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    Our History

    Beak & Sons is a legacy built on passion, tradition, and the pursuit of perfection. It all began in 1910 with Reginald “Reggie” Beak — a skilled butcher with an eye for quality and a heart for flavour. What started as a humble butcher shop has evolved over three generations into a trusted name in Australian kitchens.

    With time-tested recipes and a dedication to doing things the right way, we’ve turned the craft of butchery into an art form. Today, our family continues Reggie’s legacy by combining traditional techniques with modern convenience — delivering butcher-quality meats that make life easier, without ever compromising on taste or integrity.

    making life easier

    Sous-Vide

    Sous vide in-house icon

    In-house crafted, restaurant quality recipes.

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    Carefully selected, high quality Australian proteins and spices.

    Sous vide Pre-prepared icon

    Pre-prepared by char-grilling or deep frying to enhance unique flavours.

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    Artfully combined ingredients and vacuum sealed in specially designed pouches.

    Sous vide gently cooked icon

    Gently cooked in a water bath for up to 72 hours.

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    Ready to heat & eat at home in less than 30 mins.

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    Our People

    Behind every Beak & Sons product is a passionate team of people who care deeply about the craft. From our butchers and chefs to our operations and customer service teams, every person plays a part in delivering the quality our name stands for.
    We’re a proud family business — and it shows in how we work together. We value loyalty, pride in our work, and a shared commitment to making life easier for Aussie families. Our people aren’t just employees — they’re the heart of our story, and the reason every bite of Beak & Sons tastes just right.
    Our Commitment
    Recipes

    | Hearty & Delicious

    Recipe Chicken Risoni soup img

    CHICKEN RISONI SOUP

    WITH GARLIC & HERB FOCACCIA WITH SEA SALT

    Recipe slow cooked juicy beef img

    SLOW COOKED JUICY BEEF BRISKET

    WITH ROASTED SWEET POTATO & CHARRED CORN SALAD

    Recipe Beef Ragu pic

    BEEF RAGU

    WITH SILKY PAPPARDELLE WITH BUTTERED GREENS & PARMESAN CRUMB

    top banner Slow cooked perfection
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    Smoked Carnitas Pulled Pork

    Smoked and Slow Cooked in a flavourful fire roasted peppers, Mexican spices and zesty orange juice sauce

    INGREDIENTS:

    Smoked Pork (75%) (Pork (92%), Mexican Seasoning (5%) (Thickener (1442) (Modified Maize Starch), Salt, Sugar, Dehydrated Vegetables (Garlic, Onion, Red Capsicum), Spices (Paprika, Chipotle Chilli), Maltodextrin (Maize), Yeast Extract, Maize Starch, Natural Flavours, Acidity Regulator (330), Coriander, Natural Colour (160c) (Paprika Oleoresin), Fruit Oil, Spice Extracts), Water, Marinade (Maize Starch, Salt, Mineral Salt (500), Tapioca Starch, Canola Oil)), Carnitas Sauce (25%) (Water, Orange Juice (22%), Onion, Garlic, Roasted Red Peppers (8%), Celery, Lime Juice, Tapioca Flour, Spices (3.4%) (Red Chilli Puree, Smoked Paprika, Chilli, Cumin, Bayleaf, Pepper), Sugar, Vegetable Powders (Garlic, Onion), Canola Oil, Orange Zest (1%), Vegetable Stock Powder, Natural Caramel Colour (150a), Oregano).

    ALLERGEN ADVICE:

    Contains milk, fish, soy.
    May Contain wheat, gluten.

