We sell Wholesale Direct to the General Public
Quality meat, poultry and eggs at great prices. We sell to businesses and the general public, whether it's catering for the needs of a restaurant or dinner for 2 at home, we have it all covered at family friendly prices.
Spit hire is available. For a large or small gathering, from charcoal to meat preparation, we can supply it all. We have both charcoal and gas spits available to hire.
We put value on the menu and quality on your plate!
OPENING HOURS: Mon-Fri 7:00am to 5:30pm Sat: 7:00am to 1:00pm
Each week we offer special buys and update them here on our website.View SPECIAL BUYS this week
Connect with the best. Inspired by Fine Foodies to Master Chefs, we have the hats when it comes to quality buys.
Want to know which cut of beef, lamb, pork or the chicken your favourite meat comes from.View Meat Cut Diagrams
We are located just of Eastlink on the corner of Greens Road and Pacific Drive. You'll know us when you see…Find us
- “Stevo says: What Is and What Isn't ... Take-away in it's traditional form is served wrapped up in white paper or packaged in a miriad of appropriately sized cardboard containers. When placed on the dinner table, picnic table or perhaps even your lap there's no escaping it's origin was not the family kitchen. I am not for one moment saying that take-away doesn't have it's place in our busy schedules. I do question the generic form it takes and why it cannot look just as good as if your mum made it. Take-away is all about the quick meal, the no-brainer when you are not only time poor but mentally drained as well. For me this is when I want comfort food, a meal I can relax my way through. So this brings me to the question... Does Take-away have to look and taste like Take-away? If all I have to do is turn the oven on, sit back and enjoy a glass of wine while it heats up, is it still take-away? There is an infinite number of options that fit this form of Take-Away, the only difference is they are not purchasable at all hours of the day,like the others. To beat this problem, when the thought processes are flowing, shop and pop some choice in your fridge and your covered . This week, my suggestion to fit The Take-Away that's not Take-Away ideal is Beef and Spinach Medallions. They are ready to go and no one would know they weren't made in your kitchen. Relax and enjoy...See you in-store soon.StevoTake-Away Anyone?
Stevo says:They're a winner in the making...The Butchers have spent many hours testing flavour and ingredient combinations to get their Bratwurst Sausage just right. This takes many hours of trials, and tastings but we don't get many complaints about that. They have finally developed a recipe they are proud of and have entered it in this year's Sausage King Awards which are run by The Australian Meat Industry Council. The whisper is the boys are heading for the centre podium to collect a gold medal…Stay tuned and why not give our Bratwurst a taste test…you won't be disappointed…Stevo”Our Home-made Bratwurst Sausages…
Stevo Says: When It's cold, Home-made Soup is Gold !
Soup, a nutritious one pot meal, is a tasty answer to the wintry blues. With the Olympics on now, dinner can happily simmer away as we catch up with our favourite athletes triumphs.The recipe I want to share with you is for Pea and Ham Soup. This soup requires ingredients that are already staples in most pantries. Better still the smoked ham hocks we sell are sold in cryovac packaging so you can purchase them, and pop them in your fridge for when the mood for soup arrises.
Pea And Ham Soup.2 tablespoons olive oil 1 large or 2 small onions, finely chopped 3 stalks celery, chopped 2 potatoes, peeled and chopped 2 carrots, peeled and chopped 1 1/2 cups of green split peas, soaked for 24 hours 1 -2 smoked ham hocks, skin and rind removed and trimmed of fat. Use 2 if you like lots of ham. 2 litres of chicken stock or 2 stock cubes and water ! bay leaf, remove before blending soup 1 generous sprig of thyme 2-3 cloves of garlic The vegetables in the soup can be altered to suit your tastes or fridge supplies. I like to par-boil the ham hocks first, which reduces the salt content in the meat and allows you the choice of adding seasoning to the finished soup. To do this place the trimmed meat in a pot, cover with cold water and bring to the boil. Remove the meat and it's ready to use. If you want a quick alternative to soaking the green split peas use yellow split peas or red lentils , adding straight to the pot. Heat the oil in a large pot, add the onions and garlic and sauté for about 2 minutes. Add all the vegetables, herbs, split peas, ham hocks and chicken stock. Bring to the boil and then simmer slowly for 1 and 1/2 hours, or until the meat is very tender. Remove the pot from the heat and take out the meat and let it cool. When cooled cut the meat from the bone and shred finely. Using a hand blender, blitz the soup until it is lovely and smooth. Bring the soup slowly back to the boil, reduce heat to a simmer and add the meat or you may like to garnish the soup with it. Serve the soup with crusty sour-dough, ciabatta or if you want to impress fry some cubes of bread in olive oil until golden. Add the golden croutons and a sprig of fresh parsley to top of the soup, season and serve. And there you have it...Green and gold to enjoy while you support The Green and Gold...See you in store soon , Stevo.”Let’s Make Soup!