Poultry

Industry News

As We Continue To Expand Into QLD & VIC

Industry News

There’s Wind In The Sails Of The Hospitality Industry

As The Hospitality Industry Prepares To Reopen…

Industry News

Introducing Our QLD Sales Account Manager

Industry News

The Byron Bay Migration

Introducing Our French Style Salumi

Industry News

Melbourne’s Newest Culinary Venture, Society

Chef Movements

Industry News

Introducing Australia’s Finest Lamb, Margra Lamb

Industry News

The Hospitality Industry Continues To Return To Normal

Providing Our Food Service Partners During The Festive Season

Festive

Industry News

The Australian Beef Industry Continues To Suffer

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

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Aug 11

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Introducing our @margra_lamb Backstrap Cap On. Unlike conventional backstraps where the cap is commonly removed, Margra encourage the cap to be retained for the ultimate eating experience. Because of the breed’s unique low fat melting point, the fat of the cap creates a caramelised, crisp exterior while retaining moisture and flavour. The result is a melt in your mouth experience. Naturally raised in the lush pastures of Oberon in NSW, Margra Lamb are specifically bred for chefs.

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Aug 9

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Aug 4

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Featuring our Heritage Wagyu Beef Flank Steak. Hailing from the Central West Slopes region in NSW, this cut is known for its unique thin appearance, fibrous texture and intense flavour. Derived from the lower abdomen, it sits between the brisket and back leg. Well known by the French as “Bavette”, Flank is also a firm favourite in South America. Revered by chefs and butchers for its versatility, it can be barbecued whole and sliced or act as the perfect canvas for a marinade.

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Aug 2

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Featuring the C.L.T on the menu at Bondi's new kid on the block, @eatswich. Think our premium grilled chicken alongside baby cos, oxheart tomato, mayo, pesto and umami seed. The ultimate fresh and delicious sanga pit stop, stop by Glenayr Ave today.

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Jul 28

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Frontlining our @riverinebeef Dry Aged T-Bone MB 2+. Hailing from the lush, temperate Riverine region in South East NSW, the cattle are carefully selected and raised to ensure exceptional eating quality. To preserve the meat, intensify the flavour and tenderise the texure, we then dry age in our custom-built dry ageing room over a 6-week period. Boasting a nutty, earthy complexity, the dry ageing process transforms it into something significantly different to its fresh counterpart. An art form within itself, the jewel red cut of beef is a thing of beauty.

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Jul 26

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Featuring our Heritage Full Blood Wagyu Beef Rib Eye On The Bone. A highlight on the menu at @mimis.sydney, Executive Chef @jordanwtoft and Head Chef @jeff_derome serve simply with beef garum, olive oil and lemon.

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Jul 21

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Up close and personal with our @westholme Wagyu Inside Skirt MB 4-5. Simply salted and grilled, it's best served medium rare. With a unique appearance, it's identifiable by its thin, long shape and corrugated, open grained texture. Renowned for its rich, robust and fibrous eating experience, it's become a firm favourite amongst top chefs.

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Jul 19

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Featuring our Bannockburn Chicken on the menu at @ursulaspaddington. Roasted to perfection, Executive Chef and Owner, @philacwood serves with mushroom duxelles, gai lan and konbu butter sauce. Decadent and delicious, this European inspired bistro is a must try.

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Jul 14

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Featuring our blushing @margra_lamb Saddle. Cooked to perfection, it's boned, rolled and hand strung by our team of in-house chefs. Hailing from the lush landscapes of Oberon in NSW, Margra Lamb is specifically bred for chefs. Known for its unprecedented clarity, flavour and texture, it boasts a unique combination of micro marbling and a low fat melting point.

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Jul 12

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Dinner for two! Featuring our 1kg @brooklynvalleybeef T-Bone MB 3+ on the menu at @leonardsbrisbane. Hailing from the lush landscapes of Gippsland, Brooklyn Valley Beef are grass fed and hormone free. Executive Chef, @_jimmyrichardson heroes this premium cut and tops with herbs, currants and bone marrow. Decadent and delicious, the 1930s inspired restaurant and bar has date night sorted.

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Jul 7

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Featuring our Rare Breed Black Berkshire Pork Belly On The Bone. With more marbling and fat coverage, it’s renowned for being the Wagyu Beef of the pork world. Showcased on the belly cut, note the varying layers and textures. Hand selected from premium producers in Northern NSW, Black Berkshire are raised in optimal climate conditions to ensure their growth and comfort. The result is a flavourful, tender and juicy cut of pork.