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

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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™.

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

Feb 16

🍽️We’re making things effortless for busy kitchens! Our Pre-cooked Bannockburn Butterflied Chicken, sourced from the beautiful Geelong area in Victoria. This delicious chicken is not only certified free-range but also hormone and chemical-free!

Our skilled in-house chefs cook it to perfection, infused with Mediterranean herbs like fresh rosemary, thyme, and olive oil 👌

Feb 14

🔥 BBQ LOVERS UNITE! 🔥
This Saturday at Haverick Meats, join legendary Australian Chef @markbest from 9-11 AM for an exclusive live BBQ cook-up! Taste his special “Lamb Cheong” in a soft bun with sweet onions and Sichuan pickles, and its all on us! Don’t miss it!
Shop restaurant-quality meats at wholesale prices every Saturday from 8am - 1pm.

📍 Haverick Meats Saturday Store
📅 This Saturday, 9 AM – 11 AM

Let’s fire up the grill and make it a feast to remember. See you there!

📹 Content by @_raremedium

Feb 11

🔥 Calling all BBQ lovers! 🔥

This Saturday, join us at Haverick Meats for an exclusive live cook-up with @markbest, one of Australia’s most celebrated chefs. From 9 AM – 11 AM, Mark will be firing up the grill and sharing his Best take on traditional Lap Cheong — introducing the house-made “Lamb Cheong”, served in a perfectly soft bread bun, sweet onions and Sichuan Pickles. You won’t want to miss it!

Stock up on restaurant-quality meats at wholesale prices — we’re open every Saturday from 8 AM – 1 PM. Plus, spend $100 or more and score a FREE chicken! 🐔

📍 Haverick Meats Saturday Store
📅 This Saturday, 9 AM – 11 AM

Let’s fire up the grill and make it a feast to remember. See you there!

📹 Content by @_raremedium

Feb 9

✨Say goodbye to long hours in the kitchen! Our in-house chefs pre-cook our @margra_lamb Oyster cut shoulder to perfection—slow-cooked for 8 hours for that melt-in-your-mouth tenderness. It's the ultimate time-saving solution for busy kitchens: just reheat our lamb shoulder, add in your chosen condiments, and you’re set for a gourmet experience that’ll impress your diners every time.

Why @margra_lamb ? Raised on the lush fields of Oberon, NSW, Margra boasts unique qualities like lower fat melting points, superior micro-marbling, and year-round consistency without hormones or antibiotics. With ethical practices and pure, gamey-free flavour, Margra is truly a cut above. 🌱🥩 Are you ready to elevate your dining experience?

Feb 4

🌟Spotlight on the Piece de Resistance!🌟

Introducing our show-stopping @riverinebeef T-bone MB 2+, weighing in over a whopping 2 kg! ✨ This incredible cut delivers the best of both worlds—tenderness and flavour.

🥩 With both sirloin and tenderloin in one incredible piece steak, it’s a guaranteed crowd pleaser!

Raised in the lush riverine region of New South Wales, these cattle are a perfect cross between Black Angus and Hereford, grass-fed, and finished on a specially formulated grain ration. 🐄Each bite reflects the care taken to ensure exceptional eating quality. 🙌

Feb 2

🌟 Exciting News, Foodies! 🌟
Chef @nathansasi00 , @morgygalinha & @mrssalisasi of Bar Coppains fame have unveiled their latest gem: @bessies.restaurant in Surry Hills! 🍷✨

With a roaring woodfire grill as the centrepiece of its open kitchen, get ready to indulge in the most delicious Mediterranean-inspired dishes, all made with the finest produce. The vibrant atmosphere is the ideal meeting spot to gather with friends, family or as a couple. ❤️

We’re proud to partner with Chef Nathan to source premium meat from Australia’s best producers, ensuring it meets his high standards.

A tip from us: try the Pork Belly & Loin Chop, @2grwagyu Rib Cap skewer & Bessie’s Chorizo …. You can thank us later!

Jan 30

🌟 Spotlight on our @2grwagyu 9+ Full Blood 500g Sirloin, making waves on the menu at the iconic @catalinarosebay ! ✨

Prepared by the talented head chef Alan O’Keefe @smurfchef , this premium cut is famous for its rich intramuscular fat and boasts the highest marble score. Sourced from Mudgee and the beautiful Central Slopes of NSW, its limited production ensures exceptional quality and prestige.
The 2GR herd roams freely on lush pastures, raised naturally and hormone-free, with utmost animal welfare in mind. Available at Haverick Meats, enjoy a buttery, melt-in-your-mouth indulgent experience🍴

Jan 28

🌟 Expertly prepared by our skilled butcher, discover the exquisite taste of our @margra_lamb saddle. By removing the tenderloin and backbone, our butcher creates a beautifully rolled and tied saddle that's incredibly tender and bursting with sweet flavour. Perfect for stuffing or simply seasoning, it’s a standout centerpiece for any table.

What makes Margra Lamb the best Australian lamb? Raised on the lush fields of Oberon, NSW, this lamb offers unique qualities such as a low fat melting point, higher micro-marbling, and zero lanolin in its hair/skin. Ethically reared, Margra Lamb contains no hormones or antibiotics—just pure, natural goodness without the gamey flavour! 🌿

Jan 21

🌿🐄 @westholme Striploin is showing off again! 💫 This MB 6-7 Wagyu striploin boasts beautiful marbling and a signature flavour derived from grazing on the native grasses of Northern Australia.

Chefs love Westholme for its Nature-led Wagyu, honouring the commitment to raising cattle that live happy, healthy lives foraging freely across the rangelands. ✨

We are a proud partner of @westholme - where nature and expertise unite.
Ready to elevate your plate? Contact one of our sales reps today to discover more about this range! 💚 #WestholmeWagyu #NatureLedBeef

Jan 19

👑✨ The jewel in the crown at @bertsnewport is our Kidman Premium MB 4-5 Tenderloin! Grilled to perfection on the Josper Basque grill, each bite is infused with smoky flavours from ironbark coal and finished off with head chef @buchnik hand-crafted Café de Paris butter.🔥

Kidman Premium cattle are ethically raised without hormones, finished for 200+ days, on a carefully formulated blend of grains, all while upholding the highest sustainable farming practices. 🌱
Kidman Premium is a sensational new Beef range that everyone’s talking about— try it for yourself!🍴

Jan 12

🥩✨ Introducing our showstopper: the 6-week Dry Aged Rib Eye on the Bone! Each cut is portioned to our customers request, taken from a whole rib. Our custom-built dry aging room ensures minimal moisture loss, enhancing the flavour and tenderness of every bite.

🌟 Experience our juicy dry aged steak — think nutty undertones, with buttery, earthy complexity that’ll make every steak lover’s heart race!

Jan 8

🔥🥩 A proud longstanding meat partner of the iconic @bistecca.sydney , Sydney’s go-to destination for the ultimate steak experience! Hidden beneath the bustling CBD, this classic Italian cocktail bar and Tuscan-style steak haven serves up authenticity in every bite.

From the moment the Bistecca is cut and weighed, to its sizzling journey over a fire of ironbark and charcoal, you’re in for a treat. Indulge in the legendary T-bone steak—a nod to Tuscany’s finest—where we source the meat from the picturesque Riverina region.

Whether you prefer it medium-rare or another way, Bistecca by @liquidandlarder guarantees an unforgettable dining experience & is a Sydney institution for a reason✨🔥