We take care in choosing the finest quality beef, to ensure you receive the best meat available. We source Tasmanian free range and grass fed beef which is free of added growth hormone promotants and antibiotics. All stock is personally approved on arrival to ensure that our meat is of the highest standard, to provide consistently tender, juicy and tasty meat.
We guarantee that we will not sell you inferior cow as yearling beef as we have a strong reputation in supplying quality meat and believe in product integrity.
We stock Robbins Island Wagyu, grown by the Hammond family on Robbins Island. The cattle are raised as naturally as possible, on pastures with no supplements, hormones or antibiotics. They produce meat with slightly less marbling as they prefer their cattle to range free on pasture. The Wagyu is aged, has a sensational flavour and is available at very few other outlets.
Cape Grim Beef, Grain fed beef and speciality mainland products are also available.
We also have dry aged beef, like the beef Marcus showed Matt Evans on the Gourmet Farmer on SBS (episode 8 of season 3). Aging enhances the flavour of the meat and makes the meat even more tender, as the enzymes naturally present in the meat break down the muscle tissue. The dry aging process intensifies the meat’s flavour. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef on the other hand is exposed to air so dehydration can further concentrate the meat’s flavour.
Although not routinely stocked, we can source grain finished beef from the mainland.
To place an order please phone the Butcher shop on 62236378.