Editable Homekill forms

Please download and fill out the editable PDF forms below. Once completed, please attach it to an email and email the form to us within five days after the slaughter has taken place.

Print and fill homekill forms

If you prefer to fill out your forms by hand, please print the below files and scan/take an image and email or drop off the form to us within five days after slaughter has taken place.

 

Homekill FAQ’s

  • We work with a local slaughter man to slaughter your animals. The slaughter man runs our booking schedule – as soon as he can do it, it means we can do it.

    The caucuses are then brought to us and hung. We hang sheep and pigs for roughly one week and beef for two weeks.

    Your animal is then processed according to the processing form supplied by you. These can be found on this page.

    We will contact you once your homekill is ready to be collected.

  • This is completely fine as long as you ensure all skin (apart from pork) and insides (organs/guts are removed prior. We do not accept any animal with these still attached.

    Please ensure you call the shop and check we have space prior to slaughtering.

  • We have a set of forms that can be edited on a computer or printed and filled out.

    Editable - these can be filled out and then downloaded to your computer. This can then be attached to an email and sent to us.

    Printable - these can be printed and filled in. You can then either take a photo/scan it and email It back to us, or drop it into the shop.

  • All animals that are brought to us are tagged prior to being hung in our chillers.

    We only process one animal at a time - everything is bagged (with the name) and then put into creates. The original tag is then attached to the crate.

  • All steaks (apart from t-bone) are packed and then placed into our chiller with the rest going into the freezer. This gives you the option to age your steaks a bit longer if you desire.

  • All our cuts are vacuumed packed in the selected amounts on your processing forms.

    Mince is packed in roughly 500gm tubes while sausages are in plastic bags (we can’t vacuum pack sausages due to the pressure bursting them)

    Everything is then bagged into big sacks for you to stack into your vehicle on collection.

  • No, unfortunately not. Due to working on a tight schedule we don’t have the facilities to hang circuses longer.

  • Great! if you require a slaughterman please give ours a call Digga (number) and he will arrange a slaughtering time – no need to book with us, once he can slaughter it we can fit it.

    If you are slaughtering yourself, please give us a call to arrange a time.

 
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Here at the Matakana Village Butchery we ensure

  • Honesty that we will provide the full product back to you. Everything is tagged from start to finish.

  • We provide top quality processing services.

  • We hang Beef for a minimum 10 days.

  • Everything is vacuum packed (with the exception of Beef mince and sausages).

  • Meat will be available for pick up in heavy duty carry bags, so no need for bins when it comes to pick up time.

  • We abide by the Homekill Rules and Regulations.

  • Hygienic processing facility

 

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