Haverick Meats in Banksmeadow, New South Wales, Australia | Business supplies service

Haverick Meats

Locality: Banksmeadow, New South Wales, Australia

Phone: +61 2 9316 8900

Address: 13-15 Green Street 2019 Banksmeadow, NSW, Australia

Website: http://www.haverickmeats.com.au

Likes: 3749

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• Food service distributor
• Grocers
• Business supplies service
• Speciality food shop

24.01.2022 New on the menu at @icebergdiningroomandbar. Head Chef @alexsprichard heroes our @margra_lamb Lamb Saddle. Aged in Koji for 14 days, it's served with Marjoram and Agrodolce, Tropea Onions. Margra Lamb is new to Haverick Meats. A unique culinary product bred specifically for Chefs, hails from the lush landscapes of Oberon in NSW. The Australia White Sheep boast a unique combination of micro marbling and a low-fat melting point giving it an unprecedented clarity, flavour and texture.

24.01.2022 Our @westholme Scotch Fillet on the menu at @cucinetta_sydney. Head Chef, Vincenzo Mazzotta grills and serves with roasted bone marrow, confit garlic and house made condiments. It's a meat lovers dream. Cucinetta is part of the #westholmeplatesforgoodcampaign. Our friends at Westholme are standing by their restaurant partners by donating the price of each Westholme Wagyu dish sold to the restaurant staff. Do your bit to support the hospitality industry and order the Scotch Fillet from Cuccinetta before mid September.

23.01.2022 Bring the taste of Italy home home with our 1kg Bistecca alla Fiorentina. Raised in the pristine Riverina region, the premium cut has a marble score of 2+. Simply brush with olive oil, season and serve rare for a melt in your mouth moment. Order online by 11pm on Monday and receive your @riverinebeef T-bone steak by Thursday.

21.01.2022 A masterfully cut T-Bone dry aged in our custom-built dry ageing room. Dry ageing not only preserves the meat, but seals in the rich flavour of our premium quality beef to create a more complex flavour and tender texture. Over a 6-week period, the process sees moisture in the meat reduced to intensify its natural flavour, as well as enzyme production to breakdown the connective tissue and tenderise the cut. It’s time and care that produce this succulent, deep red product.

18.01.2022 Head Chef, @jordanwtoft showcases Australia's best produce at his beachfront restaurant, @mimis.sydney in Coogee. Featuring our Heritage Wagyu Rib Eye with Beef Garum, New Olive Oil and Lemon, it's seen served alongside Tasmanian Lobster with Hand Cut Noodles. The ultimate dining decadence.

17.01.2022 As the exclusive distributor for @westholme Wagyu beef in Sydney, we’ve sought advice from Automata Head Chef, Clayton Wells on how to cook a Wagyu Sirloin simply. There’s no need to dress it up, it’s about letting the exceptional texture, flavour and mouthfeel shine. Think butter, salt, pepper, garlic and thyme to highlight this premium piece of prized marbling.

16.01.2022 Westholme Wagyu pride themselves on their unique process of raising their cattle. Born wild, they’re brought up on the pristine tracts of Mitchell Grass for the first two years and then grain finished on a proprietary blend. Their methodology is that grass fed cattle tend to be leaner and full of flavour, while grain fed cattle create marbling throughout. It’s the combination of the of grass and grain fed cattle that has birthed the signature product.

16.01.2022 New to Haverick Meats is @margra_lamb. A unique culinary product bred specifically for Chefs, Margra has created a new paradigm for lamb. Hailing from the lush landscapes of Oberon in NSW, the Australia White Sheep boast a unique combination of micro marbling and a low-fat melting point giving it an unprecedented clarity, flavour and texture. Whether grilled, glazed or served carpaccio, Margra Lamb gives chefs the ultimate flexibility.

14.01.2022 Open for lunch on Saturday and Sunday only, clear your weekend calendar and make a reservation at @lpqualitymeats. A menu highlight is our Smoked Chicken. Chef, @luke_powell then barbecues it on an open flame grill and serves with Sauce Peara and Roast Potatoes. Elevating the humble bird, it's a must try.

14.01.2022 Spotted on the menu at Mimi’s, Head Chef Jordan Toft heroes our Heritage Wagyu Rib Eye. Prepared simply, it’s served with Beef Garum, New Olive Oil and Lemon to let the premium quality of the beef shine.

14.01.2022 Chef, Tetsuya Wakuda heros our @2gr_innercircle Full Blood Wagyu Sirloin on his degustation menu at @tetsuyasydney. Using seasonal accompaniments that change regularly, the premium cut is seen here with Nameko Mushrooms and Eggplant Miso. Known for his Japanese inspired dishes using French techniques, Tetsuya is a true dining experience.

13.01.2022 A menu highlight at @portenosydney. Our free range chicken is char grilled charcoal style and served with avaocado and tomatillo mole, woodfired tomato and pineapple salsa and plaintain chips. Crisp yet succulent, it comes highly recommended.

