FAQs

What are your opening hours?

We are open Monday to Friday from 7:00am – 4:00pm. We are closed on weekends and public holidays

Where are you located?

You can find us at 19 Da Vinci Way, Forrestdale WA 6112.
Feel free to visit our showroom to explore our range and get assistance from our friendly team. Prefer delivery? We also ship orders right across Australia.

How long will my order take to be delivered?

Orders are usually dispatched within 1–2 business days. Delivery times depend on your location:

  • Metro areas: generally 2–4 business days after dispatch

  • Regional areas: allow 4–7 business days

  • Remote locations: may take a little longer depending on courier schedules

Do You Have a Showroom?

Yes — we have a showroom where you can view our range of equipment, ingredients and packaging. Visiting our showroom gives you the chance to see the quality of the machines and other products in person, ask questions, and get expert advice before purchasing.

Why are different size natural sausage casings more expensive?

The cost of natural casings often comes down to the animal they come from. Sheep casings are the smallest and most delicate, which means they require more care to process making them the more expensive option. Hog casings are the mid-range choice: larger than sheep, easier to handle, and more affordable. Beef casings are the largest, used for big sausages like salami or bologna, and generally the cheapest per metre because the animal size allows for greater yield.

What size natural sausage casings do I need to begin?

This comes down to personal preference, but here’s a guide:  For most beginners, the best starting point is Hog sausage casings in the 32–36mm size range. This size makes a versatile sausage — not too thin, not too thick — and is commonly used for BBQ sausages, bratwurst, and everyday styles.

  • Sheep sausage casings (approx. 22–26mm): Great for chipolatas and breakfast sausages, but a little trickier to handle for first-timers.

  • Hog sausage casings (approx. 28–36mm): Easiest to work with, the most common choice for beginners, and perfect for general sausage making.

  • Beef sausage casings (40mm+): Much larger, used for salamis and other cured sausages.

How Do I Store Natural Sausage Casings?

Natural sausage casings need to be kept cool and well-salted to stay fresh. Always store them in their original brine or heavily salted in an airtight container. They should be refrigerated at around 0–4°C — never frozen, as freezing can damage the texture and strength of the casings.

How long do vacuum packed foods last?

See the guide below for the averages:

  • Fresh meat & poultry → 1–2 weeks in the fridge (compared to 2–3 days unpackaged)

  • Vacuum sealed meat in the freezer → 1–2 years (compared to 4–6 months unpackaged)

How long does my choice of Meat usually take to cook?

Cooking times depend on the type of meat, the cut, and the method of cooking. As a general guide:

  • Sausages: Fresh sausages usually take 10–15 minutes on a medium grill or pan, or around 20–25 minutes in the oven at 180°C. Always cook until the centre reaches a safe internal temperature.

  • Roasts: Pork, beef, or lamb roasts typically take 25–30 minutes per 500g at 180°C for medium, but times vary with size and desired doneness.

  • Steaks and Chops: Cook quickly over high heat — usually 2–6 minutes per side depending on thickness and preference.

  • Poultry: Whole chickens take about 20 minutes per 500g at 180°C, while breasts and thighs cook in 20–30 minutes depending on cut size.

The most reliable way to check if it is done is not just by time but by using a meat thermometer. As a guide Safe internal temperatures are generally: 75°C for poultry, 70°C for sausages and minced products, and 63°C (medium) for whole cuts of beef and lamb.

How much fat do I put in my sausage?

The ideal balance for most sausages is around 70% lean meat and 30% fat. This ratio keeps sausages juicy, tender, and full of flavour. If you use too little fat, the sausage can turn out dry and crumbly. Too much fat, and it may taste greasy or heavy.

What basic equipment do I need to make sausages at home?

To make sausages at home, we recommend a few essential tools:

  • A Meat mincer to grind your chosen cuts into the right texture.

  • A Sausage Filler for filling sausage casings smoothly and consistently.

  • Sausage Casings — Sheep for breakfast or gourmet sausages, Hog for everyday BBQ and traditional styles, and Beef or Fibrous for larger cured sausages.

  • Sharp Knives and Cutting board for trimming and preparation.

  • Seasonings or premix blends like the Stampede Signature range.

Which sausage casing should I use?

he right casing depends on the type of sausage you want to make:

  • Sheep casings → The smallest option and is ideal for thin, tender sausages like breakfast links or gourmet styles.

  • Hog casings → The most common choice, giving a traditional bite and great for BBQ sausages, bratwurst, and other varieties.

  • Beef casings → Larger and stronger, suited for salamis, bologna, or big continental-style sausages.

  • Fibrous casings → Non-edible and very durable, best for salami, pepperoni, and cured sausages.

Why do my sausages sometimes burst?

Sausages can sometimes burst because they have been overfilled or the meat mixture has warmed up too much during stuffing/filling. When the casing is stretched too tightly, it can’t expand during cooking and will split. To avoid this, keep your mixture cold, fill the casings firmly but not excessively, and cook sausages gently to prevent sudden pressure build-up.

