Carnivore Society

22/10/2026

Same dinner on repeat? Your meal plan might be asking for a holiday.

How about prawns tonight? Grill them with garlic and lemon, oven-roast with butter and herbs, or keep it simple with boiled prawns and a good dipping sauce. Different method, different dinner.

Carnivore Society's wild-caught Spencer Gulf King Prawns are snap-frozen for quality, with raw and cooked options described in the range.

Check which type you're ordering before choosing a cooking method.

Which way would you serve yours?

Explore the prawns:

https://www.carnivoresociety.com.au/products/wild-caught-spencer-gulf-prawns

22/10/2026

Dinner plans looking a little fishy? In the best possible way.

Watch these barramundi fillets hit the pan. A little heat, a careful turn and suddenly a simple weeknight dinner looks like something you'd happily order out.

Carnivore Society's Infinity Blue Barramundi Fillets are harvested to order, trimmed, boneless and ready to cook. They're versatile enough for a quick pan-sear, a lemony bake or your favourite sauce.

Explore the fresh barramundi fillets, advertised from $54/kg:

https://www.carnivoresociety.com.au/products/barramundi-fillets-fresh

21/10/2026

The best part of burger night? Building it exactly how you like it.

Toasted bun, your favourite sauce, a good beef patty and whatever toppings make it yours.

Carnivore Society has a range of pre-portioned burger patties, from grass-fed beef to Wagyu, so you can choose the beef that suits your next cook-up.

Browse the burger patties collection:

https://www.carnivoresociety.com.au/collections/burger-patties

21/10/2026

When the beef is this good, you don't need to overcomplicate the burger.

King River Wagyu Beef Mince Patties come portioned at 155g each, ready for the grill or frying pan. Add a toasted bun, melted cheese and your favourite toppings, and burger night is sorted.

Available at Carnivore Society, with pricing advertised from $32/kg. Check the pack options before ordering.

Shop the patties:

https://www.carnivoresociety.com.au/products/wagyu-beef-mince-patties-155g-each-from-32-kg

20/10/2026

The difference between an ordinary burger and one worth planning dinner around? Start with the beef.

Diamantina Wagyu Burger Patties are made with 100-day grain-fed Australian beef and portioned at 150g each. No dividing mince or shaping patties. Just season, cook thoroughly and build your burger.

Choose a 10-pack for the next BBQ or stock up with a larger box. The 64-pack works out to $32/kg.

Explore the pack options:

https://www.carnivoresociety.com.au/products/diamantina-wagyu-burger-patties-150g-from-32-kg

20/10/2026

The story of your steak starts with the land.

Sustainable beef farming involves more than simply raising cattle outdoors.

Pasture management, soil health, native vegetation, water use and grazing practices all play a role.

Read the full guide:

https://www.carnivoresociety.com.au/blogs/sustainable-and-ethical-meat-production/sustainable-beef-farming-australia-forest-protection

20/10/2026

Your burger probably needs less fiddling.

For those crispy smash-burger edges, start with loosely shaped mince, get the cooking surface properly hot and smash the patty flat.

Then leave it alone long enough to brown.

Yes, resisting the urge to poke it every 20 seconds is part of the recipe.

Read the full guide:

https://www.carnivoresociety.com.au/blogs/recipes/high-fat-beef-mince-burger-patties-with-crispy-edges

19/10/2026

Ever followed an American recipe that asked for beef tenderloin?

You don’t need to start searching for a mysterious new cut.

Tenderloin and Eye Fillet come from the same muscle. The biggest difference is usually regional terminology and how the butcher presents it.

Mystery solved.

Eye fillet vs tenderloin – are they the same cut, or does each offer something unique for your next meal?

17/10/2026

This is what the BBQ was built for.

Scotch fillet loves high heat. Get the grill properly hot, lay the steak down and let it develop that deep browned crust while the marbling starts doing its thing.

Rosemary on top, flames underneath and suddenly everyone within smelling distance wants to know what’s for dinner.

One important step: let it rest before slicing.

Because waiting five minutes is difficult. Watching all the juices run onto the board is worse.

Shop the range:

https://www.carnivoresociety.com.au/collections/scotch-rib-fillet

17/10/2026

A good pork shoulder cook starts long before it hits the heat.

Season it properly, work in the marinade and then let time do the heavy lifting.

Valenca Free Range Pork Boston Butt comes from the upper shoulder, where natural marbling makes it particularly well suited to slow roasting, smoking, braising and pulled pork.

Currently listed frozen from $16/kg.

How are you cooking yours, smoker, oven or slow cooker?

https://www.carnivoresociety.com.au/products/valenca-free-range-pork-boston-butt-16-kg