The founders of The Meat Club spent 18 months searching for Australia’s finest beef and lamb, and are proud to present, ‘The Prestige’ beef and ‘Mr Lamb’, reared on properties in New South Wales and Victoria respectively. The Prestige range of beef is processed at Bindaree Beef, one of Australia’s largest, privately owned meat processors. Located in Inverell, northern New South Wales, our stock benefits from the lush, fertile lands of the New England Country side and are finished off on local grain to ensure depth and consistency of flavour.


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