{"id":3,"date":"2026-10-15T03:47:56","date_gmt":"2026-10-15T03:47:56","guid":{"rendered":"https:\/\/block.ltheme.com\/lt-carvera\/home\/"},"modified":"2026-10-15T03:47:56","modified_gmt":"2026-10-15T03:47:56","slug":"home","status":"publish","type":"page","link":"https:\/\/block.ltheme.com\/lt-carvera\/","title":{"rendered":"Home"},"content":{"rendered":"\n
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Cut to order, ready by Saturday.<\/h1>\n\n\n\n

Tell us what you are cooking and how many are coming. We cut, trim and tie it the way you want, and it is wrapped and waiting at the counter when you arrive.<\/p>\n\n\n\n

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Order for collection<\/a><\/div>\n\n\n\n
Call (555) 017-0118<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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A Saturday order<\/h2>\n\n\n\n
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What<\/p>\n\n\n\n

Rib of beef, three ribs, about 3 kg<\/p>\n<\/div>\n\n\n

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Prepared<\/p>\n\n\n\n

Chined and tied, bones packed on the side<\/p>\n<\/div>\n\n\n

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Collect<\/p>\n\n\n\n

Saturday, between 8:00 and 12:00<\/p>\n<\/div>\n\n\n

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Pay<\/p>\n\n\n\n

At the counter when you collect<\/p>\n<\/div>\n\n\n

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Price<\/p>\n\n\n\n

$36\/kg<\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n

Example order and price. Order by Thursday, 17:00.<\/p>\n\n\n\n

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Order for collection<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
\"The<\/figure>\n<\/section>\n\n\n\n\n
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On the counter this week<\/h2>\n\n\n\n

Every cut is priced per kilo or per piece, the same as the ticket in the tray. Ask for any thickness, weight or trim.<\/p>\n<\/div>\n\n\n\n

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Beef<\/h3>\n\n\n
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Rib-eye steak Dry-aged 28 days<\/span><\/p>\n\n\n\n

Cut to the thickness you ask for<\/p>\n<\/div>\n\n\n\n

$48\/kg<\/span><\/p>\n<\/div>\n\n\n

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Sirloin steak<\/p>\n\n\n\n

Trimmed, fat left on for the pan<\/p>\n<\/div>\n\n\n\n

$42\/kg<\/span><\/p>\n<\/div>\n\n\n

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Rolled brisket<\/p>\n\n\n\n

For slow cooking or the smoker<\/p>\n<\/div>\n\n\n\n

$19\/kg<\/span><\/p>\n<\/div>\n\n\n

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Ground chuck<\/p>\n\n\n\n

Ground fresh every morning<\/p>\n<\/div>\n\n\n\n

$14\/kg<\/span><\/p>\n<\/div>\n\n<\/div>\n\n\n

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Lamb<\/h3>\n\n\n
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Leg of lamb<\/p>\n\n\n\n

Whole or half, bone in<\/p>\n<\/div>\n\n\n\n

$26\/kg<\/span><\/p>\n<\/div>\n\n\n

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Lamb chops<\/p>\n\n\n\n

French-trimmed if you ask<\/p>\n<\/div>\n\n\n\n

$34\/kg<\/span><\/p>\n<\/div>\n\n\n

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Lamb shoulder<\/p>\n\n\n\n

Boned and rolled on request<\/p>\n<\/div>\n\n\n\n

$22\/kg<\/span><\/p>\n<\/div>\n\n<\/div>\n\n\n

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Pork<\/h3>\n\n\n
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Pork belly<\/p>\n\n\n\n

Skin scored for crackling<\/p>\n<\/div>\n\n\n\n

$16\/kg<\/span><\/p>\n<\/div>\n\n\n

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Pork chops<\/p>\n\n\n\n

Thick-cut, bone in<\/p>\n<\/div>\n\n\n\n

$18\/kg<\/span><\/p>\n<\/div>\n\n\n

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House sausages<\/p>\n\n\n\n

Six kinds, made here every week<\/p>\n<\/div>\n\n\n\n

$15\/kg<\/span><\/p>\n<\/div>\n\n<\/div>\n\n\n

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Poultry<\/h3>\n\n\n
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Whole chicken<\/p>\n\n\n\n

About 1.8 kg, spatchcocked if you like<\/p>\n<\/div>\n\n\n\n

$24 each<\/span><\/p>\n<\/div>\n\n\n

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Chicken thighs<\/p>\n\n\n\n

Bone in, skin on<\/p>\n<\/div>\n\n\n\n

$13\/kg<\/span><\/p>\n<\/div>\n\n\n

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Whole turkey Order ahead<\/span><\/p>\n\n\n\n

