Latest News

Freezing & Thawing of Beef, Lamb, Pork and Chicken

2 Apr, 2020

We are here to support all our customers in ensuring that all meat is handled and stored by utilising the best practices thereby retaining good product shelf life. Freezing Procedure for fresh Beef/Lamb/Pork/Chicken Trim meat primals/cuts into portions to ensure safe and even freezing For bulk packaging and freezing, place meat in cartons with good-quality...
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Recipe Pairing - Bacon Wrapped Filet Mignon

2 Apr, 2020

Bacon-Wrapped Filet Mignon is a steakhouse classic you can easily make at home. Grilling steak wrapped with bacon combines their juices for a savory, tender steak with a touch of crispiness and irresistible flavor. Top it with compound butter and it’s, well…did we already say irresistible? Charboil have created a mouth watering recipe to satisfy...
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Media Release - University Meat "For Home"

18 Mar, 2020

University Meat launches “For Home” direct to consumer offer Due to a significant increase in consumer demand for at-home meat products as a result of COVID-19, Victorian-based quality meat wholesaler University Meat is offering its wares to the broader public for the first time in its 50 year history, with a direct to consumer offer:...
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COVID-19 Update - Trading Hours

16 Mar, 2020

After recent developments with COVID-19, University Meat wishes to communicate our service to you with the following updates: Delivery Days Melb Metro: Monday, Wednesday and Friday only until further notice Regional Delivery Days: Monday and Friday 2 days’ notice will be required on all orders ( I.e. Monday for Wednesday, Wednesday for Friday) Key Contact ...
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Join in: Eat Easy - New Food Industry Awards

4 Mar, 2020

Eat Easy is a food awards program that is dedicated to improving our eating environment. Celebrating delicious and responsible dining, discovering the champions in producers, chefs and restaurants. MLA is sponsoring two awards– Australian Good Meat will present the Eat Easy Award for Best Red Meat Producer and MLA’s foodservice program, Rare Medium, will present the Eat Easy Award...
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How to Cook the Perfect Steak Every Time

29 Nov, 2019

A great steak is an art that’s easy to perfect. Use these tips to help you get the best results every time and remember practice makes perfect!   QUICK TIPS - Only buy steaks of even thickness, avoid ‘wedge shaped’ - Beef steaks should be at least 21mm thick - Lamb cuts should be at...
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African Swine Fever Drives Up The Price of Pork

22 Nov, 2019

The virus has not yet reached Australian shores, but the ramifications are being felt in the domestic pork market, with other meat prices persistently increasing - fresh pork prices have increased by as much as 40 per cent in the past six months. More than a quarter of the world's pigs have been wiped out and...
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Explaining the Steak Terms - Classic Cuts to Hidden Gems

14 Nov, 2019

Let’s talk steak — a big, beautiful slab of beef. There is a whole world of steak cuts out there, some more common than others. Many cuts are popular for a reason, while some are just getting the recognition they deserve.  Arguably the hardest thing about cooking steak at home is actually buying a steak; whether...
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Red Meat 2030: A Plan for the Australian Red Meat Industry

6 Nov, 2019

The world is changing and the Australian Red Meat industry is adapting in order to be able to continue to succeed. Red Meat 2030 is an industry-led 10-year plan to create profitable, environmentally sustainable and customer focused red meat businesses, consumers who feel good about the products and a world-leading industry that we can all...
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Australian Beef Industry Achieving ‘Major Milestones’ Towards a More Sustainable Production

2 Oct, 2019

 “Australian beef has always traded on being clean and green and by capturing data across a wide range of indicators that can be further demonstrated to customers and stakeholders. This evidence is essential in helping ensure that consumers continue to feel great about eating the world’s best beef”. The Australian Beef industry has a high...
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The Angus Steakhouse at the Royal Melbourne Show

26 Sep, 2019

Did you say beef? We love eating at the Royal Melbourne Show. It’s one of the main reasons that we go to the show.  At University Meat we are stoked for the opportunity to sponsor The Angus Steakhouse. In celebration of the Angus as the 2019 Royal Melbourne Show beef cattle feature breed, there's a...
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Wagyu Milestone - 30 Years in Australia

13 Sep, 2019

"Wagyu Beef has found its way into the repertoires of gourmet cooks and fine restaurants across Australia and the world. Described as buttery, silky, tender and juicy, the unique properties of Wagyu Beef remains unsurpassed in creating demand as a luxury product". This year marked 30 years of Wagyu cattle in the Australian Beef industry....
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