YES! We deliver to suburbs all over Melbourne from Tuesday - Saturday. We offer free delivery for orders $99 and over, with next day delivery available for orders placed before 12 noon. To check your eligibility for delivery simply pop one or more items into your cast and proceed to the second screen of checkout to view your options.

We currently provide wholesale to a limited number of like minded businesses who share our passion for free range, high welfare produce. Because of our rigorous selection standards, we can't compete on price when comparing to conventional produce, so we ask that you keep this in mind before submitting an enquiry. Our minimum order value for wholesale (after trade discount) is $250. This would also be the minimum for any delivery. If you are interested in sourcing free range, high welfare produce from Cannings for your business, please get in touch at [email protected]with your expression of interest (please include the products you are interested in as well as quantity).

Yes, we do offer gift cards! Our gift cards are available for purchase here and are valid for use in the online store only (not over the counter in-store). Customers can choose from home delivery or click and collect from any of our stores.

It is common in Australia for commercial feeds to contain a mix of GMO and non-GMO ingredients without necessarily differentiating between them. For this reason, it is difficult to say with certainty whether species that receive a feed supplement as part of their diet such as pork and poultry are GMO free. Some producers use specific GMO free feeds, including our Ora King Salmon. Beef and lamb producers located in Tassie are also GMO free (as Tasmania is completely free from GMOs). Beef and lamb from other areas of Australia aren't guaranteed to be 100% GMO free, however most likely will not have any GMOs in their diet given that they are both grass fed and finished.

Whenever I am asked this, I feel it's important to first raise the question; is there such a thing as "humane slaughter"? I figure, that in a world where there's definitely such a thing as "inhumane slaughter", then the way animals are slaughtered in the four main abattoirs we receive meat from, must surely be a true definition of humane slaughter. These facilities are very well equipped and designed to minimise animal stress, while guaranteeing a fast, stress free and professional kill. In slaughter, the fact of the matter is; the animal must be stunned (rendered unconscious), and must be bled to death. I wish there was another way to put it. It is important to know, that at the four abattoirs we buy from, the animals never see their fellow animals get slaughtered before themselves. There are double-doors etc. which prevents this. There are occasionally rogue cases of animal cruelty in abattoirs. And we can only hope that the individuals who commit these crimes are punished accordingly and that the companies who employ them deplore the actions and constantly raise the standard of professionalism.

At Cannings, we believe that CCTV should be mandatory in all stock yards, cattle races, stunning boxes and kill floors, in every Australian abattoir, and that the footage be independently audited/reviewed. Please write to the following people and demand action: Brendan Tatham CEO of Primesafe [email protected] and Hon. Mary-Anne Thomas [email protected]

Chicken: <1 hour. Processed on-farm (Bendigo)
Turkey: <1 hour. Processed on-farm (Pooginagoric)
Beef: Between 1 and 3 hours of travel. Cattle is transported from northern Tasmania to Smithton, Tasmania.
Lamb: Between 1 - 12 hours of travel. Depends on seasonality. For most of the year, lambs are raised in Tasmania and processed in Corio (Vic)
Pork: 6 hours. Rokewood (Vic) to Murray Bridge (SA)

I'm not sure where the uncertainty or distrust that circles around sausage fillings come from, but in all my years in the meat industry, I have only ever seen good meat go into sausages, so that's what I put into them today. Most of our sausages are made from boneless shoulder and belly meat. We also put a small amount of what we call "trim" in our snags. Trim is basically the small pieces of meat and fat that are cut off your favourite pieces, like rumps, porterhouse, chuck etc, in order for us to sell them. We trim these larger cuts to perfection, then the small pieces go into the sausages. It's good meat, but they don't represent a desired cut/portion. Once it's minced, it's awesome. A good sausage really comes down to how much fat it has, and we aim for 80% lean meat, 20% fat.

We support a handful of local schools and organisations, and a few of Australia's best animal welfare protection organisations. If your local organisation is in need of fundraising, please complete the Donations and Sponsorship form on our Contact page.

Our Ora King Salmon and Spring Creek Barramundi are farmed because Cannings strives to source its seafood from only the most sustainability-minded suppliers in Australia and New Zealand. It's no secret that seafood is a dwindling resource so we only choose species and production methods approved by the Australian Marine Conservation Society's Sustainability Guide. We also think that Spring Creek and Ora King are what every fish farm should strive to be like. Read more on our Sustainable Seafood page.

Ora King Salmon is slaughtered using the ikejime method, where a spike is quickly inserted into the brain, causing immediate brain death. Spring Creek Barramundi and our wild caught seafood are slaughtered using the ice slurry method.

The best way to freeze meat is to either vacuum seal prior to popping in the freezer, or to use a freezer or zip lock bag and squish all the air out of it around your meat. A tight seal will mean your meat is less likely to develop freezer burn. It can also be a good idea to freeze meat into your desired portion sizes (2 chicken breasts per bag, 500g of mince, etc.) so you can defrost as needed, rather than having to thaw a large quantity all at once. Make sure any meat you're freezing has not been in the fridge too long when you pop it in the freezer or it may spoil.

It is not recommended to re-freeze products that have been frozen and thawed previously, such as our prawns and calamari. Although products like ham, smoked turkey and shashliks with fresh veggies can be frozen, they generally do not thaw well and will likely not retain their taste and texture. When thawing, safely defrost in the fridge rather than on the bench. It's good to plan ahead if you're defrosting a larger roasting piece like chicken or turkey as these can take around 48 hours to thaw.

Deliveries will arrive between 7am and 6pm. At 7pm on the night before your delivery day you will receive a text confirmation. Within this text is a tracking link. On the day it will be updated with a 4-hour timeframe. Once the delivery is 90 minutes from arriving, this ETA will update every 5 minutes with the most up to date tracking information.

Free range means that for no period of time, have the animals been refused access to fully open air, and natural open pasture. The term also dictates certain stocking densitites which must not be breached. Free range is natural.

No. We are not Halal or Kosher certified.

Absolutely! When checking out online, you'll have the option of selecting delivery or store pickup.

No! All of our produce is free range, hormone and antibiotic free, but not certified organic. Just because something is organic, doesn't guarantee the highest standard of animal welfare. Our priority is welfare, and clean, natural farming practices. Because we are NOT organic, we are much more affordable.