Proper butcher's snags, made the old-school way. Our standard thick sausages are made fresh by our butchers from 100% grass fed, grass finished Australian beef, sourced from our network of family farming partners. Our cattle are raised on natural pasture year-round, never grain fed and never feedlot finished. Coarse-cut and filled in natural casings, the way snags used to be made.
Around five snags per pack, serves three to four.
Why it's Better
- Raised on pasture year-round with no grain finishing
- Aged up to 14 days to enhance tenderness and flavour
- Butcher-grade cut: coarsely minced, filled in natural casings
- Cut fresh in family-sized portions, vacuum-sealed and delivered fresh, never frozen
- Proudly Australian: sourced, butchered and packed locally
- No added growth hormones, ever
Ingredients & Allergens
Grass fed beef, rice flour, salt, mineral salt (451), preservative (223, sulphites), dehydrated vegetables, colour (160c), antioxidant (307b), canola oil, spice extracts, flavour, flavour enhancer (635).
Contains sulphites. Gluten free.
A Note on Our Ingredients
Because we deliver fresh and never frozen, our sausages need a small number of food-safe ingredients to stay fresh in transit. Here's exactly what they are and why they're there:
• Colour (160c): a natural pigment derived from paprika.
• Antioxidant (307b): a form of Vitamin E that stops the fat oxidising.
• Flavour enhancer (635): lifts the meat's natural flavour without added sugar or fat.
• Preservative (223): ensures food safety during fresh delivery.
We use the lowest amounts needed, and never add anything that doesn't serve a real purpose.
Sourcing
Farmstead Meats was founded by Jeff, a butcher who believes Aussie families deserve better than the supermarket shelf. We source only 100% grass fed and finished beef and lamb, and free range chicken and pork, from our network of trusted Australian family farms. Every cut is then prepared fresh by our expert butchers with the same craft Jeff has brought to butchery his whole life.
Cooking Guide
Cook over medium heat to an internal temperature of 75 °C. Juices should run clear with no pink in the centre. Rest briefly before serving.
Best For
BBQ, sausage sizzles, bangers and mash.
Storage
Keep refrigerated below 4 °C. Once opened, consume within 3 days or freeze on the day of delivery and follow food safety guidelines.
