To keep travel to a minimum, processing is carried out at the state-of-the-art facility Australian Meat Group in Dandenong, Victoria. Then, before boning even begins, our Quality Assurance team thoroughly assess every carcass at the Chiller stage to check for colour, ideal levels of fat marbling, tenderness and flavor. Only those that meet our exacting standards will continue on through the process to be prepared by our skilled team. But the quality control doesn’t stop there. Our cutting-edge cold chain management and automatic picking system improves shelf life and reduces product turnaround time ensuring the consistency you need to create your own brand of brilliance in the kitchen.
It’s this attention to detail from the pasture through to the plate that separates ‘Three Lakes’ from our competitors and ensures consistent, platinum standard quality you can rely on. It’s what you would expect from cattle bred in the heart of Victoria’s foodie region.