Haverick Meats

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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!

25/10/2026

Presenting our Dry-Aged & Tallow Dipped 2GR Wagyu MB 2+ T-Bone! 🥩

We begin by dry aging the whole piece for 21 days then carefully smother it with our rich beef tallow to lock in all that succulence. After an additional 21 days of dry aging, it’s ready to portion!

Why use a tallow dip? It prevents moisture loss throughout the dry aging process, enhances the steak’s natural flavour and promotes a caramelised crust during cooking. Tallow dipped meats offer an innovative, decadent twist to using traditional oils, producing a richer end result!

Produced from carefully selected Black Angus-Hereford cross cattle raised in the lush, temperate Riverine region of NSW, Riverine Beef is tender, juicy and beautifully marbled at MB 2+. Cattle graze natural pastures before a 120+ day finish on a balanced cereal grain diet, all under leading animal welfare standards.

18/10/2026

Big beefy flavour. Beautiful marbling. A cut worth getting fired up about! 🔥

Our Kidman Premium MB 4-5 Inside Skirt is hitting the chopping board, sliced thin and ready for the grill. Its loose, coarse grain delivers a satisfying mouthful, while generous marbling brings the succulence.

Sear it hot and fast, let your signature marinade shine and slice across the grain. From restaurant specials to weekend grilling, this is your cue to look beyond the usual steaks.

Proudly Australian owned, Kidman Premium sources hormone free cattle from select farms across Queensland and the Northern Territory, grain finished for 200+ days.

Ready to make room for a different cut?

Melbourne, we’re off to the races! 🐎 We’re thrilled to join this year’s Spring Racing Carnival as the proud supplier pa...
15/10/2026

Melbourne, we’re off to the races! 🐎

We’re thrilled to join this year’s Spring Racing Carnival as the proud supplier partner to the LANDMARK by LEXUS pavilion, alongside Entrecôte across all four days of racing.

Our hand selected, grass fed tenderloin takes centre stage on the lunch menu curated by Entrecôte, a Melbourne’s institution renowned for its elevated take on classic French bistro dining.

Exceptional produce, outstanding hospitality and the buzz of race week. We can’t wait to be part of this very special Melbourne occasion. Giddy up! 🏁

📸 Gourmet Traveller Entrecôte

11/10/2026

Bring the wow factor to the table with our Riverine Beef
MB 2+ Tomahawks!

Precision cut for consistency, these impressive sharing steaks are perfect for menus that demand serious impact and flavour.

Sourced from carefully selected Black Angus–Hereford cross cattle raised in the lush Riverine region of NSW, each tomahawk delivers tenderness, juiciness and beautiful MB 2+ marbling. Cattle graze natural pastures before a 120+ day balanced grain finish, all under leading animal welfare standards 🌱

From premium restaurant menus to a distinctive presence on the plate, Riverine Beef Tomahawks are designed to make every service memorable.

05/10/2026

In the kitchen with our Margra Lamb Cap On Backstrap!

Exclusive to Haverick Meats, this Australian White is sourced from MARGRA LAMB’s flocks in Oberon, Central NSW 🐑

The difference? Superior micro-marbling and a uniquely low fat-melting point of 28-35°C allow that prized ‘cap’ to stay on. Score it, sear it and watch the fat render into a gloriously caramelised, crisp exterior, keeping every slice juicy and full of flavour.

Margra delivers tender, clean flavoured lamb that are raised on green pastures without hormones or antibiotics, using the highest welfare standards.

Ask our team about Margra today!

27/09/2026

🔥 Meet your next grill obsession: Korean Galbi-Style Short Ribs!

Something deliciously different from our butchery department. Watch our butcher slice our Riverine Beef short ribs across the bones into thin, uniform strips, each showcasing those signature cross sections surrounded by richly marbled meat. Also known as LA Galbi, this cut brings serious sizzling flavour.

Why so good? Beautiful marbling keeps every piece juicy, while thin slicing means maximum flavour, just cooking in minutes. Add a sweet-savoury marinade, hit a hot grill and let those beautifully caramelised edges do the talking.

Chefs, give your specials board a shake up and ask our us about Galbi!

24/09/2026

Spotted Steersons Steakhouse: a seriously impressive line up of Chauvel Citrus Fed Wagyu steaks, now on the menu! 🥩✨

With its newly relaunched dining room, stunning fit out and steaks showcased in dry-ageing fridges glowing against the darkness, this King Street Wharf icon brings classic steakhouse luxury and waterfront theatrics together.

Exclusively partnered with Haverick Meats, Chauvel Wagyu raises purebred Wagyu in Queensland’s Southern Downs, fed for an average of 430 days on grain and citrus pulp 🍋 🍊 Expect luxurious MB 6-7 marbling, superb tenderness and juiciness, with a subtly sweet, aromatic flavour.

Add sparkling harbour views and you’ve got every reason to make a night of it!

🎥 Steersons Steakhouse L O R R A I N E • E L L I O T T

20/09/2026

Six weeks in the making. A striploin worth getting excited about! Our Dry-Aged Grappa Infused Chauvel Wagyu Striploin takes a premium Grappa bath before being wrapped in muslin and dry-aged for six weeks.

Controlled humidity, airflow and natural enzymes develop deep, earthy, nutty complexity, while regular Grappa applications add subtle aromatic character.

Raised in Queensland’s Southern Downs on a balanced 430-day grain and citrus pulp diet 🍋 Chauvel Wagyu delivers impressive MB 6-7 marbling, tenderness and juiciness, with a subtly sweet finish.

Sourced exclusively through Haverick Meats and produced in strictly limited quantities, this ultra premium cut brings a distinctive edge to adventurous menus and gives serious steak lovers something to talk about.

For your next menu highlight or your next unforgettable bite, this is Wagyu with a twist!

16/09/2026

Step into steak heaven at Steak & Oyster Co. by Sean Connolly 🥩 Located West HQ in the heart of Greater Sydney, rockstar chef and acclaimed restaurateur Sean Connolly brings his ‘simple food, done brilliantly’ philosophy to the table.
 
Inspired by a classic 1950s butcher shop, our premium cuts in the butcher’s window put provenance on show with a delicious side of theatre!
 
On the menu? Our premium grain and grass-fed beef, decadent Wagyu and generous sharing steaks, alongside lamb, pork and poultry. Choose your favourite and have it prepared just the way you like it.
 
With decades of restaurant experience internationally, Sean keeps tradition front and centre and flavour turned right up. Round up your fellow meat lovers and book a table! 🍽️

Address

13-15 Green Street
Banksmeadow, NSW
2019

Opening Hours

8am - 1pm

Telephone

+61293168900

Website

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