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How Personalised Processing Is Changing the Game
In today’s foodservice industry, one size no longer fits all. Whether you’re running a bustling pub kitchen, crafting seasonal menus for...
2 min read


2GR Premium Wagyu by Hancock Agriculture: Australia’s Homegrown Luxury Beef
At à La Carte Meats, we hand-pick premium-quality meat from farms we can trust. Among our most prized offerings is the legendary 2GR...
2 min read


Supporting Aussie Farmers: Why It Matters for Your Menu and Your Brand
Choosing to support Australian farmers goes beyond sourcing meat — it’s about investing in quality, sustainability and your community....
1 min read


Smart Ways to Use Secondary Cuts in High-End Menus
Secondary cuts are the unsung heroes of modern menus — flavour-packed, cost-effective and increasingly seen as a mark of a smart,...
1 min read


The Nose-to-Tail Movement: Is Your Kitchen on-board?
Nose-to-tail cooking celebrates the whole animal, turning lesser-used cuts into delicious, profitable dishes. This popular movement...
1 min read


Behind the Scenes: How We Ensure Consistency for High-Volume Kitchens
Running a kitchen isn’t just about cooking great food — it’s about doing it over and over, without fail, for hundreds of diners each...
2 min read


What Chefs Need to Know About Meat Provenance and Supply Chains
Provenance is more than a buzzword — it’s a lens into the quality, ethics and sustainability behind every cut of meat you serve. Today’s...
2 min read


Menu Trends for Aussie Pubs in 2025 – What’s Hot (and What’s Had Its Day)
In 2025, the pub and club dining experience is evolving faster than ever. Diners aren’t just looking for big portions and cold beers —...
2 min read


How to Spot Quality Meat Cuts Every Time
Quality meat is the cornerstone of any great dish, and for chefs and venue managers, recognising a top-tier cut on sight (and touch) can...
2 min read


How Portion Control Helps You Say ‘Yes’ to More Functions & Events
If you manage functions or catering in a food service kitchen, you know the stress of big bookings: last-minute numbers, pricing...
1 min read


Pub Menu Psychology: How Meat Descriptions Sell More Meals
Menus are silent salespeople. And the words you use to describe your meals have the power to influence what your diners order — and how...
1 min read


The Ultimate Burger Build
Burgers have come a long way from fast food status. In today’s pub and club scene, a well-built burger is a signature menu item — one...
2 min read


Beefed Up Bar Snacks: Profitable Bites That Keep Patrons Ordering More
In pubs and clubs across Australia, bar snacks have gone from an afterthought to a serious profit driver. These days, customers expect...
2 min read


From Carcass to Cutlet: Understanding Whole Animal Buying
There’s a growing trend in Australian kitchens and butcheries: whole animal buying. It’s sustainable, cost-effective and lets you use...
2 min read


Top 10 Pub Classics That Never Go Out of Style – And How to Elevate Them
For Aussie pubs and clubs, the classics aren’t just menu staples — they’re the soul of the bistro. Chicken parmigiana, steak and chips,...
3 min read


Winning Winter Warmers for Your Bistro Menu
As the chill sets in across Queensland, diners are craving comfort — and pubs and clubs have the perfect opportunity to meet that demand...
2 min read


How to Talk Meat: 10 Terms Every Wholesale Buyer Should Know
Ordering meat wholesale isn’t always as simple as ticking boxes. Whether you're running a café, restaurant or butchery, you’ll often hear...
2 min read


Low & Slow or Hot & Fast? Matching the Right Cut to the Cooking Method
Not all meat is created equal — and not all cuts respond well to the same heat. Whether you're smoking briskets, searing steaks or...
1 min read


Pre-Portioned vs. DIY: What’s Best?
Some kitchens prefer to portion in-house. Others rely on us to portion by the kilo or per piece. Here's the breakdown: Option Pros Cons...
1 min read


The Secret to Perfect Portioning: Tools and Techniques for the Trade
When you're working with wholesale meat, precision isn't a luxury — it's a necessity. Whether you're running a high-turnover kitchen,...
2 min read
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