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

This Weeks Special Buys. Great for family meals.

Each week we offer special buys and update them here on our website.View SPECIAL BUYS this week

Quality Meat, Eggs and Poultry. Welcome all foodies.

Connect with the best. Inspired by Fine Foodies to Master Chefs, we have the hats when it comes to quality buys.

Meat & Poultry Cut Diagrams. View where your meat comes from.

Want to know which cut of beef, lamb, pork or the chicken your favourite meat comes from.View Meat Cut Diagrams

FInd us just off Eastlink & look for the giant egg!

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

Our Master Butcher Stevo posts a little foodie inspiration. The best steak ... must rest after cooking and before serving/more

  • Stevo says...Lamb, a family favourite for Easter!

    The family roast  loved by all, is a meal that sets an occasion. It is a one pan crowd pleaser, so the cleanup's easy. Once in the oven there is time for all to relax, even the cook which makes it hard to beat. Here is a recipe for:

    Roast Lamb with Rosemary and Garlic

    2kg Leg of Lamb

    Bunch of fresh Rosemary roughly chopped.

    1 bulb or head of Garlic

    Olive Oil

    Salt and Pepper.

    ( Lemon zest also adds extra flavour to the meat. Use the zest of a whole lemon and add to to the marinade as an  alternative.)

    Heat oven to 200 degrees C or your closed hood barbeque.

    To cook the perfect roast we want the meat to be at room temperature. If it is straight from the fridge it takes a lot longer for the centre of the meat to reach cooking temperature and can therefore effect the end result. Let the meat sit for about an hour, covered on your bench before cooking. This can be done after rubbing with the marinade to allow the flavours to blend.

    Marinade:

    In your blender blitz 2 -3 large gloves of garlic, the rosemary and 3 tablespoons of olive oil. Extra oil can be added if needed to get the marinade to a spreading consistency. Season the lamb with salt and pepper.Rub the marinade over the seasoned lamb.

    Cook your lamb for 75 minutes for medium or longer if preferred . Rest the meat for at least fifteen minutes, loosely covered with foil, before carving. Accompany with roasted veggies, baked potatoes or a salad if you prefer. This lamb is also lovely sliced in a wrap with tzatziki and salad.

    Lemon zest also adds extra flavour to the meat. Use the zest of a whole lemon and add to to the marinade as an  alternative.

    Mint sauce is fabulous with lamb. Mix together 3-4 tablespoons of chopped fresh mint, pinch of salt, 1 teaspoon sugar, half a cup boiling water and wine vinegar to taste.

    Enjoy...Stevo

    Let’s Roast…
  • “ 

    Stevo Says: The Answer to Mess Free Entertaining...All Year Round

      Alfresco areas are an intrinsic part of homes these days and a valuable asset , not only for  entertaining but also in time saving when it's time to clean up. With direct access to the kitchen the barbeque is the answer to cooking all cuts of meat, all year round. The secret is  having a great quality barbeque that is easy to clean, I also prefer portable so it can go anywhere, be packed away and is easily replaceable without pulling apart your outdoor kitchen. Use your oven inside for all your vegetables, cakes and pastries so it is always a quick wipe over after cooking and your done. My personal favourites are The Weber Q series of gas barbeques. The high lid models have a temperature display, allow space for roasting large cuts and retain a great amount of heat. When all the cooking is done the heat can be used to burn off any dinner residue or it's quick to clean with a brush and sponge. You can even move it on to the grass for cleaning, no mess on benches. Now your oven inside doesn't have any baked on fats from meat that can be hard work to clean so you can relax and enjoy time with family and friends. When the need arises to feed a very large crowd we sell a battery operated spit that is the go anywhere answer, can be packed out of sight and is easy on the pocket. A Weber Q and a spit, two barbeques, all situations covered, less cost than a  built in model, much easier to clean and  go anywhere.So that's it, Alfresco all year round...Mess in the oven inside... Never. See you in-store soon, Stevo    ”
    Alfresco… And The Roast…
  • “Butterflied Girello Beef with spinach, bacon & cheese ready to rock for entertaining.”
    Beef Spinach Medallion
Opening Hours
Mon - Fri 7am to 5.30pm Saturday 7am to 1pm

Location
2-8 Pacific Drive,
Keysborough VIC 3173

Tel: (03) 8769 4111
admin@keysborougheggfarm.com.au

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