SHOP 515 PRAHRAN MARKET 163 COMMERCIAL RD SOUTH YARRA, VIC 3141 (03) 9826 0815 | OUR OPENING HOURS: TUES 6:00AM - 5:00PM | THUR-SAT 6:00AM - 5:00PM | SUN 7:00AM - 3:00PM
GARYS QUALITY MEATS PRAHRAN MARKET GARYS QUALITY MEATS PRAHRAN MARKET
  • 0
  • GARYS ONLINE SHOP
  • DRY AGING
    • BEEF
    • AGING ROOM
    • TIME
    • CARE
  • PRODUCERS
  • MEETING
  • ABOUT US
  • CONTACT

Girls Just Want to Have Fun

Fashion

Autumn Moods

Fashion

Forest Near The Lake

Fashion

Handmade Jewelry

Fashion

The Neutrals

Fashion

Wanderer Landscapes

Fashion

Colombian Roasted Cofee

Fashion

Urban Girl

Fashion

Acid Fruits

Fashion

Craft Workshop

Fashion

LOCATION

SHOP 515 PRAHRAN MARKET
163 COMMERCIAL RD SOUTH YARRA, VIC 3141
(03) 9826 0815

OUR OPENING HOURS:
TUES 6:00AM – 6:00PM
THUR-SAT 6:00AM – 6:00PM
SUN 7:00AM – 3:00PM

OUR MEAT

  • GARYS ONLINE SHOP
  • DRY AGING
    • BEEF
    • AGING ROOM
    • TIME
    • CARE
  • PRODUCERS
  • MEETING
  • ABOUT US
  • CONTACT

