Haverick Meats

Steakhouses

From our longstanding supply chain relationships and widespread industry experience in procuring the country’s best produce, we are able to secure the most extensive range of high quality meat products. Further to supplying and securing a selected list of exclusive product brands, we are also proud to offer our steakhouse clients an option to specify products, procured from selected regions across Australia. This could be the desire to specify pasture or grain fed variables, breed selection or choosing a marble score category.

Steakhouses require the utmost consistency, for that reason we identify with the importance of sustaining their stable menu items, ensuring to offer year-round quality and price steadiness. This is the principal reason Haverick Meats houses a comprehensive range of portion-control inventory quantities. Busy kitchens are under constant pressure, seeking relief from the guesswork of sourcing quality products, in particular when it comes to consistent portion-control beef. However, having been a pioneer of portion-control techniques we are now leading experts, with state-of-the-art technology and supply capacity to satisfy the most demanding steakhouse organisations. We specialise in delivering this service to add value to steakhouses, so they’re able to capture the benefits of reduced wastage, greater productivity, reduced labour costs and easier inventory management. At Haverick Meats, portion-control refers to absolute consistency in size, weight and uniformity, regardless of the volume demanded.

Proper ageing is a critical step in developing the best-tasting beef. Long-established industry research has shown that to maximise the eating quality, a period of time is required, which is why we age our beef for approximately four to five weeks prior to processing. We know from our experience that certain cuts benefit greatly from even more age. Beyond our typical ageing period and on request, we are pleased to even offer our steakhouse clients an option to specify or increase their ageing requirements for selected beef products. Also available on selected beef brands, we have our own custom-built dry-ageing room to produce our range of Haverick Certified Dry-Aged Beef™, producing a remarkable, intense beef flavour, unparalleled in tenderness and eating quality. Stored for up to six weeks in our custom-designed dry-ageing room where a balance of time, temperature, air circulation, and humidity have been set. Over time, as the beef ages, the enzymes within the beef break down and tenderise the meat, giving it a unique buttery, mellow flavour.