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  • Gin Pig Bacon™

    Exclusive to Gary’s Meats – Yarra Valley Berkshires and Four Pillars Gin have come together to create what is now famously known as the Gin Pig™. The pigs are fed…

  • Hanger Steak

    Hanger steak, also referred to as skirt steak or hanging tenderloin, is a prized cut, well known for it’s intense flavour. Not a particularly tender piece of meat, the hanger…

  • Pork Belly

    Pork belly is an inexpensive, fatty cut of meat from the underside of the pig. Famous for juicy, succulent meat and that crispy pork crackling, following some basic rules in…

  • Wagyu

    Sourced from the Stone Axe farms across the high country of New South Wales and Victoria, the Japanese Black Wagyu cattle produce award winning cuts of meat like no other.…

  • Tomahawk Steak

    Essentially a bone-in ribeye steak, the tomahawk is an impressive cut of meat, with a thickness of at least 2 inches and a 12 inch bone. Best suited to an…

  • Scotch Fillet

    Scotch Fillet, also referred to as ribeye, features a seam of fat marbling which really contributes to the the flavour and texture of the meat during cooking. Whether you like…

  • Ribs

    We stock a range of beef and pork ribs, perfect for long and slow, fall-off-the-bone, slathered in BBQ sauce flavour: Asado – “Short” short ribs, Argentinian style suited to a…

  • Butterflied Lamb

    Butterflied lamb is a lamb leg with the bone removed, laid flat and perfect for a faster cook and and designed to take on maximum flavour. Pre-marinated with fresh herbs,…

  • Brisket

    Brisket is a cut of beef made for long and slow cooking. Compared to other cuts of beef, the brisket features less connective tissue through the meat, meaning that it…

  • Boston Butt

    A “Boston Butt” is just another name for a pork butt. Higher on the foreleg than the shoulder, the butt is a relatively tough and fatty cut that benefits from…

  • Beef Cheek

    Best suited to long and slow cooking, the beef cheek is literally the facial cheek of the animal. A well used muscle and a tough cut of meat, the cheek…

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