Tell us how many you are feeding<\/p>\n<\/div>\n\n\n\n

$15\/kg<\/span><\/p>\n<\/div>\n\n<\/div>\n\n<\/div>\n\n\n\n

Example prices. Weights are before cooking, and prices change with the market.<\/p>\n<\/div>\n<\/section>\n\n\n\n\n

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Where each cut comes from<\/h2>\n\n\n\n

Choose a number to see what that part of the animal is good for. Not sure what to ask for? Tell us the dish and we will suggest the cut and the weight.<\/p>\n<\/div>\n\n\n\n

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\"Line<\/figure>\n\n\n\n
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1<\/a><\/p>\n\n\n

2<\/a><\/p>\n\n\n

3<\/a><\/p>\n\n\n

4<\/a><\/p>\n\n\n

5<\/a><\/p>\n\n\n

6<\/a><\/p>\n\n\n

7<\/a><\/p>\n\n\n

8<\/a><\/p>\n\n\n

9<\/a><\/p>\n\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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1<\/p>\n\n\n\n

Chuck<\/strong>
Pot roast, stews, braising steak and burgers.<\/p>\n<\/div>\n\n\n

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2<\/p>\n\n\n\n

Rib<\/strong>
Standing rib roast and rib-eye steaks.<\/p>\n<\/div>\n\n\n

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3<\/p>\n\n\n\n

Short loin<\/strong>
T-bone, porterhouse and strip steaks.<\/p>\n<\/div>\n\n\n

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4<\/p>\n\n\n\n

Sirloin<\/strong>
Sirloin steaks and quick roasts.<\/p>\n<\/div>\n\n\n

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5<\/p>\n\n\n\n

Round<\/strong>
Lean roasts, thin-sliced steak and jerky.<\/p>\n<\/div>\n\n\n

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6<\/p>\n\n\n\n

Brisket<\/strong>
Low and slow: the smoker, braising or corned beef.<\/p>\n<\/div>\n\n\n

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7<\/p>\n\n\n\n

Plate<\/strong>
Short ribs and skirt steak.<\/p>\n<\/div>\n\n\n

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8<\/p>\n\n\n\n

Flank<\/strong>
Flank steak for the grill, sliced across the grain.<\/p>\n<\/div>\n\n\n

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9<\/p>\n\n\n\n

Shank<\/strong>
Long braises and a rich stock.<\/p>\n<\/div>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n\n

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\"Cheese,<\/figure>\n<\/div>\n\n\n\n
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Deli and cheese<\/h2>\n\n\n\n

At the far end of the counter: cured meats sliced to order, cheese from small dairies, and our own pies.<\/p>\n<\/div>\n\n\n\n

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Smoked ham, sliced<\/p>\n\n\n\n

Smoked over beech, sliced as thin as you like<\/p>\n<\/div>\n\n\n\n

$32\/kg<\/span><\/p>\n<\/div>\n\n\n

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Salami<\/p>\n\n\n\n

Fennel, garlic or chili<\/p>\n<\/div>\n\n\n\n

$38\/kg<\/span><\/p>\n<\/div>\n\n\n

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Pork and herb pie<\/p>\n\n\n\n

Baked here, eat cold<\/p>\n<\/div>\n\n\n\n

$9 each<\/span><\/p>\n<\/div>\n\n\n

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Aged cheddar<\/p>\n\n\n\n

Cut from the wheel<\/p>\n<\/div>\n\n\n\n

$28\/kg<\/span><\/p>\n<\/div>\n\n\n

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Soft goat cheese<\/p>\n\n\n\n

150 g round<\/p>\n<\/div>\n\n\n\n

$8 each<\/span><\/p>\n<\/div>\n\n<\/div>\n\n\n\n

Allergens.<\/strong> Deli products can contain milk, wheat (gluten), egg, mustard, celery and sulphites, and everything is prepared in the same space, so traces are possible. Ask us for the full ingredients before you buy (sample note).<\/p>\n\n\n\n

Example prices.<\/p>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n\n

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BBQ and meat boxes<\/h2>\n\n\n\n

Packed to order, labelled and ready for the fridge or the freezer. Swap anything you do not eat for something you do.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Steaks<\/figure>\n<\/div>\n<\/div>\n\n\n\n
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\"\"\/<\/figure>\n\n\n\n

BBQ box<\/h3>\n\n\n\n

Feeds six to eight<\/p>\n\n\n\n