FAQ

It’s usually around 4 weeks from order to delivery. After your animal is processed, we dry-age the beef for 14 days to enhance tenderness and flavour before it is butchered, vacuum-packed, and made ready for delivery or pickup.

The amount of space depends on the size of your order. Because Merilli Angus beef is vacuum-packed and labeled, it stacks very efficiently, taking up less room than traditional butcher paper. As a general rule: A 20kg (23kg) will fit into a standard, empty domestic fridge-freezer compartment. A 40kg (46kg) usually requires a small dedicated chest freezer (approx. 150L). A 80kg (92kg) requires a medium-to-large chest freezer (approx. 250L+). A good rule of thumb is that 10kg of vacuum-packed meat requires roughly 20–25 liters of freezer space.

You’ll receive a full variety of steaks, roasts, mince, sausages, and slow-cook cuts like brisket and osso bucco.

All meat is vacuum-packed, labelled, and freezer-ready. This packaging keeps your beef fresh for up to 12 months in the freezer.

Yes, We offer local delivery across Adelaide and Melbourne.

Absolutely. Our cattle are never given growth hormones or antibiotics. They grow naturally on open pasture.

Grass-fed means our cattle are raised entirely on natural pasture, eating grass, hay, and forage for their entire lives — never grain, pellets, or feedlot rations.
At Merilli, our Angus cattle roam freely across the paddocks of the Fleurieu Peninsula. They graze on native and dryland grasses, which is better for the animals, the land, and the beef.
Grass-fed beef tends to be:

• Lower in fat, and higher in Omega-3 fatty acids
• Richer in flavour and has a firmer, more natural texture
• More environmentally sustainable when raised on regeneratively managed land

We don’t finish our animals on grain — they are 100% grass-fed and grass-finished, just as nature intended.

Yes — while our cattle are 100% grass-fed and grass-finished, they may receive natural mineral supplements to support their health, especially during dry periods or when pasture quality is low.
This includes things like:

• Salt licks
• Trace minerals (like copper, selenium, magnesium)
• Calcium or phosphorus supplements if pasture is deficient

These are not feedlot-style additives or growth enhancers — they’re simply there to ensure the animals stay healthy on a pasture-based diet, especially in South Australia where soils can lack certain nutrients.
We never use grain, antibiotics, or hormone growth promotants, and we raise our animals to thrive naturally on the land.

At Merilli Angus, tenderness starts long before processing. We raise our 100% grass-fed Angus cattle to a carefully managed target age and finish:

• Age at harvest: 18 to 20 months — the sweet spot for natural tenderness and flavour.
• Fat score: 3–4 (AUS-MEAT standard) — enough soft fat to keep meat juicy, without excess.
• Pasture finish: The last 90–120 days before harvest are on premium irrigated lucerne and high-energy mixed pastures, with no nutritional dips.
• Low-stress handling: Calm, well-managed cattle produce beef with better texture, flavour, and shelf life.
• Genetics: We select bloodlines with high marbling (IMF%) and positive fat traits for consistent eating quality.

This combination means our steaks are tender and juicy, with soft, flavoursome fat — never chewy or dry. Even cuts like sirloin and T-bone have a smooth seam texture without toughness.

Yes. You can customise when ordering a whole cow or a side. You can specify how you like your mince, roasts, steak thickness, and more.