Kadina Meat Works

04/09/2026

04/09/2026

04/09/2026

02/09/2026

Tilbrook farms, beautiful lambs, dressed and processed 5 this week to kick things off with these great people

31/08/2026

Locals and good people of the surrounding areas, there are still a few openings for sheep and a few beef for November. I will only be processing the first two weeks of December then wrapping things up and having a short break with family and friends and enjoying the festivities.
I will return on the 4th of January.
Call now or soonish to get your bookings in for your Xmas freezer requirements and get bbq ready
0460854531

29/08/2026

It just keeps going at Kadina meat works
Another massive week has gone by and some beautiful beef processed for Prices at Paskeville
Another load of meat trays for the Cornucopia Hotel, Royal Exchange Hotel, Weroona hotel and Wallaroo Hotel.
Merilli Angus sales are strong too with 5 bodies cut and packed then dispatched Australia wide

Thanks for the support guys

26/08/2026

Beef bones available again this week
Friday morning pick up only
Cash only

20/08/2026

Locals it’s been a long time in the making but Bird Island Beef is now available in full bodies, sides or quarter packs.
Approximate cost depending on dressed weight will be as follows @ $16 kg
$4300 full body
$2160 side
$1080 quarter pack
Cut and packed to your requirements

Bird Island Beef — quality local beef, processed right here at Kadina Meat Works.

There’s something pretty special about working with beef that’s been bred and raised locally. You get to see the work that goes into the cattle long before it ever reaches the family dinner table.

Bird Island Beef is another great example of what our region can produce, and it’s a privilege for us at Kadina Meat Works to play our part in that paddock-to-plate journey.

As a butcher, you can tell a lot when you break a body of beef down — the finish, consistency, meat quality and the care that’s gone into producing it.

18/08/2026

Some beautiful premium grass fed beef coming out of Everard Beef at the moment.
Well done Nick