Mick's Meat Barn

Mick's Meat Barn We love seeing pics of your meal creations too!! Recently long time local family, the Templeman's, have come on board as well.

Here you will find some great recipes and ideas for all the Premium Quality Grass Fed Beef, Southern Lamb, Queensland Pork, Lilydale Chicken as well as other specialty lines that we sell @ Mick's. Mick's Meat Barn has been located at 181 Nicklin Way, Warana since the early 80’s and has been owned and operated by the Richards family for over 30 years. We pride ourselves on our superior customer ser

vice as well as the ability to supply a consistently high quality product to the marketplace. In addition to delivering friendly advice and feeding the Sunshine Coast locals through our retail store, Mick's Meat Barn also supply our own quality beef and meat products to a number of the Sunshine Coast's top Restaurants and Clubs. Through sponsoring various schools, churches, charities and sporting teams on the Sunshine Coast, we also play an active role within our community. Mick’s Meat Barn is open seven days a week – Monday to Friday from 7am to 5:30pm, 7am to 5pm on Saturday and 8am to 4pm on Sundays.

This weekend, come and grab a Pork Loin Roast on special for only $9.99kgPork Loin Roast with Vegetables Ingredients 1.5...
11/09/2026

This weekend, come and grab a Pork Loin Roast on special for only $9.99kg

Pork Loin Roast with Vegetables

Ingredients
1.5kg-2kg boneless pork loin roast
3 tablespoons olive oil
4 cloves garlic, minced
½ tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon paprika
4 to 5 large carrots, peeled and cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 pound baby potatoes, quartered
sea salt to taste
freshly ground black pepper, to taste

Instructions

Preheat the oven to 200°C
In a small bowl, add 1 tablespoon olive oil, minced garlic, rosemary, thyme, oregano, and paprika; mix to combine and set aside.
Score the skin (or ask your butcher to assist) and fat.
Generously season the pork with salt and pepper.
Place your roast into a baking tray. Gently rub the herb mixture all over your pork loin. Cover the roast with a sheet of aluminium foil. Roast for an initial 20 minutes.
In the meantime, prep and slice your carrots, celery, and potatoes, and place them in a bowl; toss with 1 tablespoon olive oil, salt, and pepper.
After the initial 20 minutes of roasting, lower the oven temperature to 180°C and remove the pork from the oven.
Uncover and add the vegetables in the dish around the pork roast. Add an additional 1 tablespoon of olive oil sprinkled on top of the vegetables and pork.
Continue to roast uncovered at for 35 to 45 minutes, or until the pork is fully cooked and vegetables are tender.
Remove from the oven and re-cover with a piece of foil. Let it rest for 10 minutes.
Remove pork roast from the baking dish and transfer to a cutting board; slice and serve with the vegetables

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

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This weekend, spoil dad for Father's Day and grab one of our Dry Aged Cattleman Steaks on special for only $25.00kgCattl...
04/09/2026

This weekend, spoil dad for Father's Day and grab one of our Dry Aged Cattleman Steaks on special for only $25.00kg

Cattleman Steak

Ingredients

1 Cattleman Steak
Kosher salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
3 garlic cloves, lightly smashed
2 (or more) sprigs fresh thyme
2 (or more) sprigs fresh rosemary
Flaky sea salt

Directions

On a plate, season steak generously with salt and pepper.
In a large cast-iron skillet over medium high, heat oil until very hot. Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes.
Flip the steak and cook, undisturbed, 6 minutes more.
Reduce heat to medium low and add butter, garlic, thyme, and rosemary. Continue cooking, using a spoon to baste the steak with the butter in the bottom of the pan and flipping the steak halfway through, about 5 minutes more.
Remove steak to a cutting board and let rest 10 minutes before slicing. Sprinkle with flaky sea salt before serving. Serve with your favourite sides.

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

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🥩 LOOK WHAT’S IN STORE THIS WEEKEND! 🥩Our award-winning Ekka Show Beef Steaks are available NOW! 🏆Dry-aged for 21 days f...
28/08/2026

🥩 LOOK WHAT’S IN STORE THIS WEEKEND! 🥩

Our award-winning Ekka Show Beef Steaks are available NOW! 🏆

Dry-aged for 21 days for incredible flavour and tenderness, these beauties are ready for your weekend feast. 🔥

Get in quick while stocks last!

