What are the 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

Mick's Meat Barn

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Sunshine Coast, QLD
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.

05/06/2026

This weekend, come and grab some of our Premium Porterhouse Steak on special for only $29.50/kg.

Grilled Beef Porterhouse Steak with Garlic Butter

Ingredients
1 1.5-inch-thick porterhouse steak
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
4 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh parsley, chopped

Instructions
Preheat grill to high heat.
Rub steak with olive oil, then season both sides with salt and pepper.
Place steak on the grill. Sear for 4 minutes per side for medium-rare.
Reduce grill to medium heat. Move steak to a cooler part of the grill. Cook for another 6 minutes, flipping once.
While steak cooks, melt butter in a small saucepan over low heat. Add garlic and parsley. Stir for 1 minute until fragrant.
Remove steak from grill. Let it rest for 5 minutes.
Slice steak against the grain. Drizzle with garlic butter and 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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02/06/2026

A great friend of the family was cleaning out their office recently and came across this article written back in 1987 after Bill and Helen renovated their store before moving up to the coast to purchase Mick's Meat Barn in early 1989.

Open the pic and have a look at some of the prices!! Especially the sides of Australian Lamb....

29/05/2026

This weekend, come and grab some of our Pork Scotch Fillet on special for only $15.50/kg.

Slow Cooked Pork and Pineapple Panang Curry

Ingredients
⅓ cup fish sauce
700g pork scotch fillet, cut into 3 cm pieces
1/3 cup peanut oil
4 red eschallots, thinly sliced
1tbs crunchy peanut butter
¼ cup (70g) good quality Panang curry paste
6 kaffir lime leaves
225g canned bamboo shoots
800ml coconut milk
1 bunch broccolini
1 red capsicum, cut into 3cm pieces
½ pineapple, cut into large 1.5cm round slices
2 tsp caster sugar
1 bunch Thai basil, leaves picked
Steamed jasmine rice to serve

Method
Place pork and 2 tablespoons fish sauce in a snap lock bag and chill overnight to marinate.
The next day, line a tray with baking paper.
Heat 1 tablespoon of oil in a heavy based saucepan over high heat. Add 1/3 pork pieces and cook, turning halfway, for 4 minutes or until golden brown. Transfer to lined tray, return pan to heat and continue with remaining pork.
Add remaining 1 tablespoon of oil to pan. Add onions and cook, for 3 min or until softened.
Add peanut butter and curry paste and cook, stirring constantly, for 1 minute or until darkened slightly.
Return pork to pan and stir to coat in paste.
Add coconut milk, kaffir lime leaves and bamboo shoots and stir to combine.
Bring mixture to the boil then reduce heat to very low and cook for 2 hours or until pork is tender.
Meanwhile, heat a large non-stick frypan over high heat.
Coat pineapple in sugar.
Working in batches add to pan with 2 teaspoons of fish sauce and cook for 2 minutes each side or until caramelised and golden. Set aside and continue with remaining pineapple.
Bring a large saucepan of water to the boil. Heat a frypan over high heat, blanch broccolini and capsicum for 2 minutes then transfer to hot frypan and cook for 2 minutes or until capsicum is charred slightly.
Add capsicum in the last 5 minutes of cooking.
To serve, add broccolini to curry, scatter with basil and serve with steamed rice alongside.

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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22/05/2026

This weekend, come and grab some of our Pork Loin Chops on special for only $15.50/kg.

Baked Pork Loin Chips with Garlic Butter

Ingredients
4 pork loin chops
2 teaspoons olive oil
salt and pepper to taste
4 tablespoons butter
2 teaspoons minced garlic
2 teaspoons brown sugar
1 teaspoon dried Italian seasoning
1 tablespoon fresh chopped parsley
lemon wedges and parsley sprigs for serving optional

Instructions
Preheat the oven to 200 degrees C. Heat the olive oil in a large pan over medium high heat.
Season the pork chops on both sides with salt and pepper to taste.
Add the pork chops to the pan in a single layer. Cook for 4-5 minutes on each side or until browned.
Remove the pork from the pan and place on a plate. Cover with foil to keep warm.
Add the butter to the pan and melt. Add the garlic, brown sugar and Italian seasoning and cook for 30 seconds, stirring constantly.
Place the pork chops back in the pan and spoon the sauce over the top.
Place the pan in the oven and bake for 10-15 minutes.
Spoon the sauce from the bottom of the pan over the pork chops and sprinkle with parsley. Serve, garnished with lemon wedges as well as 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.

Follow us on Facebook and Instagram!

20/05/2026

At Mick’s Meat Barn, we’re dedicated to bringing our customers the very best quality products every single day.

Ever wondered where the delicious pork we stock in-store comes from? Here’s a little insight into the care, quality, and passion behind every cut we sell.

Read below to learn more about the incredible pork we proudly provide in store! 👇

At Betta Pork we have our own farming country producing our own feed to guarantee Quality Pork to you. We are proud to say that all of our Bettapork is 100% sow stall FREE. Betta Pork sows and their piglets are housed in new world class facilities providing the very best living environment possible allowing us to care for our animals in the best possible way.

