‘QUALITY STARTS FROM THE BEGINNING’
Imagine biting into a perfectly prepared piece of highly marbled Black Angus beef. Think of the flavour and mouth-feel, the juiciness and tenderness that only come from a highly marbled piece of the finest cool climate Black Angus. Take that sensation, and you have the very meaning of Black Onyx.
Robbins Island Wagyu is a fourth generation family company offering primium grade Wagyu raised and breed of the shores of Tasmania. During the iconic seasonal musters, bands of horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas.
Cape Grim Beef have earned themselves a reputation for providing premium grade beef, sought after by many butchers and chefs. Located in far northwest corner of Tasmania the air is the cleanest in the world and has an abundant rainfall, farmers of Cape Grim nurture the finest quality cattle, without harming the pristine environment.
The Dorper Lamb thrives in the Australian arid Environment that is originally from South Africa, consuming native and unique Australian plant varieties the Dorper take on a clean fresh naturally seasoned flavour. Dorper’s require minimal handling, as they do not require shearing, mulesing or any operation with a tradition wool growing, allowing for a peaceful life.
Ravens Creek Farm pride themselves in breeding and raising true free-range pork as nature intended it. All the Berkshire pigs live natural lives outside under the trees all around the farm, they are an integral part of Ravens Creek system. The Findlay family have years of experience and with their two daughters it is quite an adventure.
Exclusive to Gary’s Meats, Yarra Valley Berkshires are a small free-range farm that offer a truly unique product. With the help of our friends at Four Pillars Gin, Yarra Valley Berkshires created what is now famous as the Gin PigTM. Adding the spent gin botanicals to the feed of our pigs…. The result is an infused pork with the combined flavours of juniper, coriander, cardamom, star anise, lavender, lemon myrtle, occasionally some turmeric and ginger
Ralf Fink & Oakwood
Our resident Master smallgood maker Ralf Fink, is German Fleschmaster with over 30 years’ experience in the art of smallgoods manufacturing. Growing up in Germany and traveling Europe in search for the mastering of all smallgoods and butchering, you will find no one better or more knowledgeable in the process of curing and smoking meat.
Situated at the southern end of the Strathbogie Ranges in the Victorian Highlands, Habbies Howe is unique. Fresh spring water, stable climate and the best Australian Angus breeding allows us to present quiet, low stressed, grass fed, healthy cattle. Free of hormone growth promotants ensuring high quality, tender and tasty beef.
Jack’s Creek is proud to be a family owned and operated Australian business run by the Warmoll family, who emigrated from Ireland in 1852. Jack’s Creek is a leader in breeding, growing, feeding, processing and marketing a range of premium beef. Our products are proudly produced from Australian grain fed Wagyu and Black Angus cattle.
Imported directly from Japan, this Hida wagyu is graded at a A5 level. Japan officially regained access to the Australian Market and Gary’s Meats is one of the few who sells it on a retail level.