Category
Angus, Wagyu & Premium Beef
Certified Australian cattle from accredited farms, plus imported Japanese Wagyu. Grass-fed and grain-fed programs across Angus and Wagyu bloodlines, prepared to your specification.
Angus | 100% Grass Fed
Grass-Fed Angus
Angus cattle raised on pasture year round. Leaner than the grain-fed programs, with a clean, mineral-forward flavour that reflects the country they were grown on.
RaisedPasture-raised Australian Angus · Never grain finished
Angus | Grain Fed
Grain-Fed Angus
Certified Black Angus finished on grain for consistent marbling and a richer, rounder flavour. The most versatile beef we carry, and the one most kitchens build a menu on.
RaisedCertified Black Angus · Grain finished to program
Crossbred | F1 – F4
Crossbred Wagyu
Wagyu crossed with Angus across four generations, from F1 through to F4. The higher the generation the closer to full-blood the animal sits, and the finer the marbling becomes.
BreedF1 · F2 · F3 · F4 · Marble score confirmed on arrival
Wagyu | 100% Full Blood
Full-Blood Wagyu
Australian cattle carrying unbroken Japanese Wagyu bloodlines, with no crossbreeding at any generation. Long-fed to the top of the marble range. Bloodline documentation on request.
Breed100% full-blood Wagyu · Verified bloodline · Long fed
Imported | Japan
Japanese Wagyu
Wagyu raised and graded in Japan, imported under its prefecture of origin. The benchmark the rest of the category is measured against. Strictly limited and allocated on arrival.
OriginJapanese prefectures · Graded in Japan · Allocation only
Wagyu | Grass Fed
Grass-Fed Wagyu
Wagyu genetics grown out on pasture rather than in a feedlot. Lighter marbling than the long-fed programs, with more of the pasture's own character coming through.
RaisedWagyu bloodline · Pasture raised · No grain finish
Certified | Carbon Neutral
Carbon-Neutral Beef
Cattle from a certified carbon-neutral program, where emissions across the whole production cycle are measured and offset. For kitchens who need to account for what they serve.
RaisedCertified carbon-neutral program · Fully traceable
Whole carcass, primal and sub-primal supply available with standing weekly orders. Talk to us about your requirements →
Category
Australian Lamb
Lamb from Australian farms selected on how the animals are raised rather than on grading alone. Even sizing, clean flavour and consistent supply through the year.
Certified Organic
Organic Lamb
Certified organic lamb raised on unimproved pasture, with no synthetic inputs at any stage. Mild, clean flavour and a fat cover that renders well under high heat.
RaisedCertified organic · Pasture raised · Fully traceable
Victoria | Pasture Raised
Victorian Lamb
Lamb from Victoria's high-rainfall pasture country, where the season is long and the growth is even. Larger carcasses and a fuller flavour than the lighter northern lamb.
OriginVictoria · Pasture raised · Even carcass sizing
Whole and half lamb supply available on standing order. Talk to us about your requirements →
Category
Free-Range & Heritage Pork
Pork from farms that give their animals room and time. Breed and feed change the meat more in pork than in almost anything else, so both are worth knowing.
Free Range | Outdoor Bred
Free-Range Pork
Pigs born and grown outdoors with shelter and space to root. Firmer meat and a better fat cover than intensively raised pork, which shows up most in the belly and the shoulder.
RaisedOutdoor bred and grown · Australian farms
Almond Fed
Almond-Fed Pork
Pigs finished on almond meal, which pushes the fat sweeter and softer. Distinctive enough that chefs tend to build a dish around it rather than substitute it in.
RaisedAlmond-meal finished · Limited availability
Heritage Breed | Duroc
Duroc Pork
A heritage breed carrying more intramuscular fat than commercial pork, giving darker meat that stays moist well past the point where a leaner pig would dry out.
BreedDuroc · Heritage genetics · Higher intramuscular fat
Whole and suckling pig available to order. Talk to us about your requirements →
Category
Poultry & Game
Free-range birds grown slowly to a heavier finish, alongside farmed and wild-harvested game. Game supply moves with the season, so availability is confirmed week to week.
Free Range | Slow Grown
Free-Range Chicken
Birds with daytime range access, grown out over a longer cycle to a heavier finish. The extra weeks are what give a roast bird its depth rather than its size.
RaisedFree range · Slow grown · Australian farms
Free Range
Duck
Free-range duck with the fat cover and skin condition a proper rendering needs. Raised on Australian farms rather than imported frozen.
RaisedFree range · Australian farms
Farmed | Even Sizing
Quail
Farmed quail graded for even weight, so a plated pair matches. Delicate enough to overcook in under a minute, which is exactly why the sizing matters.
RaisedAustralian farmed · Graded for even weight
Farmed | Australian
Venison
Farmed deer, leaner and darker than beef with almost no intramuscular fat. Handles cold service and rare cooking as comfortably as it handles a long braise.
RaisedAustralian farmed deer · Year-round supply
Wild Harvested
Kangaroo
Wild-harvested under licence, entirely free-ranging and among the leanest red meat available. Best served rare — there is no fat in it to forgive a long cook.
RaisedWild harvested under licence · Free ranging
Game availability changes week to week. Ask us what's coming in →
