“Sourcing the best quality meat really revolves around who you know and the relationships you have with producers”

At Jack Sprat’s we work hard to foster relationships with producers and suppliers so we know that the meat we buy will eat well every time. We buy meat from Australia’s best producers and wherever possible keep things local so our customers get a genuine paddock to plate service. We are passionate about sourcing ethically farmed products and work directly with a number of local free-range chicken, pork, and grass-fed beef farmers. In addition, we specialise in hard to source products such as game meats, secondary cuts and offal.

“Sourcing the best quality meat really revolves around who you know and the relationships you have with producers”

At Jack Sprat’s we work hard to foster relationships with producers and suppliers so we know that the meat we buy will eat well every time. We buy meat from Australia’s best producers and wherever possible keep things local so our customers get a genuine paddock to plate service. We are passionate about sourcing ethically farmed products and work directly with a number of local free-range chicken, pork, and grass-fed beef farmers. In addition, we specialise in hard to source products such as game meats, secondary cuts and offal.

BEEF

We can provide you with the right advice when it comes to choosing from the huge range of beef products that are available in today’s market.

We use only graded and highly selected products to ensure eating quality, offering a wide range of options to suit the requirements of individual customers, including locally sourced grass-fed, premium grain-fed products, wagyu beef, and dry-aged beef.

DRY-AGED BEEF

Ageing beef is a way of increasing its tenderness. As it ages the enzymes within the beef break down and tenderise the meat. Whole primal cuts are stored for up to 8 weeks in a temperature and humidity controlled environment. During this time natural enzymes begin to break down the fibres of the muscle, and in turn tenderize the meat. The process results in a nutty smelling steak that is tender and has a concentrated, complex beefy taste that is unmistakable and delicious.

WAGYU BEEF

Wagyu simply means “Japanese cattle” (‘wa’ means Japan and ‘gyu’ means cow). Wagyu beef is famous for its high marbling, tender and rich taste. Marbling refers to intramuscular fat that can be seen between the muscle fibers of the beef. In Australia, wagyu is graded according to the amount of marbling present on a scale of 0 to 9 (0 being low quality and 9 being the highest quality).

GRAIN-FED BEEF

Grain-fed beef begins production on grass and then is finished on grain. Feeding cattle on grain results in meat that is very tender with a good level of fine marbling through the primary cuts. To be classified as grain-fed cattle must be fed on grain for a minimum of 70 days.

GRASS-FED BEEF

Grass-fed beef is primarily pasture fed also supplemental feeding is sometimes necessary depending on the region. The best grass-fed beef comes from regions with good rainfall and lush pastures such as, New England Region of NSW, Tasmania and the Gippsland Region of Victoria. Grass-fed beef is often selected because of its natural full flavour.

PORK

All our pork is locally sourced from the Northern Rivers Region of NSW. Our free range pork comes from near Maclean in NSW. We work directly with Mighty Clarence Free Range Pigs to bring this product to our customers. We also stock Black Berkshire breed pork from Byron Bay, Bangalow Sweet Pork and can source local suckling pigs.

LAMB

Our lamb comes from the New England Region of NSW and sometimes Tasmania depending on menu requirements. Lamb in Australia is predominantly free-range and grass fed and can be MSA graded. When in season, we stock the finest quality spring lamb.

CHICKEN

We made the decision a few years ago to only stock free-range chicken. We source free-range chickens from the Barossa Valley, Glass House Mountains in Queensland and locally from Alstonville in Northern NSW.

GOAT

We stock Booma Boar goats from Dorrigo in NSW. These generally weight between 16-18kg but we can source younger goats from 10kg and above. This product is sold bone-in (forequarter, leg or loin) or boneless (Greek-style casserole pieces or smaller curry pieces) or whole.

VEAL

Our veal comes from the Northern Rivers Region of NSW. We are blessed to have some of the best milk-fed veal producers on our doorstep, including Byron Bay Free-Range Veal. The calves we use weigh between 50 and 80kg.

GAME MEATS

We stock a wide variety of game meats including rabbit, wild boar, venison, kangaroo, wallaby, emu, crocodile, camel and buffalo. We have extensive connections with game meat suppliers and most game products.

GAME BIRDS

We always have ducks (free-range, Grimaud breed and open range) and quail in stock and can source other game birds (partridges, pheasants, guinea fowl) when in season.

ARTISAN SMALLGOODS

We stock a range of artisan smallgoods made by some of Australia’s best cured meat producers. These are not the mass produced smallgoods that you will find in the supermarket but rather expertly handmade from the best ingredients using ancient practices.

Our range of boutique smallgoods includes lardo, speck (Italian cured ham), wagyu bresaola (air dried beef), finocchiona (salami with fennel seeds and garlic), tartufo (truffle salami), Spanish cantimpalo (salami with paprika), capocollo (a sausage made with pork shoulder), calabrese ( a spicy salami), sobrassada, cinghiale salami (made from wild boar), chorizo, serrano jamon and black pudding.

We cure and smoke our own hams and bacon onsite and can smoke other products to customer specifications, for example duck breast, chicken breast, brisket, prastrami and selection of smoked sausages (frankfurt, kransky, chorizo).

SAUSAGES

We make a wide variety of sausages using traditional recipes rather than relying on meal bases. Our sausages are meaty, juicy and full of flavour. All of our sausages are gluten free and we can make any variety to order.