Specialty & Game Meat

Delicate veal schnitzels for pan-frying, air-frying, or oven baking.

Single crumbed veal schnitzel ready to cook.

Bone-in tender veal cutlets for pan-searing or grilling.

Cross-cut bone-in veal shin for classic slow-cooked Osso Buco.

Finely ground lean veal mince for meatballs, pasta, and burgers.

Diced tender veal pieces for stews, braises, and mild curries.

Bone-in goat shoulder for slow roasting and traditional curries.

Whole bone-in goat leg for slow roasting and family feasts.

Bone-in diced goat pieces ideal for slow-cooked curries.

Boneless diced goat meat for curries and braises.

Tender goat loin chops for grilling and barbecue cooking.

Bone-in goat rack for roasting or grilling.

Kangaroo loin fillets for pan-frying, grilling, and BBQ cooking.

Portioned kangaroo steaks for high-heat grilling.

Ground kangaroo mince for burgers, pasta, and stir-fries.

Seasoned kangaroo sausages for barbecue and pan cooking.

Thinly sliced kangaroo strips for quick stir-fry meals.

Tender venison backstrap loin for pan-searing or roasting.

Ground venison mince for burgers, pies, and ragu.

Cross-cut venison shank pieces for rich slow braises.

Whole venison shanks for slow-cooked winter meals.

Tender wild boar tenderloin fillet for roasting or grilling.

Curated box containing kangaroo fillets, kangaroo mince, venison mince, venison backstrap, and goat curry pieces.

Whole farmed Australian rabbit, cleaned and ready for pot-roasting or jointing.

Jointed farmed rabbit — legs, shoulders and saddle pieces for braising.

Boneless rabbit loin fillets for a fast pan-fry.

Farmed Australian crocodile tail fillet — pale, lean, mild white meat.

Diced boneless crocodile leg and body meat for curries and skewers.

Australian emu fan fillet — a dark, lean, beef-like red meat from a bird.

Ground emu — an ultra-lean red mince for burgers, chilli and meatballs.