Lamb

New Zealand lamb is the result of the unique combination of a perfect environment with sun, pure air, crystal clear waters and open green hills dotted with grazing stock and a rigorous quality program that guarantees a delicate natural flavour. The production process involves technical treatment of the meat cuts with a quick deep-freezing to seal and maintain the natural balance and qualities. This guarantees unique reliability and consistency of product from New Zealand. Our range of small, innovative cuts, such as tenderloin, are specifically designed to suit the most exquisite palates.

The lamb Australian Gourmet imports is certified by veterinarians from the Quality Management Division of the New Zealand Ministry of Agriculture and Fisheries (MAF) for distribution within the European community.

Wagyu beef

The Wagyu beef distributed by Australian Gourmet has the hallmark of an exceptional breed, combining traditional Japanese methods and the unique growing conditions of Australia and New Zealand. A strict grading ensures that only the best quality is served at the table. Our Wagyu beef is raised on grass for up to 2 years and then finished in feed sheds on selected grains for up to 300 days, giving it an unrivaled, world-renowned flavour.

Some facts:

The production of Wagyu is limited to only those who have the genetic bovine Wagyu breed.

The Wagyu breed of cattle grows slowly and requires intensive treatment to achieve the necessary degree of marbling.

The Wagyu beef grows on open pastures and is then treated with a strictly controlled diet of grain and other legumes.

Wagyu meat is distinguished by its high degree of marbling and the purity of the breed.

Venison

New Zealand venison is synonymous with deer grown in magnificent green pastures. Today in New Zealand there are approximately 2 million deer bred in idyllic landscapes producing exquisite quality meat.

Sophisticated farming techniques the deer grow on large farms and graze only green grass and move outdoors, thus avoiding the characteristic strong taste of wild game. Therefore, this venison is naturally tender and fine in flavour. Red Deer bred under 18 months of age are selected to achieve uniformity in size and guarantee tenderness and consistent quality.

A naturally lean wonderfully rich meat New Zealand farm raised venison is ideal for cooking seared, grilled or roasted and served throughout the whole year such as beef.

Kangaroo

Australian cuisine grade kangaroo meat is red, very similar to beef and venison, perhaps more tender and tasty, and has a mild wild game flavour. Rich in essential nutrients, principally iron and zinc, it has the advantage of an excellent lower fat content: 2/100 gr, compared to the 12/100 gr of beef. The kangaroo tenderloin presented by Australian Gourmet is easy to prepare. Because of its lean character, it should be cooked rare and served like any other red meat.

Quality Assured Australian Kangaroo meat production is managed under Australian Government supervision.

The population of kangaroos is maintained at approximately 40 million specimens that grow and live in natural areas. Since they do not have a specific reproduction cycle, their reproduction is prolific. The kangaroo population control system is vital to protect natural habitats and sustain all kangaroo species.

The production is licensed by wildlife conservation agencies and the Australian Quarantine and Inspection Service (AQIS) , and certified to be distributed in all countries of the European Union.