Certified Dry-Age Beef - Haverick Meats

At Haverick Meats, we’ve built our own custom Dry-Age Room, allowing us to produce superior, Certified Dry-Aged Beef™. We hand select only the highest quality, grass and grain-fed beef products and customise our aging periods to suit customer specifications.
Read more about our dry aging process

Are you a business customer and want to be supplied by the best?

MAKE A BUSINESS ENQUIRY

Dry-Aged-Rib-eye

Rib-Eye

Our bone-in Rib-Eye, aged 36 days in our Certified Dry-Age Room™.

Dry-Aged-T-Bone

T-Bone

Thick-cut T-Bone aged 28 days in our Certified Dry-Age Room™.

Dry-Aged-Striploin-Opacity

Bone-In Striploin

Highly marbled Striploin aged 36 days in our Certified Dry-Age Room™.

Industry News: The latest from the foodservice industry.

Industry News

A Surge of New Sydney Restaurants

Read more

Industry News

The delicious. 100 Best of Best Awards

Read more

Industry News

The Future of Wagyu with Westholme Wagyu

Read more

Industry News

Australia’s Finest Lamb, Margra Lamb

Read more

Industry News

Teaming up with Qantas on their new, elevated dining experience

Read more

Industry News

World’s 101 Best Steak Restaurants Awards

Read more

Industry News

Introducing Our Cevapcici

Read more

Industry News

The Nationwide Chicken Shortage Continues…

Read more

Industry News

It’s Beginning To Look A Lot Like Christmas

Read more

Industry News

Introducing SCOT Of The South

Read more

Industry News

Teaming Up With Merivale & Allianz Stadium

Read more

Industry News

Our Solution To The Skills Shortage

Read more

Follow us: Stay up to date with our butchery and business partners.

Dec 17

🔥 Watch our master butcher expertly prepare the Kidman Premium MB 4-5 Rump Cap, also known as Picanha in Brazilian cuisine! This cut is renowned for its intense buttery flavour, coming from the top of the rump. It’s tender, juicy, and has a layer of fat that keeps it moist—perfect for whole roasting or grilling into steaks.

Kidman cattle are ethically raised without hormones on select Queensland and Northern Territory properties and are finished on a special grain mix for at least 200 days. Experience the taste of responsible farming! 🥩💚

Dec 15

🥩✨ What could be better than our thick, juicy @2grwagyu MB 9+ T-Bone? One that’s been dry-aged & tallow dipped for an even richer juicier flavour explosion! 🤤🔥

First, this beauty is dry-aged for 21 days in our state-of-the-art aging room, then encased in rich beef tallow to seal in that succulent goodness! After another 21 days of dry-aging, it’s pure perfection – reducing moisture loss and maximising its flavour! 🙌🔥

@2grwagyu is raised hormone-free in the fertile Mudgee and Central Slopes of NSW where the 2GR herd roams free, ensuring the highest quality animal welfare at every step.

This isn’t just a steak; it’s a masterpiece by Haverick Meats!

Dec 10

🎄 Last call to place your festive orders on Haverick Meats Christmas Online Store!

🥩✨ Don’t miss your chance to order the finest meats for your Christmas & Holiday celebrations at wholesale prices !

⏰ Hurry—our Christmas orders close this Thursday, December 12th, 2024!

🚚 Enjoy the convenience of delivery right to your door on either December 19th or 23rd, 2024!

Tap the link in our bio to secure your order today & shop where Australia’s best chefs shop! 🎉

Dec 8

🔥 Watch the uber talented @brendan.fong of @lefoote master the woodfire of the Josper with our new Kidman Premium MB 4-5, 600g rockstar Rib Eye!

Why has Kidman become an instant hit on top menus across Australia? These cattle are ethically raised in the stunning landscapes of Queensland and the Northern Territory, finished on a premium grain diet for up to 200 days—delivering unmatched tenderness and rich flavour! 🌿✨

At @lefoote immerse yourself in a part Parisian wine bar, delicacies cooked over the Mediterranean grill, where great food, art, and a lively atmosphere collide! 🍷

Dec 5

🥩✨ Ready to indulge for the festive season? Our Rib Eye on the Bone sourced from the Riverine, char-grilled over iron bark and charcoal, is here to steal the spotlight on the menu at Sydney restaurant hot spot @thegidley ! Perfectly thick-cut and made for sharing with family & friends for the festive season.

Dec 3

🌟 Featuring our Parmesan & Herb Chicken Schnitzel! 🌟

🍽️ Crispy exterior meets succulent interior, made in-house with our bespoke batter mix of panko breadcrumbs, fresh eggs, parmesan cheese, and aromatic herbs.