    NUTRITIONAL INFORMATION

    MASSAMAN LAMB SHANKS

    INGREDIENTS:

    Marinated Lamb Shanks (74%) (Australian Lamb Shank (95%), Seasoning (Corn Starch, Maltodextrin, Milk Solids, Cultures, Sugar, Salt, Garlic Powder, Mineral Salt (508), Natural Colours (Turmeric, Paprika Oleoresins), Food Acid (330), Vegetable Gum (415), Spice Extracts (Coriander, Cloves, Cinnamon), Garam Masala, Paprika, Cumin, Ginger, Coriander, Chilli), Water, Marinade (Maize Starch, Salt, Mineral Salt (Sodium Carbonates), Tapioca Starch, Canola Oil)], Massaman Sauce (26%) (Water, Coconut Milk (20%) (Coconut Milk Extract, Water, Food Conditioner (412)), Onion, Sugar, Potato, Massaman Curry Paste (8.5%) (Garlic, Sugar, Soybean Oil, Red Chilli, Tamarind Extract, Shallot, Salt, Lemongrass, Spices (Coriander Seeds, Cumin, Cardamom, Cinnamon, Bayleaf, Galangal, Cloves), Kaffir Lime Leaf, Galangal), Garlic, Corn Starch, Fish Sauce (Anchovy Extract (Fish), Salt, Sugar), Canola Oil, Vegetable Stock Powder, Tamarind, Coriander, Cumin, Cinnamon).

    ALLERGEN ADVICE:

    Contains milk, fish, soy.
    May Contain wheat, gluten.

    NUTRITIONAL INFORMATION

    JUICY BEEF BRISKET

    INGREDIENTS:

    Marinated Beef Brisket (80%) (Australian No Added Hormone Beef Brisket, Water, Marinade (Maize Starch, Salt, Mineral Salt (500), Tapioca Starch, Canola Oil), BBQ Sauce (20%) (Water, Sugar, Tomato Paste, Vinegar, Onion, Corn Starch, Molasses, Spices (2%) (Chipotle Pepper, Smoked Paprika, Black Pepper, Bay Leaf, Cumin), Vegetable Powder (Onion, Garlic), Smoke Flavour, Natural Colour (Caramel (150a)), Oregano).

    ALLERGEN ADVICE:

    May Contain wheat, gluten.

    NUTRITIONAL INFORMATION

    TANDOORI LAMB SHOULDER

    INGEDIENTS:

    Flame Grilled Lamb Tandoori (72%) (Lamb Shoulder (93%), Water, Tandoori Mix (2.7%) (Corn Starch, Maize Maltodextrin, Yoghurt Powder (Milk), Spices (Garam Masala, Paprika, Cumin, Ginger, Coriander, Chilli), Sugar, Salt, Garlic Powder, Mineral Salt (508), Natural Colours (100, 160C), Food Acid (330), Vegetable Gum (415), Spice Extracts (Coriander, Cassia, Clove)), Marinade (Mineral Salt (500)), Tandoori Sauce (28%) (Tomato Paste (30%) (Tomato, Acidity Regulator (330)), Water, Onion, Yoghurt (Milk), Corn Starch, Ginger, Garlic, Vegetable Stock Powder, Brown Sugar, Canola Oil, Spices (Garam Masala, Cardamom, Cinnamon, Turmeric, Coriander, Bay Leaf, Black Pepper), Coriander).

    ALLERGEN ADVICE:

    Contains milk.
    May Contain wheat, gluten.

    NUTRITIONAL INFORMATION

    BUFFALO CHICKEN WINGS

    CHICKEN:

    Fried Buffalo Chicken Wings (64%) (Buffalo Chicken Wings (94%), BBQ Style Rub (includes: Natural Flavours, Natural Colours (150a, 160c), Acidity Regulator(262)), Predust (Maize Starch, Rice Flour, Potato Fibre)), Buffalo Sauce (27%)(Brown Vinegar, Water, Unsalted Butter (Milk), Sugar, Chipotle Peppers, Red Chilli Puree, Tomato Paste (Citric Acid (330)), Corn Starch, Worcestershire Sauce, Vegetable Powder (Garlic, Onion), Vegetable Stock Powder, Cayenne Pepper).

