The latest news from MEATONLINE
Braised Lamb Shanks
We have been getting many requests for a great recipe for Braised Lamb Shanks, below is an recipe for any busy kitchen. Serves 8 Olive oil & Salt and pepper 8 Front Quarter lamb shanks I medium onion – peeled and diced 2 carrots – washed and diced 2 celery stalks – washed and diced […]
Burr…. It’s getting cold out there and Winter is the perfect time of the year to buy cheap secondary cuts and turn them beautiful tasting dishes that can be served from pubs and clubs to restaurants or fine dining, to warm the hearts of your customers and keep them coming back for more. A particularly […]
The emergence of the American Style BBQ restaurant has become more prevalent throughout Australia’s dining scene.
By utilizing cheap cuts such as beef briskets, short ribs, pork ribs and pork collarbutts these primal are prepared by using an assortment of dry rubs and slowly cooked and basted in hot smokers or convectional ovens. During the smoking process some restaurants use many different types of wood chips to achieve an array of […]
Salmon portions! Salmon portions are one of the most versatile seafood proteins on any menu, and an easy option for busy kitchens.
Our sustainably farmed salmon portions are sourced from the pristine waters of Tasmania. Tasmanian salmon has long been chosen by Australian Chefs for its high quality, sublime flavour and texture. Selected by diners for its delicate yet flavorsome flesh, it appeals to pescetarians, seafood lovers and heath food conscious customers alike. Low in saturated fats […]
The last few months have offered some relief with prices and stock availability but this is all set to change. Many producers are holding stock back to rebuild their numbers resulting in fewer kills and reduced stock availability. Prices have started to increase and will continue as we approach November and December. Feel free to […]
How Chefs Cook Steaks
Cooking & Serving of Meat – Pre heat your oven to 200 deg Celsius – Pre heat your grill, ensure grill is clean and hot – Set up a tray, sprinkled with salt and pepper next to your cooking area plus have a dozen smaller trays or pizza trays ready – Set your station up […]
Tips to order and store your whole primals
Your goal is to stay several days ahead of your meat preparation and never completely run out. You always want to be ordering meat that you can store for several weeks. This depends on the types of cuts you’re using for your menu. Always use the oldest meat first and let fresh meat age as long […]
Perfect Pork Ribs
I always get asked, what is the best way to do pork ribs? There are thousands of recipes out there but my below recipe was always a crowd pleaser. Pork Ribs 3kg (USA Spec) 3ltr Vegetable /chicken stock 500ml Red wine 1 brown onion roughly chopped 2 celery sticks – chopped 1 carrot […]
Meatonline Meat Club
Most companies these days have a social club right? Have you ever considered a ‘Meat Club’ your employees or business? We currently have several companies that are placing their ‘Meat Club’ orders via Meatonline. This means an entire office orders together and divides up the products and costs, to offer a variety of meals to […]
Meat prices up again?
Have you just been told by your meat supplier that prices are on the rise again? Just what you need another price increase especially during quieter periods of the year? Maybe its time you checked out an online meat wholesaler? Not the conventional way you order your meat? Well maybe its time you took […]
New Product at Meatonline
Petite Tenders Petite Tenders (Beef Shoulder Tender) originates from the chuck shoulder clod. The shape of this muscle is very similar to the centre cut beef tenderloin. Applications are endless, Petite Tenders can be kept whole cooked medium rare and sliced thinly or cut into medallions for entrée’s, canapés or cut into strips and used […]
Why are we being charged for freight?
This is the most common question our team at Meatonline receives, many customers mention they have been in the business 20 plus years and have never been charged for freight. Well it may not seem so but every piece of food we eat weather for food service or retail has a freight charge built into the […]
Whole Primals vs Pre-cut
The costs associated with running a business within food and beverage is getting increasingly harder each year. Restaurant & cafe owners, investors, chefs and managers are counting every cent to ensure that they are still in business and employed. One myth is that cutting your own meat is more expensive and harder than it […]
WANT PREMIUM QUALITY without the PRICE BITE? Competitive pricing and consistent quality 52 weeks a year… and it’s all online! We are the only company who offers competitive pricing and consistent quality 52 weeks a year…and its all done online! Everybody’s doing it! Online shopping is here to stay and the benefits to you are […]
Meatonline Grading System
One of our most common questions our MEATONLINE team receives is – How does your Meatonline grading system work? MEATONLINE 6 STAR MSA Superior quality beef graded under the Meat Standards Australia (MSA) grading system, suitable for 1st class restaurants, hotels and steakhouses. MEATONLINE 5 STAR YGGF, YG Exceptional quality Young beef sourced Australia wide, suitable for top class restaurants, […]