Haverick Meats

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!

14/06/2026

Featuring our Dry Aged Riverine Beef MB 2+ T-Bone šŸ„© The whole shortloin is aged for 6 weeks in our custom-built dry aging room, where natural enzymes gently tenderise the meat. Under precise humidity, airflow and temperature, an exterior crust forms while the interior develops deep earthy, nutty, buttery flavours. After aging, our team carefully trim and portion each steak, leaving just the right amount of crust for that distinct dry-aged character.

Raised in the lush Riverina region of NSW from selected Black Angus and Hereford crossed cattle, Riverine Beef graze on natural pastures before being finished on a balanced cereal šŸŒ¾ grain diet for 120+ days, delivering consistent quality and even marbling all year round.

Spotted Bessieā€™s: Grilled Wagyu Rib Cap MB 9+ Skewer with mustard & pickles, seared over open fire šŸ”„ for a smoky char an...
11/06/2026

Spotted Bessieā€™s: Grilled Wagyu Rib Cap MB 9+ Skewer with mustard & pickles, seared over open fire šŸ”„ for a smoky char and insane melt in your mouth experience!

Made with our 2GR Australian Wagyu Beef MB 9+ Full Blood Wagyu, raised hormone-free in Mudgee and the Central Slopes of NSW and proudly partnered with Haverick Meats. Australian owned, sustainably farmed, 2GR Wagyu is the pinnacle of steak luxury!

Bessieā€™s in the heart of Surry Hills serves share-style Mediterranean plates where almost every dish gets a touch of fire. Come taste what premium produce can do!

07/06/2026

As winter closes in, lock in a comfort hit for your menus with our Pre-Cooked Rind On Pork Belly šŸ–

Developed by our inā€‘house chefs for busy kitchens, each belly is hand selected and slowly pre-cooked for 6 hours to develop full flavour and a succulent texture.

Finished under the grill in minutes, it delivers consistently crisp crackling and rich, warming pork every service. Built for changing cooler weather menus, itā€™s an easy hero for mains, sharing plates or specials where you need both quality and efficiency on the passāš”ļø

04/06/2026

You loved last weekā€™s peek into ā€™s wet and dryā€‘aging process, now catch ā€™s ā€˜The Butchery Part 2ā€™šŸ’„

Watch hands on footage of the team transforming a whole Short Loin into Tā€‘Bone šŸ„© and Sirloin steaks and follow the smart use of every byproduct: bones to stock, trim to burger mince, fat into sauces. Its transparency and efficiency in action using our wetā€‘aged , tender and flavourful, turned into perfectly portioned steaks with minimal waste across .sydney just to name a few.

A must see for restaurateurs and diners who appreciate provenance, precision and sensible sustainability. Tune in and see how every cut earns its keep!

31/05/2026

Watch our Kidman Premium MB 4-5 Inside Skirt being sliced with precision into thin, steak ready cuts! Taken from the inner belly and rib cage, Inside Skirt gets its name from its pleated, ā€˜skirt-likeā€™ appearance. It delivers a bold, super beefy flavour, with coarse muscle fibres and a loose texture, plus a generous amount of marbling. The result is a cut thatā€™s bursting with flavour, succulence and a uniquely satisfying chew making it perfect for grilling, searing or marinating.

Kidman Premium is proudly Australian owned, with cattle ethically raised and hormone free on select farms across Queensland and the Northern Territory. Finished on a special grain mix for 200+ days, theyā€™re raised sustainably and to the highest animal welfare standards. ā˜˜ļø A great option if youā€™re looking for something special beyond the usual steaks!

Spotted , the DIRTY ROYALE CHEESEBURGER šŸ” The ultimate late-night fix! A juicy wagyu beef patty made from our bespoke Si...
28/05/2026

Spotted , the DIRTY ROYALE CHEESEBURGER šŸ” The ultimate late-night fix!

A juicy wagyu beef patty made from our bespoke Signature Wagyu Burger blend, delivered fresh daily, using only 100% premium beef with zero additives or fillers ā€“ stacked with molten Red Leicester, ketchup, mustard, pickle and finished with a generous spooning of gooey cheese dip.

Find it at Razz Bar, the daiquiri bar and discotheque hidden beneath York Street in Sydneyā€™s CBD, pulsing with 1970s New York disco energy. Perfect alongside classic cocktails to keep you fuelled well past midnightšŸ’„

24/05/2026

Say hello to our 2GR Wagyu MB 9+ Smoked Pastrami - artisan made and kitchen ready. šŸ”„

We use ultra decadent Full Blood MB 9+ brisket, brine it for 7 days, roll it in our signature spice blend then hot-smoked in our smoker for over 14+ hours.

Inspired by classic Eastern European cuisine and New York deli tradition, itā€™s incredible on rye with pickles and mustard or loaded into salads, sandwiches, tacos or charcuterie boards.

Our traditional smoking method builds a rich crust while keeping the meat unbelievably juicy. Simply reheat and serve! The perfect time saving hero for busy kitchens.

20/05/2026

Head to ā€™s steak night on Wednesdays and get around their standout Riverine MB 2+ Sirloin, cooked over open flame šŸ”„ Thereā€™s something timeless about a midweek steak done properly, especially with a glass in hand.šŸ·

Raised in the lush Riverina region of NSW, comes from selected Angusā€“Hereford cattle that graze on natural pastures šŸŒ¾ before finishing on a balanced cereal grain diet for 120+ days. The result is consistently juicy, flavourful beef with even marbling all year round.

Located in South Brisbane, Marlowe is a classic bistro built on Aussie nostalgia, inspired by ā€™50s and ā€™60s dining, with a menu full of seasonal Australian favourites.

17/05/2026

Step into our take on modern French charcuterie šŸ‡«šŸ‡· Created with time-honoured techniques, our terrines, parfaits, pĆ¢tĆ©s, rillettes and sausages are all developed and handmade in-house by our speciality trained chefs.Ā 

On the board today: Duck Liver PĆ¢tĆ©, Chicken Liver Parfait, Country Terrine, Smoked Morteau Saucisse, Smoked Pork Speck & Boudin Noir!

Driven by innovation, we create products tailored to the needs of our restaurant and hospitality partners. Perfect for the cooler months ahead, add some French flair to your menus and charcuterie boards, enquire within!

13/05/2026

Spotted right now .restaurant: a stunning sharing dish, Canard ƀ Lā€™orange with duck neck sausage, radicchio and orange - now a staple on their menu. šŸ¦† šŸŠ A French restaurant is never complete without a classic duck dish and this one truly delivers!

Made with our Dry-Aged Wollemi Ducks from boutique producers in the Hunter Valley, this Aylesbury and Peking cross is first roasted until golden then finished in the Josper oven. The legs and neck become a rich duck sausage, served with fresh orange and a Grand Marnierā€“spiked duck sauce.

French Exit is a true Parisian bistro in the heart of Brisbane, alive with clatter, candlelight and European charm, honouring French classics with seasonal produce using timeless cooking techniques.

Address

13-15 Green Street
Banksmeadow, NSW
2019

Opening Hours

8am - 1pm

Telephone

+61293168900

Website

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