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All about meat

  • Herb & Garlic Butter Recipe

    Herb and Garlic Butter photo

    Herb & Garlic Butter is an extremely popular sauce to use when cooking a steak. It ads an element of richness without overpowering the flavour of the steak itself.

    Contrary to popular belief it's actually extremely easy to make yourself, so you and you family can enjoy this restaurant quality treat in your own home!


    1. Bring butter to room temperature, then mix in all ingredients.
    2. Arrange butter on grease proof paper at one edge of lining.
    3. Gently role into cylinder shape, making sure that the role stays tight.
    4. Put into refrigerator for one hour, then slice to portion.


    Butter photo
    200g unsalted Butter
    Chives photo
    1/4 cup Chives (finely chopped)
    Parsley photo
    1/4 cup flat leaf Parsley (finely chopped)
    Garlic photo
    2 Garlic cloves (crushed)
    Baking Paper
    Baking Paper

    MeatCart is Queensland's #1 Online Butcher, so why not get the best meat home delivered for your next meal.

  • Winter Lamb Cutlets with Tomato Chutney

    Winter Lamb Cutlets with Tomato Chutney

    Lamb Cutlets are one of Australia's favourite meals, and this recipe combined with Tomato Chutney takes the traditional dish to a whole new level.

    Impress family and friends with this impressive tasting dish, which actually doesn't require much skill to create. Cutlets are guaranteed to be stripped clean at the end of this meal!


    1. Heat pan, add 1 tsp olive oil, cook lamb cutlets in batches 2/3 minutes on each side or until brown.
    2. Add olive, saute onions, sea salt ,add wine and reduce to half then add chutney, tomatoes,  chicken stock and rosemary. Simmer for 10 min until sauce thickens.
    3. Return lamb to pan, cook for 5 min or until lamb is heated through.
    4. Serves 4


    Lamb Cutlets photo
    12 Lamb Cutlets frenched
    Olive oil photo
    2 tbsp Olive Oil
    Brown Onions
    1 Brown Onion sliced
    White Wine photo
    1/2 cup White Wine
    Chutney photo250g fruit Chutney Crushed Tomato photo
    1 tin crushed Tomato
    Chicken Stock photo
    1 cup Chicken Stock
    Parsley photo
    2 tbsp chopped Parsley
    2 tbsp Sea Salt

    MeatCart is Queensland's #1 Online Butcher, so why not get the best meat home delivered for your next meal.

  • Italian Ragout with Beef and Mushroom

    Italian Beef and Mushroom Ragout photo

    Ragout is an amazing hearty dish which is also perfect for winter time.

    Cozy up by the fire or on the couch with a glass of red wine and enjoy this delicious ragout recipe with the family during the colder months.


    Place garlic, onions, olive oil in heavy saucepan.
    Brown beef, add salt.
    Add all mushrooms, butter and stir occasionally for 5 minutes.
    Add wine, simmer for 5 minutes.
    Add parsley, and serve.
    Serves 4 / 6


    Grain Fed Beef Rump Steak
    1kg Grain Fed Beef Rump cut into strips
    Garlic photo
    8 Garlic Cloves crushed
    Onion photo
    4 Onions finely chopped
    Salt1 tbs Sea Salt
    Button Mushroom photo
    300g Button Mushrooms
    Oyster Mushrooms
    100g Oyster Mushrooms
    Shitake Mushroom photo
    150g Shitake Mushrooms (stems removed)
    Swiss Brown Mushroom photo
    100g Swiss Brown Mushrooms
    Butter photo
    120g unsalted Butter (roughly chopped)
    Olive oil photo
    1/2 cup Olive Oil
    White Wine photo
    1/2 glass White Wine
    Parsley photo
    1/2 cup chopped Parsley

    MeatCart is Queensland's #1 Online Butcher, so why not get the best meat home delivered for your next meal.

  • Eye Fillet Steak with Banana & Bacon

    Beef Eye Fillet with Banana and Bacon photo

    This cut of beef is commonly considered as the most prized cut of beef due to it’s excellent eating quality.

    Tenderloin is an unused muscle, therefore lazy = tender. The trade-off though is a less flavoursome steak. Let’s get to work to remedy that shall we?

