Ingredients, processing, and food safety
It’s all to do with oxygen. A protein called myoglobin gives meat its red colour. When it isn’t exposed to oxygen, like in vacuum or skin packaging, parts of the meat can appear darker or duller. You might notice this where two pieces of meat have be
Every cut is unique, just like the animal it comes from. While we do our best to show accurate product photos, there can be natural variation in size, shape, marbling and colour. What you receive will always meet our quality standards - it just might
All our sausages are gluten free, except for Chicken San Choy Bau, which contains gluten, wheat, sesame, soy, and sulphites. Most of our sausages contain sulphites, and some varieties also include soy or milk. If you have a specific allergy or need h
Our meat, mince and beef patties are completely free from preservatives. We keep things simple and let the quality speak for itself.
Absolutely. If you plan to freeze your meat, we recommend doing so within the first three days of receiving your order. When you’re ready to use it, let it defrost slowly in the fridge overnight for best results.
Use By dates are about food safety. You should consume the product by this date or discard it.Best Before dates are about quality. The product is still safe to eat after this date, but it may not be at its peak. Always follow storage instructions and
Our mince is one of the few on the market that’s truly 100% preservative free. Minced meat has more surface area exposed to air, which means it’s more perishable than whole cuts. That’s why we give it a 5-day shelf life - to make sure you’re enjoying
In Australia, most cattle are raised on pasture. Grass fed beef means the animal has spent its entire life grazing on pasture. It’s often leaner, with a deeper, more mineral-rich flavour and a yellowish fat colour thanks to the beta-carotene in grass
At Vic’s, we work with a trusted network of farmers and producers who share our commitment to quality, consistency and care. These long-standing relationships are the backbone of what we do. We believe great meat starts at the source. That’s why we p
Ageing meat, particularly beef, enhances tenderness and brings out deeper, more concentrated flavour. Dry ageing is the traditional method, where whole cuts are stored in a temperature and humidity controlled room for several weeks or even months. As
It starts with where we source from and how we treat every cut. We work with Australia’s best producers - many of whom we also supply to the country’s top restaurants. Our meat is hand-selected, cut to order by skilled butchers, and delivered fresh.