Haverick Meats

Haverick Meats Leading supplier of premium quality Australian meat to the Food Service Industry since 1985.

Haverick Meats - From humble beginnings in 1962, this family business that began as a small butcher shop in Paddington has continued the tradition to become one of Australia's leading suppliers of quality Australian meat to the finest restaurants, hotels, entertainment venues, airlines and many foodservice businesses!

02/09/2026

Celebrate Father’s Day this Sunday with the ultimate steak indulgence loulou.bistrosydney - Milsons Point.
Our hand selected steak line up offers something for every appetite, from smaller cuts to substantial sharing steaks 🥩

Choose from our premium grass-fed and grain-fed beef or go all out with decadent Wagyu Beef, prepared with classic French techniques and quality seasonal produce.

Set beside Lavender Bay, Loulou Bistro brings Parisian charm to Sydney’s harbourside, serving authentic French flare in a warm neighbourhood setting.

Gather the family, raise a glass and treat Dad to a seriously memorable steak experience this Sunday 💫

📸 loulou.bistrosydney

30/08/2026

Meet our 2GR Australian Wagyu Beef MB 9+ Full Blood Wagyu Flank Steak! Hand sliced and portioned for fast, high
heat searing 🔥

This long, flat cut features a distinctive fan like grain, super fine marbling and bold beefy, earthy flavour. Ideal for steakhouse mains, steak sandwiches, chimichurri marinades, fajitas and Asian stir-fries, it pairs brilliantly with big, punchy💥 flavours. Slice across the grain for a luxuriously tender chew.

Raised hormone-free in Mudgee and the Central Slopes of NSW, 2GR Full Blood Wagyu is Australian owned, sustainably farmed and proudly partnered with Haverick Meats.

25/08/2026

Decades in the making 🥩

Two industry leaders. One shared standard of excellence.

We brought some of our most respected chefs and food service partners together with the team behind one of Haverick’s most enduring alliances, Teys Australia . A partnership built over decades, on a mutual pursuit of the very best. And with significant new multimillion-dollar upgrades to their Wagga Wagga facility, Teys is leading the charge in a highly competitive beef industry.

For over 75 years, Teys has brought people together and enriched lives, delivering beef that is consistent, quality-assured and traceable from paddock to plate. What sets this partnership apart is precision: Teys works closely to align with Haverick Meats’ specific needs, drawing on feedback from leading chefs and Australia’s best food service operators. Together, we’re innovating new products and raising the bar for the kitchens that rely on us to perform.

23/08/2026

Watch our whole Chauvel Wagyu, Citrus Fed Wagyu Rump Cap hit the block, sliced into generous steaks ready for the grill. Taken from the prized cap of the rump, this cut brings big versatility, fine marbling and that signature buttery bite. Roast it whole, sear it hard or serve it as standout steaks.

Raised in Queensland’s Southern Downs, Chauvel Wagyu cattle are fed a unique 430-day grain and citrus pulp 🍊 diet, supporting MB 6-7 marbling, tenderness and a hint of sweetness.

As an Australian family owned producer, Chauvel is also leading the way with sustainable feedlot innovation, focused on cattle comfort, water conservation and lower emissions ☘️

Ask Haverick Meats about Chauvel Wagyu today 💫

20/08/2026

Celebrating the month of Oberon at SALA with MARGRA LAMB, straight from the lush fields and rolling hills of Oberon, NSW to Sydney’s stunning harbourside.

Chef Danny Russo Danny Russo brings Italian 🇮🇹 flair to this premium Australian produce, simply grilling Margra Lamb Cutlets with sage butter and serving them with cavolo nero - a nod to traditional Roman flavours with a fresh Sala touch.

Known for hand selected genetics, high micro marbling, low fat melting point and lanolin-free wool, Margra Lamb is raised ethically, naturally and without hormones or antibiotics 🌱

Settle in by the harbour and taste one of Australia’s finest lamb producers, celebrated the Sala way. Book your table at Sala Dining and experience Margra Lamb on the plate.

16/08/2026

Meet the legendary Montague Gas Broiler, from one of America’s oldest and most acclaimed broiler manufacturers. For decades, Montague has been the primary steak cooking method behind America’s most reputable and successful steakhouse chains, built to perform under high volume service 🔥

See it in action at Sydney institution Chophouse Sydney where every steak has been cooked on a Montague since day one.

Why cook with a Montague broiler?

✅ Infrared and radiant heat from above, reaching up to 950°C
✅ 30%+ faster searing than conventional char grills
✅ Intense, even heat for rapid crust formation and juicy centres
✅ No smoke, flare-ups or carbon build-up
✅ No constant turning, shifting or managing hot spots
✅ A clean, efficient alternative where wood, coal and open embers aren’t practical—or permitted

Haverick Meats is the exclusive Australian partner of The Montague Company. For product information: 📧 [email protected]

📸 Chophouse Sydney

09/08/2026

Introducing our Cooked & Smoked Wagyu Brisket! Comfort food with serious versatility. We hand select premium Wagyu brisket, rub with salt and pepper then slowly smoke in‑house for 8 hours. The result is a smoky 🔥bark with a succulent, pull apart interior and luscious, gelatinous richness.

Our state of the art smokers lock in juiciness while building that craveable crust. Ready to reheat, carve and pair with your favourite condiments, it slips into any menu, from sandwiches and sliders to tacos and late night plates.

Designed to support busy foodservice teams, this preprepared hero trims prep time, boosts consistency and helps kitchens move fast without compromising flavour. Innovative, practical and chef‑made, it’s the smarter way to serve rich Wagyu decadence, service after service 💯

02/08/2026

Discover the hidden gems in our Bannockburn Free Range 🐓 Chicken – the two oyster muscles, small shell shaped pockets of dark meat that are tucked by the spine and thigh. Skilfully removed, they’re famously tender, rich and naturally juicy because the bone shields them from harsh heat during roasting.

Don’t let them go to waste! Thread them on skewers, pan fry for a stir‑fry or deep fry for popcorn chicken. Pan seared, grilled or roasted, chicken oysters add a burst of flavour and texture that lifts any dish.

Next time you break down a bird, seek out these tiny treasures ✨

30/07/2026

Saturday at The Charles Brasserie now comes with a show: our Riverine Beef MB 2+ Boneless Prime Rib, carved tableside in true grand brasserie style 👑

Richly marbled, slow-roasted and served with red wine & green peppercorn jus, it lands as the centrepiece of the table, made for sharing and grazing over.

Set in an opulent dining room with soaring ceilings and art deco details, The Charles Brasserie & Bar blends old-world hospitality with modern energy, guided by talented Executive Chef Billy Hannigan menu of Spanish, Austrian and Italian influences.

Riverine Beef is raised in the lush Riverina region of NSW, naturally pasture grazed then grain finished for 120+ days for tender, juicy beef every time 💫

📸 The Charles Brasserie & Bar

26/07/2026

Take your menu on a trip to the Middle East! Our handmade Lamb Kofta 🍢 is just one of the many value‑added products we offer our chef partners!

Made in-house using a traditional Lebanese recipe, each kofta combines our premium lamb mince with fresh herbs and aromatic spices for a bold, moreish hit of flavour.

Juicy and succulent, they’re made for versatility in busy kitchens 👨‍🍳 whether it be skewering for the grill, rolling into meatballs or shaping into patties for wraps and burgers.

Address

13-15 Green Street
Banksmeadow, NSW
2019

Opening Hours

8am - 1pm

Telephone

+61293168900

Website

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