April 30, 2022
In this month's episode, we catch up with butcher Andrew Morabito, one of the brilliant teachers at Granville TAFE in Sydney.
His love for American low and slow cooking had him start up a winning low and slow BBQ team with his fellow work mates and he gives us some tips about preparing and selling these highly sort after cuts of beef and lamb.
Andrew is also a wealth of knowledge when it comes to smallgoods, heading up classes for butchers who want to learn more about how to develop their own range, that have a point of difference to the mass produced products that the major retailers stock.
March 31, 2022
Meat Luke Leyson from Goodwood Meats South Australia.
Goodwood Meats is a breeding ground for innovative and gifted butchers and is one of South Australia`s 'must visit' shops if you’re touring that region, Luke is one of those butchers who has a very positive attitude and outlook when it comes to butchery and the meat trade.
Tune into the Australian Butchers Guild podcast and listen to Luke as he talks about his career in the meat industry and the opportunities, he has taken to display his talents and skills by competing at Butcher War`s at Meatstock and successfully applying for a position in the Australian Butchery Team who will be heading to compete in the World Butchery Challenge in Sacramento later this year.
February 28, 2022
Come and 'meat' Scott Fittler, a butcher/farmer who has tried many ways to keep his customers happy and led the way with his value-added products in a hard country town.
I’ve known Scott for nearly 20 years and back then Scott was one of several shops in Armidale but probably the only one who had a good range of value-added products in his window, he was certainly leading the way for the region and had a big battle on his hands with the growing number of supermarkets that were moving into town.
Scott had an ace up his sleeve, he was growing his own cattle and putting some of them through his business which was an attraction for many of his shoppers.
February 2, 2022
Are some of your customers asking some curly questions about farming practices or the meat industry, or want to know more about the provenance of the products you sell? Or are you looking for a different edge to what your competition has. Well stay tuned as Feather and Bone Providore owner Grant Hilliard explains how he built his niche business and became renowned for supplying ethically and sustainably grown pasture fed meat.
January 19, 2022
After suffering a water-skiing injury and losing the mobility in his left arm early in his butchery career, Marc Edwards has never let that get in his way. His injury forced him to look at specialising in something different back in the 80`s and making intricate value-added products was not possible, so he went about making a name for himself as a 'Sausage King'.
Marc`s customers travel from miles away to buy from his huge variety of sausages that are available each week. Marc gives us some tips on how he makes every sausage from scratch and how he produces so many flavour combinations.
Marc has also won many awards in the AMIC Sausage King competition and Royal Agricultural Society (RAS) Food Awards in Sydney.
January 5, 2022
If you're ever in South Australia, drop by and say G`day to Trevor Hill owner of Bruce`s Meats. Trevor joins me today to talk about the challenges he and many butchers face running a business today and we discuss the 'value' of Value Adding in your business.
We also give you an update on this year’s iconic Summer Lamb campaign and the next Greatest Butcher On Your Block campaign.
December 8, 2021
If only you all had a young butcher like Sarah Wadland in your shops, Sarah is just one of the many future faces of the butchery trade.
The Wadland family have been in the meat industry for over a century, running about 30 retail butcher shops, wholesale division and today run a large wholesale outlet in North Strathfield.
Sarah is a fourth-generation butcher who has the enthusiasm, personality and drive to continue to grow her own career in the industry and as a young butcher has earned huge respect from many of the industry people she has come in contact with.
November 24, 2021
In this episode I catch up with the captain of the Australian World Butchery team, 'The Australian Steelers', Adam Stratton.
Adam is an innovative and well known butcher who is going to share a few of his secrets about his business and how he keeps coming up with new and exciting value-added products that keep his customers coming back.
Adam also has partnerships in other shops located around Sydney and will talk about how he deals with some of those difficult business decisions when it comes to landlords and leases.
Adam`s shop is on a one-way street with No parking and located about 100 meters away from the outside of a Westfield shopping complex. Most people would think twice before going into a shop outside a major shopping centre, but Adam had a vision and a plan and has continued to grow his business year on year, smart marketing and never saying no is a part of his business success.
November 10, 2021
Ever thought about working in the tropics? Not many butchers shops have their own back up power supply or have the flexibility to drop another coolroom over the fence for the festive season so they can store more meat for throughout that period and in case of cyclones and tropical stores cut off supplies.
Julie & Rod Leaver have lived and worked in tropical Queensland all their lives. They are the proud owners of a unique award winning butcher shop called Edgehill Butchery in Cairns, the shop has a history that dates back to the early 1900`s. Imagine how hard it would have been to operate a butcher shop back in that period with the humidity, primitive utilities and infrastructure along with the constant threat of cyclones.
Julie and Rod talk about how they have transformed the dated butcher shop into a modern shop where their lucky customers have access to some of Australia`s finest beef and lamb brands and how they encouraged their customers to support their value added range of products, plus what they have done to ensure they can operate under the tropical weather conditions that occur.
Check out and follow Edgehill Butchery on Instagram and Facebook.
October 27, 2021
Father and son duo Barry and Craig Munro run Munro`s Quality Meats in Wilberforce NSW.
Barry has just handed over the keys for the shop to his son Craig after owning the shop for 30 years. Barry talks about his career in the industry and how they have built their business.
Craig is well known on the MeatStock circuit and shares his experiences. Munro`s have some fantastic people working in their business not just butchers but also competition bbq ers and a talented chef who will be creating some new lines for 2022.