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The Carnivore Store
– FAQs
The Carnivore Meat Market
– FAQs
Home
About
About
Our Philosophy
Beginners
Your Why
Nutrition & Lifestyle
Resources
Recipes
Shop
The Carnivore Store
– FAQs
The Carnivore Meat Market
– FAQs
Results
Home
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Shop
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The Carnivore Meat Market
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Results
Step 1: Location
OR
Select a state
ACT
NSW
NT
QLD
SA
TAS
VIC
WA
Quick Find
Find a MEAT BOX
Find a FARMER
Find a BUTCHER
Or Step 2: Personal Preferences
Choose your meat
Baramundi
Basa
Beef (all)
Beef (veal)
Beef (wagyu)
Bison
Bones
Buffalo
Camel
Caviar
Chicken (all)
Chicken (spatchcock)
Crab (soft shell)
Crayfish
Crocodile
Deer (venison)
Duck
Duck Eggs
Emu
Exclude All Pork Listings
Fish (only)
Goat
Goose
Kangaroo
Lamb (all)
Lamb (hogget)
Lamb (mutton)
Lamb (young only)
Marron
Milk (buffalo)
Milk (camel)
Milk (cow raw – bath)
Milk (cow)
Milk (goat)
Offal & Organs
Pheasant (Australian)
Pigeon
Pork
Pork (suckling)
Prawn (king)
Prawn (tiger)
Quail
Rabbit
Seafood (all)
Skin
Spatchcock
Squid
Turkey
Yabbies
Choose your cut
Back (Chicken)
Back (Pork)
Bacon (Pork)
Belly (Pork American Style Ribs)
Belly (Pork Belly Rolled Roast)
Belly (Pork Belly)
Belly (Pork Tail)
Blade (Blade Steak)
Blade (Bolar Blade Roast)
Blade (Flat Iron Blade Steak)
Blade (Oyster Blade Roast)
Blade (Oyster Blade Steak)
Blood (All Products)
Brain (Sheep)
Breast (Chicken)
Breast (Duck)
Brisket (all)
Brisket (Beef Naval End)
Brisket (Beef Point End)
Bulk Cuts (1/8 animal)
Bulk Cuts (Full animal)
Bulk Cuts (Half animal)
Bulk Cuts (Quarter animal)
Cheek (Beef)
Cheek (Pork)
Chuck (Beef Eye Log)
Chuck (Beef Ribs)
Chuck (Beef Steak)
Chump (Lamb Chop)
Chump (Lamb Rump Roast)
Cube Roll (Beef Rib-Eye Roast Bone-in)
Cube Roll (Beef Rib-Eye Steak Bone-in)
Cube Roll (Beef Scotch Fillet Roast Bone-less)
Cube Roll (Beef Scotch Fillet Steak Bone-less)
Darne (Fish / Salmon)
Diced (All Products)
Ear (Pork)
Fat (Beef)
Feet (Chicken)
Feet (Duck)
Feet (Pig Trotter)
Fillet (Fish / Salmon)
Flank (Steak Bavette)
Forequarter (Goat Chop)
Forequarter (Goat Rack)
Forequarter (Goat Roast)
Forequarter (Lamb Chop)
Forequarter (Lamb Rack)
Forequarter (Lamb Shoulder Bone-in)
Forequarter (Lamb Shoulder Bone-less Rolled)
Forequarter (Lamb Shoulder Easy Carve)
Giblets (Chicken)
Hanger (Beef Steak / Thick Skirt)
Head (Pig)
Heart (Beef)
Heart (Chicken)
Heart (Goat)
Heart (Lamb)
Intestine (Pork)
Kidney (Beef)
Kidney (Goat)
Kidney (Lamb)
Knuckle (Beef Eye Medallions)
Knuckle (Beef Eye Roast)
Leg (Chicken Drumstick)
Leg (Chicken Full Leg)
Leg (Chicken Thigh)
Leg (Duck)
Leg (Goat)
Leg (Lamb Butterflied Bone-less)
Leg (Lamb Easy Carve Roast)
Leg (Lamb Full Bone-in Roast)
Leg (Lamb Mini Roast Bone-less)
Leg (Lamb Shank)
Leg (Pork Leg Diced)
Leg (Pork Leg Hock)
Leg (Pork Leg Knuckle)
Leg (Pork Leg Roast)
