Quality trumps everything. It ensures all your meat is premium meat.

Butchery

WE KNOW GREAT MEAT COMES FROM GREAT STOCK.

Excellence is born from knowledge. Selective programs, genetics and a continuous search for livestock improvement allows us to guarantee consistency and excellence from the select suppliers we work with.

Their knowledge and commitment, plus a focus on animal welfare, ensures better marbling and glycogen content which leads to distinctly improved flavour, tenderness and bite in the eating. Meat that is truly a cut above.

TENDERLOIN

The tenderloin (eye fillet) sits beneath the ribs, next to the backbone. This cut is incredibly tender and mild in flavour.

KNUCKLE

This cut is found above the knee joint at the hindquarter. Gelatin-rich beef knuckle are usually slow-cooked.

TOPSIDE

The tenderloin (eye fillet) sits beneath the ribs, next to the backbone. This cut is incredibly tender and mild in flavour.

SILVERSIDE

Found at the hindleg just above the knee joint this meat is typically pickled or corned.

SHORT RIB

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.

FLANK

The flank steak is a beef steak cut from the abdominal muscles or lower chest of the animal just below the shortloin.

INSIDE SKIRT

It is long, flat, and prized for its flavor rather than tenderness.

CHEEK

Beef cheek is the face cheek of the animal. Gelatinous with loads of rich, deep flavour and perfect for slow cooking.

BRISKET

Point End Brisket is found on the lower chest of the animal.

CUBE ROLL

Boneless ribeye or scotch fillet is found on each side of the backbone at the front of the animal above the ribs. This cut delivers amazing full flavour and succulence.

SHORTLOIN

Originating from the upper section of the backbone, this is where the sirloin and the tenderloin are found. Typically a shortloin will be cut into T-Bones with the sirloin on one side and the tenderloin on the other.

BLADE

Found on the shoulder of the animal, this very large cut of beef is traditionally used in curries and casseroles. Perfect for slow cooking and grinding for burgers due to its amazing flavour.

CHUCK

Found on the shoulder of the animal, this very large cut of beef is traditionally used in curries and casseroles. Perfect for slow cooking and grinding for burgers due to its amazing flavour.

STRIPLOIN

- Also known as the sirloin, this cut is one half of the shortloin (the other side is the tenderloin). Prized for its marbling and consistency this cut is one of the more popular cuts of the animal.

OP RIB

– Stands for oven prepared rib. This cut is perfect for roasting whole or cut into thick ribeye steaks.

Lamb cultivated from our country’s natural riches.

The pristine goldfields region of Victoria, Australia, are rich and fertile, and some of the finest lamb-producing country in the world. These lambs graze on lush pastures, clean water and air, and come from pure stock genetics, resulting in meat with a tender texture and a mild yet incredibly tasty flavour, unlike any other.

This is the highest quality gourmet lamb; every cut is outstanding, from the elegant rack to the boneless leg roast.

Forequarter Shank

The smaller of the two shanks (hindquarter being the other) this is found on the front legs of the lamb. A popular winter’s dish, this cut offers a sweet and dense lamb flavour and ideal for slow cooking.

Hindquarter Shank

The larger of the two shanks (forequarter being the other) this is found on the back legs of the lamb.

Ribs

The ribs run along the length of the rib cage with a layer of meat that’s tender and flavorful, they make for such good eating right off the bone.

Leg

Consisting of the topside, silverside and knuckle and shank. The leg of lamb has a wonderful flavour and cooking slowly results in tender meat that melts in the mouth – this is the traditional Sunday roast.

Neck

This part of the lamb is particularly flavoursome and sold as either a neck fillet or with the bone in.

Shoulder

Very juicy and packed with flavour, this part of the lamb is found over the forequarters and neck of the animal.

Rack

Cut perpendicularly to the spine with usually 8 ribs. The lamb rack is the most tender, lean meat when trimmed of exterior fat, best served medium rare.

Backstrap

Very tender with great flavour, the backstrap is also called Eye of Short Loin. This cut comes from the middle loin and is trimmed of all excess fat and sinew.

The best pork is cultivated with time and freedom.

Putting effort into producing the finest pork is character building. It’s satisfying to produce sustainable meat with the welfare of the animal in mind and the bonus is a lot of character in the meat.

You are what you eat and that is very true for pork. Every cut of our meat has outstanding flavour.

Neck

Or “scotch”, this cut has incredible marbling and flavour. The deboned neck is a versatile all-rounder which is used in many styles of cooking.

Belly

Prized for its fat to meat ratio and juiciness, the belly is found in the lower belly region of the pig below the ribs.

Loin

Cut along the backbone of the pig, the loin is delicate in flavour and extremely tender. You find the tenderloin and loin muscle in this area as well as the ribs. Can be cut as medallions or steaks or left on the bone for Rack, Cutlets and T Bones.

Rack

From the rib end of the loin, it comes frenched with the rind left on for deliciously crispy crackling. A combination of meat, bone coverage and connective tissue creates a rich flavour when oven roasted or can be cut into cutlets.

Ear

Part of the head, the ears are often used in different types of cuisine from all over the world.

Tenderloin

Derived from the rear of the animal, just below the backbone, the tenderloin is renowned as one of the most tender portions of pork.

Shoulder Skin On

Found on the forequarter of the pig, the shoulder is a delicious cut of the animal and is generally used is slow cooking or smoking.

Trotter

Below the hock, they are the feet of the pig. Trotter’s are often used in cooking to make stocks, as they add thickness to gravy although they are also served as a normal cut of meat.

Leg

Found at the hindquarter of the pig, this area consists of the topside, rump, silverside and knuckle. Very versatile cut, used for Ham, Salami and Prosciutto to name a few.

Hind Hock

Found on the lower part of the leg above the trotter. The forequarter hock is smaller than the hindquarter hock but retains great flavour and tenderness.

A more natural life develops a richer flavoured meat.

We source our free range chickens from Hazeldenes poultry, who have been farming for over two decades under FREPA accreditation. Their birds have the ability to forage naturally and instinctively amongst grasses, weeds, bushes and trees in a secure environment - and their diet is supported with locally-sourced multi grains, blended with spice extracts and essential oils.

All of this TLC creates happy, healthy, tasty chickens.

Breast

The breast is on the front of the bird and is incredibly lean. Chicken breasts take on any flavour you throw at them, making them a versatile lean protein chicken cut.

Maryland

This cut combines both the thigh and the drumstick. Beautiful flavour as the bone of the chicken is often utilised in the cooking process.

Thigh

The thigh is found on the upper region of the leg and known for its flavour due to being a highly used muscle. Thighs stay nice and moist when cooked and is one of the tenderest cuts of chicken.

Drumstick

Part of the lower leg of the bird, the meat from this area is darker in colour and full of flavour.

Tenderloin

Found under the breast, the tenderloin shares similar characteristics to the breast meat, although some say it’s even more tender and juicy.

Wing

The wing of the bird is made up of two distinct parts – the drumette and the wingette.