We take care in choosing the finest quality beef, to ensure you receive the best meat available. We source Tasmanian free range and grass fed beef which is free of added hormones, steroids and growth promotants. All stock is personally approved on arrival to ensure that our meat is of the highest standard, to provide consistently tender, juicy and tasty meat. Marcus can tell you the farms where our whole beef have been sourced, so you know where your meat comes from.
We guarantee that we will not sell you inferior cow as yearling beef as we have a strong reputation in supplying quality meat and believe in product integrity.
We stock Robbins Island Wagyu, grown by the Hammond family on Robbins Island. The cattle are raised as naturally as possible, on pastures with no supplements, hormones or antibiotics. They produce meat with slightly less marbling as they prefer their cattle to range free on pasture. The Wagyu is aged, has a sensational flavour and is available at very few other outlets.
Cape Grim Beef, Grain fed beef and speciality mainland products are also available.
We also have dry aged beef, like the beef Marcus showed Matt Evans on the Gourmet Farmer on SBS (episode 8 of season 3). Aging enhances the flavour of the meat and makes the meat even more tender, as the enzymes naturally present in the meat break down the muscle tissue. The dry aging process intensifies the meat’s flavour. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef on the other hand is exposed to air so dehydration can further concentrate the meat’s flavour.
Although not routinely stocked, we can source grain finished beef from the mainland.
Our lamb is locally raised in Tasmania. Every lamb is chosen for quality, so that your lamb will be tender and sweet. All our lambs are free range, pasture fed, and are free of added hormones, steroids and growth promotants. We guarantee that we won’t sell you mutton dressed as lamb.
We source our pork from Tasmanian farms to ensure premium quality, flavour and tenderness. We choose not to buy cheaper larger male pork, but instead source smaller female pork. We buy pork from Tasmanian suppliers.
We endeavour to stock free range for life pork as well as pork from small local producers, such as ‘Berkshires on Beer’. Many local producers focus on the preservation of rare breed pork, including the Wessex Saddleback & Berkshire pork. Whilst not originating in Tasmania, the Wessex Saddleback has been listed on the international slow food arc of taste, a list designed to highlight the plight of disappearing regional food groups of note and to encourage their use and consumption. Rare breed pork is of premium quality and is moist due to its marbling.
In addition we stock Scottsdale Pork which is paddock bred in the Cuckoo Valley Tasmania. Scottsdale Pork make every effort to ensure their pigs are comfortable, happy and contented. Prior to farrowing, sows are moved to paddocks with their own hut to nestle in. The piglets are reared in paddocks with their mothers, free to roam, dig, wallow and socialise. After 4 weeks, the piglets are moved to open plan large eco shelters, to protect them from high UV rays in summer and harsh winter weather. The pigs are free to move around and socialize within the shelters.
We sell Nichols Ethical Free Range whole chickens and Nichols Poultry RSPCA approved poultry. Nichols Poultry are produced in Tasmania chemical free and processed without added water. This process means that there is no excess water in the product. Nichols Ethical Range chickens are raised in smaller flocks, have 24 hours access to range and fresh pasture, and have mobile sheds with natural lighting and ventilation.
Our free range turkeys are sourced from Deutscher’s Turkey Farm, grown near the Grampians in Victoria. Daryl Deutscher has been committed to ethical farming practices and the need to preserve rare breeds of turkeys for over 30 years. Approximately a quarter of his birds are rare breeds that typically have slightly darker and more flavoursome meat than commercial whites.
Our whole and butterfly boned quail are sourced from Rannoch Quail Farm, located in Tasmania.
Halal poultry from Victoria is available upon request.
Our ducks primarily come from Victoria.
Our regular beef mince is very lean and without preservatives. We are happy to make mince to order, including minced pork, veal, chicken, lamb, game and any combination of the above!
At Vermey’s, our artisan sausages are made by hand, using fresh quality ingredients. We use quality meat, no fillers and our sausages are not too salty. Our delicious sausages have consistently won awards over a number of years. Click here to see the awards we have received.
Many of our sausages are gluten free. Our sausages are handmade in store from quality ingredients. We regularly make sausages to order, for customers that have specific dietary needs or prefer to avoid specific ingredients. We can make preservative free sausages and also salt free sausages.
Our sausages have won awards over several decades at a local and State level, qualified to represent Tasmania in National AMIC competitions over a number of years and have also received prizes at a National level. In 2019 we were state winners, with a 1st for our butter chicken sausage in the poultry category. This sausage will compete in the National Competition held in February 2020.
Our burgers have also won several prizes in AMIC competitions. In 2019 Vermey’s Quality Meats were state winners for our burgers, receiving 1st and 2nd prizes in the Gourmet Burger category. As State winner, our Gourmet Burger will also compete in the National Competition held in February 2020.