WHOLESALE MONTHLY SPECIALS
EXCLUSIVE SPECIALS
This month we're putting beef, Wagyu and lamb centre stage. Highlights include Sanchoku Pure Wagyu MB10+, Sanchoku Wagyu and Imperial Blossom Full Blood Wagyu MB9+.
Two grass-fed standouts, plus a Box Buy on the Jack's Creek 3-Rib Short Rib and the popular, convenient Loddon Valley 12hr slow-cooked lamb shoulder. Perfect for winter.
May sold through fast, so we're releasing June early. Get first pick and more time to plan your menus. All specials to be delivered by Tuesday, 30th June.
BEEF
Little Joe Grass-Fed Tenderloin MB4+
A marble score of 4+ in grass-fed beef was once considered unattainable but this whole tenderloin proves otherwise. With it's exceptional marbling and rich, full-bodied flavour, this is a standout whole piece.
Little Joe represents the pinnacle of premium grass-fed beef. Only the finest British and European breed cattle are selected, raised entirely on pasture in the pristine conditions of southern Australia. These cattle are grass-fed for life and never exposed to hormones, GMOs, or grain-feeding. Learn more here.
Gippsland Grass-Fed Porterhouse (ave. 5kg)
Full-flavoured, clean-finished and ready to portion to your preferred steak size. A versatile workhorse for steak-led menus, share boards and Sunday roasts.
Raised on the high-rainfall pastures of Gippsland in eastern Victoria. 100% grass-fed for a clean, classic beef flavour with strong local provenance.
Jack's Creek Black Angus 3-Rib Short Rib MB3+ 20kg BOX BUY
Three bones of Pure Black Angus short ribs. A MB3 gives the perfect balance of beefy flavour and enough intramuscular fat. Perfect for Winter.
Jack's Creek Pure Black Angus is grain-fed for a minimum of 130 days. As a proud Australian, family-owned producer Jack's Creek is renowned for its award-winning beef.
The Victorian Angus Rib Eye MB2+ (weight in comment)
The ultimate smoking cut. Thicker and more heavily marbled than the flat, the Point End renders down into rich, flavour-packed bark and burnt ends.
Raised on the rich pastures of Queensland and finished on a tailored wheat and barley ration for a minimum of 100 days. Learn more here.
Black Onyx Angus Point End Brisket MB5+ (ave. 7kg)
The ultimate smoking cut. Thicker, smaller and more marbled than the flat end. At MB5+ this brisket delivers a rich, buttery profile and a velvety, moist texture that holds together through long, low cooks. Built for bark, burnt ends and pulled brisket service.
Black Onyx is a premium brand of 100% pure Black Angus beef heavily sough after by top chef and high end restaurant. Cattle are fed a minimum of 200 days on premium grain with no added hormones, producing consistent marbling and a clean, buttery flavour.
Sanchoku Pure Wagyu Porterhouse MB10+ (ave. 7kg)
The pinnacle of Sanchoku's program. Defined by extraordinary, intricate marbling and an elegant cut structure. Expect remarkable richness, deep savoury complexity and a silky texture, with a defined fat cap that renders into liquid gold. A feature steak for degustation menus and high-end service.
Sanchoku Pure is built on purebred Wagyu genetics, grain-finished for a minimum of 400 days with no added hormones. This is the upper end of the Wagyu spectrum.
Sanchoku Wagyu Porterhouse MB8-9 (ave. 7kg)
At MB8-9, expect deep richness, a silky-texture and balance from a defined fat cap. Portion into thick steaks for grill or open-flame service, where the marbling renders into juicy, full-flavoured steaks.
Sanchoku is selected from the finest Wagyu bloodlines and grain-finished for a minimum of 300 days with no added hormones.
Sanchoku Wagyu Hanger Steak (ave. 2kg)
Renowned as the 'butcher's steak'. This Wagyu hanger steak delivers exceptional tenderness, rich beefy flavour and the marbling Sanchoku is known for.
Sanchoku is selected from the finest Wagyu bloodlines and grain-finished for a minimum of 300 days with no added hormones.
Imperial Blossom Full Blood Wagyu Tenderloin MB9+ (ave. 3kg)
At MB9+, this Wagyu tenderloin has intensely fine and even marbling. Craft into thick, juicy steaks, roast whole or even wrap in butter puff pastry for a classic beef Wellington. Even the trim is gold, perfect for steak tartare or a delicate carpaccio.
Imperial Blossom honours traditional Japanese breeding methods with 100% Full Blood Wagyu genetics, never crossbred. Raised in low-stress environments and finished on a specialised diet for a minimum of 450 days, the cattle thrive in the cool, elevated climate of Toowoomba, 500m above sea level.
LAMB
Loddon Valley Lamb Shoulder Oyster Bone In 12hr Slow Cooked In Middle Eastern Spices 2 pcs.
Utterly delicious and effortlessly convenient. Butchered in-house, generously seasoned, then slow cooked for 12hrs. Simply remove from the bag and roast in a hot oven.
100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich grass, all while adhering to the strictest standards of breeding and practices. Each lamb is hand-selected to ensure only the finest quality. Learn more here
Loddon Valley Lamb Leg Bone In Shank Off Rump Off (ave. 2.5kg)
A meaty front hock, ideal for slow cooking to draw out its rich flavour and natural gelatine. A workhorse cut for stocks, terrines, braises, and classic European dishes like eisbein, bollito misto or choucroute.
These modern hybrid pigs (Duroc, Landrace, and Large White) are bred with chefs and restaurants in mind on RSPCA-approved farms primarily in Gippsland, Victoria, and across the border in South Australia. Learn more here.
Be sure to get your order in so you don't miss out.
Any queries call us on 03 9555 7000 Monday to Friday between 7am and 4pm or email servicedesk@gamekeepersmeat.com.au
*All specials can be subject to change without notice, with no rainchecks if product sells out.
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ORDERING
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Gamekeepers has access to amazing produce and they will go above and beyond to find specific products for us. With Jerome’s cheffing background, he understands the importance of what we do and what we need and that keeps us coming back.
- Clinton McIver, Amaru
Gamekeepers’ service is faultless. They dry-age meats, they make
salamis, they have game birds, high-end wagyu and everything in between.
Jerome’s previous experience as a chef helps so much because he gets the
industry. They like what we do and it shows through how they look after us.
- David Ricardo and head chef Gareth Wisneski
We love working with Gamekeepers. They are our primary meat supplier due to their quality, consistency, reliability and outstanding customer service. They supply the best quality Wagyu and have a great range of out of the box products.
- Motomu Kumano, Komeyui
GameKeepers Green: Simple. Smart. Effective.
Making our workplace smarter, our Green Policy has implemented solar panels on our factory roof, energy-saving LED lighting inside the building, powerful water filtration systems in our factory and paperless invoices for our hospitality and wholesale customers.
All boxes are packaged in our sustainable and recyclable chilltaner boxes.