Mick's Meat Barn

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Mick's Meat Barn We love seeing pics of your meal creations too!! Recently long time local family, the Templeman's, have come on board as well.

Here you will find some great recipes and ideas for all the Premium Quality Grass Fed Beef, Southern Lamb, Queensland Pork, Lilydale Chicken as well as other specialty lines that we sell @ Mick's. Mick's Meat Barn has been located at 181 Nicklin Way, Warana since the early 80’s and has been owned and operated by the Richards family for over 30 years. We pride ourselves on our superior customer service as well as the ability to supply a consistently high quality product to the marketplace. In addition to delivering friendly advice and feeding the Sunshine Coast locals through our retail store, Mick's Meat Barn also supply our own quality beef and meat products to a number of the Sunshine Coast's top Restaurants and Clubs. Through sponsoring various schools, churches, charities and sporting teams on the Sunshine Coast, we also play an active role within our community. Mick’s Meat Barn is open seven days a week – Monday to Friday from 7am to 5:30pm, 7am to 5pm on Saturday and 8am to 4pm on Sundays.

This weekend, come and grab a Pork Roast on special for only $7.99kgSlow Roast Pork with Crispy Crackling Ingredients2kg...
16/10/2026

This weekend, come and grab a Pork Roast on special for only $7.99kg

Slow Roast Pork with Crispy Crackling

Ingredients
2kg good quality pork roast – boneless, skin on

Sea salt and black pepper

Method
Preheat the oven to 220°C.

Score the pork skin with a sharp knife - about 1cm apart - through the skin and fat but try not to go through to the meat (or ask your local butcher to score it)

Rub sea salt into the scores. Season the underside of the joint with salt and pepper and place skin side up onto a roasting dish. Cook for 40 mins, uncovered (you’re waiting for the skin to puff up and start to crackle)

Turn the oven down to 150°C. Cover with two layers of tin foil so no moisture can escape and cook at the bottom of the oven for around 4 ½ hours.

Remove the tin foil, baste the pork with the juices and cook, uncovered, for a further hour or until the crackling is crispy

Remove from the oven and let it rest. Serve with your favourite accompaniments; roast potatoes, carrots, broccoli and cauliflower cheese.

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

Follow us on Facebook and Instagram!

This weekend, come and grab some of our Chicken Nibbles on special for only $5.50kg.Air Fryer Chicken WingsIngredients1 ...
09/10/2026

This weekend, come and grab some of our Chicken Nibbles on special for only $5.50kg.

Air Fryer Chicken Wings

Ingredients
1 kilo chicken nibbles
2 teaspoons Salt
1 teaspoon Pepper
1/2 cup of your favourite marinade/sauce
1/4 cup Butter, melted

Instructions
Pat chicken nibbles dry with a paper towel and place them on a baking sheet or cutting board.
Sprinkle chicken with salt and pepper.
Place chicken in the air fryer basket and cook at 190 degrees for 25 minutes. Halfway through remove the basket and use tongs to turn the chicken over and move it around so that what was on the bottom comes to the top.
After 25 minutes turn heat up to 200 degrees and continue to cook for 5 minutes or until skin is crispy.
Remove the chicken from the fryer basket and place it in a large bowl.
Pour the sauce over the chicken wings and toss them until well coated.
Serve immediately.

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

Follow us on Facebook and Instagram!

We’ll be CLOSED Monday 5th October for the King’s Birthday Public Holiday!🏉 And with Grand Final weekend – Knights vs Ro...
02/10/2026

We’ll be CLOSED Monday 5th October for the King’s Birthday Public Holiday!

🏉 And with Grand Final weekend – Knights vs Roosters – there’s even more reason to get the BBQ fired up!

Make sure you get down in store and stock up on all your long weekend & Grand Final meat essentials!

🔥 Juicy steaks
🍖 Roasts for the family
🌭 Snags for the BBQ
🥩 Plus plenty more!

Whether you’re settling in for the footy, firing up the BBQ or cooking up a long weekend feast, we’ve got you sorted! 🙌

From Mick and the team we wish you all a happy and safe long weekend.

This weekend, come and grab some of our Beef and Vegetable Rissoles on special for only $9.90kg for 2kg lots.Beef Rissol...
25/09/2026

This weekend, come and grab some of our Beef and Vegetable Rissoles on special for only $9.90kg for 2kg lots.

