Haverick Meats

Spotlight on one of Australia’s great fine dining destinations, , a culinary gem by Sydney’s stunning harbour. Our Full Blood MB 9+ Sirloin takes pride of place on the menu - renowned for its rich, decadent, buttery perfection. Sourced from naturally raised Wagyu cattle in QLD & Northern NSW, each bite tells a story of exquisite taste and quality. Expertly prepared by Executive Chef Mark Axisa, diners are treated to simplicity at its finest with a salty crust that gives way to juicy melt-in-your-mouth goodness.

Indulge in the extraordinary with our Full Blood MB9+ Chuck Tail Flap! This decadent and rare cut, sourced near the shoulder area, boasts intense marbling & richness in flavour. Perfect for grilling, this cut wowed our guests at one of our special dinners when thinly sliced, showcasing its juicy and flavourful profile. Elevate your BBQ & grilling game with this decadent piece of Beef cut from some of the finest wagyu cattle Australia has to offer. 🔥

Indulge in our perfect Angus Tenderloin at Melbourne’s !🍴Under the skilled hands of Head Chef savour every bite of the succulent 300g Angus Tenderloin, complemented by rich Foie Gras and Madeira sauce.
🌿🐄 Journey through a symphony of flavour and ethical dining as our Black Angus cattle are thoughtfully sourced from reputable producers in the idyllic South-West of NSW. Raised with sustainable farming practices and the utmost animal welfare standards, these cattle roam freely, grazing on lush pastures, and are completely hormone and pesticide-free.
✨ Society Restaurant is a dining experience that celebrates excellence with each dish telling a story of dedication and quality ingredients 💫

🔥 Meet the legendary who has devoted himself for years to sourcing the finest meats from across Australia. We’re honoured & proud to say we have worked with Sean for decades, cultivating a shared commitment to finding the very best quality. , his newest venture, you’ll find an unparalleled selection of premium Australian meats, expertly dry-aged in-house and cooked to perfection over the charcoal. 🥩 Indulge in the epitome of premium quality meats, crafted with care and presented with pride by a true master of his craft. 🍴

SPOTLIGHT ON in Brisbane! Executive Chef is a master in the kitchen, crafting dishes like our exquisite Spatchcock with a divine mix of silver beet, marshoosheh, Persian figs, and Jenin spice.

✨ Step into a world of flavors and culture at Gerad’s—a hidden oasis in James Street arcade that whisks you away to the Middle East. ✨🌍 the sharing menu is a symphony of tradition and innovation where you will embark on a gastronomic adventure 💫

Featuring our premium pork belly on the menu at Bentley Group’s latest Asian-inspired restaurant , combining influences of Chinese, Korean and Japanese cuisine. Award-winning Executive Chef heroes his Wood Roasted Pork Belly Ssam, accompanied with fragrant fresh leaves, pickles and condiments. Perfectly cooked, the layer of crackling provides a textural crunch. It’s the perfect end to a chilly Sydney weekend!

Indulge in the taste of excellence with - a true Australian masterpiece straight from NSW’s lush fields! 🌿🐑 Experience the iconic as their award-winning Executive Chef, , elevates our exceptional lamb’s unique qualities - from its low fat melting point, raised ethically and naturally, Margra Lamb is hormone and antibiotic-free, grazing in clean pastures. You can taste the difference with its pure features without the gamey taste. Add to your long weekend plans and savor the exquisite Margra Lamb Loin & Rib dish, a must-try for all foodies! 🍽️

Exceptional dining awaits you at .sydney! Indulge in our exquisite MB 3+ New York Striploin, served tableside for two or more. 🥩 Immerse yourself in the glamour of New York’s Little Italy meets Steakhouse at Gowing’s, curated by renowned & award winning chef .

Savour the taste of the best of Grass-fed Beef with our Brooklyn Valley Beef, where cattle roam the open pastures of Gippsland Victoria, raised entirely on grass with no hormones & the utmost care & pristine environment.

Epicurean Alert! ✨Dive into a melody of flavours at ! Behold, one of their masterpieces – Spiced Chashu Pork, Chou Farci, Pickled Cocktail Onions, featuring our hand selected pork belly from specialty producers in central NSW. 🇫🇷🇯🇵 French flair and Japanese taste collide in a culinary fusion crafted by the palates of award-winning Chef and the his talented Head Chef …. Come taste the magic ✨

FEAST YOUR EYES ON THIS BEAUTY… Our cut to order F1 Wagyu MBS9+, 1kg T-Bone, preparing to cook to perfection over the charcoal 🔥

WESTHOLME TASTING NOTES: Westholme Wagyu is identified by its roasted and caramelised aromas, tender melt in the mouth juiciness and elegant complex flavour with buttery notes balanced with sweet tart elements. The finely tuned balance of meat and marbling allows every element to shine through.

