Andrews Meat Industries has provided total meat service solutions to the food service industry in Australia and around the World since 1960
Andrews Meat Industries comprises of three key divisions: food service, value added - cooked and export. Across these divisions Andrews Meat supplies to all areas of the hospitality industry including restaurants, cafes, pubs, clubs, hotels and resort groups, health & aged care, education, aviation and sporting venues
The Bundaberg Rum and Byron Bay Chilli Co. range is available to all South Australians at a special price at Foodland, but only for a short time!
Yorketown Foodland & Cellarbrations, Foodland Moana Heights and Hackham Foodland are just some of the supermarkets in SA that are stocking these Australian classics in store now 🍖
Bone marrow is the gelatinous and rich insides of beef bones. When roasted, the marrow becomes soft and flavourful. Perfect for serving as an appetizer with toast or as an accompaniment to a great piece of steak. Bone marrow can also be a dish on its own, grilled and accompanied by breadcrumbs, parsley and lemon zest.
Fun fact: bone marrow contains a hormone called adiponectin, which helps break down fats. This means it is linked to lower risk of weight-related diseases.
Want to know how you can use bone marrow?
Contact your sales rep or find out more here: https://bit.ly/4b65qBf
See how Catalina Rose Bay has, according to Good Food, transformed our White Pyrenees Lamb rump into the go-to dish with "four blush-pink slices with ribbons of grassy fat are rested on heirloom carrots, potato dumplings and thick, sticky jus."
Read more here: https://bit.ly/4epdSON
When lunch calls for white linen napkins and good ol’ fashioned hospitality, this Sydney stayer nails the brief.
Interested in seeing Queensland's Grand Champion?
Take a peek at this W. Black Cuberoll MB7-8, fresh from the production floor.
Our sales rep Matt shows just how easy and quick it is to make The Mad Foodies a part of your everyday - with some handy serving tips too!
Had another amazing time last night at the Vivid Fire Kitchen with Pitmaster Adam Roberts showcasing our Grainge Signature MB3+ tomahawks and the Riverina scotch fillet on a live fire. The eager crowd was lucky enough to get a piece of these stunning steaks, too 🔥
They say the way to a man's heart is through his stomach… and so is his HEALTH!
This , give your diners a healthy and satisfying meal with our wide array of healthy premium Tajima Wagyu beef cuts. Our award-winning beef cuts are perfect for catering to the different meat cravings of every man, while also providing the essential nutrients and proteins for a well-balanced diet.
So why not add to your menu and impress your guests with a healthy and satisfying dining experience?
The production team is in full swing this morning, getting some Tajima MB7-8 striploins ready in time for the long weekend.
For Sydney metro areas, it's not too late to get your orders in. Put your orders in by 10pm today to ensure you have stock for the long weekend.
Got any questions? Get in touch with your rep or call our customer service team!
The export team attended an amazing Tajima chef's table dinner last night with Indoguna Singapore at The Capitol Kempinski Hotel Singapore 's 15 Stamford restaurant where the chefs showcased just how versatile Tajima Wagyu can be.
Today, our export team attended a Tajima training session with the Indoguna Singapore sales team.
They started the day with a tasting of the Tajima MB7-8 striploins and then broke down a Tajima MB4-5 chuck eye roll while explaining different ways to utilise this cut.
Happy 3rd birthday to Tommy's Darlinghurst!
For the month of June, Tommy's is offering free flowing drinks with a 5-course dinner, including a phenomenal 300g charcoal grilled Tajima Wagyu MB5+ sirloin. Chef MarcĂŁo Michel serves this escalivada and pickled guindillas.
Our team will be taking a break on the King's Birthday and enjoying the long weekend.
So, make sure you plan ahead for the long weekend and ensure that your orders are placed by Thursday, 6 June so that you have enough time to receive your deliveries.
Got any questions? Just give our customer service team a call!
Did you catch the White Pyrenees Lamb at the Vivid Fire Kitchen last night?
White Pyrenees Lamb is premium succulent lamb sourced directly from the foothills of the Pyrenees Ranges.
Known throughout Australia for its tenderness and raised in "the natural garden of Victoria", the award-winning White Pyrenees Lambs are raised on a diet of all natural clovers, lucerne and rye pastures.
Great to see all the photos coming through from the export team at ThaiFEX with Siam Food Services Limited and that amazing dinner they had with at Goji Kitchen & Bar, who have Tajima brisket, rump and striploin on their buffet menu.
100% Australian beef rib fingers with Byron Bay Chilli Co. Bundaberg Rum Classic BBQ sauce.
What will you serve with the Bundaberg Beef Rib Fingers?
Check your local IGA or independent supermarket to get your hands on the Bundaberg BBQ Rum Beef Rib Fingers and show us what you created.
Can’t find it in store? Just ask your store manager when they plan on stocking the Bundaberg range.
If you're out and about for , don't forget to check out Aster Sydney at the InterContinental Sydney.
