Meat

Amelia Park Lamb is hand-selected from the best farmers in the pristine South west region of Western Australia. Lamb rack is especially popular with chefs, but the lamb roast, shank, eye of loin, shoulder and tenderloin are also gaining in popularity in top restaurants. 

Founded by meat experts, the Australian Meat Group has the connections to source specific kinds of beef to suit customer requirements, including organic beef, grain-fed beef, grass-fed beef, and beef guaranteed free from antibiotics and hormones.ช

Cape Grim natural beef comes from Australian cattle that eat only grass. No added hormones, no antibiotics and no GMO feeds are used. This beef is graded to the highest 4 or 5 stars under the Meat Standards Australia system, a government-backed system which grades beef on eating quality.

From Japanese black cattle raised on a careful balance of grass and grain feed, this premium wagyu beef comes from Kagoshima in Japan. Available in prime and secondary cuts, including sirloin and striploin.

Kilcoy Pastoral Company produces world-class 100 day grain-fed beef, with a preferred dress weight of 350kg. This focus on quality chilled beef has made them one of Australia's biggest beef processors, with cuts that include chilled ribeye, chunks, short flank, and tenderloin.

Red Hill Premium Australian Veal is ethically farmed, delicate in texture, rich in flavor and full of nutrients. Young cattle at Red Hill eat only grass and plants, with no hormones or additives added to feed.

Tajima Australian Grain-Fed Wagyu cattle are fed specialized grains, corn silage, hay, and cereals for a minimum of 350 days. This premium range of grain fed wagyu beef is prized by chefs because of its large eye muscle and melt-in-the-mouth fat marbling.

Teys manage every aspect of beef production in Australia, from farm to processing. This cost-effective supply chain provides real value to customers. Teys grass-fed and grain-fed beef are distributed internationally via the protein experts, Cargill Food Distribution.