    BLUE CHEESE SAUCE:

    Cheddar Blue Cheese Sauce (9%) (Water, Canola Oil, White Sugar, Lite Sour Cream (8%) (Milk), White Vinegar, Free Range Salted Whole Egg (5%) (Free Range Egg, Salt), Salt, Dijon Mustard (Water, Mustard Seeds (18%), Salt, Sugar, Acidity Regulator (260), Turmeric), Cheddar Blue Cheese Powder (3%) (Milk Solids, Cheese Solids (42%) (Milk, Salt, Starter Culture, Enzymes), Salt, Food Acids (270, 330)), Cultured Sugar (Cane), Lactic Acid, Acidity Regulator (270), Water), Xanthan Gum (415).

    ALLERGEN ADVICE:

    Contains milk, egg.
    May Contain wheat, gluten.

    NUTRITIONAL INFORMATION

    MEATY BALLS

    W/ CHEESY POLENTA

    IN A TOMATO AND RED WINE SAUCE

    4

    SERVINGS

    15 min

    PREP

    60 min

    IN OVEN

    INGREDIENTS

    • 1 packet of Beak and Sons classic balls.
    • 1 tblsp olive oil.
    SAUCE
    • 1 red onion, diced.
    • 4 cloves of garlic, crushed.
    • 2 tblsp tomato paste.
    • 2 x tins of 400g crushed tomatoes.
    • 1 tsp sugar.
    • 1 tblsp dried Italian herbs.
    • Salt & Pepper.
    POLENTA
    • 1 cup polenta.
    • 2 cups vegetable stock.
    • 2 cups milk.
    • 1 tblsp butter.
    • 50 ml cream.
    • 40g Pecorino cheese.
    • 2 tblsp mixed herbs, chopped.
    • Salt & Pepper.
    • Basil & extra cheese for garnishing.

    METHOD

    • Heat large pan on high heat, add oil and sear meatballs until browned all over.
    • Remove meatballs from pan and leave to rest.
    • Add onions to pan and sauté until soft. Add a dash of water to prevent onions from catching on the base of the pan.
    • Add garlic and cook for a further minute.
    • Give everything a good stir and add the tomato paste.
    • Stir and cook for a few minutes.
    • Add the dried herbs, crushed tomatoes and red wine, stir and bring to boil.
    • Add herbs and sugar. Return cooked meatballs to the pan.
    • Cook on low/medium heat for 1 hour uncovered, stirring occasionally until the sauce is rich and thick.
    POLENTA
    • Place stock and milk in a saucepan and bring to a simmer before slowly whisking in polenta.
    • Continue whisking until the polenta has started thickening. Turn down the heat and allow the polenta to gently cook for 10-15 minutes.
    • Add butter, cream, cheese and herbs to cooked polenta and season with salt and pepper.
    Create a base with the soft polenta and top with meatballs, sauce, grated Pecorino and a sprinkle of fresh basil leaves

    TOAD

    IN THE HOLE

    WITH ROASTED VEGETABLES AND SAGE

    4-6

    SERVINGS

    15 min

    PREP

    35 min

    IN OVEN

    INGREDIENTS

    • 1 packet of Beak and Sons Godfather sausages.
    • 4 eggs.
    • 1 ¼ cups milk.
    • 1 2/3 cups plain flour.
    • Pinch of paprika.
    • 2 red onions, quartered.
    • ½ butternut pumpkin, cut into 4cm chunks.
    • 6 cloves of crushed garlic.
    • Dash of balsamic vinegar.
    • Handful of sage leaves.
    • 2 tbsp olive oil.
    • Salt and pepper.

    METHOD

    • Preheat oven to 210ºC.
    • Whisk eggs and milk together in a bowl.
    • Place flour in a separate bowl with a pinch of salt and pepper.
    • Make a well in the middle of the flour and gradually whisk in the milk and eggs mixture.
    • Cover, set aside and leave to stand.
    • Place sausages in an 8 cup roasting pan/tray and bake for 10 minutes, turning, or until browned all over.
    • Meanwhile, toss vegetables and garlic in a bowl with oil and season.
    • Add vegetables to the roasting pan with sausages and drizzle over balsamic vinegar. Bake for another 10 minutes.
    • Pour batter into roasting pan and scatter over the sage leaves.
    • Bake in the oven at 210ºC for 20-25 minutes or until puffed up and golden.
    Serve with buttered peas and gravy for a delicious winter warmer!