This weekend, come and grab one of our Pork Schnitzels on special for only $9.99kgPork Schnitzel with Quick PickleIngred...
28/08/2026

This weekend, come and grab one of our Pork Schnitzels on special for only $9.99kg

Pork Schnitzel with Quick Pickle

Ingredients

4 x Pork Schnitzels

FOR THE PICKLES
2 limes

3 small Kirby cucumbers or 1 large cucumber, peeled if you like and thinly sliced

⅓ cup very thinly sliced fennel bulb (save the fronds for garnish)

1 large shallot or ½ small red onion, thinly sliced

1 tablespoon light brown sugar

½ teaspoon kosher salt

Preparation

Step 1
Prepare the pickles: Grate the zest from one of the limes and juice them both. Add zest and juice to a shallow bowl along with the remaining pickle ingredients and toss well. Let sit for at least 30 minutes.

Step 2
Heat ⅛ inch oil in a large skillet over medium-high heat.

Step 3
When oil sizzles add as many schnitzels as comfortably fit in, leaving plenty of room around them. Swirl and tilt pan so oil cascades over top of schnitzels in waves. When bottom is golden brown, 3 to 4 minutes, flip and brown the other side. Transfer to a paper-towel-lined plate or baking tray and sprinkle with more salt. Repeat with remaining pork.

Step 4
Serve pork sprinkled with scallion and drizzled with a little of the pickle juice, accompanied by the pickles and any other of your favourite sides.

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

Follow us on Facebook and Instagram!

This weekend, come and grab one of our Premium Rib Fillet Steaks on special for only $29.50kgRib Fillet With Tomato And ...
21/08/2026

This weekend, come and grab one of our Premium Rib Fillet Steaks on special for only $29.50kg

Rib Fillet With Tomato And Zucchini Salad

Ingredients

4 x Beef Rib Fillet Steaks
500 g microwaveable potatoes
2 tbsp olive oil
2 tbsp lemon pepper seasoning
250 g grape tomatoes
2 large zucchinis (peeled into ribbons)
1 lemon (zested and juiced + wedges, to serve)
1 tbsp baby capers (rinsed, drained)
80 g baby rocket
⅓ cup parsley leaves + extra (finely chopped)
1 long red chilli (thinly sliced (optional))

Instructions
Microwave potatoes in packet for 4-5 minutes on HIGH (100%) or until tender. Set aside, keeping warm. Halve to serve.
Meanwhile, brush steaks with half the oil and sprinkle with seasoning. Preheat a large char-grill pan or barbecue over medium-high heat. Cook steaks for 3-4 minutes per side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
Reheat char-grill pan or barbecue over medium-high heat, lightly oil pan and cook tomatoes for 2-3 minutes until slightly softened and charred. Place tomatoes in a large bowl, add remaining oil, zucchini, lemon zest and juice, capers, rocket, parsley and chilli, if desired. Season and toss to combine
Serve steaks with potatoes, sprinkled with extra parsley, salad and lemon wedges.

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

Follow us on Facebook and Instagram!

There’s a lot more to cattle showing than winning ribbons. 🐂It’s about young people getting involved in agriculture, lea...
20/08/2026

There’s a lot more to cattle showing than winning ribbons. 🐂

It’s about young people getting involved in agriculture, learning where their food comes from, developing responsibility and confidence, and hopefully discovering a passion that stays with them for years to come.

We were recently sent this wonderful certificate and letter of appreciation from Proston State School after we purchased their young Limousin heifer, ‘Lainey’, at the Ekka Led Steer Auction.

It’s great to know that our support will help their cattle show team attend more events and give these students more opportunities to get involved in agriculture.

A big thank you to Katrina, Jodie and the students at Proston K-10 for the lovely acknowledgement. We’re more than happy to support young people who are getting their hands dirty and having a go. 👏

And who knows… maybe there’s a future cattle breeder, farmer or agricultural industry leader amongst them! 🌱🐂

This weekend, come and grab one of our Pork Scotch Fillets on special for only $9.99kgPulled Pork Ingredients1 1/2 Tbsp ...
14/08/2026

This weekend, come and grab one of our Pork Scotch Fillets on special for only $9.99kg

Pulled Pork

Ingredients

1 1/2 Tbsp salt
1 Tbsp freshly ground black pepper
2 Tbsp brown sugar
2 Tbsp paprika
1/2 Tbsp garlic powder
1 tsp cayenne pepper
1.8kg to 2kg Pork Soctch Fillet
2 cups apple juice
2/3 cup apple c***r vinegar
2 Tbsp worcestshire sauce
1/2 Tbsp liquid smoke
1 1/4 cups bbq sauce

Instructions
In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
Place pork in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours, or overnight.
In a medium mixing bowl combine apple juice, apple c***r vinegar, Worcestershire and liquid smoke.
Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast.
Cover slow cooker and cook on low heat 8 - 10 hours.
Remove roast from slow cooker and shred (leave broth in slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10 - 20 more minutes.
Strain most of the broth from pork (about 1/2 cup), pour in barbecue sauce and toss.
Serve in buns with coleslaw if desired.