Leg (Pork Leg Rolled Roast Bone-less)
Leg (Pork Leg Rump Steak)
Leg (Pork Leg Schnitzel)
Leg (Pork Leg Steak)
Leg (Pork Leg Stir Fry Strips)
Liver (Beef)
Liver (Chicken)
Liver (Duck)
Liver (Goat)
Liver (Lamb)
Loin (Goat Chops)
Loin (Pork Loin American Style Ribs)
Loin (Pork Loin Chop)
Loin (Pork Loin Cutlet)
Loin (Pork Loin Fillet)
Loin (Pork Loin Rack)
Loin (Pork Loin Roast Boneless)
Loin (Pork Loin Steak Medallion)
Loin (Salmon)
Marrow (Bone – Full)
Marrow (Bone – Half)
Marrow (Canoes)
Minced (All Products)
Neck (Chicken)
Neck (Goat Chop)
Neck (Lamb Chop)
Neck (Lamb Fillet Roast)
Neck (Lamb Rosette)
Offal / Organs (All Products)
Ox Tail
Rack (Lamb Cultet)
Rack (Lamb Full Rack)
Ribs (Beef Short Ribs)
Ribs (Lamb Ribs)
Roast (Beef)
Rump (Cap)
Rump (Centre Steak)
Rump (Medallion)
Rump (Roast)
Rump (Rostbif Roast)
Rump (Rostbif Steak)
Rump (Steak)
Shank (Lamb)
Shin (Beef Osso Buco Bone-in)
Shin (Beef Osso Buco Bone-less)
Shortloin (Lamb Eye of Loin)
Shortloin (Lamb Loin Chops)
Shortloin (Lamb Loin Roast Roll)
Shoulder (Pork Boned and Rolled)
Shoulder (Pork Diced)
Shoulder (Pork Leg Hock / German Knuckle)
Shoulder (Pork Schnitzel)
Shoulder (Pork Scotch Fillet Steak)
Shoulder (Pork Whole Scotch Roast?)
Silverside (Beef Corned)
Skin (Chicken)
Skin (Pork)
Skirt (Beef Steak)
Spleen (Beef)
Steak (Beef)
Stirfry (Beef)
Striploin (Beef Sirloin/ Porterhouse/ New York Roast)
Striploin (Beef Sirloin/ Porterhouse/ New York Steak)
Striploin (Beef T-Bone Steak)
Tenderloin (Beef Butt Fillet Roast)
Tenderloin (Beef Butt Fillet Steak)
Tenderloin (Beef Fillet Steak / Eye Fillet)
Tenderloin (Lamb Medallion)
Tenderloin (Lamb Roast)
Tenticles (Squid)
Testicles (Beef)
Tongue (Beef)
Tongue (Goat)
Tongue (Lamb)
Tongue (Pork)
Top Side (Beef Roast)
Top Side (Beef Steak)
Tripe (Beef)
Tube (Squid)
Whole (Chicken)
Wings (Chicken)
How I am raised
Antibiotic & Vaccine Free
Antibiotic Free
Bovaer 10 (3-Nitrooxypropanol) Free - Beef
Certified Organic, Grass Fed & Grass Finished
Free-Range (Pig)
Free-Range & Pasture Raised (Fowl)
Grain Fed & Grain Finished (Conventional)
Grain Fed & Grain Finished (Wagyu)
Grass Fed & Grain Finished
Grass Fed & Grass Finished
Hormone Free
Line Caught (Seafood)
No medications
Ocean Farmed (Seafood)
Ocean Free Range (Seafood)
Organic (Chicken)
Regenerative Agriculture
Synthetic Vitamin Free
Vaccine Free
Wagyu Raised (All)
Wild Caught (Seafood)
How I am processed
Ceoliac Butcher Processing Facility
Dry-Aged & Wet-Aged Combo
Dry-Aged Only
Gluten Free Facility (Not Ceoliac)
Halal only
Minimum Hung Meats (Histamine)
Nitrate and Nitrite Free (bacon)
Nitrate Free (bacon)
Nitrate Free (Silverside)
Nitrate, Nitrite & Suphite Free (bacon)
Sulphite Free (bacon)
Wet-Aged
How I arrive
Canned
Cured
Fresh & Frozen Mix (see description)
Fresh only (refrigerated)
Frozen only
Smoked
Sous Vide (cooked)
Sort By Price
Sales
Low to high
High to low
Maximum Price per Kilogram
Minimum Price per Kilogram
Average or Estimated Price per Kilogram