Beef Rissoles with Gravy and Cabbage mash

Ingredients
8 Beef and Vegetable Rissoles
1 tablespoon barbecue sauce
1 tablespoon vegetable oil
1 tablespoon dijon mustard
2 cup (500ml) beef stock
1 1/2 tablespoon cornflour
2 tablespoon water

Cabbage mash
1 kilogram potatoes, peeled and chopped
1/4 cup (60ml) cream or milk
30 gram butter, chopped
200 gram finely shredded savoy cabbage
2 green onions (green shallots), chopped finely

Method
1. To make cabbage mash, boil, steam or microwave potato until tender; drain. Return potato to pan and mash with cream or milk and butter until smooth. Stir in cabbage and green onions.
4.Heat oil in the same non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
5.Drain any excess oil from pan, add mustard, stock and barbecue sauce; bring to the boil. Stir in combined cornflour and water, cook, stirring, until gravy boils and thickens.
6.Serve rissoles with gravy, cabbage mash and steamed greens, if desired.

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

Follow us on Facebook and Instagram!

This weekend, come and grab some Pork Belly on special for only $15.50kgSlow-cooked pork belly with red cabbage and mash...
18/09/2026

This weekend, come and grab some Pork Belly on special for only $15.50kg

Slow-cooked pork belly with red cabbage and mash

Ingredients

1.5 - 1.75kg boneless pork belly skin scored heavily
2 tbsp sea salt
RED CABBAGE
25g butter
1 onion chopped
1 red cabbage sliced
1 tsp fennel seeds
1 tsp dried chilli flakes (optional)
2 apples peeled and diced
2 tbsp red w**e vinegar
3 tbsp soft light brown sugar
MUSTARD MASH
1.5kg King Edward potatoes peeled and quartered
50g butter
2 tbsp Dijon mustard
100ml milk
4 tbsp double cream

Method
step 1
Rub the pork all over with 1 tbsp sea salt then put on a metal rack over a dish.

step 2
Put the whole dish in the sink and pour a kettle of boiling water over the skin. Leave to cool and drain.

step 3
Heat the oven to 150C. Lift the pork on its rack and put over a roasting tin. Pat the skin dry with kitchen paper and sprinkle with more sea salt. Roast for 3 hours.

step 4
To make the cabbage, heat the butter in a non-stick lidded pan. Cook the onion for 5 minutes then add the cabbage and cook for another 5 minutes. Add the remaining ingredients, season and stir well, then add a splash of water and cook for 45 minutes over a medium heat, stirring occasionally, until the cabbage is tender and glossy.

step 5
To make the mash, boil the potatoes in salted water until tender then drain well and push through a ricer back into the pan. Season then beat in the butter, mustard, milk and cream over a gentle heat. Cover and reheat to serve (add a little more milk when reheating if it gets too dry).

step 6
After 3 hours take the pork from the oven and turn it up to 200C/fan 180C/gas 6. Use a sharp knife to separate the skin from the pork then trim any excess fat. Cover the pork with foil and rest. Put the skin on a baking tray and return to the oven for 20-25 minutes or until the crackling is puffed and crisp. Cut the pork into large squares and serve with the cabbage, crackling and mash.

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

Follow us on Facebook and Instagram!

🍔 LOOK WHAT’S NEW! 🍔Introducing Mick’s Ultimate Stacker 🤤🥩 2 x Gourmet Beef Patties🧀 American Cheese🥒 PicklesDouble the ...
15/09/2026

🍔 LOOK WHAT’S NEW! 🍔

Introducing Mick’s Ultimate Stacker 🤤

🥩 2 x Gourmet Beef Patties
🧀 American Cheese
🥒 Pickles

Double the beef. Double the cheese. Double the goodness. 🔥

Get your hands on one in store now!

This weekend, come and grab a Pork Loin Roast on special for only $9.99kgPork Loin Roast with Vegetables Ingredients 1.5...
11/09/2026

This weekend, come and grab a Pork Loin Roast on special for only $9.99kg

Pork Loin Roast with Vegetables

Ingredients
1.5kg-2kg boneless pork loin roast
3 tablespoons olive oil
4 cloves garlic, minced
½ tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon paprika
4 to 5 large carrots, peeled and cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 pound baby potatoes, quartered
sea salt to taste
freshly ground black pepper, to taste

