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!

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! 🍽️

We were thrilled to spot our MARGRA LAMB taking centre stage at Sydney’s The Charles Brasserie & Bar!This show stopping ...
10/09/2026

We were thrilled to spot our MARGRA LAMB taking centre stage at Sydney’s The Charles Brasserie & Bar!

This show stopping Barnsley Chop is brushed with balsamic, rolled in parsley, juniper and fennel seed and served with classic mint jelly. Originating in South Yorkshire, this impressive cut brings theatre to the table, while the bone and outer fat keep every slice beautifully juicy.

Sourced from Oberon, NSW, Margra Lamb is celebrated for hand selected genetics, high micro-marbling and a low fat melting point. It’s ethically raised without hormones or antibiotics ☘️ and proudly supplied exclusively by Haverick Meats.

In The Charles’ opulent Art Deco dining room, Executive Chef Billy Hannigan brings modern energy to old world hospitality through Spanish, Austrian and Italian influences. Made for sharing… but good luck giving up the last slice!

Address

13-15 Green Street
Banksmeadow, NSW
2019

Opening Hours

8am - 1pm

Telephone

+61293168900

Website

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