Pre Cooked

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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May 17

Open

Up close and personal with our premium Lamb Ribs on the menu at @lilymusydney. Sourced from the Riverina region in NSW, Executive Chef @brendan.fong grills over charcoal and serves with nahn jim and toasted rice. A highlight on the menu at the Chinese inspired eatery, think succulent, tender meat that falls away from the bone.

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May 12

Open

Featuring our @2grwagyu Chuck Tail Flap MB 9+. One of the most celebrated cuts in the world of Wagyu, it's a favourite amongst Korean chefs. A shoulder cut, it's the most heavily marbled and boasts intense flavour and extreme tenderness. Exclusive to Haverick Meats, 2GR Wagyu is known for its intramuscular fat content giving it the highest marble score. Raised in Mudgee and Central West Slopes regions in NSW, production is limited to ensure quality and prestige. Roaming over acres of land, the herd are raised naturally and hormone free.

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May 10

Open

A spotlight on our @riverinebeef 1.5kg T-Bone on the menu at @gowingssydney. Grain fed, the Black Angus and Hereford crossed cattle hail from the Riverina region in NSW. The newly appointed Creative Director of Food & Beverage, @chefseanconnolly has reopened the CBD institution with a fresh culinary direction. Housed in the @qtsydneyhotel, the new iteration is inspired by the steakhouses in New York’s Little Italy. A melting pot of Italian food and premium Australian beef, it’s a must try.

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May 5

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Introducing our @margra_lamb Tomahawk. Taking home the champion lamb award at last year's Sydney Royal Fine Food Show, the Tomahawk receieved the gold medal for its eating quality. A unique culinary product bred specifically for Chefs, Margra has created a new paradigm for lamb. Hailing from the lush landscapes of Oberon in NSW, the Australia White Sheep boast a unique combination of micro marbling and a low-fat melting point giving it an unprecedented clarity, flavour and texture. It gives chefs the ultimate flexibility.

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May 3

Open

Featuring our Dry Aged Wollemi Aylesbury Duck Breast. A highlight on @pinos_vino_e_cucina's seasonal menu, Head Chef, @chefcristianopatacca serves with caramelised wiltof, berries and duck sauce. Paying homage to autumnal flavours, we suggest tasting this dish before the season is out.

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Apr 28

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Up close and personal with our Country Terrine. Handmade in-house by our team of chefs over a 3 day period, it follows a traditional French recipe. A combination of premium pork liver, cheek and fat, it's light in flavour with a sweet undertone. A part our our artisanal charcuterie range, we also offer Duck Liver Pate, Smoked Pork Speck, French Style Saucisson Sec and Basque Style Chorizo, to name a few. With charcuterie lending itself to the cooler months, we're seeing increased demand for our artisanal range. Set to become a favourite on autumn winter menus, enquire within.

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Apr 26

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A highlight on the menu at @batherspavilion. Idyllically situated on the harbour at Mosman, Head Chef @cameronjohnstonchef heroes our Free Range Chicken. Roasted and served with Ratatouille, Fermented Zucchini and Shishito Pepper, it's a seasonal dish that boasts autumnal flavours.

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Apr 21

Open

A true individual, we're shining the spotlight on our @2grwagyu Full Blood Inside Skirt MB 9+. 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 fast becoming a favourite amongst top chefs. Exclusive to Haverick Meats, 2GR Wagyu is known for its intramuscular fat content giving it the highest marble score. Raised in Mudgee and Central West Slopes regions in NSW, production is limited to ensure quality and prestige. Roaming over acres of land, the herd are raised naturally and hormone free.

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Apr 19

Open

Introducing the Beef Tartare on the menu at Melbourne's most sophisticated, @lillian.societyrestaurant. Heroing our @grasslandsbeef Beef Tenderloin, Executive Chef, @luke_headon23 elegantly plates and serves with potato crisps. A classic on the terrace menu, it pays homage to French tradition.

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Apr 14

Open

Up close and personal with our @brooklynvalleybeef Rib Eye On The Bone. Hailing from the cool climate of Gippsland in Victoria, Brooklyn Valley Black Angus Beef is free range, grass fed and hormone free. Exclusive to Haverick Meats, it's known for its high 3+ marble score, rich flavour and superior tenderness.

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Apr 12

Open

A spotlight on our country terrine. Following a traditional French recipe, it’s handmade in-house by our team of chefs over a three day period. A combination of premium pork liver, cheek and fat, it boasts a light flavour with a sweet undertone. Best served with butter, baguette and cornichons, it's proving increasingly popular on new season menus. An end to end solution for our foodservice partners, our Cook & Sons team skillfully make a selection of artisan terrines, parfaits and sausages as part of our value add range.