13.01.2022 Our friends at @westholme are standing by their restaurant partners during these tough times by donating the price of each Westholme Wagyu dish ordered to the restaurant staff. With reduced working hours, supporting the teams behind each restaurant is really important. The #westholmeplatesforgood campaign runs until mid Spring, so be sure to visit @catalinarosebay, @thebotantistkirribilli, @thebutlersydney, @hartsyard, @oliokensingtonst, @banksiisydney, @boppandtone and @cucinetta_sydney and order the Westholme Wagyu dish to give back to the heart and soul of the hospitality industry.

13.01.2022 The ultimate winter warmer, our free-range Pork Porchetta is carefully hand rolled, scored and tied by our team of skilled butchers. Seasoned with olive oil, salt and pepper, it’s stuffed with fresh parsley, thyme, garlic and fennel seeds. Think a succulent, juicy interior adorned with crisp golden crackling. Serve with a fresh green salad and crunchy roast potatoes for your Sunday lunch. Order on Haverick Meats To You by 11pm this evening to receive on Thursday in time for the weekend.

12.01.2022 Deliciousness delivered to your door. Our @westholme Wagyu Rump Cap is just a click away. With a marble score of 4-5 and an intense buttery flavour, it's a versatile cut for either whole oven roasting or sliced into steaks for grilling. Order on www.haverickmeatstoyou.com.au before Monday at 11pm for delivery on Thursday.

12.01.2022 Our 2GR Full Blood Wagyu Beef Centre Cut Tenderloin is the ultimate luxury. Raised in regional NSW, namely Mudgee and Central West Slopes, 2GR production is limited to manage quality and prestige. With a 9+ marble score, it’s an example of fine marbling and texture. A sensory experience, it boasts an intensely sweet, buttery yet delicate flavour.

11.01.2022 @ester_au are bringing back the leisurely, long Sunday lunch. Paying homage to the traditional roast, @mrmatlindsay has elevated the family favourite with his wood fired duck crown with all the trimmings. Get in quick and make a reservation before it’s too late. #savehospo.

10.01.2022 Vying for the best burger Australia? We have you covered. Customised to any required blend, we work with you to tailor the ultimate pattie. Think grass fed beef brisket, with chuck, topside and a touch of dry-aged fat to inspire. You dream it, we create it.

08.01.2022 Our @riverinebeef T-Bone has made it's way onto the menu at @cicciabellabondi. The 1kg of Bistecca all Fiorentina pairs perfectly with Chef, @_nic_wong_'s selection of Insalata and Contorni. Think char grilled broccolini with chill and garlic and fresh tomatoes with persimmon and basil.

06.01.2022 Paying homage to times past, @cafepaci's Steak Diane is a true retro classic. Owner and Head Chef, @pasip heros our @westholme Scotch Fillet and serves simply with frites and butter lettuce. One of the new kids on the Newtown block, it's a must try.

05.01.2022 For a less traditional take on the Italian favourite, try our @magralamb Porchetta. Deboned and butterflied, our in house team carefully roll and tie the lamb leg with a fresh mix of Italian herbs. New to Haverick Meats, Margra Lamb hail from the lush landscapes of Oberon in NSW and boast a unique combination of micro marbling and a low-fat melting point. It's this combination that give the lamb an unprecedented clarity, flavour and texture.

04.01.2022 The COVID-19 pandemic continues to impact our friends in the hospitality industry. Being forced to close their doors earlier this year, they were faced with no revenue, mounting debts, termination of employees, amongst many other issues. It’s important to remember, the hospitality industry has a ripple effect like no other. Money spent in restaurants, cafes and bars flow through to bakers, wine makers, butchers, fisherman and countless others. The hospitality indust...ry provides a sustainable food economy that benefits all Australians. While Victoria continue to suffer the full blow, let’s do our bit to help our neighbours here in Sydney. Our friends in Potts Point are currently impacted and would appreciate your support. Make a reservation at @lotus.sydney, @fratelliparadiso, @roomten_, @ms.gssydney, @bistrorex and @thebutlersydney or one of your local favourites today. See more

03.01.2022 Our friends at @districtbrasserie know how to use a charcoal oven. Designed to share, we recommend the 2gr_innercircle Wagyu Tomahhawk. With a 9+ marble score, think a caramelised exterior with a melt in your mouth centre. Perfect for a mid-week business lunch or intimate dinner date for two, show your support at make a reservation today. #savehospo.

02.01.2022 Head to Newtown haunt, @cafepaci for our @riverinebeef Beef Short Rib MB 2+. Grilled and served with rocket, horseradish and bone marrow vinaigrette, it's truly autumnal. We suggest pairing with a glass of red from their natural and biodynamic wine list. Our Riverine Beef is sourced from the Riverina region in New South Wales. The Angus and Hereford cross cattle are raised in a temperate climate on the lush, natural grasses and finished on a diet of cereal and grains to ensure a rich flavour and even marbling.

01.01.2022 Our Pork T-Bone spotted on the menu at @cicciabellabondi. Heroing the cut, Head Chef, @_nic_wong_ pairs it simply with his section of Insalata and Contorni. Think tomatoes with basil and broccolini with chilli and garlic.

01.01.2022 The brainchildren behind @thebotanistkirribilli, @thebutlersydney and @dellahyde, @boppandtone is their most recent CBD dining experience. With a Mediterranean inspired menu, our @westholme Wagyu Sirloin sits pride of place. Grain fed and a marble score of 8-9, it promises a melt in your mouth experience.