Don't buy your meat on a styrofoam tray: buy it from a burly man (or woman) who will butcher it in front of your very eyes
First published on 4 Nov 2009. Updated on 23 May 2011.
Victor Churchill is a shrine to meat. If Salvador Dalí and Elton John got together to open the world's fanciest butcher, it'd look very much like this. The brass door handles are shaped like sausages. The front window display features something different every week from chicken legs resting on snare drums (drumsticks!) to racks of lamb set on various sized springs (spring lamb!). Just as long as they don't get tongue in cheek, we're happy. This butcher is brought to you by father-and-son teamVic and Anthony Puharich, owners of Vic's Premium Quality Meat. It's designed by restaurant architect Michael McCann – the man behind Steel, Pony, Flying Fish and the new-look Sydney Seafood School. Inside, an entire wall is inlaid with bricks made from Himalayan rock salt where whole sides of cow dry age. Rows and rows of chickens roast on a rotisserie. In the fridge rest every type of terrine imaginable in proper ceramic moulds, along with confit duck legs, sausages and patés. It's all here: Wagyu beef ribs so marbled, they're more fat than flesh; meat so dry aged it's obscene; in fact, any type of meat, marbled or no, you can imagine. It's not cheap, but you're paying as much for the friendly staff you will answer your every protein-related question as you are for quality and the unforgettable experience of shopping here.
Sam the Butcher
Sam likes meat like Hugh Hefner likes the ladies: plentiful, varied in origin and all-natural (OK, so maybe not that last one). Organic and free range is the directive here, and Sam Diasinos delivers an impressive array of meats from ten suppliers in three states. If you don't know the difference between a spatchcock and a quail, the helpful staff can steer you in the right direction (no pun intended). There are two locations Bondi and Sans Souci.
Tony Sgro of Quattro Stelle once told us that when he was a kid, his dad would drag him outside by the ear to help make the salami. It seems that those good old-fashioned family values have paid off, because Quattro Stelle is one of the best in town when it comes to cured meats - just ask pretty much every Italian restaurant worth eating at!
We have to confess that the first time we saw Hudson's Surry Hills premises, we doubted if the meat it sold could live up to the fancy interior. Oh, how we were proved wrong. At press time, seasonal specialties included Wagyu beef, wild boar and Barossa chickens. If it sounds gourmet, that's because it is, so it should come as no surprise that the Hudson boys come from a background of cheffing as well as butchery.There are two locations Surry Hills and Cammeray.
Pino's Dolce Vita Fine Foods
Sometimes there's nothing better than taking home some hand-made meatballs or salami from Pino's. What? You live with a houseful of strict vegans? Hey, don't worry. One major drawcard of this traditional Italian butcher is that you can choose from their extensive selection of smallgoods and have them turn it into a sandwich for you to eat on-site, and on sight.
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