GARYS MASTER CHEF INTERVIEW

see more

GARYS FACEBOOK BLOG

Dry Aged T-Bone!

Free-range and grassfed this T-Bone is from Habbies Howe and is aged for 6 weeks!

How do you cook your T-Bone?

#tbone #meat #fillet #sirloin #meat #butcher
... See MoreSee Less

View on Facebook

#Repost @karen_martini (@get_repost)
・・・
Spiced @capegrimbeef ribs for a #bespokeprivatedinner (w beautiful roasting tray c/o @iittala) #iittalaaustralia #dahlstrom
... See MoreSee Less

View on Facebook

Dry Aged Wagyu!

Aged for 6 week this Rib Eye is @robbinsislandwagyu from Tasmania!

Have you tried one of these?

#wagyu #aged #meat #butcher
... See MoreSee Less

View on Facebook

Gary and Gary!

Always great to see our customers @garymehigan make sure to tune into @masterchefau

#chef #butcher #meat
... See MoreSee Less

View on Facebook

Fennel Salami!

Made from all our own freerange Greta Valley Pork and cured through traditional methods passed down!

What flavour of salami is your favourite?

#salami #freerange #meat #pork
... See MoreSee Less

View on Facebook

100% FREE RANGE

CHRISTMAS HAMS

ORDER NOW