15/05/2026

This weekend, come and grab some one of our Juicy Pork Leg Roasts on special for only $9.99/kg.

Pork leg roast with sage potatoes and apple sauce

Ingredients
2.5-kilogram pork leg roast, rind on
2 tablespoon olive oil
1 tablespoon sea salt flakes
6 medium potatoes (1.2kg), quartered
2 tablespoon olive oil, extra
2 tablespoon fresh sage leaves
2 tablespoon fresh rosemary leaves

Apple sauce
3 large green apples (600g)
1/4 cup (60ml) water
1 teaspoon white sugar
ground cinnamon

Method
1. Preheat oven to 220°C (200°C fan-forced).

2. Score pork rind with sharp knife; rub with oil, then salt. Place pork in large shallow baking dish. Roast, uncovered, 20 minutes.

3. Reduce oven to 180°C (160°C fan-forced). Roast, uncovered, about 2 hours.

4. Meanwhile, combine potato with extra oil and herbs in large bowl. Place in single layer on oven tray. Roast, uncovered, about 35 minutes.

5. To make apple sauce, peel and core apples; slice thickly. Place apples and the water in medium saucepan; simmer, uncovered, about 10 minutes or until apple is soft. Remove pan from heat; stir in sugar and cinnamon.

6. Stand pork, covered loosely with foil, 10 minutes before slicing. Serve pork and sage potatoes with apple sauce.

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!

08/05/2026

This weekend, come and grab some of our Chicken Nibbles on special for only $4.00/kg.

Sticky Thai Chicken Wings

Ingredients
1.5kgs chicken nibbles
1/2 – 1 tablespoon sea salt flakes
Glaze:
3/4 cup Thai sweet chili sauce
4 tablespoons coconut sugar or brown sugar
1/4 cup soy sauce
4 tablespoons rice wine vinegar or white vinegar
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon lemongrass minced
1 tablespoon garlic minced
2 teaspoons sesame oil or peanut oil
To serve:
1/4 cup coriander chopped
2 green onions thinly sliced to serve
1 pinch red chilli flakes
1 pinch salt

Instructions
Preheat oven to 200°C. Lightly spray a large baking tray with cooking oil spray; set aside.
To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
Season the nibbles with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the nibbles and toss to coat evenly. Arrange the nibbles in a single layer and bake for 10-15 minutes.
While the nibbles are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).
Once the chicken nibbles are cooked on the one side, rotate each piece and bake again for an extra 10 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.
Once the wings are golden, remove them from the oven and baste again with glaze. Garnish with the coriander, onion slices, chilli flakes and sprinkle with salt (if needed). Serve with any remaining glaze for dipping!

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!

01/05/2026

This long weekend come in and grab some of our Premium Lamb Loin Chops on special for only $25.00/kg.

Garlic and Rosemary Grilled Lamb Loin Chops

Ingredients

8 lamb loin chops
4 cloves garlic minced
1 tablespoon fresh rosemary chopped
1 1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
zest of 1 lemon
1/4 cup olive oil

Instructions

Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
Grill the lamb chops on medium heat for 7-10 minutes.

Allow the lamb chops to rest on a plate covered with aluminium foil for 5 minutes before dishing and then pair 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.

Follow us on Facebook and Instagram!

24/04/2026

Lest We Forget.

This Saturday 25th April, Micks Meat Barn will be closed in honour of Anzac Day.

We will reopen as normal on Sunday 26th April.

Thank you for your understanding,
Mick and the team.

17/04/2026

This weekend, come and grab some of our Premium Y-Bone Steak on special for only $13.50/kg!

Y-Bone Pot Casserole

Ingredients:

1kg Y-Bone Steak
1 tbsp extra-virgin olive oil
1/4 tsp sea salt
1/4 tsp freshly ground pepper
3 large garlic cloves, peeled and bruised
2 large brown onions, quartered
3 medium-large carrots, peeled and chopped into 3-4 pieces
1 1/2 cups salt reduced beef stock, plus 1/2 cup more stock
1 tbsp Worcestershire sauce
2 tsp soy sauce
1 cup frozen peas
200g fresh green beans, trimmed and cut in half
Fresh parsley Polenta, to serve

Method:
Preheat oven to 180°C. Season beef with salt and pepper. Bring a heavy-based large pan to medium heat, add 1 tbsp of oil. Add steak, onions, carrots, garlic allow all to brown and vegetables to soften as well. Add stock, Worcestershire sauce, and soy and scrape all bits of meat off the bottom. Cover with foil and lid and place in the oven for 1 hour 30 minutes.
Remove pan from oven, and being very careful of steam, add remaining stock if it appears dry. Cover and place back in oven for another 1 hour and 30 minutes.
Cook polenta according to packet directions. Remove from oven, add peas and beans and cover with lid. Let stand until vegetables are tender, about 10 minutes.
Serve pot roast pulled apart on top of polenta with carrots, onions, vegetables, pan juices and fresh parsley.

And if you have a favourite recipe that you would love to see featured in Micks 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!

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

Website

http://www.micksmeatbarn.com.au/

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