Australian Red Meat

Australian Beef

Our Grassfed Beef is primarily sourced from British breeds such as Angus and Hereford. These breeds offer excellent eating quality when raised on pasture. Grassfed beef can range from entry level “A” grade beef to a more premium beef with greater marbling. 100% grass-feeding in a stress-free environment can make all the difference. Victoria and Tasmania in southern Australia have abundant natural pastures and some of the best climates in the world to raise cattle.

Grainfed Beef is primarily sourced from northern Australia, however we work with select producers from all over the country who offer the broad range of products. Good quality Grainfed Beef is reliant on excellent procedures and systems in place, from cattle selection at the beginning of the grain feeding cycle through to weight management and careful monitoring of the specific variable factors unique to each farm and region.

Australian Veal

Australian Veal is called Stirk Veal (or sometimes Rose Veal for its pink colour) and is quite different to our European counterparts. Raised on milk and allowed to roam freely in the paddock with their mothers, carcase size is typically 70-150kg, and the veal has an excellent flavour and softness sought by Chefs from around the world.

From May – September small quantities of Bobby Veal are also available, which is paler than the Stirk Veal, and a smaller, leaner carcase size of 15-30kg.

Australian Wagyu

Australian Wagyu has achieved a great reputation both domestically and around the world since the first production started with imported cattle & genetics from Japan in 1990. With marble scores up to 9+, this breed is unsurpassed for its marbling, is high in monounsaturated fats and contains above average levels of both Omega-3 and Omega-6.

Wagyu is a unique breed that has amongst its key attributes a highly marbled meat, they are easily handled due to their quiet temperament, the animals are resilient in the feedlot and have a high carcase yield.

Australian Lamb, Mutton & Goat meat

The best Australian Lamb is from the southern regions of the country which have more natural pastures for grazing and a higher rainfall than the north. The diversity of climate in these regions generally allow for a more consistent quality lamb that is produced year round.

Mutton and Goat meat are also sourced from this region, and from all over Australia. Both are generally sold as 6 way cuts. There are some specialty producers in this sector that may suit niche markets.

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