Delish Deliveries
36 Hours from Farm to Front Door.
Weekly Specials
Australian Bush Spices - Red Meat Blend (80g)

$ 12.95

Australian Bush Spices - White Meat Blend (80g)

$ 12.99

Bacon Middle Rashers 250g

$ 5.95

Bacon Middle Rashers Premium Rindless 500g

$ 10.95

Bacon Shorts Cut Rashers 250g

$ 5.95

Bacon Shorts Cut Rashers Premium Rindless 500g

$ 10.95

Bacon Sliced (Nitrate Free) 200g

$ 10.49

Weekly Specials
Bacon Streaky 200g (nitrate Free)

$ 10.95

Beef Brisket Grass Fed 1.5kg

$ 33.95

Beef Brisket Rolled Grass Fed Lean And Trimmed 1.5kg

$ 37.50

Beef Burger Patties Tajima Wagyu 4 X 150g (GF)

$ 15.94

Beef Chuck Steak Grass Fed 1kg

$ 23.95

Beef Cutlet Black Onyx Tomahawk 1.8-1.9kg Bonus Bush Spice

$ 135.00

Beef Diced Grass Fed 350g

$ 18.95

Beef Eye Fillet Steak Grass Fed Kilogram 4 X 250g

$ 69.95


Australia ranks as one of the top meat consuming nations in the world. Figures from the Organisation for Economic Cooperation and Development (OECD) indicated that our meat consumption hit a little over 92Kgs per capita in 2015, which was three times more than the worldwide average consumption of meat in other countries. With such a voracious appetite for meat, many Australians are always looking for ways to get the best fresh, locally sourced produce, and that is where Delish Deliveries comes in. At Delish Deliveries, we are experts when it comes to sourcing for quality meat and seafood in Sydney. We understand that it can be hard to squeeze out some time from your busy schedule and drop by the farmer’s market. With our home delivery service, not being able to find fresh meat and seafood will cease to be a challenge. Simply use our online store to shop for quality protein sources, place an order, and have groceries delivered to your doorstep. We deliver fresh seafood and meat to residents throughout Sydney and have a wide variety of cuts and choices from which to pick.

What You Need to Know When Buying Red Meat and Poultry

Meat is usually cut prior to selling, making it convenient to buy in small sizes or suitable portions. Cuts of meat are also quicker to prepare and easier to store. Depending on which part of an animal cuts come from, meat requires different cooking methods. Therefore, it is helpful to know more about the various cuts that exist before you make a purchasing decision. When shopping for red meat and poultry, the numerous terms used to describe various chops of meat can leave any shopper confused. Delish Deliveries is committed to making sure customers know what they are buying. With that in mind, here is what you need to know about cuts of red meat and poultry.

1. Red Meat

At Delish Deliveries, we pride ourselves in being a halal meat delivery Sydney supplier, serving customers from all walks of life. Our red meat range offers choices such as beef, lamb and pork. Below, you can learn about some of the common cuts for these categories of red meat. Delish Deliveries supplies a wide selection of beef and veal cuts, including some interesting choices for buyers in search of a halal meat delivery Sydney supplier. The type of beef you choose largely determines how to cook it. Lean cuts generally cook faster and are low in fat. On the other hand, beef that has lots of fibrous tissue and fat is best prepared using slow cooking methods. Here are some of the common beef cuts you may come across.

  • Brisket - Cut from the breast area of a cow, brisket beef tends to have a lot of connective tissue. As such, braising is the common method for cooking brisket beef cuts.
  • Chuck – Also called blade beef, chuck is meat cut from the neck and shoulder area of a cow. This tough, sinewy beef has a great flavour and is a good cut for stewing, slow cooking, braising or roasting.
  • Rump or Round – Rump steak is located near the cow’s rear leg and tastes great when grilled, stir fried or roasted. This part provides plenty of cuts to choose from such as rump roast, eye of round roast, top round roast, and bottom round roast.
  • Ribs – For some of the finest beef cuts, consider buying ribs. Cuts from this part of the cow include boneless scotch eye fillet (also known as rib eye), as well as short ribs, and spare ribs with bones. For juicy, succulent meat on the bone, grill ribs over dry heat for long periods.
  • Mince, Thin Strips and Diced Beef Cubes – Mince beef is ground into tiny pieces with a machine. Pre-cut strips are suitable for stir-frying while diced beef cubes are ideal for making stews, kebabs and casseroles.
  • T-bone and Porterhouse Steaks – These short loin cuts often have a T-shaped bone with meat on both sides. Since T-bone and porterhouse steak contain little amount of collagen, these cuts are suited for fast, dry cooking methods like broiling or grilling.
  • Shank/Shin Cuts – Taken from the shin or lower leg of the animal, shank cuts are tough and require tenderizing through slow cooking and braising. Cuts like gravy steak or osso bucco (veal shank) make tasty beef stew and soups.
  • Eye Fillet – Eye fillet (sometimes called tenderloin) is an oblong shaped cut of beef. This strip of muscle can be found just below the ribs tucked against the backbone. It is one of the tenderest parts of beef because the muscle does very little work. Using our meat delivery Sydney service, you can order the beef choices described above among many other cuts depending on what is locally available.