    This is a quirky Eye Fillet Steak recipe that was passed to me by the highly talented Kevin Graham, at the time executive chef at the Royal Queensland Yacht Squadron.

    Make sure the silver skin is removed from the fillet, as this is inedible.

    Cut a pocket in the middle of the fillet and fill with a mix of mashed banana & bacon. This can be secured with toothpicks.

    Sear the outsides of the fillet in a pan until browned and take to the oven to finish off to your desired degree of done-ness.

    While the fillet is ovenbound, par-cook some potatoes until soft. In the pan juices fry the taters until brown. Toss in topped & tailed fresh beans and julienne carrots.

    And there you have it, an Eye fillet Queenslander!


    Beef Eye Fillet photo
    Beef Eye Fillet
    Banana photo
    1 Banana
    Bacon photo
    Bacon Pieces

    MeatCart is Queensland's #1 Online Butcher, so why not get the best meat home delivered for your next meal.

  • Chinese Pork Medallion

    Chinese Pork Medallion photo

    Among the condiment section at your favoured food retailer, grab a sachet of Chinese glaze. You can also make a honey & BBQ sauce marinade at home that will give a good result.

    Oven bake the Pork  Medallion at about 160 degrees for about a half hour.

    Remove the Pork from the oven, slice diagonally for presentation in the centre of the plate.

    In keeping with the Asian theme knock up a stir fry from your favourite veggies (don’t overcook the veggie). If you are inclined to overcook your vegetables, do yourself a favour and blanch them. They taste so much better and the goodness is retained.

    Once the julienne’d veggies are done, place a handful on top of the arranged pork and your partner will think you’re simply brilliant!


    Pork Medallions photo
    Pork Medallions
    Honey photo
    BBQ Sauce photo
    BBQ Sauce

    MeatCart is Queensland's #1 Online Butcher, so why not get the best meat home delivered for your next meal.

  • Portuguese Style Rump Steak

    Portuguese Style Beef Rump Steak

    To create your Portuguese Style Rump Steak, begin by letting the steak rest in the kitchen to ambient temperature.
    Rump steak has a naturally stronger flavour than the other recognised “sweet cuts” as this muscle group is at work every day.

    If you like it a little spicy, lightly spray the rump with olive oil, and sprinkle with Peri-Peri seasoning. For the less adventurous, season with a little rock salt and cracked black pepper.

    Salt should only be added (if required) at the last minute as it draws out the moisture from the steak.

    If you are cooking for yourself or a small number, I have found that using a sandwich press gives good results consistently and stops me overcooking the steak. It also gives great char marks on the steak too!

    A little peek-a-boo under the lid of your sandwich press will guide you to a perfectly cooked steak.

    For me, some baked sweet potato wedges lightly sprinkled with curry powder and a simple garden salad round off an excellent, tasty, rump & chips meal – with a twist !


    Grain Fed Beef Rump Steak
    Grain Fed Rump Steak
    Peri-peri seasoning photo
    Peri-Peri Seasoning
    Salt photo
    A pinch of Rock Salt
    Black Pepper photo
    A pinch of cracked Black Pepper
    Olive oil photo
    1 teaspoon of Olive Oil
    Curry powder photo
    Curry Powder

    MeatCart is Queensland's #1 Online Butcher, so why not get the best meat home delivered for your next meal.

  • Mustard and Herb Crusted Rack of Lamb


    Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.

    Put oven rack in middle position and preheat to 200 deg.

    Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy pan over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a roasting pan, with fatty sides up.

    Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, pressing to hold firm

    Roast lamb until thermometer inserted diagonally 10cm into center (do not touch bone) registers 55 deg (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.


    Bread Crumbs photo
    1 ½ half cups fresh bread crumbs
    Mint photo
    3 tbs finely chopped fresh mint
    1 ½ tsp minced fresh rosemary
    Salt photo
    ½ tsp salt
    Black Pepper photo
    ¼ tsp black pepper
    Olive Oil photo
    3 ½ tbsp olive oil
    Lamb Rack photo
    3 frenched rack of lamb
    Dijon Mustard photo
    2 tbsp Dijon mustard

    MeatCart is Queensland's #1 Online Butcher, so why not get the best meat home delivered for your next meal.

