What do Merivale restaurants (including Mimi’s, Bert’s and Felix), Aria, Chiswick, Cafe Paci, Catalina and Bistecca all have in common (apart from being some of the city’s best diners)? They all buy their meat from Haverick Meats.

The company has been delivering to restaurants across Sydney for more than 30 years, but coronavirus-related closures have seen it switch to direct-to-consumer retail. Haverick is now delivering its premium steaks, charcuterie and high-grade mince straight to homes (its products are also available in a meat box from Merivale), and on Saturdays it opens the cool room at its Banksmeadow warehouse and sells meat at wholesale prices.

For those unsure how to cook a premium cut of Wagyu, or hesitant to roast a whole Bannockburn chook, Haverick has launched its Chefs Series. It’s getting some of its best chef customers to do the kitchen grunt work, then delivering the results. First up is Luke Mangan (Luke’s Kitchen, Glass Brasserie), whose meals will be ready for delivery from Wednesday, May 18. He’ll be slow-braising one kilogram portions of beef cheeks with chilli, coriander and ginger, and topping it off with Persian feta and cous cous studded with almonds and raisins. The winter-friendly meal feeds four and will set you back $75. All you need to do is heat it and plate.

Stay in the know with our free newsletter. The latest restaurants, must-see exhibitions, style trends, travel spots and more – curated by those who know.

SIGN UP

Also available this week is a meal prepared by CicciaBella’s Mitch Orr. His contribution is a warming osso bucco ragu with handmade pasta. In the following weeks, Red Lantern’s Mark Jensen, Sean Connolly (The Morrison Bar and Oyster Room, Bon Pavilion, The Wild Flower Bar and Dining), Automata’s Clayton Wells and Masterchef judge and Three Blue Ducks head chef Andy Allen will all prep ready-to-go meals. They’ll all work in tandem with Haverick Meats’s in-house chef Gregory Llewellyn (ex-Hartsyard and Wish Bone) to design their menus, which will also serve four and require minimal at-home preparation.

While the meal packs and retail service have been launched in response to the coronavirus pandemic, Haverick Meats has had these offerings in the works for quite some time. It intends to continue selling meats and meal packs directly to consumers once restaurants are back operating as normal.

Each week Haverick Meats will launch a new meal from a different chef. Each meal will be available for four weeks. Orders must be placed by Monday at 11pm for delivery on Wednesday. Order here.