✨ Available in popular portion sizes, our schnitzels are designed to simplify your kitchen prep, whether for foodservice or retail.

💚 Continuing to add value to our partners, we offer a wide range of premium crumbed products that guarantee consistency and quality every time. It’s as simple as frying and serving!

Dec 1

Inside the kitchen with acclaimed chef @douglaskeyte of Brisbane’s @naldhamhouse diving into the prep of Australia’s finest lamb @margra_lamb using the Lamb Rump with Romesco, Salsa Verde, Green Almond.

Why is Margra the best you ask ? Here is a step by step breakdown:

1. Heritage and Craftsmanship: Margra Lamb is the result of years of dedicated craftsmanship and sustainable farming practices, developed from the rich landscapes of Oberon, NSW, emphasizes quality over quantity.

2. Breeding for Quality: Unlike traditional breeds raised primarily for wool, Margra Lamb is specially bred for exceptional eating quality. The unique white breed, which possesses hair instead of wool, results in skin that is entirely free from lanolin, enhancing the pure lamb flavour.

3. Delicate Fat Composition: The fat in Margra Lamb has a lower melting point (6-8 degrees lower than conventional lamb), contributing to a cleaner and more delicate taste that appeals to discerning palates.

4. Micro-Marbling Excellence: This lamb showcases remarkable fine micro-marbling, which ensures exquisitely tender and delicate meat. This quality has made it a favourite among Australia’s top chefs, who appreciate its refined texture.

5: Sustainable and Ethical Practices: All Margra Lamb sheep are raised hormone and antibiotic-free in lush green pastures, with zero exposure to feedlots. These pristine conditions guarantee the production of only the highest quality Australian lamb.

For more information about Australia’s finest lamb, contact our sales team via [linktree].

Nov 27

🌟Dive into the world of flavour at @tokyosambasydney 🥢headed by award winning japanese chef @chasekojima

Its produce driven menu features our Certified Dry-Aged 800g T-Bone, perfectly cooked on the Josper charcoal grill. This isn’t just a meal—it’s a culinary journey that merges the elegance of Japanese cuisine with the bold essence of Peruvian culture. ✨

We dry-age our Beef for a minimum of 6 weeks in our custom-built dry-aging room, ensuring the exact amount of crust is preserved to deliver that distinct nutty and buttery flavour. With its nutty, earthy complexity and unparalleled tenderness, this is a dish you don’t want to miss!

Nov 24

🔥 Watch as our master butcher perfectly portion our sensational Kidman Premium MB 4-5 Sirloin ✨Undoubtedly one of Australia’s best grain-fed Beef programs.

Why is Kidman making waves on Australia’s top menus? These cattle are ethically raised without hormones amidst the lush Queensland landscapes, finished on a special grain diet for a minimum of 200 days adhering to the highest sustainable farming practices. 🌱🐄

Nov 20

🔥 🥩✨Feast your eyes on our stunning 1.5kg Bistecca Fiorentina, now gracing the menu at @gowingssydney ! Nestled in the glamorous Art Nouveau QT Sydney, this dish is a true showstopper!

Crafted by culinary maestro @chefseanconnolly our Bistecca features premium Riverine Beef, sourced from hand-selected Black Angus cattle in the lush Riverina area of NSW. Expect consistent, top-tier flavour every time!

Inspired by the charm of New York’s steakhouses & Little Italy, Gowings is blending classic flavours with fresh energy, flair and some real table-side bravado 🔥💥

Nov 19

📣Introducing our mouthwatering @2grwagyu MB 9+ Smoked Pastrami, hand-sliced on the Berkel Slicer for that perfect cut!

Our culinary team meticulously select the finest 2GR MB 9+ Brisket that goes through a 7-day brining process. Then, we roll it in a secret blend of spices before smoking it in-house and slow-cooking it for over 14 hours!

Each bite is a journey of rich, decadent & smoky flavours. Elevate your menu’s with our range of specialty products made by our team✨

Nov 17

🌟Throwback to our unforgettable Margra Lamb event. We had the honour of celebrating our exclusive QLD partnership with @margra_lamb , bringing together QLD’s finest chefs for a special dinner.

Hosted at the stunning @naldhamhouse and prepared by their acclaimed chef @douglaskeyte and @markbest—one of Australia’s most celebrated chefs. As Chef Mark puts it, “Margra is the finest lamb I’ve ever tasted, establishing the benchmark for all others.”

We’re very proud to be exclusive distributors of Australia’s finest lamb, @margra_lamb , in NSW, ACT, VIC, and now QLD!

🌿 Ready to taste the difference? Contact the Haverick Meats sales team via [linktree] for more details!