GARYS MASTER CHEF INTERVIEW

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Meat is Art!

Gary's Habbies Howe Tomahawk is certainly good enough for illustration!

Drawn in its raw state untrimmed and unshaped, showing how meat should be meticulous and magnified and delicious!

#art #meat #tomahawk #beef #butcher
Image by @stephaniemilankovic
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Gary's Housemade smalls!

All made from Greta Valley Freerange Berkshire Pork using traditional methods and flavours to bring that true authentic experience!

These two are Strasbourg and Jamon, which would you choose?

#pork #smallgoods #meat #butcher #jamon
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Wagyu Rib Eye !

At a marble score of 7-8 this @robbinsislandwagyu is prime for Easter!

What's on the menu this Easter?

#wagyu #ribeye #meat #butcher #steak #scotch
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Frenched Asado Rib!

Free-range and grassfed this Asado with a handle is perfect for slow cooking or a dry on the BBQ!

How do you cook your Asado?

#asado #rib #meat #butcher
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Dry Aged T-Bones!

Aged for 6 weeks these T-Bone are all freerange and grassfed ready for the grill!

What is your favourite part the fillet or the sirloin?

#tbone #steak #eyefillet #sirloin #meat #butcher
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