Our Wagyu, Angus, and Duck products are Halal-certified.
They are sourced from Jac Wagyu (NSW) and processed at John Dee, one of Australia’s largest Halal-certified abattoirs.

We are based in Lakemba and proudly serve a large Muslim customer base.
We strictly follow Halal handling standards and take every step to avoid contamination.

Yes, we do supply pork to wholesale clients, as we are a wholesale-based meat business.
However, pork is processed on completely separate days with dedicated knives, boards, vacuum machines, and gloves.

Our Halal products are handled by separate team members with strict protocols in place.

Our business respects and upholds Halal practices, especially for our retail and Home Delivery customers.

While pork is supplied to restaurants, our Halal products are handled separately in both space and time.

We’re proud to serve many Muslim households in Sydney, and more than half of our Home Delivery customers are repeat Halal buyers.

We take this responsibility seriously — and are always available to answer questions or provide our Halal certificates.

Our Wagyu is proudly sourced from Jac Wagyu, a premium Wagyu supplier based in New South Wales (NSW).

All cattle are processed at John Dee, one of Australia’s largest halal-certified abattoirs located in Queensland.

We only select cuts with excellent marbling and quality — so you can enjoy restaurant-grade Wagyu at home.

Fresh products last up to 12–15 days in the fridge (unopened, skin-packed).

Once opened, we recommend consuming within 2–3 days.

Freezing is also possible and won’t affect the quality if done early.

Fullblood Wagyu is 100% purebred Wagyu — with no crossbreeding.

It offers the highest marbling, unmatched tenderness, and a rich buttery flavour.

F1 Wagyu is 50% Wagyu, crossbred with Angus or another breed.

It still offers excellent marbling and flavour, but is generally leaner and more affordable than Fullblood.

In short:

• Ultimate luxury, pure Wagyu genetics
  
• Everyday premium, great value with Wagyu taste