Meat & Poultry

The perfect all round, everyday eating experience – never settle for anything less. Our Angus beef’s superiority is a result of its juicy and delicious flavour. Read more

Striploin is that portion of the bone-in striploin remaining after removal of all bones. It may be from 0 to 3 ribs Read more

Slightly more marbled than our 3MBS Black Opal Brisket, our Wagyu Brisket 4-5 MBS Black Opal offers an impressive depth of flavour. Read more

Pure Australian Lamb, fragrant with paprika, cumin, coriander, fennel, fired with authentic harissa hot chili pepper paste in natural casing. 100% Natural. Read more

In some recipes, the glutinous rice with chicken is steamed in a bowl and not wrapped in a Lotus Leaf. That is still very delicious, but nothing beats opening the Lotus Leaf parcel and smelling the wonderful scent imparted by the Lotus Leaf as you tuck in Read more

Delicious empanadas with a savory ground beef filling and buttery, flaky crusts! Read more

Kobe Beef must come from the Tajima bloodline and be raised and processed in Hyogo Prefecture. In order to earn the Japanese chrysanthemum, Kobe Beef must be graded A4 or A5 by the Kobe Beef Association. Read more

Tender, juicy and with a buttery flavour that lives long in the memory, Black Opal Wagyu sits at the very pinnacle of Australian commercial wagyu. Read more

This magnificent cut of wagyu meat is actually a huge ribeye steak that has about 8-12 inches of the rib bone still on it. The bone has been “Frenched,” which means it has been stripped of fat and meat. Read more

Better served deep fried. You can also pan fry for 3 to 4 minutes once thawed out. Read more

Brazilian Pastry snacks. Read more

Popcorn Chicken It can be served as a fun snack or appetizer or as an easy weeknight dinner with mashed potatoes and a salad that will be the highlight meal of the week. Read more

Brisket is the perfect cut for slow cooking or smoking low & slow in a smoker or charcoal BBQ. Brisket is full of beefy flavour, but as a traditionally tough cut it benefits from long sustained low temperatures to break down the collagen. Read more

Lamb Kofta kebab is a delicious Middle Eastern dish made with minced lamb, spices, and herbs shaped into small balls or cylinders and grilled on skewers. Read more

The fat cap at the top of this Wagyu brisket seeps into the meat throughout the cooking process, which adds to the tenderness and rich flavour that runs through the meat. Read more

Jack’s Creek Black Angus Beef is derived from superior Black Angus cattle, grain-fed for 150 to 170 days on a specifically formulated high-energy grain diet. Read more

Our Tomahawk Wagyu ticks every box. It is full of flavour, beautifully marbled and incredibly tender. Because of its size and thickness, we recommend Reverse Searing or Smoking for a moist and buttery steak. Read more

This wagyu tomahawk is a unique piece. Mb7 delivers even marbling with out being overly rich. Perfect for any occasion. Read more

Wagyu is full of finely flecked intramuscular fat – this fat is full of intense flavour, and melts much closer to room temperature than regular fat. Read more

Wagyu is best cooked to medium to let the fat render down, use a pan instead of a grill to capture the escaping fat and baste your steak in its own juices. Read more

So tender and flavorful, the MB 6-7 Australian Wagyu Ribeye Cuberoll is made with quality beef from Australia, and is a very sought-after cut. Read more

Turkey is popular meat that boasts high-quality protein, B vitamins, selenium, zinc, and phosphorus. It may support various aspects of health, including muscle growth and maintenance, due to its rich supply of nutrients. Read more

Brazilian pastry snacks. Read more