frequently asked questions

If you have a question not answered here, please contact us. We're here to help.

Q: Why does your meat come vacuum-packed?

It lasts much longer this way: from 4-7 days in the fridge and for up to one year in the freezer without getting freezer burn. So you can buy your meat for next week's meals and leave it waiting in your fridge, and not have to pre-plan your dinners during the morning rush.

Q: How is my meat delivered?

In accordance with health regulations meat is delivered in a refrigerated van not warmer than 8°C. If you are not home we will leave it an esky provided by you or you can purchase a reuseable cooler bag from us in advance.

Q: What are the different grades of meat?

Yearling beef is the best (youngest and tastiest) beef you can buy. Butcherman distributes Certified Australian Angus Beef (CAAB) Australia's leading branded beef label, a 120 day aged grain fed product which is highly marbled for flavour and aged for tenderness ensuring a superior product in every way.

Q: Why is Butcherman so affordable?

Butcherman has built a strong wholesale trade over 25 years. As we are already distributing wholesale quantities of highest grade Australian product, the Internet gives us a 'shopfront' and allows us to pass the savings on to our retail customers.

Q: Is it OK to freeze meat?

Absolutely. As long as you freeze the meat before it's use by date and defrost it within 3 months, it will maintain all of it's flavour and nutrients. For more information, please visit the Freezing and Refrigerating Food page in our Helpful Information section.

Q: What is Wagyu?

Wagyu beef or sometimes also known as Kobe beef, originates from a small group of breeds of cattle from Japan that are genetically predisposed to high marbling. The great thing about Wagyu beef is that even though the meat is heavily marbled with intramuscular fat, this type of fat is of the ‘good’ or unsaturated kind. The marbling is graded with 9 being the highest 'best' and 1 being the lowest.