Enjoy a two-course meal, including the stunning Riverina Black Angus tenderloin, with a perfectly paired cocktail, as you take in the lights at Sydney's premium rooftop bar.
Check it out here: https://bit.ly/4bxoFEQ
JBSAussieBeef
Ascend to Aster, InterContinental Sydney’s premium rooftop bar, for a 270-degree vista of our harbour and a bespoke Vivid Sydney cocktail and two-course meal.
The transport team had a small party this morning to celebrate our driver Nick (Dubbo) Androutos, who will be hitting the 🎉25 year🎉 mark with Andrews Meat next month.
Pictured here next to our Transport Manager Yan, Dubbo has always been complimented for his high level of customer service and dedication to his job. Congratulations and a huge thank you for all your hard work throughout the years!
Happy International Burger 🍔 Day!
(yes, it's a thing!)
Join the burger celebration with AMI's Beef Brisket Classic burger patty. Our burger patty is made using full brisket primal with an 80/20 fat ratio, just the right balance to make the burger super juicy and tender with that perfect buttery-beef flavour.
Impress your guests with next-level burgers. Contact your rep to find out more!
Who doesn't love a lazy weekend lunch on the water at Kingsleys Woolloomooloo
? We're drooling 🤤 over the menu - See what Broadsheet Sydney had to say about it.
Great Southern JBSAussieBeef
Perched on the Finger Wharf, this long-lunch fave is officially one of the city’s best steak restaurants. It also flaunts an iconic waterfront location to go with its premium steaks and crustaceans.
Excited to announce that we are a 2024 Official Vivid Fire Kitchen Supplier.
This year's Vivid Fire Kitchen is set to be epic, and we're proud to be making the meat happen 🔥
Chefs - if your venue has a special menu set for Vivid Sydney, give us tag so we can see what you're up to!
The almighty Tajima Wagyu Cube Roll, one of the most sought-after cuts.
The cube roll is taken from the rib area of the cow specifically, the section running along the backbone, spanning from the 4th to 13th rib between the chuck and the striploin.
These are only lightly worked muscles, with plenty of intramuscular fat interspersed within the muscle (marbling), which is what makes the cube roll so tender and succulent. It’s this balance of tenderness and flavour that make it a favourite in the industry.
Interested? This is your last chance to take advantage of our 2 Weeks of Wagyu celebrations 🏆
Training never tasted so good!
Here's some happy snaps that were sent through from the team at White Stripe Foods who coordinated some training days last week for their Indonesian clientele and chefs using specially selected Tajima Australian Grainfed Wagyu.
What is the Tajima difference?
Fine, high marbling; tender eating experience; and consistent quality.
Our Tajima cattle are sourced exclusively from southern Australia from a dedicated network of farmers with whom we’ve worked for over a decade. Our Tajima cattle farmers perpetually improve their herd genetics and place highest priority on animal comfort and welfare.
Combined, these factors produce the quality, award-winning wagyu preferred across the globe since we launched in 2007.
Tajima – the premium wagyu choice for your menu.
Some amazing MB 9-9+ Wagyu OP Ribs on the productions floor this morning.
With marbling like this, it's easy to see how Tajima Australian Grainfed Wagyu is an award-winning program.
Available now for our 2 Weeks of Wagyu Celebrations 🏆🎉
To celebrate Tajima's awards at the Australian Wagyu Association Branded Beef Competition last month, we're happy to announce TWO WEEKS OF WAGYU so we can share this award-winning wagyu even further! 🏆
Our Tajima Wagyu inside skirts are an affordable cut that delivers the fine dining experience. Best for the BBQ or grill and it’s also great with marinades and rubs.
On special now - contact your sales rep to get your hands on some today.
The Andrews Meat family sends out a resounding congratulations to the teams at Yambinya Station and JBS Australia, the people behind Portoro Beef, that have taken out the Champion Group of 3 carcases at the National Beef Carcase Competition.
Announced at Beef Australia 2024 earlier this week, the approach to producing Portoro is unique for its scale and has meant marbling scores typically range from 2s to 4s, and a few in the 5-6 range.
Portoro is exclusively supplied to NSW foodservice clientele via Andrews Meat. For more information about the competition, click through to the Beef Central article below.
Cattle carrying the magic combination of meat quality, carcase attributes and meat yield dominated results in the National Beef Carcase Competition – results from which were announced at a glittering dinner at Beef 2024 last night...Read More
Get up close and personal with our award-winning Tajima Wagyu MB 9-9+ striploins, fresh from the production floor and heading out to venues today.
Each of our Tajima striploins weighs in at 6-7kg per primal. With some careful portioning, a single striploin can serve approximately 20 Tajima Wagyu 250g strip steaks.
Interested? Chat with your sales rep to find out more.
We're cooking up a special surprise to celebrate our wins at the Australian Wagyu Association Branded Beef Awards. 🏆 Keep your eyes peeled for more details.
Spotted out in the wild at Bernardi’s Bathurst - our brand new Bundaberg Rum range 🍖
Get ready to indulge in the perfect pairing of 100% Australian meat and Byron Bay Chilli Co. Bundaberg Rum BBQ sauce, brought to you by the team at .