Do I need to make my own spice mix?

You don’t need to make your own spice mix unless you want to experiment. Many beginners — and even experienced butchers — prefer to use professional premix blends because they deliver consistent flavour and texture every time. We have a wide range of premixes including our own Award winning Stampede Signature Series premixes, designed to make sausage making easier while ensuring an authentic, premium result. Once you’re confident, you can start experimenting with custom spice blends, but a premix is the fastest way to get reliable results at home.

What size meat mincer do I need for home butchering?

For home and hobby butchers a Tre Spade #8 or #12 meat mincer is usually the best place to start. These sizes are compact, easy to manage, and powerful enough to handle small to medium batches of sausages, burgers, or general meat processing. 

If you’re planning to process larger volumes on a regular basis — such as breaking down whole sides of pork, beef, or game — stepping up to a Tre Spade #22 or #32 meat mincer will give you more speed, efficiency, and durability for heavier workloads.

Should I chill the meat before mincing?

Yes — keeping your meat cold is one of the most important steps when mincing. Firm, chilled meat cuts more cleanly, helps the mincer blades work efficiently, and prevents fat from smearing into the mix. Many home butchers even partially freeze their meat before grinding, as this produces a better texture and more consistent results. Working with cold meat also reduces strain on your machine and helps maintain food safety throughout the process.

How do I keep my mincer blades sharp?

One of the advantages of using our stainless steel mincer knives / blades is that they are designed to be self-sharpening. As you process meat, the natural grease from the mince lubricates the surface and the constant contact between the knife and the hole plate gently hones the edge, keeping it sharp while you work.

Is a Bandsaw necessary for home butchering?

A meat bandsaw isn’t essential for every home butcher, but it can be very useful depending on the type of work you’re doing. If your focus is on sausages, mince, or breaking down boneless cuts, a good butchers knife set and mincer will usually cover all your needs.

However, if you plan on processing whole sides of pork or beef, working with game, or preparing bone-in cuts such as chops and roasts, a Foodtek Meat Bandsaw will save time and deliver cleaner, more precise cuts than knives alone.

For most hobbyists, starting with knives, a mincer, and a sausage stuffer is enough. As your butchering grows, adding a bandsaw becomes worthwhile for speed, accuracy, and handling larger carcasses.

What’s the difference between using a slicer and a knife?

A sharp knife is versatile and essential for any home butcher, but a slicer is designed to deliver speed, precision, and consistency that’s hard to achieve by hand. With a slicer, every cut is uniform in thickness — whether you’re working with meat, cheese, or bread which not only improves presentation but also ensures even cooking.

Do I need a vacuum sealer?

A vacuum sealer isn’t essential for home butchering, but it quickly becomes one of the most valuable tools. Vacuum sealing removes air from the bag, protecting meat from freezer burn and extending freshness far beyond what standard wrapping can achieve. Fresh sausages will last only a few days in the fridge, but when vacuum sealed, they can keep for up to two weeks — and in the freezer, properly sealed meat can remain in excellent condition for many months.

What’s the difference between a chamber vacuum sealer and a domestic vacuum sealer?

A domestic vacuum sealer is designed with the home butcher or hobbyist in mind. It’s compact, easy to use, and ideal for sealing small to medium batches of sausages, cuts of meat, or meal portions. Domestic sealers typically use embossed vacuum bags and are perfect for keeping your products fresher for longer without taking up too much space.

A chamber vacuum sealer, on the other hand, is built for butchers and professional use. It’s a heavier-duty machine that can handle continuous sealing, larger volumes, and even liquid-rich foods like marinades or soups. Chamber machines use smooth vacuum pouches, which are generally more cost-effective over time, making them a smart investment for higher output.

What’s the difference between smooth vacuum bags and embossed?

Embossed (textured) vacuum bags have a micro-channel pattern that lets air evacuate when the sealer’s clamp is outside the bag. They’re designed for domestic/external (clamp) vacuum sealers typically used by home butchers and hobbyists. Embossed bags are convenient for small to medium batches, portioning sausages or cuts, and general freezer storage.

Smooth vacuum bags have no texture and are intended for chamber vacuum sealers (the whole bag goes inside the chamber). Because chamber machines don’t need channels to remove air, smooth bags seal faster, more consistently, and are generally more cost-effective per bag—ideal for higher volumes, bulk processing, and professional use.

How do I clean my mincer?

Unplug, disassemble, wash parts in warm soapy water, dry thoroughly, and lightly oil the auger. Avoid dishwashers unless stated food-safe by the manufacturer.

Can I mince semi-frozen meat?

Yes, slightly chilled or semi-frozen meat is ideal for mincing. When the meat is firm, the mincer blade cuts cleanly through the fibres and fat instead of smearing, which results in a better texture and more consistent grind. It also helps the machine run more smoothly and reduces strain on the motor.

What knife set should a beginner start with?

You’ll want a boning knife for removing meat from bones, a skinning knife for precise trimming, and a butcher’s knife for general work like breaking down cuts and slicing larger pieces.