EXCLUSIVE SPECIALS

Sanchoku Wagyu Porterhouse MB6-7 (ave. 6kg)

This impressive whole Wagyu porterhouse with a MB6-7 delivers extraordinary richness and tenderness.

Raised on pristine Australian pastures from the finest bloodlines, grain-finished for a minimum of 300 days, with no added hormones.

Sanchoku Wagyu Flank MB4-5 (ave. 2kg)

Flank is one of the great underrated cuts. Bold, beefy flavour with a loose, open grain that soaks up a marinade beautifully.

Raised on pristine Australian pastures from the finest bloodlines, grain-finished for a minimum of 300 days, with no added hormones.

Oakey Reserve Black Angus Scotch Fillet MB4 (ave. 5kg)

At MB4, this is premium Angus at its best: deeply flavoured, beautifully tender with generous marbling.

Oakey is a long-running grain-fed Angus program out of Queensland's Darling Downs, known for consistent marbling and flavour.

Signature Black Full Blood Angus Tri Tip (ave. 2kg)

Tri Tip might just be one of the most flavourful cuts of meat. Cut from the bottom of the porterhouse. Named after its triangular shape with a tapered 'tip'.

Full Blood Angus born and raised on pristine natural pastures, before transitioning to a carefully tailored 120-day feeding program in the Darling Downs, Queensland.

Organic Beef Whole Tenderloin (ave. 1.8kg)

Slow-grown and 100% grass-fed on organic pastures, this is the most tender muscle, and one of the leanest.

Grazed on certified organic pasture from start to finish, without antibiotics or added hormones.

The Victorian Beef T-Bone Steak (weight in comment)

A balanced T-Bone with depth of flavour and tenderness. Portioned to your liking. Just add weight in comment.

These cattle are grain-fed for a minimum of 120-days in Queensland's Darling Downs.

Organic Beef Tallow 2kg Tub

Beef Tallow is your secret weapon for frying and roasting, thanks to its high smoke point. Made from 100% rendered organic beef fat, it brings depth when frying potatoes, searing steaks and creating decadent sauces.

Grazed on certified organic pasture from start to finish, without antibiotics or added hormones.

Loddon Valley Lamb Neck Fillet FROZEN (min. 5kg)

The tender eye of the neck, trimmed and boneless. Richer and better marbled than most lamb cuts, so it rewards a slow braise, but it is quick enough to sear whole and slice. No bone, no waste, minimal prep.

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 <--

Marque Pork Neck Scotch (min. 5kg)

Also known as collar butt. It's marbled fat content makes the neck ideal for roasting or casseroles.

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 <--

Marque Pork Hock Boneless FROZEN (min. 5kg)

A flavorful, gelatin-rich cut from the lower leg that is great for braising, stewing, or slow cooking. Perfect for winter cooking.

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 <--