Contact Us

Contact Information

Trading Hours
Monday to Friday:
7.00am-4.00pm
Saturday:
7.00am-10.00am
Sunday & Public Holidays:
Closed
Retail Store Details:
Saturday (only)
8.00am-1.00pm

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Retail Store

Come and visit our Retail Store for exclusive access to our extensive selection of restaurant quality meat at wholesale prices. From dry aged wagyu and pasture fed lamb to free range poultry and exotic game, we promise premium quality. The cool room doors open every Saturday from 8.00am - 1.00pm.

Haverick Meats
13–15 Green St
Banksmeadow NSW 2019

Map and directions

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Industry News: The latest from the foodservice industry.

Industry News

A Surge of New Sydney Restaurants

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The delicious. 100 Best of Best Awards

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The Future of Wagyu with Westholme Wagyu

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Australia’s Finest Lamb, Margra Lamb

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Teaming up with Qantas on their new, elevated dining experience

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World’s 101 Best Steak Restaurants Awards

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Introducing Our Cevapcici

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The Nationwide Chicken Shortage Continues…

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It’s Beginning To Look A Lot Like Christmas

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Introducing SCOT Of The South

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Teaming Up With Merivale & Allianz Stadium

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Our Solution To The Skills Shortage

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Follow us: Stay up to date with our butchery and business partners.

Oct 20

✨ The iconic @bertsnewport, talented Head Chef Tal @buchnik is thrilled to be among the first to feature the newly launched Kidman Premium MB 4-5 Tenderloin on the menu this spring! 🍽️

Kidman Premium cattle are ethically raised using no hormones. At 18-24 months of age, the cattle are finished off for a minimum 200 days on a carefully formulated mixture of grains, using the highest sustainable farming practices.

Our Kidman Premium tenderloin is grilled to perfection on the Josper grill then finished with Tal’s hand-crafted Café de Paris butter. It’s an experience you won’t want to miss — you’ll definitely want to be among the first to try this sensational new range at Bert’s Bar & Brasserie at The Newport.

Oct 16

✨Another “Wow” dish by the uber-talented chef @aaronward88 at @batherspavilionrestaurant .
Featuring our premium grass-fed beef tongue, Aaron has expertly crafted a Beef Tongue Pastrami, perfectly paired with green chili and enveloped in smoked beef fat, all beautifully encased in a marrow bone. It’s a culinary masterpiece!

Oct 15

🌟Introducing Our Pre-Cooked Pulled Pork Shoulder!
Busy kitchen? Let us handle the prep! Our expert in-house culinary team has crafted the ultimate solution just for you. Slow-roasted for 8 hours, our premium pork shoulder is trimmed and packed with moisture and flavour.

Perfect for mini sliders, hearty sandwiches, zesty nachos, or fresh salad wraps — the possibilities are endless!
Elevate your menu effortlessly! 🍽️

Oct 13

🌟Go underground for a flavour explosion @goodluck.merivale ! ✨
Our tip, dont miss the Glazed BBQ Beef Short Rib 🤤, packed with flavour and made from our MB 2+ @riverinebeef , sourced from the lush pastures of Central NSW. Wrapped in betel leaf and topped with delicious condiments—pure bliss!
Feel the vibrant vibes inspired by the 1970s underground scenes of Brooklyn, Tokyo, and Hong Kong. Guaranteed good times all around at Good Luck Restaurant & Lounge 💥

Oct 10

🔥Elevate your steak game with the “Best” way to cook a Tomahawk!

Join culinary legend @markbest as he takes our 1.7kg @2grwagyu MB6-7+ Tomahawk on a mouthwatering journey.
🌡️ Using the reverse sear method to yield the best result, start low & slow in oven at 100°C for that perfect internal temp, then finishing with a hard sear over hardwood coals for a deliciously charred crust. 🔥

Want the full demo? Hit the link in @_raremedium bio and let Mark Best show you how to impress your guests at your next BBQ!

Oct 6

✨ Discover our Whole @margra_lamb Rack, perfect for sharing at Parramatta’s dining hot spot @rusebarandbrasserie 🍽️

🌾Sourced from the lush fields of Oberon, NSW, Margra Lamb boasts:
1. A Low fat melting point (28-35°C)
2. Abundant micro-marbling
3. Wool/skin free from lanolin
4. Consistent quality year-round

🐑Proudly raised ethically without hormones or antibiotics, Margra Lamb is a pure, unique, clean delicious flavour preferred by some of our very best chefs in Australia.

Oct 3

🎉 Huge congratulations to @thegidley who has been awarded top 10 burgers in the world for 2024 🍔 presented by @worldbeststeakrestaurants

Their iconic Gidley Burger, with double beef patties, cheddar, house pickle, bacon and egg, now boasts “world class” status.

We are the proud longstanding meat partner of @thegidley @liquidandlarder supplying their special secret blend of its incredible burger patty. Here’s to great partnerships! 💥#GidleyBurger #WorldBestBurgers

Oct 1

Exciting news from the iconic @bertsnewport, Head Chef, Tal @buchnik is thrilled to be among the first to feature the newly launched Kidman Premium MB 4-5 Tenderloin on the menu this spring 🍽️

It was amazing chatting with Tal whose culinary journey began at just 13 years old, inspired by family traditions and the art of cooking from his grandmother. After further enriching his talents around the globe, he continues to develop his creativity with Bert’s Bar & Brasserie, offering a perfect blend of coastal fine dining with bold mediterranean flavours 🌎

Our Kidman Premium tenderloin is grilled to perfection on the Josper Basque grill, infused with smoky flavours from ironbark coal then finished with Tal’s hand-crafted Café de Paris butter 🧈

Immerse yourself in the stunning surrounds of Bert’s Bar & Brasserie at The Newport, a beloved local gem since the 1880s with its breathtaking views of Pittwater and a vibe that echoes the elegance of the 1930s. It’s the ultimate destination for a memorable culinary journey ✨

Sep 29

🌿🐄 Meet @westholme : Nature-led Australian Wagyu raised on over 16 million acres of stunning rangelands! Its dedicated team of geneticists, nature managers, jackaroos and jillaroos work hand in hand, ensuring their cattle thrive as they forage freely. 🥩✨
Taste the brilliance in each cut from our @westholme range which comes from the perfect blend of nature and expertise.

Sep 24

🌾🥩 Discover our award-winning @riverinebeef ! Raised on the lush pastures of Central NSW's Riverina Region, this premium beef is the perfect blend of natural pastures and a balanced cereal grain diet. With consistent marbling, remarkable flavour & quality, it truly speaks for itself! Boom! 💥

📞 For food service inquiries, reach out to our sales team today! New customers can connect through our linktree.

📸 by @riverinebeef

Sep 22

🔥 For the true meat aficionado, meet the @2grwagyu MB9+ Rib Cap! 🌟This Wagyu marbled perfection taken from the outside of the Rib-Eye boasts the most intense, exceptional flavour & richness. Whether cooked whole, sliced into steaks, or grilled yakiniku-style, it’s indulgence on a plate!

Sep 19

🌟✨ Dive into decadence at @francapottspoint new Spring Saturday special featuring the ultimate surf & turf: our sensational @2grwagyu MB 9+ Wagyu Flank paired with succulent grilled lobster. 🦞🥩

Experience the unique marbled, fibrous texture and indulgent buttery, nutty, intense flavour of the 2GR Wagyu Flank, raised with meticulous care in Mudgee and the central west slope region of NSW. With limited production to guarantee quality and prestige, its hormone-free herd roams freely over acres of lush land. 🌿