In 1963, John Andrews launched his small family-run butchery in Paddington, NSW, which would eventually become Haverick Meats. Since, Haverick Meats has grown into one of Australia’s most well-established, innovative butcheries, supplying some of the most highly acclaimed venues in the country, all with the care and consideration of a business run by the Andrews family.
Are you a business customer and want to be supplied by the best?
For decades, Haverick Meats has had innovation at the forefront of operations, running one of Australia’s most technologically advanced master butcheries and export-approved meatpacking facilities. Rebuilt in 2017, the multi-million-dollar improvement includes the most advanced meat-cutting and value-added technology, providing consistency while ensuring inventory is on hand to supply restaurants and foodservice partners daily, both locally and internationally. Haverick Meats exists as one of the few Australian butcheries registered to export globally.
We take pride in our support of the next generation of chefs in the ever-growing landscape and strive to keep across the latest technologies and developments across the board. Further, we’re committed to providing in-house chefs to train our customers in using the latest in cooking technology and equipment.
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.
13–15 Green St
Banksmeadow NSW 2019