John, the bloke who thinks he runs the place

Our Dear Leader has had a career ideally suited to delivering the best quality game meat going.   In a past life he played a leading hand in writing the Quality Standards for the Australian Game Meat Industry broadly.  In an even further past life, he did some cute meat science research work looking at ways to maximize the eating quality of venison.

He is the one that saw and realised the potential of wallaby. His knowledge is the reason our products are as good as they get.

Michael, the bloke who thinks he should be running the place

Our General Manager is a world-famous Executive Chef, with gigs like the Shangri-La Sydney and Conrad Osaka Japan under his belt. Michael knows the restaurant game backwards and can talk all day about cut applications, novel menu ideas and emerging food trends.  He is the man thinking of new and interesting ways to use under-utilized cuts. You can buy his fabulous cookbook here.

Katrina, the woman who actually does run the place

For us customer service is a key part of our quality control. Katrina’s commitment to customers has given us a really rather good reputation.  She regularly wakes up in the middle of the night wondering if everyone got exactly what they wanted, when they wanted it.  Trust me on this. 

Tony, the bloke who keeps the place from falling apart

When it comes to meat quality assurance, Tony has forgotten more than most people will ever know. A former Government Regional Meat Inspector with over 40 years of experience, he’s spent decades making sure standards are met and corners aren’t cut. Now, as our Logistics Manager, he keeps the wheels turning, the boxes moving, and the rest of us on our toes—making sure everything is shipshape right to dispatch.

Andrew, the bloke who knows who should be running the place

Andrew has been working in the meat industry for 40 years and in that time there isn’t much he hasn’t skun, boned or sharpened.  He has done it all.  One of his jobs is to ensure our new staff understand how to use a knife safely, without creating extra paperwork.  He also has a keen eye for making sure Harvesters meet the standards we demand. Every week, he goes shooting one night with a Harvester to ensure they are meeting quality standards.