2. Types of Lamb Cuts

Other than beef, lamb (or young sheep) meat is another Aussie favourite. There are many ways to cook lamb but first you need to make sure you have the right cut to make your meal a success. With our Sydney meat delivery service, ordering lamb chops takes just a few mouse clicks. Here are some of the most popular cuts of lamb and details on best preparation method for each option.

  • Lamb Racks: Racks or cutlets on the bone are cuts of lamb taken from the ribs. These chops make up for some visually impressive food presentation. A Frenched lamb rack has the fat and tissue between the bones removed. There are also lean denuded lamb racks (with all fat removed) and capoffed cutlets, which have the cap removed. Lamb racks may be roasted, grilled, sautéed or broiled.
  • Lamb Leg: This flavoursome cut tastes great when roasted or barbequed on the bone. Lamb leg may be deboned and rolled as well. Deboned lamb leg is easy to dice or cut into strips for slow cooking or making curries.
  • Rump: Cut from the back of a lamb, rump is a solid (often square shaped) prime of muscle with a layer of fat on the surface. Rump may be stewed, pan-fried, roasted or grilled, but make sure not to overcook since it can dry out and become hard to chew.
  • Chump: Chump chops are cuts of lamb on the bone. Taken from the area where the sirloin and leg meet, lamb chumps are great for barbequing.
  • Forequarter Chop: This economical choice of lamb offers a variety of cuts such as lamb rack, forequarter chop, and lamb shoulder. Best methods for cooking these chewy cuts include slow roasting, grilling, sautéing, braising or stewing.
  • Lamb Fillet (or Tenderloin): This lean cut is taken from the underside of short loin. Lamb fillet is easy to grill or stir-fry.
  • Neck Chops: Whether stewed, braised or grilled, lamb neck chops have fantastic flavours because of their close proximity to the bone.
  • Lamb Loin Chops: Loin Chops are lean cuts of lamb taken from the middle-lower section of the rear quarter. Lamb fillet (or tenderloin) is also a loin chop. For optimal tenderness, only broil, grill, roast or sauté lamb loin for short periods.
  • Lamb Shank: When braised or roasted, lamb shank elicits juices from the bone. Cooked in liquids, the meat becomes tender enough to flake off the bone. Lamb shank is cut from the lower part of the fore or hind legs, so it has lots of collagen that gives meat a velvety, melting texture.

3. Pork Cuts

Trimmed cuts of raw pork are readily available through our meat delivery Sydney service. For those who prefer their pork processed, Irish bacon or rashers are worth considering. No matter how you like your pork, it is a great source of protein, omega 3, zinc, riboflavin, and B vitamins. Pork chops are cuts of loin, which runs all the way from the shoulder area on a pig to the hip. However, cooking methods vary depending on where the pork chop comes from. For instance, pork chops from the ribs have lean meat, so quick cooking like sear roasting, broiling, and grilling are the best methods. Pork chops from the shoulder tend to have plenty of marbling (or intramuscular fat). Therefore, they are best cooked through slow braising to break down the connective tissues.

