Poultry - Haverick Meats

A range of cuts including organic, free-range and corn-fed, our poultry can be supplied whole or in portioned cuts. We also other value-added poultry for the juiciest products, ready to go.

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Industry News: The latest from the foodservice industry.

Industry News

The Future of Wagyu with Westholme Wagyu

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Industry News

Australia’s Finest Lamb, Margra Lamb

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Industry News

Teaming up with Qantas on their new, elevated dining experience

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Industry News

World’s 101 Best Steak Restaurants Awards

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Industry News

Introducing Our Cevapcici

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Industry News

The Nationwide Chicken Shortage Continues…

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Industry News

It’s Beginning To Look A Lot Like Christmas

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Industry News

Introducing SCOT Of The South

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Industry News

Teaming Up With Merivale & Allianz Stadium

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Industry News

Our Solution To The Skills Shortage

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Industry News

Our Response To Increasing Beef Prices

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Industry News

As We Continue To Expand Into QLD & VIC

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

Nov 30

OUR CHRISTMAS ONLINE STORE IS OPEN FOR PREORDERS. Secure your Rare Breed Berkshire Leg Ham and Free Range Turkey, as well as our range of festive pantry staples. Think our Signature Ham Glaze, Cranberry & Chestnut Stuffing and more. All Christmas orders must be placed by 9pm on Tuesday 12th December. For your convenience, we will be delivering to your door on Tuesday 19th and Thursday 21st December. Happy shopping!

Nov 28

We'd like to congratulate @batherspavilionrestaurant and their new Executive Chef @aaronward88 for their outstanding review in today's @sydneymorningherald's @goodfoodau. Awarded a 16.5 from award-winning critic Terry Durack, our @margra_lamb receives a mention. On the menu at the seaside fine diner, our premium lamb loin is served with yoghurt, broad beans and green olive. Hailing from the lush landscapes of Oberon in NSW, it's specifically bred for chefs. Boasting a unique combination of micro marbling and a low-fat melting point, think unprecedented clarity, flavour and texture.

Nov 23

Experience one of our highly skilled butchers cut our Certified Dry Aged Rib Eye On The Bone from the rack. An art form within itself, it requires the highest level of skill to masterfully portion each steak. Ensuring the exact amount of crust remains intact is what contributes to the distinct nutty and buttery flavour. Dry aged in our custom-built dry ageing room over a 6-8 week period, our premium beef is transformed into something significantly different to its fresh counterpart. A process that not only preserves the meat, but intensifies the flavour and tenderises the texture. The jewel red cut of beef is a thing of beauty.

Nov 21

Featuring our Grass Fed @brooklynvalleybeef Striploin MB 3+ on the menu at @lukewmangan's new French Japanese hybrid, @lucsansyd. Dubbed by Mangan himself as a French Izakaya, the Chef and Restauranteur has combined two of his favourite cuisines. Cooked to perfection, this premium cut is served sliced and complimented with mushrooms, sansho and pepper berry.

Nov 16

CHRISTMAS ONLINE STORE. Preorder your Free Range Turkey, Rare Breed Berkshire Leg Ham, and other festive meats and products today! All Christmas orders must be placed by 9pm on Tuesday 12th December. For your convenience, we will be delivering to your door on Tuesday 19th and Thursday 21st December. Happy shopping!

Nov 14

Up close with our @riverinebeef Sirloin MB 2+ on the menu at Sydney's newest steakhouse, @alfiessydney. Dry aged on-site in their custom-built dry ageing room, Executive Chef of @liquidandlarder @chef__pip then sees it fired over ironbark and charcoal. The sister restaurant to @thegidley and @bistecca.sydney, Alfie's has arrived on the scene to champion the sirloin. Hailing from the lush, temperate Riverine region in South East NSW, Riverine cattle are grass fed and grain finished. It's their careful selection and rearing that ensures exceptional eating quality.

Nov 11

This week @margralamb hosted an event alongside Head Chef @jayjaewalsh and the @longshore.syd team to showcase Australia’s finest lamb. Tune into revered chef and culinary advisor @markbest as he talks through the versatility of working with Margra Lamb nose to tail. Think neck fillet carpaccio to topside tartare.

Nov 9

Featuring our Dry Aged Wollemi Duck Breast on the menu at Sydney's iconic @catalinarosebay. Executive Chef @axisamark and Head Chef @smurfchef cook to perfection and serve with white bean puree, pickles, rhubarb, purple kale and a cardamon jus. Dry aged in our custom built dry aging room over several days, the process intensifies tenderness and flavour while also drying out the skin of the bird. The result is a moist and sweet flavoured meat with a crisp outer skin. Sourced locally from ethical producers in the Blue Mountains and Hunter Valley regions of NSW, they're a cross breed of Peking and Aylesbury Ducks.

Nov 7

Featuring our @brooklynvalleybeef Tenderloin MB 3+ on the menu at @lexusaustralia's incredible three-level installation at @flemingtonvrc. Situated within The Birdcage, our premium beef will be being served up throughout the week-long Melbourne Cup Carnival by Chef and Restauranteur @lukewmangan, Group Chef @matt_morgan87 and their team. Raised in the cool climate of Gippsland in Victoria, Brooklyn Valley Beef is entirely free range, grass fed and hormone free.

Nov 6

A BIG congratulations to @bistecca.sydney & @grillamericano for winning BEST STEAK in NSW & VIC for @deliciousaus Best of the Best Awards! Haverick Meats is the proud supply partner to both winners.
📸 @bistecca.sydney @grillamericano

Nov 3

CHRISTMAS ONLINE STORE. We're excited to announce that our Christmas Online Store is open for business! Preorder your Rare Breed Berkshire Leg Ham, Free Range Turkey and other festive meats and products today. All Christmas orders must be placed by 9pm on Tuesday 12th December. For your convenience, we will be delivering to your door on Tuesday 19th and Thursday 21st December. Happy shopping!

Oct 31

Bask in the beauty of our Dry Aged Wollemi Duck Breast. On the spring menu at @silvestersrestaurantandbar, Head Chef @dey_abhi serves with slow cooked beetroot, cherries and oxalis. Dry aged in our custom built dry aging room over several days, the process intensifies tenderness and flavour while also drying out the skin of the bird. The result is a moist and sweet flavoured meat with a crisp outer skin. Sourced locally from selected producers in the Blue Mountains and Hunter Valley regions of NSW, they're a cross breed of Peking and Aylesbury Ducks.