Best sellerFamily meat box
About 6 kg: two steaks, beef mince, a rolled pork joint, sausages and chicken thighs
$95
Local meat, cut the way you ask
Hartley and Sons sells beef, lamb, pork and poultry reared on farms within 50 km of the shop and butchered at our own counter. Order meat boxes and cuts online for collection or chilled delivery, or come in and ask for exactly what you need.
50 kmto the farthest farm
14:00cut off for next day
28 dayshanging time for beef
- Farms within 50 km
- Collect from the counter
- Chilled local delivery
- Order by 14:00 for tomorrow
Meat boxes and favourite cuts
Everything here is cut the morning after you order, packed and labelled with its weight and use by date. Weights are approximate and the price stays as shown.
Best seller
Barbecue box
Burgers, pork sausages, lamb koftas, chicken wings and two sirloin steaks
$78
Rib eye steaks, a pair
Dry aged for 28 days, cut 3 cm thick, about 800 g together
$30
Whole chicken
Reared outdoors on a mixed farm 30 km away, about 1.8 kg
$16
Pork sausages, twelve
Made in the shop every Thursday with shoulder meat and seasoning
$15
Half lamb, cut to your list
About 9 kg, butchered how you want it, vacuum packed and labelled by cut
Price on enquiry
EnquireThe delivery fee is added at checkout, and collection from the shop is not charged. Orders placed by 14:00 are cut the next morning, and every pack carries its use by date.
Counter prices
Prices per kilogram for the cuts most asked for at the counter. They follow the market, so the board in the shop always shows the latest figure.
| Cut | Animal | Per kg |
|---|---|---|
| Rib eye steak, dry aged | Beef | $38 |
| Sirloin steak | Beef | $34 |
| Braising steak | Beef | $17 |
| Beef mince, 10 percent fat | Beef | $14 |
| Leg of lamb, bone in | Lamb | $21 |
| Lamb shoulder | Lamb | $19 |
| Pork belly, skin on | Pork | $14 |
| Chicken thighs, bone in | Poultry | $11 |
Any of these can be added to an online order: write the cut and the weight in the order note and it is weighed and priced at the counter rate.
Bought whole from farms we visit
Beef comes from two family farms in the river valley, lamb from a hill farm to the north, and pork and chickens from a mixed farm that keeps both outdoors. We buy whole animals, so every cut, from the rib to the shin, is butchered in the back of the shop.
Beef hangs in the cold room for at least 28 days before it is cut, which firms the meat and deepens the flavour. Lamb hangs for a week, while pork and poultry are sold fresh.
- Whole animals bought and butchered here
- Every pack labelled with the farm it came from
- Bones for stock kept back on request
How chilled delivery works
Local delivery reaches addresses within 25 km of the shop on Wednesdays, Fridays and Saturdays.
Order by 14:00
Choose your boxes and cuts online and pick one of the three delivery days.
Cut the next morning
The order is cut to the listed weights, vacuum packed or paper wrapped, and labelled with use by dates.
Packed cold
Packs travel in an insulated box with ice packs that hold fridge temperature for up to eight hours.
Straight into the fridge
Unpack on arrival and keep everything at 5°C or below until the date on the label.
Cuts prepared on request
Ask at the counter or write it in the order note, and it is prepared the morning your order goes out.
- Butterflied leg of lamb
- French trimmed rack
- Crown roast
- Rolled and tied sirloin
- Bone in rib of beef
- Spatchcocked chicken
- Pork loin with scored crackling
- Beef diced for stew
- Mince ground twice
- Marrow bones
- Soup bones
- Thin strips for stir frying
Tell us how many people you are cooking for and we suggest a weight. As a guide, allow about 200 g of boneless meat for each adult, or 350 g when the meat is on the bone.
What customers say (example reviews)
The family box feeds the four of us right through the week. The mince is coarse and lean, and every pack names the farm it came from.
Asked for a bone in rib of beef for ten people at a family celebration, and the advice on weight and roasting time was exactly right.
The delivery arrived properly cold on a hot afternoon, ice packs still solid, with paper wrapped steaks ready for the fridge.
Questions about orders and delivery
How is the meat kept cold on the way?
Orders travel in insulated boxes with ice packs, which hold fridge temperature for up to eight hours. If nobody will be home, name a shaded spot out of the sun in the order note, or choose collection instead.
How long will it keep?
Every pack shows a use by date, usually three to five days for steaks and joints and one or two days for mince and poultry. Keep it in the fridge at 5°C or below and cook it by that date.
Can meat be frozen once it arrives?
Yes, on the day it arrives and in its sealed pack. Thaw it slowly in the fridge rather than on the counter, cook it within a day, and never put thawed meat back to be frozen again.
Where do you deliver?
To addresses within 25 km of the shop on Wednesdays, Fridays and Saturdays. The delivery fee appears at checkout before you pay, and collection from the counter is not charged.
Can you cut to a weight or thickness?
Yes. Write the weight, the thickness or the number of portions in the order note and the butcher cuts to it. Boxes keep their fixed price, with weights that may vary a little either way.
What if something is wrong with my order?
Call the shop the same day. Fresh meat cannot be returned once it has left us, but a damaged pack or a wrong cut is replaced or refunded without argument.
Special orders and whole animals
Half lambs, a whole pig for a roast, a large barbecue or a rib of beef for a celebration: tell us what you need and the day you need it. We reply within one working day with the weight, the price and a collection time.
- Cut to your list and labelled by cut
- Price agreed before anything is cut
- Payment arranged directly with the shop
Visit the shop
The counter is busiest on Saturday mornings, so come early for the widest choice of joints.
Reach the shop
On the high street of the market town, with parking behind the square
Shop hours
| Tuesday to Friday | 8:00 to 17:30 |
| Saturday | 7:30 to 15:00 |
| Sunday and Monday | Closed |
Collecting an order
Online orders are ready from 10:00 on the day you chose. Give your name at the counter and the box comes out of the cold room, packed and labelled.