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Farms
Try a broader search like beef, meat box, half cow, lamb, or steak.
When buying from a farm there are a few key dates to keep in mind.
A lot of these dates are 'cut off" points for a group of sales or items. As the farms don't have storage for raw meat, everything must be shipped out as soon as it is butchered.
The Abattoir
The first cutoff point is - how many animals are going to the abattoir. Too few, and the farmer will not have enough meat to supply their open orders. Too many and they risk beign stuck with expensive meat they can't sell.
If they delay a run to get a few more orders in, this can upset everytbody who is already waiting!
The Butcher
The butcher controls the next step of the process, most of the farms try to age their meat for about 10 days before it is cut and packed. This happens in the butchers cool room. Once this is done,the cutting and packing process takes 1 to 2o days then it's off to the courier! Once the animal has reached the butcher, most farms can give an indicative ETA (usually an estimated week or weekend day)
Courier Windows
It's at this point the customer will get a firm ETA from the courier. Only once the courier has the package (and packages from other businesses) do they know for sure exactly when your delivery will occur.. but transport delays and other factors outside of our control can sometimes effect your exact time of delviery.
So in short, if you miss a run, you have to wait for the next batch of animals to be processed and butchered. So if you want a faster delivery, it's a good idea to jump on a run that is closing soon!