  • Pork Belly: The boneless fatty meat from a pig’s belly provides nice cuts of lean bacon. With good preparation, unprocessed pork belly becomes succulent and tender after roasting or braising. Spare ribs and scotch fillet (or pork rib eye) also come from the belly area and are delicious choices for barbequing. Pork cutlets, taken from the rib, are suited for pan-frying.
  • Pork Shank or Hock: Pork shank meat, attached to leg bone below the knee, has plenty of collagen that breaks down during cooking. Use this economical cut to infuse your stocks or soups with a thick texture.
  • Pork Stir-fry and Mince: Ground pork is a fantastic ingredient for dishes such as meat loaf, spaghetti and meatballs. As the name implies, stir-fry pork cooks quickly on the pan over high heat.

4. Poultry Cuts

Poultry is the most widely consumed meat in Australia, with the average consumption for each person per year being around 42Kgs according to latest OECD figures. Meat from poultry sources offers plenty of cooking options. It can be grilled, roasted, baked, deep-fried or skewered. Some of the common cuts of chicken or turkey include:

  • Wings – Cut at the joint between the humerus and backbone, a whole wing contains no bone. You can cut wings into the first, second and third sections if smaller portion sizes are required.
  • Breasts – The meatiest part of a bird, breasts consist of all white meat. Breast fillet is a popular choice for those who want boneless poultry meat. A full breast quarter includes the wing portion. Without the wings, the breast can be cut in half to form a split breast. Chicken tenderloin cuts are small strips of finely cut breast meat with no skin.
  • Thigh and Drumsticks/Drumettes – Thigh cuts are taken from the upper portion of the leg just above the knee joint. These cuts are referred to as thigh fillets when deboned. The lower part of the leg between the knee and hock is called chicken drumette. A full leg is the drumette and thigh combination.
  • Giblets – Other edible parts of a bird, also known as giblets, include the neck, heart liver and gizzard.
  • Wholes, Halves and Quarters – Depending on the number of people you want to serve, chicken or turkey may be bought in whole, half or quarter cuts. A whole bird without giblets may be marinated and roasted in the oven.
  • Tip: Customers can use our meat home delivery Sydney service to order chicken or turkey meat with skin or without skin. Opt for skin-off poultry cuts if you want meat with little fat. The skin on a bird contains most of the fat but also helps to improve flavour and texture of your meals.

5. Seafood Buyers Guide

Australia is lucky to have some of the most delicious and diverse range of seafood in the world. At Delish Deliveries, we help bring this delicious fare from the sea and fresh water bodies to your dining table through our Sydney seafood delivery business. Although there are so many choices when it comes to seafood, options fall in one of three categories as explained below.

  • Fish – If you want to make fleshy seafood part of your recipe, fish is the way to go. Whole fish requires more time to prepare compared to fillet (or boneless fish). Cooking methods depend on the type of fish chosen. For example, fatty round fish like salmon, tuna, herring, and trout lend themselves well to baking, pan-frying, sautéing, and grilling. On the other hand, lean fish such as cod, tilapia, halibut, and turbot can be baked, steamed, poached or broiled.
  • Molluscs – A few popular types of seafood in this category include scallops, clams, mussels, and oysters. Molluscs are great for preparing flavoursome chowder and stews. However, cephalopods like squid and octopus are types of molluscs loved for their flesh. Octopus meat is tough, so you want to simmer it for many hours then bake, grill or fry when tenderized. Squid meat is leaner and can be pan fried just like scallops, but the flesh would become more difficult to chew when overcooked.
  • Crustaceans – Much like molluscs, crustaceans have a hard outer shell in addition to segmented bodies. Crabs, lobsters, shrimp and prawns are common edible crustaceans.

Why Choose Delish Deliveries to Order Meat and Seafood Online?

Delish Deliveries works tirelessly to provide customers the best meat and seafood delivery service Sydney has to offer. Meat lovers are increasingly becoming curious about how their food is grown. As such, we only supply free range and grass fed animal protein from local farms. In addition, our fresh seafood delivery Sydney team does not skimp on quality. When collecting your orders from the Sydney fish market, they ask for catch of the day and evaluate freshness by smelling the fish as well as checking the eyes and gills. Whether you choose to use our meat or seafood delivery Sydney service, our refrigerated vehicles ensure that your groceries won’t go bad in transit. Lastly, making Delish Deliveries your meat and seafood supplier of choice will help you save more on your grocery shopping. We look for seasonal produce, which tends to have lower prices compared to items that are out of season. What is more, buyers can enjoy fresh meat and seafood delivery Sydney-wide for orders over $69. Place your order today and have fresh, locally sourced seafood and meat delivered to your door.