Instructions

Preheat the oven to 200°C
In a small bowl, add 1 tablespoon olive oil, minced garlic, rosemary, thyme, oregano, and paprika; mix to combine and set aside.
Score the skin (or ask your butcher to assist) and fat.
Generously season the pork with salt and pepper.
Place your roast into a baking tray. Gently rub the herb mixture all over your pork loin. Cover the roast with a sheet of aluminium foil. Roast for an initial 20 minutes.
In the meantime, prep and slice your carrots, celery, and potatoes, and place them in a bowl; toss with 1 tablespoon olive oil, salt, and pepper.
After the initial 20 minutes of roasting, lower the oven temperature to 180°C and remove the pork from the oven.
Uncover and add the vegetables in the dish around the pork roast. Add an additional 1 tablespoon of olive oil sprinkled on top of the vegetables and pork.
Continue to roast uncovered at for 35 to 45 minutes, or until the pork is fully cooked and vegetables are tender.
Remove from the oven and re-cover with a piece of foil. Let it rest for 10 minutes.
Remove pork roast from the baking dish and transfer to a cutting board; slice and serve with the vegetables

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

Follow us on Facebook and Instagram!

This weekend, spoil dad for Father's Day and grab one of our Dry Aged Cattleman Steaks on special for only $25.00kgCattl...
04/09/2026

This weekend, spoil dad for Father's Day and grab one of our Dry Aged Cattleman Steaks on special for only $25.00kg

Cattleman Steak

Ingredients

1 Cattleman Steak
Kosher salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
3 garlic cloves, lightly smashed
2 (or more) sprigs fresh thyme
2 (or more) sprigs fresh rosemary
Flaky sea salt

Directions

On a plate, season steak generously with salt and pepper.
In a large cast-iron skillet over medium high, heat oil until very hot. Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes.
Flip the steak and cook, undisturbed, 6 minutes more.
Reduce heat to medium low and add butter, garlic, thyme, and rosemary. Continue cooking, using a spoon to baste the steak with the butter in the bottom of the pan and flipping the steak halfway through, about 5 minutes more.
Remove steak to a cutting board and let rest 10 minutes before slicing. Sprinkle with flaky sea salt before serving. Serve with your favourite sides.

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

Follow us on Facebook and Instagram!

🥩 LOOK WHAT’S IN STORE THIS WEEKEND! 🥩Our award-winning Ekka Show Beef Steaks are available NOW! 🏆Dry-aged for 21 days f...
28/08/2026

🥩 LOOK WHAT’S IN STORE THIS WEEKEND! 🥩

Our award-winning Ekka Show Beef Steaks are available NOW! 🏆

Dry-aged for 21 days for incredible flavour and tenderness, these beauties are ready for your weekend feast. 🔥

Get in quick while stocks last!

This weekend, come and grab one of our Pork Schnitzels on special for only $9.99kgPork Schnitzel with Quick PickleIngred...
28/08/2026

This weekend, come and grab one of our Pork Schnitzels on special for only $9.99kg

Pork Schnitzel with Quick Pickle

Ingredients

4 x Pork Schnitzels

FOR THE PICKLES
2 limes

3 small Kirby cucumbers or 1 large cucumber, peeled if you like and thinly sliced

⅓ cup very thinly sliced fennel bulb (save the fronds for garnish)

1 large shallot or ½ small red onion, thinly sliced

1 tablespoon light brown sugar

½ teaspoon kosher salt

Preparation

Step 1
Prepare the pickles: Grate the zest from one of the limes and juice them both. Add zest and juice to a shallow bowl along with the remaining pickle ingredients and toss well. Let sit for at least 30 minutes.

Step 2
Heat ⅛ inch oil in a large skillet over medium-high heat.

Step 3
When oil sizzles add as many schnitzels as comfortably fit in, leaving plenty of room around them. Swirl and tilt pan so oil cascades over top of schnitzels in waves. When bottom is golden brown, 3 to 4 minutes, flip and brown the other side. Transfer to a paper-towel-lined plate or baking tray and sprinkle with more salt. Repeat with remaining pork.

Step 4
Serve pork sprinkled with scallion and drizzled with a little of the pickle juice, accompanied by the pickles and any other of your favourite sides.

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

Follow us on Facebook and Instagram!

Address

181 Nicklin Way
Sunshine Coast, QLD
4575

Opening Hours

Monday 7am - 5:30pm
Tuesday 7am - 5:30pm
Wednesday 7am - 5:30pm
Thursday 7am - 5:30pm
Friday 7am - 5:30pm
Saturday 7am - 5pm
Sunday 8am - 4pm

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