Supplier Relationships

University Meats recently had the pleasure of taking a group of customers on an excursion to West Side Meats in Bacchus Marsh. This trip was not just about showcasing the quality of Parwan Prime beef but also about celebrating a longstanding partnership rooted in history. West Side Meats, founded by Italian migrants, has been a cornerstone of the Victorian meat industry for three generations. Their commitment to sustainability, community and quality products aligns with the University Meat values.

Sustainability and Innovation

Parwan Prime is the export quality brand of West Side Meats, proudly sold through University Meat, the tour highlighted the exceptional standards behind the brand. The volcanic pastures of Victoria provide nutrient-rich soil, creating the perfect environment for raising happy cattle and sheep. Sustainability is at the heart of Parwan Prime’s philosophy, with innovative farming practices ensuring minimal environmental impact. A standout feature of the visit was the brand-new meat refinery, which transforms animal byproducts from the abattoir into biofuel, tallow, and essential ingredients for pet food. This initiative showcases Parwan Prime’s commitment to sustainability, reducing waste while contributing to a circular economy.

From Paddock to Plate

Second-generation owner and farmer Michael Failli spent the day with us, personally guiding the group through the factory and across the farmland. His knowledge and passion for the business added an invaluable layer to the experience, providing unique insights into both the history and the future of Parwan Prime.

The customers were given a detailed tour of the abattoir and refinery, gaining a firsthand look at the paddock to plate process. Driving through the lush paddocks, they witnessed Black Angus and Speckle Park cattle grazing alongside flocks of sheep ready for Greak Easter. Many found the experience enlightening, offering feedback that highlighted the tour’s value:

“The Parwan Prime abattoir factory tour was the best. It was great to experience every step before I get the produce to our kitchen.”

“The whole day was really enjoyable, going into the boning room was probably my favourite part of the day.”

“Amazing how the Parwan team has set up their business from paddock to plate, environmentally, is so well done.”

“It was such a pleasure to meet Michael, Peter and Joe in person and to see firsthand the level of care and dedication they bring to their animals. Their passion for what they do truly shines through and it’s that same passion that is transformed into the quality we proudly serve through our skewers. Visiting the farm gave us an even deeper appreciation for the work that happens behind the scenes, and it reinforced just how aligned we are in our values. It’s not just about great meat, it’s about respect, tradition, and commitment to excellence.” – Abruzzo Lab

Lunch at The Plough

To conclude the unforgettable day, the group enjoyed a spectacular lunch at The Plough in Myrniong, where renowned chef Mark Mills personally opened the restaurant for a private dining experience. The four-course degustation was a true celebration of local produce and flavours. Guests started with a beetroot parfait; a refreshing palate cleanser paired with a crisp, sparkling Shiraz. This was followed by a house-cured tasting board, complemented with Chardonnay. The main event featured a duo of Parwan Prime beef, showcasing the brand’s excellence, expertly paired with a bold Shiraz. To finish, warm chocolate brownie served alongside the house-made barrel-aged port, leaving guests with a sweet and memorable ending to an extraordinary day.