Marrow Meats

Marrow Meats The connection between farmers and chefs. Quality and sustainable local meat, poultry & game

Last week we had the privilege of showcasing Lamb of Tasmania whole lamb in a butchers Masterclass for the next generati...
27/07/2026

Last week we had the privilege of showcasing Lamb of Tasmania whole lamb in a butchers Masterclass for the next generation of chefs at JW Marriott Gold Coast Resort & Spa.

With our head butcher Leigh Haworth from Boocock's Butchery on the tools.

Thanks to chef Paul Smart and the team for a successful day.

Roast Char Siu Pork.Built on Bangalow Sweet Pork collar butt, sourced by Marrow Meats and brought to life by the team at...
13/07/2026

Roast Char Siu Pork.

Built on Bangalow Sweet Pork collar butt, sourced by Marrow Meats and brought to life by the team at BabyMama by MAMASAN



09/06/2026

Working with kitchens like Fire Baby is what Marrow is built around.

Understanding the style of cooking, the level of produce required, and sourcing cuts that can stand up to the fire, the pass, and the standards of the kitchen behind it.

From premium Wagyu to sustainably sourced lamb, every product is selected with the end dish in mind.

Because when chefs trust the product, they can focus on doing what they do best.


19/05/2026

has always been built around steak, so the product has to hold up.

In the kitchen with Chef Tom, we worked through:

2GR 8–9 Shortloin
Phoenix Wagyu (Mort & Co) Tenderloin MB6–7
Phoenix Wagyu Bone-In Striploin MB8–9
2GR OP Rib MB9+

Cuts with this level of marbling don’t need much noise. They need the right hands, the right heat, and the right supplier behind them.

That’s where Marrow fits.

Premium produce, sourced properly, for kitchens that know exactly what they’re looking for.


The OG Gold Coast steakhouse.Spent some time in the kitchen at Moo Moo’s with Chef Tom, working through the cuts, the co...
15/05/2026

The OG Gold Coast steakhouse.

Spent some time in the kitchen at Moo Moo’s with Chef Tom, working through the cuts, the cook, and the standards that have kept this venue at the top for so long.

More to come.

The OG Gold Coast steakhouse.Spent some time in the kitchen at Moo Moo’s with , working through the cuts, the cook, and ...
15/05/2026

The OG Gold Coast steakhouse.

Spent some time in the kitchen at Moo Moo’s with , working through the cuts, the cook, and the standards that have kept this venue at the top for so long.

More to come.


The OG Gold Coast steakhouse.Spent some time in the kitchen with chef , working through the cuts, the cook, and the sta...
15/05/2026

The OG Gold Coast steakhouse.

Spent some time in the kitchen with chef , working through the cuts, the cook, and the standards that have kept this venue at the top for so long.

More to come.


10/05/2026

When built Ember by menu, he built it around one simple idea: fire makes everything better.

Every dish. Every cut. Every service.

A kitchen with that level of intent needs a supplier who understands exactly what is required to bring each dish to life.

When Lee built Ember by Fire Baby, he built it around one simple idea: fire makes everything better.

Every dish. Every cut. Every service.

A kitchen with that level of intent needs a supplier who understands exactly what is required to bring each dish to life.

Phoenix Wagyu T-bone MB6–7
Kidman chuck tail flap MB4–5
Lamb of Tasmania ribs

Lee knows exactly what he’s working with, where it comes from, and why it matters.

That’s what happens when chefs speak the same language 👌
Lee knows exactly what he’s working with, where it comes from and why it matters.

That’s what happens when chefs speak the same language.

Marrow meats - for chefs, by chefs


We spent some time in the kitchen with chef Phoenix wagyu mb6-7 T-bone kidman.co wagyu chuck tail flap mb4-5 ribs A fe...
08/05/2026

We spent some time in the kitchen with chef

Phoenix wagyu mb6-7 T-bone kidman.co wagyu chuck tail flap mb4-5
ribs

A few cuts, a bit of fire, and dishes built around letting the product speak for itself 👌

More from the shoot coming soon


26/04/2026

We spent some time in the kitchen with at last week.

When they were building out the menu, the sirloin wasn’t just picked and locked in.

There was a bit of back and forth, working through different cuts, different marbling, different options…
until it landed on something that fit the dish, the way it’s cooked and where it needed to sit on the menu.

That’s where we come in.

Working alongside the chef to get that balance right,
the right product, the right spec, the right price point,
so it holds up in service and still does what the dish needs it to do 👌

Because it’s not just about supplying meat.
It’s about getting it right before it ever hits the kitchen.


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Gold Coast, QLD

Telephone

+61422883357

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