GAME Meats

Spatchcock is a young chicken) that has been specially grown for processing when 3 weeks old. Spatchcock meat is delicate, tender and juicy and a 450-500g spatchcock is a great serving for a single adult.

Kangaroo rump steaks are cut from the leg of the kangaroo. Versatile, with a robust bold and earthy flavour, the steaks can be cooked in the pan, barbecued, roasted whole or cut into stir fry strips. Low in fat and cholesterol and high in protein.

Crocodile tail is a mildly flavoured pink to white meat that is very lean, packed with protein and low in cholesterol. Much more like beef, pork or deer than fish.

Simple to cook: Rub all over with olive oil, dust with pepper, barbecue on a low heat for 2 minutes on each side, then remove and rest 2 minutes.

Packaged and Frozen for convenience. 

Emu meat has has virtually no fat, is high in protein & iron and low in cholesterol & sodium.

With a similar taste to beef and almost no fat, it needs to be cooked quickly, ideally to a rare to medium state (much like a thin steak).

Packaged and Frozen for convenience. 

Locally sourced from Kempsey area.
Rabbit is great for slow cooking and in stews and other comforting dishes. Harvested wild rabbit is a tender, delicious and not too rich game meat.

Packaged and Frozen for convenience. 

Rich in flavour. Naturally lean and nutritious. High in protein, essential amino acids, vitamins (such as B vitamins like B12, B6, niacin, and riboflavin), and minerals (such as iron, zinc, phosphorus, and selenium). Lower in fat compared to other red meats like beef and lamb. Sold bone in, pre-cut into pieces so perfect for stews and curries. 
Cut, packed and frozen in house.

Wild caught venison - from the leg and shoulder.  

Prepared for convenience with bone removed and pre rolled and tied. A tasty, lean, low fat meat that when slow cooked whole is moist, tender and delicious.

Venison backstraps are a low fat content, lean cut taken from along the deer's spine. They boast a great rich flavour is great, and are best served medium-rare to remain tender.

Freshly cut in-house then frozen.

Lean, tender and full of flavour. Venison is lower in fat, cholesterol, and calories than beef. It's slightly higher in protein, iron and vitamin B, and contains less saturated fat. To cook: Oil, season with salt and pepper, then cook on hot oiled BBQ plate or grill, searing the outside. Cook for only 3 minutes on each side for medium-rare.

Freshly cut in-house then frozen.

Venison burgers? Yeah! Lean, highly nutritious, full of flavour and great value for money. With a low fat content, keep them medium-rare so as to retain moisture.

Freshly minced in house, then packaged and frozen.