INSTAGRAM

Instagram post 2169604762369018941_479858397 Marble score 4 plus Sirloin! All these come from @capegrimbeef in Tasmania and is both free-range and grassfed! Tasmania is world-renowned for its rugged wilderness, pristine beauty and landscape of vivid contrast. Cape Grim in the far northwest corner, shaped by wild Southern Ocean swells, abundant rainfall has the cleanest air in the world. The beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to ethical practices and are audited by a third-party. They nurture the finest quality cattle, without harming the pristine environment. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour – made by nature What marble grading is your favourite? #capegrim #sirloin #freerange #garysmeats #mcbeans
Instagram post 2167211550346269337_479858397 Aged Rib Eye! Aged for 6 weeks in our ageing room that draws out moisture and intensifies flavour this rib eye is probably our most sold product! Coming from @capegrimbeef in Tasmania this beef is 100% grass fed and free-range! What is your favourite cut of steak? #steak #ribeye #beef #garysmeats #mcbeans
Instagram post 2166449852551026815_479858397 @meat_ash and the Tomahawk! Here Ash is slicing up one of the 6 week dry aged Tomahawk steaks! Coming from Habbies Howe in Victoria this beef makes for the perfect dry aging beef! It can be a bit of a tricky one to cook though, we suggest a reverse sear! #steak #tomahawk #meatash #garysmeats #mcbeans
Instagram post 2165902933319802104_479858397 Vintage beef! Have you ever seen such lovely yellow fat like that? Coming from @vintagebeefco these sirloin steaks are certainly something different! The farmers have turned their breeding cattle out to pasture for retirement where they feed only on grass. These roamers further mature in a relaxed environment and are not processed until they are at least 60 months – more than twice the age of regular cattle. Because the cows are older, the meat has a rich, developed grass fed flavour alongside superb marbling. The result, a distinct and unique eating experience, enjoyed by Europeans for years. Vintage Beef Co. is produced from both the Greenham Tasmania and Greenham Gippsland meatworks. Have you ever tried vintage cattle? How do you think it compares to standard beef? #vintagebeefco #sirloin #steak #garysmeats #mcbeans
Instagram post 2160081240030586105_479858397 @mottainai_lamb farm! THE WORLD’S MOST SUSTAINABLY PRODUCED MEAT Mottainai Lamb has the lowest GHG emission intensity of any meat in the world and is 100% natural. The meat is Hormone Free, Antibiotic Free, and GMO Free. Our innovative program is the most efficient and productive livestock system globally. It is not affected by seasonality and has potential for scalability. WHAT MAKES IT UNIQUE? • REDUCE Methane by feeding olive waste and partly fermented fibre (carrot pomace) that increases the rate of rumen passage thereby reducing enteric fermentation and resulting methane. • RE-USE Arable Land and Water: Lambs are born free and grow with their mothers in olive groves, feeding on grass that would otherwise be cut or sprayed. • RECYCLE Organic Landfill: 80% of the food consumed by Mottainai Lambs is recycled organics that would otherwise go to landfill: broken or misshapen carrots, fresh green carrot tops, carrot pomace after juicing, olive pomace, olive leaf and sedimentary olive oil. • RESPECT Livestock: Mottainai Lambs produce twice the amount of lean meat than traditional lambs at the same age. They are exceptionally healthy and grow very fast without becoming fat. • RECONNECT people with the food they eat and where it comes from. #wagyulamb #lamb #wagyu #mottainai #garysmeats #mcbeans
Instagram post 2159222072390422861_479858397 Aged Wagyu! @garymcbeanbutcher slicing up a 1kg Rib Eye Wagyu Steak on the bone! This steak has been aged for 6 weeks and comes from @robbinsislandwagyu in Tasmania..... doesn't get much better than that 🤤 How do you think aged Wagyu compares to non aged? #wagyu #aged #garysmeats #mcbeans
Instagram post 2152770829572644850_479858397 @mottainai_lamb launch! Wagyu Lamb! Something new and something special! With help from our friends @weberbbqausnz and @curly_whiskers Mottainai Lamb is the world’s most sustainably produced meat. 80% of the food fed to our lambs is recycled carrot and olive organics, that would otherwise go to landfill. Our innovative program is the most efficient and productive livestock system globally. We believe in farming today so we can farm tomorrow and for generations to come. Mottainai is an ageless Japanese wisdom of interacting with the world such that we fully appreciate what exists, treat it as precious, and make full use of its potential. It perfectly explains who we are, what we do and why we do it. Mottainai Lamb is one of the healthiest meats in the world. We have redefined the fatty acid profile of our meat — it has 700% more oleic acid and 300% more omega-3 fatty acids than traditional lamb. Mottainai Lamb has 37% marbling, comparable to A4 J Thanks to @prahranmarket
Instagram post 2151303473340218250_479858397 @meat_ash cutting up ribs! Here Ash is slicing some of the @vintagebeefco ribs! The farmers have turned their breeding cattle out to pasture for retirement where they feed only on grass. These roamers further mature in a relaxed environment and are not processed until they are at least 60 months – more than twice the age of regular cattle. Because the cows are older, the meat has a rich, developed grass fed flavour alongside superb marbling. The result, a distinct and unique eating experience, enjoyed by Europeans for years. Vintage Beef Co. is produced from both the Greenham Tasmania and Greenham Gippsland meatworks. Have you tried vintage cattle? #vintage #beef #garysmeats #mcbeans
Instagram post 2150534267069811514_479858397 Lamb Ham! Ever tried Lamb Ham? All made from our saltbush dorper lamb from South Australia and smoked by our friends @oakwoodsmallgoods! Christmas is creeping up on us, maybe you want to try something a little different with our lamb Ham! How do you think lamb Ham compares to pork ham? #ham #lamb #garysmeats #mcbeans
Instagram post 2147759911411444977_479858397 WAGYU LAMB! Yep, you heard that right Wagyu Lamb! Mottainai Lambs are raised on the coastal plains of Lancelin, Western Australia where ancient limestone sands meet the rugged outback. Mottainai Lamb has been served in some of the world’s best restaurants and is recognised by leading chefs as the best lamb they have ever tasted. Mottainai Lamb is the world’s most sustainably produced meat. 80% of the food fed to our lambs is recycled carrot and olive organics, that would otherwise go to landfill. Our innovative program is the most efficient and productive livestock system globally. We believe in farming today so we can farm tomorrow and for generations to come. Mottainai is an ageless Japanese wisdom of interacting with the world such that we fully appreciate what exists, treat it as precious, and make full use of its potential. It perfectly explains who we are, what we do and why we do it. Mottainai Lamb is one of the healthiest meats in the world. We have redefined the fatty acid profile of our meat — it has 700% more oleic acid and 300% more omega-3 fatty acids than traditional lamb. Mottainai Lamb has 37% marbling, comparable to A4 Japanese grade Wagyu. In contrast, grass-fed lamb has 3-5% marbling. Mottainai Lamb is simply in a class of its own, its pure luxury @mottainai_lamb #wagyu #lamb #mottainai #garysmeats #mcbeans
Instagram post 2147752398817359004_479858397 Dry Aged Wagyu! Aged for 6 weeks in our dry aging room and using @robbinsislandwagyu Rib-eye on the bone with a marble score of 9 plus! This steak is certainly something special but jeez will it be delicious! Have you ever had dry aged Wagyu? #wagyu #steak #aged #garysmeats #mcbeans
Instagram post 2134627047379772539_479858397 Wagyu on the Bone! Using beef marrow bones sliced thin as the skewers and with the added benefit of using Wagyu as the meat, these skewers are a meaty mouthful 😌 We think on a Japanese BBQ is best, but how would you cook them? #wagyu #garysmeats #mcbeans
Follow on Instagram
Copyright 2018 - Developed by MDM Digital
  • GARYS ONLINE SHOP
  • DRY AGING
    • BEEF
    • AGING ROOM
    • TIME
    • CARE
  • PRODUCERS
  • MEETING
  • ABOUT US
  • CONTACT

Products

  • Garys Meats GINPIG Christmas Ham (Four Pillars) Full GINPIG Ham (Four Pillars) Full $269.40 – $314.30
  • Lamb Shoulder $60.00
  • Rib Eye Roast Garys Meats Dry Aged Rib Eye Roast $139.80 – $279.60
  • Pork Shoulder Garys Meats Pork Shoulder $29.30 – $59.80
  • Pork Rack $39.30 – $79.80

Cart

What are you looking for?