  • 7 Winter Recipes That Will Make You Love The Cold

    One-pan mozzarella meatball bake

    Yes it's inevitably getting colder and the days are getting shorter as we head closer to winter, but it's not all bad news... The BEST thing about winter is getting cosy with some amazing meals that will warm you from head to toe!
    We've put together a list of some of the best winter recipes around at the moment that will have you racing to find the slow cooker, and preparing to release your winter master chef.

    Shepherd's Pot Pie

    Shepherd's pie

    Image from

    A twist on the traditional pie with pastry, this delicious example uses some ceramic bowls with handles to allow you to bake the pie inside it, and simply eat right from the bowl without having to do further preparation.

    Imagine sitting around the fire with the tasty combination of meat, vegetables, and creamy mashed potatoes. YUM!

    Hearty Lamb & Lentil Stew

    Hearty lamb and lentil stew

    Image from

    Break out the slow cooker and create this incredibly tasty and tender meal on a bed of Couscous. Use diced lamb or even a cut with bone-in like shanks for even more flavour and tender meat.

    Herb Roasted Chicken

    Herb roast chicken

    Image from

    Succulent whole roasted chicken is made even better with a simple rub of herbs and spices and served on a bed of honey roasted vegetables. This one will keep everyone quiet at dinner time.

    One Pan Mozzeralla Meatball Bake

    One-pan mozzarella meatball bake

    Image from

    What a delicious combination of flavours, and like the Pot Pie recipe it's easy to serve in the pan it was cooked in! Once cooking is completed, simply add a small garnish to each meatball and dust with Parmesan Cheese and place on the table with a serving spoon. Servings can be scooped directly from the pan and onto the plate to go along with the sides of your choice.

    Plum & Rosemary Lam Shanks

    Plum and rosemary lamb shanks

    Image from

    Am I the only one who wants to pick up that shank like it's a drumstick? Plum and Rosemary combine to add an amazing sweetness to that traditional taste of Rosemary and Lamb. Simple mashed potatoes and steamed green beans make this so simple, but make sure you buy extra shanks, as this one will have the family asking for seconds. Or thirds...

    Pork Leg Roast With Roasted Shallots & Potatoes

    Pork leg roast with roasted shallots and potatoes

    Image from

    Juicy pork leg with seasoned crackling, if only it came with a pot belly stove to sit around while you eat it. Simple roast potatoes and a side of apple sauce make this an old favourite.

    Traditional Roast Lamb

    Traditional roast lamb

    Image from

    The iconic Australian recipe is roasted with Roesmary and service with chat potatoes or vegetables or both! Add a gravy boat or mint sauce and you've got the perfect Australian experience covered. Who's hungry?

    Thinking of trying out of of these recipes? MeatCart is Queensland's #1 Online Butcher offering high quality meat, home delivered, at prices which are competitive with supermarkets, and all covered by a 100% satisfaction money-back guarantee!

  • Get Paid For Referring Friends To Meatcart

    Refer A Friend blog image

    If you ask people  what some of the biggest joys in their life are, food typically rates among the highest rated pleasures. It's no secret, we all want to improve the quality of food we're eating, not only for your own enjoyment but also for the health benefits too! But what if you could actually get paid to improve the diet of people you know?

    As an employee and customer at Meatcart this is something which I have thoroughly enjoyed as I’ve been exposed to some of the most amazing food experiences. What makes it more enjoyable still is being able to share that with family and friends during weekend dinners and bbq lunches. It’s pretty rare to attend a BBQ and not have people ask me “where on earth did you get this meat!?”.

    Suddenly the little bright yellow back I’ve been carrying gets a lot more attention and it’s great fun telling people about the benefits of buying from Meatcart, and seeing their surprise as they realise how they can benefit too.

    This is a perfect example of word of mouth referrals, which everyone knows are the BEST forms of advertising. There is simply no more powerful recommendation than the one that comes from a trusted friend or relative.

    Since we commenced operations in 2013 Meatcart has always enjoyed very strong word of mouth referrals from our fantastic loyal customer base, who eagerly tell their friends and family about where they’re getting their amazing quality meat from. While this has been a great tool to help grow our business, it also got us thinking… What if we gave people rewards when they referred other people they know?

    We decided that it would be a great thing to offer people something really nice to say “thanks” for helping to spread the Meatcart message. But we didn’t want to make it a token gesture like a bumper sticker, or a branded pen that would get thrown in the bin. We wanted to offer a reward that would amaze our customers, and also show them how much we value their support!

