In the late 1990s a group of Pork Producers led by the late Joe “The Pork Pioneer” Byrne (SMH Sydney Magazine – Food Hall of Fame Member), had become disillusioned with the Pork Industry and where it was headed.
At the time growers where being paid higher money to produce lean Pork with little or no incentive paid for any other quality traits … during this time per capita consumption rates of pork fell and people would often comment that the pork they were buying was flavourless and tough.
This courageous group decided to buck the convention of the time and produce the best eating quality Pork in Australia …
Bangalow Sweet Pork had arrived!
The cattle are peacefully raised on natural rye grasses and clover without the need of antibiotics or hormone growth promotants.
Years of experience has seen Baiada grow into one of the country’s leading poultry producers. Under the brands of Steggles and Lilydale Free Range, Baiada are able to satisfy Australia’s appetite for chicken every year.
We source whole chickens and bone and prepare them on site to ensure we provide fresh and consistent free range chicken.
WX by Rangers Valley is Wagyu, cross bred with the very best genetics to create something new and unique to a market looking for something rare and exclusive. Ours isn’t like other cross bred wagyu. It stands alone as a product because it’s not just about the wagyu component – or the marble score. It’s about a newly developed and artfully crafted evolution. This evolution is equally the wagyu and marble score, plus a deliberate and artful cross breeding – a lineage nexus where one great ancient breed meets another to create a flavour, performance and undeniable quality that’s impossible to define.
Melt in the mouth flavour, texture and that mystifying umami, WX by Rangers Valley brings an eating quality unlike other beef. Known for its intelligent cross breeding, resultant marble score and relentlessly buttery mouthfeel, WX is used by Chefs all over the world with exciting results.
New Englands cool climate MB3+ pure black Angus beef, for the chef who wants to make a statement.
Imagine biting into a perfectly prepared piece of highly marbled Black Angus beef. Think of the flavour and mouth-feel, the juiciness and tenderness that only come from a highly marbled piece of the finest cool climate Black Angus. Take that sensation, and you have the very meaning of Black Onyx.
This MB3+ Black Angus beef is raised in the cool climate of the New England Tablelands and comes from the global leaders at Rangers Valley. Its THE beef used in commercial kitchens across the world. And the one that celebrity chefs rave about ? its The Marbled Beef that all others are compared to.
Its a humbling experience to have the honour of offering this amazing product. Knowing its journey from paddock to chef is a good thing. Rangers Valley are leaders in the field and are wholeheartedly committed to caring for the cattle and investing in the future of our planet.
Butcher's pantry Source our Lamb from Murray valley. The Lamb is MSA graded, nurtured by grazing on pastures and free of hormone growth promoters.
It’s quality where you can taste the difference.
At this years prestigious RASV Australian Food Awards Prime Lamb was awarded the Champion Australian Meat Trophy as well as the recipient of the Best in Class medal and the winner of a Gold medal in the Branded Lamb category.