HOME DELIVERY
Order by Monday 11PM for delivery Thursday

Haverick Meats Online Store

Premium-Meats-to-you-Stamp-white

Online Store: Order by 11pm Monday for home delivery Thursday 8am-5pm

View our entire range

Buy-Your-Meats

Buy Your Meat Where The Top Restaurants Do

We’re bringing fine dining to your door with Haverick Meats home delivery. As Australia’s leading wholesale meat supplier, we partner with the country’s top restaurants and now we’re partnering with you! From dry aged beef to exotic game, enjoy our extensive selection of restaurant quality meat in the comfort of your home.

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

Retail-Blue-Bar

Industry News: The latest from the foodservice industry.

Industry News

The Byron Bay Migration

Read more

Industry News

Introducing Our French Style Salumi

Read more

Industry News

Melbourne’s Newest Culinary Venture, Society

Read more

Industry News

Introducing Australia’s Finest Lamb, Margra Lamb

Read more

Industry News

The Hospitality Industry Continues To Return To Normal

Read more

Industry News

Providing Our Food Service Partners During The Festive Season

Read more

Industry News

The Australian Beef Industry Continues To Suffer

Read more

Industry News

To Our Partners In The Food Service Industry

Read more

Industry News

Introducing Westholme Wagyu

Read more

Industry News

A Seasonal Focus On Truffle

Read more

Industry News

Further Innovations to the Haverick Meats Offering

Read more

Industry News

Haverick Meats Is Now Delivering to Your Door

Read more

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

View

Jun 12

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.

View

Jun 8

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.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.

View

Jun 5

@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.

View

Jun 1

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.

View

May 29

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.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.

View

May 26

At Haverick Meats, we specialise in Charcuterie. Our in-house Head Charcutier, @romeo_Baudouin is passionate about his craft. Showcasing his expertise across Sydney for over 20 years, his career in Charcuterie started in his hometown of Nantes in France. Following years of training in some of the most prestigious charcuterie schools in France, one of his notorieties are French style dry sausages. Romeo’s Basque Style Chorizo is inspired by the south-western French town. Bordering Spain, it heroes the Spaniards love for peppers, specifically the Espelette Pepper. Air dried, the Basque Style Chorizo is cured for 12 weeks before ready serve. It’s the love and care that goes into each slice that sets our dry, cured sausages apart. Our charcuterie is available to both our retail partners and at our online and retail stores.

View

May 25

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.

View

May 22

Introducing our Whipped Lardo. New to Haverick Meats, our Lardo is now available in a spreadable version. House made by our Chief Charcutier @romeo_baudouin, it's a classic in Italian cuisine. Also referred to as Cream Di Lardo, it's made from ground pork lard and takes on an airy, whipped texture. Mixed with salt, garlic, Xeres vinegar, lemon zest, chilli flakes, rosemary and oregano, it's a luxurious take on butter.

View

May 18

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.

View

May 15

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.

View

May 11

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.

View

May 4

Grab a group and head to @tottis.syd. With a menu designed to share, our 800g @brooklynvalleybeef Sirloin MB 3+ is a must. Grilled over a wood fire, it's severed with peppery rocket and fresh lemon. 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 renowned for it's natural, rich taste and superior tenderness.