped and labelled so you can tell a rump from a blade in six months' time without opening the bag.
We ring when it is ready and you collect from 169 Kiripaka Road. Bring chilly bins or an empty boot, because a half beast takes up more room than people expect.
Guide rates
Guide rates for homekill processing, as published through Out the Farm Gate. All prices include GST.
* These prices are for processing only. They do not include the purchasing of the animal.
Beef processing
$2.50/kgPer kilo of carcass weight.
Lamb, up to 30kg
$60.00Flat fee per lamb.
Lamb, over 30kg
$80.00Flat fee per lamb.
Sausages
from $6.99/kgPlain or flavoured, added to your order.
Boning and rolling, whole carcass work and vacuum packing are priced on the cut sheet at the time of ordering. Your final invoice is worked out on the actual carcass weight and the cuts you chose, so ring the shop if you want a firm number before you commit.
Wild game
If you have been out over the weekend, bring it in cool, clean and as soon as you can. The better the condition it turns up in, the better it comes back out. We will talk you through what is worth keeping whole, what is better as mince, and what should go into salami or sausage.