    So we decided that as a reward for referring a single customer to Meatcart, we would give that person a $20 reward!

    When people learn about the rewards they quite often (myself included) begin mental calculations almost immediately. For me my internal calculator sounded something like this…

    “Mum & Dad, my sister, my best mate, the neighbours (x2), all the boys (x10), people from my girlfriend’s work (x5), aunt Sharon… That’s $400 of potential rewards just off the top of my head!”

    Straight away the list of people piled up, and that’s before I even considered what could be possible through my Facebook friends, or those forums that I’m active on either. When you start thinking about it, the number of potential rewards you can receive is staggering!

    One other thing we wanted to do was to make sure that it wasn’t just a one-sided value proposition either, so we made sure that people who were referred by our customers would also receive a $10 discount for their first purchase just for signing up too. That certainly makes the conversation even more fun when you’re telling your friends about all the other benefits.

    So how exactly do you make these referrals? It’s simple, we create a brand new website feature designed to help you refer friends, and track the progress of your referrals. Here’s how it works…

    1. Go
    2. Click the “get started” button on the page.
    3. Log in to your account (this takes you to your referrals dashboard).
    4. From there you can use any of the 4 different ways to share your unique referral link with people you know!

    The referral link is the key to being rewarded when you refer someone to Meatcart. When someone clicks your link and signs up as a customer, the website essentially links their account to yours. This then triggers the $10 credit to be applied to their account, and once they make their first purchase of $30 or more, the system automatically allocated your $20 reward to your account!

    You can share your referral link in 4 different ways…

    1. Sharing your referral link on Facebook.
    2. Sharing your referral link on Twitter.
    3. Sharing your referral link via email.
    4. Or manually copying and pasting your referral link onto any other website, forum, social network, or anywhere else you want!

    The referrals dashboard enables you to keep track of everyone you’ve referred by email and you can also keep an eye on your rewards as they start to creep up, and when you’re ready to make your next purchase you can easily redeem the money you’ve earned as a discount, so it’s nice and easy.

    There really is no better feeling than sharing something great with people you care about, except when you’re being personally rewarded for doing so… Maybe that’s a little bit better.

    If you’d like to get a $20 reward every time you refer someone to Meatcart, you can get started in about 2 minutes by visiting and if you have any questions, please send an email to

  • Tips & Tricks to BBQ Like a Pro

    Hitting the surf, topping up the tan and getting out the BBQ are three key things most Australians like to do as soon as summer hits. But whilst swimming and sunbathing are easy to indulge in, creating the perfect BBQ meal can require a bit of skill and know-how. There is nothing worse than eating undercooked food or dried out meat that has been left to frazzle on the grill for hours on end.

    Despite what many people think, there is more to barbecuing than slinging food onto the grill and leaving it to cook. In fact, just by following a few simple steps, it is easy to produce a tasty BBQ meal with beautifully cooked, succulent meat, sure to impress your guests.

    Firstly, you need to make sure that you heat the barbecue well before you plan to start cooking.  Make sure you are using plenty of charcoal. Ideally the coals should be glowing red and most of the flames should have died down. If you are using a gas barbecue, make sure the grill is nice and hot before you begin. Make sure your grill is clean and well oiled, so the food does not stick.

    Do not be afraid to experiment with different marinades. Marinating your meat overnight in the fridge can make a significant difference to the taste and succulence of your food, so is definitely worth doing. However, make sure you take the meat out of the fridge for about 30 minutes prior to cooking in order for it to reach room temperature. When cooking, do not be tempted to keep turning the meat, as one flip is really all it needs to make sure it is cooked evenly on both sides. Do not squeeze the meat down either, as that will force out all the juices that you really want to keep contained within the meat.

    There are different methods to cooking on the barbecue depending on what sort of meat you are cooking. If you are barbecuing chicken or ribs that have bones, then it is highly recommended you do not cook directly over the heat. Boneless food or cuts that are quite thick should be put directly over the heat source. Before serving it is important you check to see if the food is cooked all the way through by using a sharp knife to cut into the meat to check to see if the juices run clear.

    With these tips, it’s easy to cool like a pro on your barbecue! For more advice, talk to the experts at Meatcart today.

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