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If not we will cut and pack in the way we think is best. \u003c\/p\u003e\n\u003cp\u003eWe work off a 3-5 week lead time on this as we need time to process, hang, cut and pack the side after ordering.\u003c\/p\u003e\n\u003cp\u003eThis is an approximate weight breakdown of everything you will receive and what we recommend you choose to do with each cut. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eMince\/ Diced steak- Roughly 45kg \u003c\/p\u003e\n\u003cp\u003eTopside and Silverside- 9kg each (roasting joints)\u003c\/p\u003e\n\u003cp\u003eBrisket- 11kg (roasting joints)\u003c\/p\u003e\n\u003cp\u003eShin- 3.4kg (roasting)\u003c\/p\u003e\n\u003cp\u003eLMC- 4kg (braising steak, diced, mince)\u003c\/p\u003e\n\u003cp\u003eChuck- 6kg (braising steak, joints, diced, mince)\u003c\/p\u003e\n\u003cp\u003eSkirt steak- 3kg (steaks, diced, mince)\u003c\/p\u003e\n\u003cp\u003eFillet- 2.2kg (steaks)\u003c\/p\u003e\n\u003cp\u003eRibeye- 3.6kg (steaks)\u003c\/p\u003e\n\u003cp\u003eRump- 6.6kg 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