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 Byron Bay Migration

Industry News

Introducing Our French Style Salumi

Haverick News

Industry News

Melbourne’s Newest Culinary Venture, Society

Chef Movements

Industry News

Introducing Australia’s Finest Lamb, Margra Lamb

Haverick News

Industry News

The Hospitality Industry Continues To Return To Normal

Industry News

Providing Our Food Service Partners During The Festive Season

Festive

Industry News

The Australian Beef Industry Continues To Suffer

Industry News

To Our Partners In The Food Service Industry

Haverick News

Industry News

Introducing Westholme Wagyu

Haverick News

Industry News

A Seasonal Focus On Truffle

Haverick News

Industry News

Further Innovations to the Haverick Meats Offering

Haverick News

Industry News

Haverick Meats Is Now Delivering to Your Door

Haverick News

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

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Jun 12

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Featuring our @westholme Wagyu Beef Rump MB 4-5 on the menu at @balconbytapavino. Cooked over coals, Sous Chef @julioefm finishes with Shiitake Mushrooms, Guindilla & Jus. It’s their latest addition to the Friday lunch menu.

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Jun 8

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For maximum flavour and succulence, we introduce our @margralamb Barnsley Chop. From the Saddle, this cut offers the best of both worlds; Tenderloin and Backstrap.
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For those new to Margra, it's a lamb bred for chefs. Hailing from the lush landscapes of Oberon in NSW it's known for its unprecedented clarity, flavour and texture. Whether grilled, glazed or served carpaccio, Margra Lamb gives chefs the ultimate flexibility due to its delicate flavour and succulence.

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Jun 5

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@sixpenny_au is well renowned amongst the foodie crowd for is seasonally inspired degustation menu. A highlight on the ever changing line up is our @margralamb rack. Prepared with produce of the day, we promise you'll be in for a treat.

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Jun 1

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Introducing our Cafe De Paris butter. Decadent in every sense of the word, it's made in house by our Chief Charcutier, @romeo_baudouin. A labour of love, it boasts 15 fresh ingredients. Think butter, salt, cayenne pepper, échalote, garlic, thyme, bay leaf, white wine, anchovies, capers, cornichons, parsley, chervil, tarragon and chives. Available in 500g logs, it's guaranteed to elevate the humble steak frites.

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May 29

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Featuring our Black Berkshire Pork Belly on the menu at @cafepaci. Prepared by Head Chef, @pasip over charcoal and complimented with black garlic jus, radicchio and pine nuts, it's a guaranteed crowd pleaser.
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Our Rare Breed Black Berkshire Pork hails from the Byron Bay area of NSW and is one of the oldest and most well-known. Black Berkshire pigs have a slower growth rate which means higher levels of intramuscular marbling. The result is a more tender and juicy cut.

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May 26

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May 25

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Introducing Canberra's @barrochford. A wine bar serving up creative culinary fare, our @westholme Wagyu Skirt Steak sits amongst their share menu. Accompanied with Black Garlic and a Tarragon Emulsion, it's an elegant plate of food.

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May 22

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May 18

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It's no surprise that this elegant plate is the masterpiece of Executive Chef, @petergilmore and Head Chef, @r.cockerill of @bennelong_sydney. Heroing our @westholme Wagyu Beef Eye Fillet MB 7, it's delicately served with caramelised cipollini onion and wasabi emulsion.

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May 15

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Featuring our @margralamb Tomahawk on the menu at Surry Hill's favourite, @arthurrestaurant. Paired with Fioretto and Herb Sauce, it's one of the 12 courses on their set menu. Renowned for their produce driven plates, Arthur's seasonally changing menu is anything but formal. It's cool, casual and boasts the best of the best.

New to Haverick Meats, Margra Lamb hail from the lush landscapes of Oberon in NSW and boast a unique combination of micro marbling and a low fat melting point. It’s this combination that give the lamb the unprecedented clarity, flavour and texture.

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May 11

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Featuring our French Style Saucisson Sec and Basque Style Chorizo. Paying homage to French tradition, our dry sausages are carefully developed by our in house Chief Charcutier @romeo_baudouin. Both cured for 12 weeks before they're ready to serve, it's the love and care that goes into each slice that sets our dry, cured sausages apart.

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May 4

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