Grass-Fed Meat Boxes & Craft Butcher Cuts, Delivered
100% Australian pasture-raised beef, fresh gourmet beef mince, dry-aged Wagyu steaks, and custom freezer boxes delivered to your door — refrigerated cold-chain vans across NSW, frozen express courier Australia-wide.
Free Cold-Chain Across NSW
Free refrigerated van delivery across NSW on orders $300+. Shipped frozen by express courier elsewhere in Australia.
100% Australian Pasture
100-day grass-fed certified livestock with zero growth hormones or fillers.
10% Off with Crypto
Instant 10% discount when you pay with crypto (BTC / USDT). PayID & bank transfer also accepted.
Whole-Carcass Butchery
Ground fresh daily by Alexandria master butchers with zero preservatives.
Shop Fresh Butcher Categories
Beef
Australian beef cuts, dry-aged steaks, fresh beef mince, slow-cook roasts, offal, and stock bones for broth.
Chicken
Australian chicken breasts, thighs, drumsticks, wings, whole birds, lean mince, and crumbed schnitzels.
Lamb
Australian lamb cutlets, loin chops, leg roasts, shoulder, shanks, and mince.
Pork
Australian pork cuts, crispy pork belly, ribs, pork shoulder roasts, cutlets, mince, bacon, ham, Christmas hams, and stock bones for broth.
Sausages
Australian craft sausages made with beef, pork, chicken, lamb, and gourmet flavor blends.
BBQ & Grill
Australian barbecue essentials—steak packs, sausage packs, ribs, skewers, and burger patties.
Meat Boxes
Household meat boxes, value freezer stockers, BBQ boxes, premium steak bundles, and lean protein prep.
Ready to Cook
Chef-prepared weeknight dinners—chicken schnitzels, crumbed steak, marinated cuts, kebabs, and burger patties.
Sydney's Best Selling Beef & Meats
Popular CutFresh ChilledScotch Fillet Steak
Tender beef scotch fillet steak suitable for barbecue, grill or pan-frying.
Tender CutFresh ChilledEye Fillet Steak
Tender beef eye fillet steak prepared for gentle pan-searing or grilling.
Popular MinceFresh ChilledPremium Beef Mince
Freshly prepared premium beef mince ground for burgers and savoury dishes.
Slow Cook CutFresh ChilledBeef Brisket
Beef brisket cut for slow cooking, smoking, or braising.
Best SellerFresh ChilledChicken Breast Fillets
Lean, boneless chicken breast fillets for daily meals.
Juicy & TenderFresh ChilledChicken Thigh Fillets
Juicy chicken thigh fillets for curries and barbecues.
Family FavoriteFresh ChilledCrumbed Chicken Schnitzel
Hand-crumbed chicken schnitzels ready to cook.
Popular CutFresh ChilledLamb Cutlet
Tender, sweet, and succulent frenched pasture-raised Australian lamb cutlets.
About Mr Meat & Co Workshop in Alexandria, Sydney
Founded in 2018 at Sydney, NSW, Australia, Mr Meat & Co was built on an uncompromising principle: delivering 100% Australian pasture-raised and grass-fed meats directly from local farms to households across NSW and — shipped frozen by express courier — nationwide, with zero middlemen or artificial additives.
Historical Milestones & Footprint
Founded in Sydney as an Australian craft butcher committed to local livestock.
Launched cold-chain online ordering for Australian home cooks.
Standardised a clean Australian meat catalogue taxonomy across 11 core categories.
Supplying Sydney's Top Restaurants & Cafes
Custom portion cuts, vacuum sealing, volume tier discounts, and scheduled morning delivery across Sydney and NSW for chefs, restaurants, and caterers.
Guides & Cooking Techniques
Beef Mince: Fat Ratios, Cuts & How to Buy It in Australia
What the fat ratio on beef mince actually means, which grind suits bolognese vs burgers vs meatballs, and how to buy beef mince online without overpaying.
10 Things to Make With Pork Mince (Beyond Bolognese)
Pork mince is cheaper than beef, cooks faster, and carries flavour beautifully. Ten fast dinners plus how to buy pork mince online in Australia.
The Only Chicken Schnitzel Method You Need (Oven, Air-Fryer or Pan)
How to make a crunchy, even chicken schnitzel every time — the crumb, the pound, the fat, and the three cooking methods compared.
Chicken Mince: 12 Fast Weeknight Dinners
Chicken mince is lean, quick and cheap. Twelve dinners on the table in under 30 minutes, plus how to stop chicken mince going dry.
How to Cook Lamb Chops: Grill, Pan & Oven Times
Loin, forequarter, chump and cutlet — which lamb chop suits which method, plus exact times and temperatures for pink, tender chops.
The Ultimate Homemade Burger Patty (Ratio, Bind, Sear)
The fat ratio, why you shouldn't add egg or breadcrumb, the dimple trick, and how to buy burger patties or the right mince to make your own.
Low-and-Slow Lamb Ribs (Australian Cut Guide + Recipe)
Lamb ribs vs lamb breast, how to render the fat, and a foolproof oven or BBQ method for sticky, tender lamb ribs.
