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Prices


We specialize in several animals

Feel free to contact us about anything else.

All price are plus GST.

Sheep


Slaughter Charges

  • $30
    |
    per ram
  • $25
    |
    per lamb
  • Priced accordingly
    |
    due to size and location on property.

Processing Charges

  • $32.50
    |
    Rams Price may vary due to location on property.
  • $27.50
    |
    per lamb
  • $30
    |
    large sheep

Gourmet Cuts

  • $2.50 each
    |
    French Racks
  • $2.50 each leg
    |
    Boned Hind Legs
  • $2.50 each leg
    |
    Leg Steaks
  • $15 each
    |
    Mutton Ham
  • $2.50 each
    |
    Seasoning
  • $2.50 for both rolled together
    |
    Flaps Rolled

Pig


Slaughter Charges

  • $75
    |
    Single
  • $50
    |
    Two or more of each

Processing Charges

  • $1.50
    |
    Per kg on hook weight
  • $16 per piece
    |
    Bacon
    |
    Shoulder, loin and leg bacon
  • $12 per piece
    |
    Belly Bacon
    |
    Shoulder, loin, leg and bellies
  • there are x8 Pieces that can be made into bacon)
  • Your Bacon Will Be Vacuum Packed in family size packs

Ham

  • $20 each
    |
    Whole or cut in 1/2’s
  • $25 each
    |
    Cut into 1/3rd’s
  • $30 each
    |
    Sliced Ham
  • Vacuum Packed in Family Sized Packs

  • Pickled Pork

    • $8
      |
      per roll

    Deer


    Slaughter Charges

    • $50
      |
      Per Deer

    Processing Charges

    • $1.50
      |
      per kg to process/package

    Beef


    Slaughter Charges

    • $100
      |
      per Cow

    Processing Charges

    • $1.20
      |
      per kg to process/package
    • $8
      |
      per side (2 Silversides in a whole body)

    Alpaca Llama


    Slaughter Charges

    • $50
      |
      Per Alpaca / Llama

    Processing Charges - Standard

    • $1.50
      |
      per kg to process/package
      Rolled shoulder or chops, loin chops, legs whole or in half.
    • $8
      |
      per side (2 Silversides in a whole body)

    Gourmet Cuts

    • $2.50 each
      |
      French Racks
    • $2.50 each leg
      |
      Boned Hind Legs
    • $2.50 each leg
      |
      Leg Steaks
    • $15 each
      |
      Mutton Ham
    • $2.50 each
      |
      Seasoning
    • $2.50 for both rolled together
      |
      Flaps Rolled

    Small Goods


    Gluten Free Options Avaliable

    • Many of our small goods are gluten free or have a GF option.

    Sausages

    • Minimum Orders of 5kg
    • $3.50 per kg
      |
      Plain
    • $4 per kg
      |
      Plain Packaged
    • $5.50 per kg
      |
      Gourmet Sausages
    • $6 per kg
      |
      Gourmet Packaged
    • $5 per kg
      |
      Gluten Free Plain Sausages
    • *$0.20 per kg
      |
      Additional For Fennel In Bratwurst Sausages

    Gourmet Sausages Flavours

    • Pork & Herb
      |
      GF
    • Lamb & Mint
      |
      GF
    • Bratwurst
      |
      GF
    • Bratwurst w/ Fennel*
      |
      GF
    • Texan Chile
      |
      GF
    • Chorizo
      |
      GF
    • Tomato & Basil
      |
      GF
    • Herb & Garlic
      |
      GF
    • Green Capsicum & Onion* Seasonal – Staff Will Advise

    Patties

    • Minimum order of 8kg
    • $4
      |
      per kg Patties
    • $5
      |
      per kg Gluten Free Patties

    Saveloys

    • Minimum order of 8kg
    • $4.25
      |
      per kg
    • $4.75
      |
      per kg packaged

    • Salami

      • Minimum of 4 per flavour
      • $10 each
        |
        tailored made to suit your taste

      Delivery


      • We deliver to drop off points to in Waipara, Waikari, Culverden, Rotherham and Hanmer.

      Delivery Prices*

      • *Prices may vary due to animal size and amount
      • $5
        |
        per sheep
      • $10
        |
        per pig
      • $10
        |
        per deer
      • $25
        |
        per cow

      Order

venison

Grilled Venison Loin (Backstrap) With Horseradish Cream

“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear

Ingredients

  • 1.5 to 2 pounds venison loin, trimmed of silver skin
  • kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh herbs, like rosemary, thyme, and oregano
  • 3 tablespoons olive oil
  • 1 cup crème fraîche
  • 2 tablespoons freshly grated or prepared horseradish
  • 2 teaspoons chopped fresh
  • chives or parsley
  • juice and zest of 1 lemon

Instructions

Season the meat with salt and pepper. In a small bowl, mix herbs with the olive oil, then spread all over the meat. Refrigerate for at least 2 hours.

Make a hot fire in a charcoal grill or set a gas grill on high. Grill the meat on one side, without moving it, 4 to 5 minutes, then rotate 90 degrees to make grill marks and char more surface area. Flip the loin and cook 4 to 5 minutes more. It should have a deep-brown char on the outside but still be rare on the inside. Transfer to a warm plate and allow to rest for 10 minutes.

Mix the crème fraîche, horseradish, chives, lemon juice, and zest in a small bowl and season with salt. Serve the loin, thinly sliced against the grain, with the sauce.