P.S. The Bundy range is also available for foodservice venues, just have a chat with your sales rep đź‘€
Manettas Seafood Market is selling the perfect treat for Mother's Day, a curated gift box designed to spoil mothers. The box includes a mighty 600g Portoro Rib Eye Cutlet MB4+, a whole lobster mornay, a dozen oysters and a pear & raspberry crumble tart to complete your feast.
What are you waiting for? Check out: https://bit.ly/44rh5sD
JBSAussieBeef
Mother's Day Gift Box beautifully curated to spoil your mum. Order now for delivery to your door. Same day delivery across Sydney!
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Our very own @mattbetsy369 giving Trippas White chefs a butchery masterclass on how to break down a Lamb today at Sydney Tower. #whitepyreneeslamb #sharethelamb #aussielamb
Join us as we chat with Andrew, our Quality Assurance Officer, about World Food Safety Day. #WorldFoodSafetyDay #FoodSafety #QualityAssurance
Remix @jbsaussiebeef - thanks team! Looking like it’s been a great day!
Another week is done and dusted - take a peek at what's been cooking over at the #vividfirekitchen #vividsydney #vivid2024 #vividfirekitchen2024
It’s getting a bit hectic down here at the #vividfirekitchen2024 - @pitmaster_adamroberts gives a tour of his one-of-a-kind @ember_industries BBQ Big Rig featuring a bit of Mad Max and an AMI half lamb carcass. Come on down for demos tonight featuring the @hardcorecarnivore herself, @jesspryles!
@pitmaster_adamroberts talks us through how he and @tbone_chops are doing #TajimaAustralianGrainfedBeef rump cap (picanha) at #vividfirekitchen2024 🤤
Excited to announce that we are a 2024 Official Vivid Fire Kitchen Supplier. This year's Vivid Fire Kitchen is set to be epic, and we're proud to be making the meat happen 🔥 Chefs - if your venue has a special menu set for Vivid Sydney, give us tag so we can see what you're up to! #VividSydney #Vivid2024 #VividFireKitchen
The almighty Tajima Wagyu Cube Roll, one of the most sought-after cuts. The cube roll is taken from the rib area of the cow specifically, the section running along the backbone, spanning from the 4th to 13th rib between the chuck and the striploin. These are only lightly worked muscles, with plenty of intramuscular fat interspersed within the muscle (marbling), which is what makes the cube roll so tender and succulent. It’s this balance of tenderness and flavour that make it a favourite in the industry. Interested? This is your last chance to take advantage of our 2 Weeks of Wagyu celebrations 🏆 #TajimaWagyu #TajimaAustralianGrainfedWagyu #2WeeksOfWagyu
To celebrate Tajima's awards at the Australian Wagyu Association Branded Beef Competition last month, we're happy to announce TWO WEEKS OF WAGYU so we can share this award-winning wagyu even further! 🏆 Our Tajima Wagyu inside skirts are an affordable cut that delivers the fine dining experience. Best for the BBQ or grill and it’s also great with marinades and rubs. On special now - contact your sales rep to get your hands on some today. #TajimaWagyu #TajimaAustralianGrainfedWagyu #2WeeksOfWagyu
The team at #CreativeFoodSolutions has been busy concocting a special surprise with our new friends at Bundaberg Rum and Byron Bay Chilli Company. Keep your eyes peeled đź‘€ for updates.
The team got together and packaged up a special treat for the festive season. Wishing everyone a very Merry Christmas and happy new year. We look forward to working with you all again in 2024. #teamworkmakesthedreamwork #happyholidays
It's on! Enjoy an evening with Matt Moran at Chophouse Sydney's Meat with Matt evening, coming up on Tuesday 28 March. 🥩🍷 Tickets are now on sale, and Andrews Meat is proud to be supplying the @portorobeef MB4+ sirloin featured as part of the main line up. Follow the link below for more details and to secure your seats! #sydney #sydneyfood #meatlovers
The passion behind the producers of De Palma Salumi is palpable; just listening to Robert talk about the proscuitto room gets us excited.
The proof is in the pudding when it comes to old school artisanal salumi. Robbie talks about the old school art of smallgood making and how it's all about not rushing the process. De Palma Salumi
Every meat can be accompanied by different fruit wood; we talk to Nick Cooper from Scotch and Smoke about the best wood and meat pairings to try.
Using true time-honoured techniques of slow aging and slow fermenting, family owned De Palma Salumi are traditionalists at heart. Ask us about their range of Australia's finest salumi.
What makes a handmade knife better than a factory made knife? We chat with Aidan Mackinnon of Cut Throat Knives
Keith Sutherland from Smokin Hot 'N Saucy shows us just how to cook Riverina Angus Beef to perfection at Meatstock Sydney.
We'll go to great lengths to ensure supply chain integrity and maintain outstanding quality. This is why we started the Tajima program in 2007.
Didn't make it to Meatstock Sydney this year? This is what you missed out on.
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