The perfect sharing dish cooks our mouthwatering Rib Eye on the Bone that is full of flavour.

Sourced from the finest cattle, raised on natural pastures and finished on premium cereal grains, every bite is a celebration of rich taste and perfect marbling.Paired with the artistry of , immerse yourself in the soulful flavours of Italy 🇮🇹
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Indulge in Autumn flavours at Brisbane’s Grand Bistro, 🍁 acclaimed Chef welcomes the season with our Margra Neck Fillets, grilled, this succulent lamb is featured with creamy eggplant puree, crunchy toasted chickpeas, and zesty lemon dressing. Elevate your dining experience and savor the taste of fall! 🍁

Turning up the heat on Brisbane’s food scene Restaurant! 🔥 Meet seasoned Chef .vengateri in action where he skillfully cooks over his custom made Parilla Grill and open-fire oven.

Dive into European coastal flavours from France, Spain and Italy, with a focus on simplicity and top-notch produce. 
Our 6-week Dry-Aged Black Angus Striploin on the bone is a MUST-TRY. Cooked to perfection over wood “the blushing medium rare steak is sliced off the bone then topped with herb d’Provence and a house made Veal Jus”

Savour the perfection & experience the passion at Bosco Restaurant in Newstead, Brisbane. Expertly 📸 by

Haverick’s crave-worthy creation - the ultimate chicken schnitzel! Handmade in house, coated in premium breadcrumbs, Italian parmesan and fresh herbs, ready to fry and serve🍴

Now featured on the menu at Public Bar with Chef delectable touch! Dive into his “chicken schnitty, crisp prosciutto, caper, sage and kombu butter. Rocket, parmesan and a fresh squeeze of lemon” for a taste sensation!

Featuring our MB 9+ Rump Cap taking centre stage at .winebar the buzzing new hotspot of Brisbane's food scene. A masterpiece prepared by head chef

Experience the art of cooking as the rich flavours of the most premium wagyu beef meets the smoky traditional Middle Eastern wood fire.

The decadent MB 9+ marbling creates a luscious depth, caramelising to perfection with every bite.

Complemented by pine mushrooms, za’atar and hyssop butter, & harissa tahini, this dish is an orchestra of flavours using the ultimate Wagyu product

FROM FARM TO TABLE: Dive into a symphony of flavours and textures with the culinary artistry of from , featuring our locally sourced Wollemi Ducks.

Savour the tender, pale breast meat of these unique crossbreeds of Aylesbury and Pekin, expertly roasted with cherries and apple balsamic. Let your taste buds embark on a journey of exquisite dining!
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Featuring our Black Angus Beef Short Rib on the menu at Sydney CBD's newest Asian inspired restaurant . The Bentley Group's latest venture, award winning Executive Chef is at the helm. Cooked on the grill, it's served with chickpea miso, horseradish oroshi and sweet soy.

Featuring the signature cheeseburger on the menu at .hospitality’s latest venture, . Heroing our custom-made beef pattie, it’s a unique blend of exacting amounts exclusively made for Head Chef . The latest addition to their impressive portfolio, it succeeds Le Foote, Alberto’s Lounge and Restaurant Hubert, to name a few.

Featuring our Rare Breed Berkshire Cutlet on the menu at the recently reopened in Balmain. The historic 150 year-old pub swung open its doors in late November with a timeless revamp. With Head Chef, at the helm expect an elegant menu to match. This premium cut is crumbed and fried over the Josper grill before being served with burnt lemon and beurre noisette.

LAST CHANCE TO PREORDER YOUR FESTIVE MEATS! All Christmas orders must be placed by 9pm tonight. Secure your Rare Breed Berkshire Leg Ham, Free Range Turkey and other festive meats and products before it's too late! For your convenience, we will be delivering to your door on Tuesday 19th and Thursday 21st December.

Featuring our 300g Black Angus Sirloin MB 3+ on the menu at Sydney's fanciest French, . Served sliced, Head Chef .fong serves with a decadent bone marrow butter. Accompanied with their signature garnitures et salades, and it's a meal for deux.

We'd like to congratulate and their new Executive Chef for their outstanding review in today's 's . Awarded a 16.5 from award-winning critic Terry Durack, our 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.

Featuring our Grass Fed Striploin MB 3+ on the menu at 's new French Japanese hybrid, . 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.

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!

Up close with our Sirloin MB 2+ on the menu at Sydney's newest steakhouse, . Dry aged on-site in their custom-built dry ageing room, Executive Chef of then sees it fired over ironbark and charcoal. The sister restaurant to and .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.

Featuring our Dry Aged Wollemi Duck Breast on the menu at Sydney's iconic . Executive Chef and Head Chef 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.

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

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!