    PORKY RIB

    MAC N’ CHEESE

    GREAT FOR LEFT OVERS

    2

    SERVINGS

    20 min

    PREP

    40 min

    IN OVEN

    INGREDIENTS

    • 1 pack of Beak & Sons Hickory Pork Ribs cook as instructed.
    MAC N CHEESE
    • 3 tblsp butter.
    • 3 tblsp all-purpose flour.
    • Pinch of nutmeg.
    • Pinch of mustard powder6 tblsp water.
    • 2½ cups milk, heated.
    • 1 cup grated Parmesan, plus more for topping.
    • 2 cup grated strong Cheddar cheese.
    • 1tblsp finely chopped mixed herbs rosemary/thyme/oregano (plus more for topping).
    • 2 cups of cooked macaroni.
    • 50g panko breadcrumbs.
    • Salt and pepper.

    METHOD

    • Preheat oven to 180ºC for Mac n’ Cheese bake.
    • Melt the butter in a heavy bottomed pan over medium heat.
    • Add flour and mustard powder, stirring often until the mixture is well combined.
    • Slowly pour in the warmed milk while constantly whisking.
    • Don't worry if the mixture thickens, it will thin out as more milk is added.
    • As more milk is added, continue whisking until sauce is smooth.
    • Bring the mixture to a low boil, add nutmeg, stirring often to prevent scorching.
    • Season with salt and pepper to taste.
    • Lower the heat to a gentle simmer and cook for about 20 minutes stirring every 2-3 minutes.
    • Remove pan from the heat. Add grated cheese and herbs, stir until smooth.
    • Add cooked pasta to the sauce and set aside.
    Prepare to bake:
    • Once meat is cooked and cooled, pull the meat off the bone and place in an oven-proof dish along with all the lovely juices.
    • Evenly spread Mac n’ Cheese over pulled meat.
    • Top with breadcrumbs, cheese and herbs.
    • Bake in the oven at 180ºC for 20 to 30 minutes until golden brown and bubbly.
    Serve with a lovely crisp green salad and dig in!

    BEEFY

    BRISKET BURGERS

    WITH PICKLED CUCUMBER RIBBONS, FRESH GREENS & SPICED AIOLI

    2

    SERVINGS

    10 min

    PREP

    25 min

    IN OVEN

    INGREDIENTS

    • 2 Beak and Sons Beefy Brisket burger patties.
    • 2 brioche burger buns.
    • 3 - 4 crisp green/frilly lettuce, washed and leaves torn.
    • 30g black pepper cheese, sliced slightly smaller than the burger patty.
    • 2 fresh green jalapeños – thinly sliced.
    • 1 red onion – thinly sliced.
    • 1 small cucumber – peeled with a potato peeler into ribbons.
    • 2 tblsp Sriracha mayo.
    PICKLING
    • 6 tblsp white wine vinegar.
    • 4 tblsp sugar.
    • 2 tblsp salt.
    • 6 tblsp water.

    METHOD

    • Place pickling ingredients in two separate bowls.
    • In one bowl, add the cucumber ribbons and jalapeños.
    • In the other, add red onion slices. Mix ingredients in both bowls until well coated. Leave to stand.
    • Once burgers are almost cooked, carefully place cheese slices on the patty and allow meat to grill until cheese has just melted. Remove from heat and let it stand.
    • Toast your burger buns.
    Ready to assemble
    • Spread a little Sriracha mayo on the base of the bun.
    • Add lettuce leaves.
    • Top with patty and melted cheese.
    • Add another good dollop of Sriracha mayo.
    • Take cucumber ribbons and add to the layers, top with red onions and finish off with pickled jalapeños.
    • Top with the other half of the bun and serve.
    Garnish with chilli flakes & coriander.
    Serve with sweet potato wedges and enjoy!