18 Jun, 2025
After many decades in the demanding meat trade, most people would be ready to sit back and enjoy their retirement. Not Eusebio Marcocci OAM, founder of University Food Group, who still commands an office at the company’s North Melbourne HQ and keeps a keen eye on the business now managed by his sons Maurizio and...
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27 May, 2025
Meat Cut Comparison Chart: A Butcher’s Guide to Understanding Beef, Lamb, Pork and Chicken Cuts Introduction When it comes to getting the most flavour, value, and performance from your meat, knowing your cuts makes all the difference. Whether you're a professional chef sourcing meat for a busy kitchen, or a home cook looking to elevate...
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2 May, 2025
We’re excited to be part of the Foodservice Australia Expo, happening from 18th to 20th of May at the Melbourne Convention & Exhibition Centre. This is one of the biggest events in the industry calendar, and we’ll be there showcasing all three business units - University Meat, Country Cooked, and Service Sphere - at Stand...
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30 Apr, 2025
Top Meat Trends for Aussie Menus in 2025 Introduction As Australian diners become more discerning, the meat industry is undergoing a quiet revolution—one driven by sustainability, transparency, and bold, global flavours. In 2025, it’s no longer just about serving a quality steak or slow-cooked lamb shoulder. Today’s chefs, butchers, and institutional buyers are looking beyond...
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8 Apr, 2025
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...
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20 Mar, 2025
How to Choose the Best Cut for Your Meal Introduction Choosing the right cut of meat can make all the difference in how your meal turns out. Whether you're grilling a juicy steak, slow-cooking a hearty stew, or preparing a Sunday roast, selecting the best cut ensures the perfect balance of flavour, tenderness, and texture....
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19 Mar, 2025
Bulk Meal Prep Guide Introduction Meal prepping has become an essential strategy for those looking to save time in the kitchen, reduce food waste, and maintain a healthy diet. By planning and preparing meals in advance, you can enjoy home-cooked dishes without the daily hassle of cooking from scratch. One of the most effective ways...
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18 Mar, 2025
Understanding Portion Sizes – Buying the Right Amount for Your Household or Business Introduction When it comes to buying meat, understanding portion sizes is essential for both households and businesses. Purchasing the right amount ensures that you have enough to serve everyone without unnecessary waste or excess spending. Whether you're preparing meals for your family,...
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14 Mar, 2025
Meat & Livestock Australia (MLA) has launched its latest Summer Lamb campaign, ingeniously titled "Out of the Comments and Into the Cutlets," aiming to unite Australians by moving beyond divisive online debates and celebrating shared moments over lamb barbecues. Addressing Online Divisions with Humor In this year's campaign, MLA delves into the often-polarising world of...
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12 Mar, 2025
The Bocuse d'Or, often dubbed the "culinary Olympics," is a biennial event that gathers the world's most talented chefs to showcase their culinary prowess. Australia has been a proud participant for over three decades, continually demonstrating its commitment to culinary excellence. Australia's Journey to the Bocuse d'Or 2025 Grand Final In the lead-up to the...
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26 Feb, 2025
Introduction Selecting the right cut of meat is an essential skill for any chef, butcher, or home cook looking to create exceptional dishes. The quality, cut, and preparation method all play a crucial role in determining the final flavour, texture, and tenderness of the meat. Whether you’re grilling a steak, slow-cooking a stew, or preparing...
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24 Feb, 2025
The Evolution of Meat in Australia’s Hospitality Industry Introduction Meat has long been at the heart of Australian cuisine, shaping the country’s hospitality industry for decades. From traditional steakhouses and Sunday roasts to high-end dining experiences featuring premium wagyu and dry-aged cuts, meat has been a staple on menus across the nation. However, the way...
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