Here are some of the questions about home kill, meat processing, regulations and packaging that we get asked most at Chop Shop. If you have other questions that are not mentioned in this list, feel free to contact us by phone or email. We’re here to help!
You can pay for our service with cash, a bank transfer, Eftpos, Visa/Mastercard.
At Chop Shop Home Kill, we take pride in being proactive and punctual. We have runs that cover a large area in and around Whangārei most days of the week and we will come to you at a time that suits us both. The best way to organise this it to use this form to book in a slaughter. We’ll be in touch asap to get the ball rolling.
Absolutely! Matt is an excellent butcher and he’d be more than happy to cut and deliver exactly what you need. It should all be on the cut sheets and if not, give us a call!
A general measure of the amount of meat you will get from the kill is 40-60%. Thanks to our rigorous process, we can guarantee that all the meat you get back is 100% yours.
Yes you can, this is the very first question at the top of the Beef Cut Sheet. You will need to select “Half beast – split packaging – separate cuts for each half”. The beast owner will fill in their details first and will be Half A. They will be asked to enter the details of the person who will complete the other half. This will send an email with a link to fill in their half of the cut sheet, they will be Half B.
Yes, you can. Just let us know of you would like us to keep the tongue, cheeks, heart, liver, and/or kidneys.
All your mince meat will be cut and packaged into 500g tubes. It will be free-flow frozen and can be vacuum packed if you prefer. All meat is packed in brand new, uniform-sized boxes which will fit your freezer perfectly.
Of course, the Chop Shop team is always available to help you out and guide you through the process. Providing great customer service is important to us, no matter if it’s your first time or if you’ve used our home kill service many times before. If you can’t find the answers to your questions in this list, feel free to call us on 027 611 8777.
A crucial aspect that contributes to the superior taste of home kill meat is the humane and stress-free slaughter process. It’s important to us to minimise stress and we handle each animal with care. This means that fewer stress hormones like cortisol are released, resulting in better flavour and texture of the meat.
We have a purpose-built, custom designed abattoir which means we are the most efficient home kill provider in the North!
Well-hung meat improves the tenderness of your meat. At the Chop Shop, beef is hung from 8 – 10 days. Then the animal is cut and expertly butchered into your preferred portion sizes and sausages. Sheep hang for 4 -7 days, depending on the day of slaughter, and pigs typically hang for a maximum of 7 days.
Yes, we can. More about that here.
We’re not the type to blow our own horn but we’ve been told many times over that our sausages are the best you can get in Northland. Judge for yourself and let us know what you think!
There are several rules around home kill meat and game processing, the most important one is that the meat is not intended for resale or trade. As the property or animal owner, you also must confirm that you have owned the domestic stock for a minimum of 28 days. Anyone who provides services such as the slaughtering, butchering, dressing, and packing of animals for owners of stock and hunters must be listed with MPI. Chop Shop Home Kill is a registered service provider for home kill and recreational catch. Everything else you need to know can be found on the MPI website.
It must be our customer service, as well as our expert slaughtering and butchering skills. We’re big on punctuality, known to work clean and tidy, and we kill each animal humanely and with dignity. Because these are your own animals, we understand that there’s a deep connection to the food on your plate. We want you to be 100% happy with our service, and we are proud to offer the best quality home kill services to Northland farmers, landowners and hunters.
Yes we do. If your beast has been injured or is sick, we can come out anytime (24/7) for a mercy kill. Give Rua a call on 021 253 7466 to arrange this. We can even process the beast into dog food for you. Charges will vary depending on location.
No problem! Rua lives in Kawakawa and has a refrigerated truck, so you can arrange to collect your meat in Kawakawa if that’s more convenient for you. Just let us know when you book in your slaughter and we’ll let you know when it’s ready to collect.
Phone:
Matt: 027 611 8777
Rua: 021 253 7466
Address:
1789C Ngunguru Road
Whangārei 0173
HOURS:
Monday-Thursday: 7.30am–4pm
Friday: 7.30am-2.30pm
Saturday & Sunday: Closed
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