Brisket to bacon, one supplier
Beef cuts, mince, chicken thighs, cheese and olive oil for Sydney kitchens.
The range at a glance
49
Products
23
Ranges
5
Delivery days a week
Trade accounts for Sydney kitchens
Butchers to
the trade
Nicholson Savile Meats supplies Sydney restaurants, cafés and hotels with beef cut for the kitchen: deep-red scotch fillet and sirloin with fine marbling, point end brisket and cheek for long, slow cooking, and chuck and mince for the everyday. Alongside the beef we carry chicken thighs, smoked rindless bacon, Berrys Creek blue cheese and Australian olive oil in 4L, 15L and 20L sizes. Order at least one day ahead and it arrives Monday to Friday, with a minimum order of 150.
Order online, any time
Browse the catalogue and send an order whenever it suits you, day or night.
Know when an order changes
Your account tells you when an order or an invoice is updated, without you having to check.
Pay by card
Settle invoices online and keep a card saved for next time.
Track it on the day
Follow your delivery on a live map, with a photo once it has been dropped off.
Ask & Order
Ask about products or past orders in plain words, and have what you need added to your cart.
Start ordering with us
Call or email with your venue name and delivery address, and we'll set up your account so you can order online from the full range.
Contact
Talk to the order desk
Phone or email during opening hours to ask about a cut, set up an account or change an order.
- Address3 Box Road, Sydney, New South Wales, 2229, Australia
- Phone+61 2 9999 0000
- Emailturner8@gmail.com
- HoursMon–Fri 7am–5pm, Sat 8am–1pm
How to Order
Create your account
Register with your email. No payment details are needed to sign up.
Get approved
We review new accounts so your pricing and terms are right before your first order.
Browse & order
Once approved, sign in to see the full catalogue with your pricing, add products to your cart and place your order.
Receive & pay
Your invoices and past orders stay in your account, paid on the terms agreed with us.
Questions buyers ask us
- 01
What is the minimum order?
150 per order. Mixing beef, chicken, bacon and oil on the one order gets most kitchens there easily.
- 02
How far ahead do I need to order?
At least one day ahead. Deliveries run Monday, Tuesday, Wednesday, Thursday and Friday.
- 03
Where do you deliver?
Across Sydney. If you're unsure whether your venue is covered, call us with the address and we'll tell you straight.
- 04
Do you sell whole pieces or portions?
Both. Rib eye comes whole at around 1kg each, while T-bone, rump and sirloin are available portioned. Chuck and brisket can be diced, and chuck minced. Ask us if you need something cut differently.
- 05
How do I pay?
Account customers can pay invoices by card in the ordering portal and save a card for next time. For other payment arrangements, talk to us when you open your account.
- 06
Can I order outside business hours?
Yes. Once you have an account you can order online at any time from the catalogue, and you'll be notified in the portal if an order changes.