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

Follow us on Facebook and Instagram!

A pretty special result from this year’s Ekka 🏆🥩With the Ekka wrapping up later this week, it’s a good time to look back...
12/08/2026

A pretty special result from this year’s Ekka 🏆🥩

With the Ekka wrapping up later this week, it’s a good time to look back at Beef Week and our annual trip down to Brisbane to select some cattle for Mick’s Meat Barn.

Each year we spend a fair bit of time at the Ekka looking through the cattle, talking to breeders and producers, and trying to pick the animals that we think will ultimately deliver the best beef for our customers.

This year we purchased 9 head at the Led Steer Auction, and one particular steer caught our eye.

He had placed 2nd in the Lightweight class, so while we obviously thought he was a very good steer, we certainly weren't expecting what happened next!

When the judging continued through the various class winners, our steer was selected as the Grand Champion Led Steer of the Ekka! 🏆

The steer was bred and prepared by Anthony O'Dwyer and his family from near Dalby, who do a fantastic job producing cattle of this quality. We're very proud to have selected this steer at the auction and to now be able to bring that beef back to our customers at Mick's Meat Barn.

For us, that's a pretty special result. There are a lot of excellent cattle on display at the Ekka, and to select an animal that then goes on to win the Grand Champion is a fantastic endorsement of what we're looking for when we're buying cattle.

Of course, the judging is only part of the story. What really matters to us is what happens after the ribbons come off — getting that quality beef back to Mick's Meat Barn and ultimately onto our customers' plates.

We're pretty excited about this one and will be looking forward to seeing how the beef eats once we start working through it. 🥩

A big congratulations to Anthony and the O'Dwyer family on an outstanding result. It's great to see the quality of their cattle recognised at the Ekka, and we're very happy to have been the ones who spotted this steer and brought him home.

Sometimes you get a feeling you've bought a good one… every now and then, the judges agree! 😉

This weekend, come and grab some of our Premium Pork Medallions on special for only $9.99kgPork Medallions in Creamy Mus...
07/08/2026

This weekend, come and grab some of our Premium Pork Medallions on special for only $9.99kg

Pork Medallions in Creamy Mushroom Sauce

Ingredients

2 tablespoon avocado or olive oil
12 pork medallions
1 medium white or yellow onion, sliced
454 g mushrooms, sliced
1 large clove garlic, minced
1 tsp fresh thyme, chopped
½ cup white w**e
1 teaspoon grainy Dijon mustard
1 cup cream
salt and pepper to taste
¼ cup chopped fresh parsley

Instructions
Season pork medallions with salt and pepper.
Prepare the mushrooms, onion, garlic, thyme and parsley.
Heat oil in a large skillet to medium-high. Brown pork medallions in 2 batches, (or more depending on the size of your pan) cooking approximately 2 minutes per side, or until nicely seared. Remove to a plate and set aside.
Lower heat to medium-low. Add a splash more of oil if needed. Add sliced onions. Cook, stirring, for 3-4 minutes or until starting to soften.
Add mushrooms, garlic, and thyme. Stir and cook for 5-7 minutes or until mushrooms are soft. Stirring occasionally.
Add white w**e and Dijon mustard. Turn heat up slightly and let simmer for 2-3 minutes to reduce slightly.
Add cream and stir. Add pork back to pan with any accumulated juices.
Bring to a boil and let simmer for approximately 5 minutes, until pork is cooked through.
Sprinkle with fresh parsley and serve with mashed potato or your favourite sides.

And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at [email protected].

Mick and The Team.

Follow us on Facebook and Instagram!

Here's another of the steers we purchased yesterday at the Ekka Sale. We're really looking forward to seeing how it perf...
06/08/2026

Here's another of the steers we purchased yesterday at the Ekka Sale. We're really looking forward to seeing how it performs in the carcase competition.

This quality steer was proudly bred and prepared by the O'Dwyer family. Over the coming weeks we'll be processing it through the store, bringing some exceptional, locally produced steaks to our customers.

Address

181 Nicklin Way
Sunshine Coast, QLD
4575

Opening Hours

Monday 7am - 5:30pm
Tuesday 7am - 5:30pm
Wednesday 7am - 5:30pm
Thursday 7am - 5:30pm
Friday 7am - 5:30pm
Saturday 7am - 5pm
Sunday 8am - 4pm

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