After Sales Service

Delivery Times

We deliver after business hours between 6 and 9pm weekdays or on Saturday and Sunday afternoons from 12pm.

Kinbombi Beef will notify at least two business days in advance of delivery and will try to give “with in ½ hour” time frame – so no more waiting around!

When we call before delivery we confirm packaging and delivery instructions, and the particulars of the order, we are more than happy to answer any questions and customise to your needs.

As meat is variable we work on “a little bit extra for the same amount” e.g. a 2.12 kg Rib Roast order will only be charged for 2kg – so the amount on the order page will be the amount due for payment on delivery.

Payment Terms

Payment terms are strictly cash on delivery.

Delivery Charges

There is no charge for Brisbane, Sunshine Coast, Gympie and Toowoomba.

If you live outside these areas or are not sure please do not hesitate to contact us.

Orders under $100 incur a $20.00 delivery fee.

Packaging

Vacuum Packaging takes the “air” out from around the meat and seals the bag.

Beef is most commonly “aged” (left in the fridge at 5C or less) for 3 weeks this helps flavour and tenderise the meat. It should be either consumed or frozen after 3 weeks.

 

IMPORTANT

Do not “age” bone in cuts e.g T-bone, Y – bone.
Do not “age” Lamb, Pork or Chicken in fridge for more than 2 days after delivery; either consume or freeze.

All packages have a packed date along with the cut name on a sticker.

Packaging sizes

Oven roasting meats
The minimum order equates to 1 Rib roast or 1 Silver side.

Steaks
Minimum order of 500g equated to 2 steaks or a minimum meal for two people

Mince and Sausages are in freezer bags and plastic tied - not vacuum packed.

There are approximately 15 sausages to the kilogram – 6 sausages are equivalent to 250 grams.