How is my meat delivered?

Meat 2 U delivers your meat in  refrigerated vans.  The Meat is vacuum packed.  This gains a longer storage life than fresh meat, for instance, steaks, because all air is removed from the packaging. This ensures you get your meat in perfect condition.

Convenient

Meat 2 U is delivered fresh, direct to your door. Meat 2 U is a fast, convenient and easy way to buy your meat. Some meat is vacuum packed to seal in the freshness and extend shelf-life. Simply take the meat out of the insulated cooler bag and pop straight into the fridge or freezer.

It couldn't be easier!

The vacuum packed meat is delivered fresh, so will be perfectly fine in your fridge for up to 3 weeks.  Chicken and sausages are not vacuum packed and needs to be treated as such.  If you are not sure when you will eat it pop it into the freezer, and use within 6 months.

When is my meat delivered?

Once we receive your order we will deliver your order on the delivery days for your area. If you have an urgent delivery requirement we can also arrange that for an additional delivery fee. To see what day we deliver to your area just click on the delivery area for your suburb.

What happens if I am not home when my meat arrives?

We leave the package in a safe place - normally on the porch, on the doorstep, in a shed/garage. If you have a special requirement just let us know and we will leave your pack wherever you want us to.

How is the meat packaged?

Our meat is vacuum packed (this keeps the meat sealed) and placed in insulated bags containing special ice packs. This keeps it chilled during delivery. We have tested this in the heat of summer and the contents remained at fridge temperature for 12 hours. For your first delivery we have a one off $10 deposit for your personal Cooler Bag. This is yours to keep and we will continually replace and recycle the cooler bag with each delivery as long as the bag is left out when we deliver your next order. We have a Cooler Bag-return system to enable us to reuse them for your deliveries.