Kangaroo Meat: The Complete Australian Buyer's Guide
Is kangaroo meat healthy? How much does it cost? Is it sustainable? Everything Australians ask before buying kangaroo — and how to cook it without it going tough.
Veal Explained: What It Is, How It's Raised, and How to Cook It
What age is a veal calf? Is rose veal ethical? How is veal different from beef? A clear guide plus where to buy veal mince and schnitzel in Australia.
Beef Cuts for Slow Cooking: Brisket, Cheek, Chuck, Shin & Oxtail
The best beef cuts for a slow cooker, braise or smoker — what each one does, how long it needs, and why the cheap cuts win.
King vs Tiger vs Banana Prawns: Which to Buy
The difference between Australia's common prawn types, whether frozen prawns beat fresh, and how much prawns cost per kg.
How Much Meat Per Person? (BBQ, Roast & Curry Charts)
Exact per-person quantities for a BBQ, a Sunday roast, a curry and a grazing board — so you buy enough without a fortnight of leftovers.
Buying a Quarter, Half or Whole Beef: Weights, Cuts & Freezer Space
What you actually get in a beef share, how much freezer space you need, the real per-kilo saving, and how the cut sheet works.
Raw Feeding for Dogs: A Beginner's Starter Guide (BARF Ratios)
The 80/10/10 ratio explained, how much raw to feed by dog weight, which bones are safe, and how to transition without upsetting your dog's stomach.
Venison & Game Meat: Cooking Lean Cuts Without Drying Them Out
How to cook venison, wild boar and rabbit — the lean-meat rules, marinades that work, and where to buy game meat online in Australia.
Sausage Rolls From Scratch (With Real Butcher's Sausage Meat)
The filling ratio, why sausage meat beats plain mince, the soggy-bottom fix, and how to freeze a big batch raw.
Australian Beef Cuts Explained: Names, Uses & Overseas Equivalents
Scotch fillet, porterhouse, eye fillet, rump — what each Australian beef cut is, how to cook it, and what it's called in the US and UK.
How Cold-Chain Meat Delivery Actually Works (And Why It Matters)
What an unbroken cold chain means, how we pack meat for a Sydney summer, and what to do with your box the moment it arrives.
Perfect Pork Crackling Every Time (The Butcher's Method)
Why crackling fails, the dry-skin trick, the salt question, and which pork roast cut gives the best crackle.
How to Roast a Leg of Lamb (Bone-In or Boneless)
Timing charts by weight and doneness, bone-in vs boneless, and how to get a rosy pink centre with a crust.
Corned Beef & Silverside: How to Cook It So It's Not Dry
Simmer vs slow cooker, the liquid, how long per kilo, and what to do with the leftovers.
Nitrate-Free Bacon: What the Label Really Means
Nitrates vs nitrites, why 'uncured' bacon still contains them, and what to look for if you want genuinely additive-free bacon and ham.
Grass-Fed vs Grain-Fed Beef: Taste, Nutrition & What the Labels Mean
The real differences between grass-fed and grain-fed beef, what 'grass-fed' legally means in Australia, and which to buy for which dish.
Bone Broth From Beef Bones: A Simple, Gelatin-Rich Method
Which bones to use, why you roast them first, the vinegar question, and how to get a broth that sets like jelly.
Christmas Ham: How to Score, Glaze & Serve a Whole Leg
Choosing the ham, removing the skin without wrecking the fat, three glazes, and the timing so it's warm for lunch.
Meat Box Delivery — Frequently Asked Questions
Q:Where do you deliver?
We run refrigerated cold-chain vans across the whole of NSW — Sydney Metro plus regional runs including Wollongong and the Central Coast. Everywhere else in Australia, your order is snap-frozen, packed in insulated boxes and sent by express courier. Every order is packed cold with gel ice so it's still cold when it reaches your door. Choose your delivery day at checkout.
Q:What's the minimum order, and is delivery free?
The minimum order is $300 AUD. Orders over $300 get free temperature-controlled delivery anywhere in NSW — no separate delivery fee. Interstate orders over $300 pay a frozen-courier freight fee, quoted at checkout or on request.
Q:Is all your meat 100% Australian and grass-fed?
Our beef and lamb are 100% Australian, pasture-raised and grass-fed. Chicken is free-range, pork is Australian, and everything is cut or ground fresh in our Alexandria butchery with no added water, cereal fillers or preservative.
Q:How does the 10% crypto discount work?
Pay for your order in cryptocurrency (BTC or USDT) and 10% comes off the total automatically at checkout. It's crypto only — PayID and bank transfer are fee-free but don't attract the discount, and we don't take cards.
Q:How do you keep the meat cold in transit?
Orders are packed into insulated liners with frozen gel packs and moved on refrigerated vehicles. For longer NSW runs the meat travels snap-frozen. If anything arrives above temperature, contact us the same day and we'll replace it.
Q:Can I order wholesale or in bulk?
Yes — see the wholesale page for quarter, half and whole beef, lamb and pork shares cut to your sheet, 5kg and 10kg cartons, and standing restaurant supply. Bulk pricing is per kg at a rate below individual cuts.