In Sydney, The Village Butchery is a cut above the rest. This old-school artisanal butcher takes no shortcuts when it comes to sourcing world-class meats and supplying them to the local community.
Operating from a rustic yet refurbished shop on Clovelly Road, The Village Butchery prides itself on providing the ultimate paddock-to-plate experience for customers. The team, led by the owner of Origin Meat Chris du Plessis, has a proven track record, having supplied Sydney’s finest restaurants with the most premium meat for more than 15 years, including Merivale, Firedoor and Cafe Sydney.
When you buy from The Village Butchery, you can trust that you’re getting some of the finest free-range meat in Australia. Every cut can be traced back to its origins, including how the animal was raised, fed and looked after.
Head butcher, Micky Peacock (ex-Victor Churchill) is one of Australia’s finest artisan butchers and sources meat from more than 300 product lines, including Black Opal Wagyu, Cape Grim pasture-raised beef and Kinross Station Hampshire down lamb, aka the Wagyu of lamb. Whether you’re looking for grass or grain-fed meat, Peacock will recommend the best cuts, cooking methods and flavour combinations, with exclusive recipes from Matt Moran available on the butchery’s website.As the name suggests, the refurbished shop is modern yet quaint and has taken over the reins from the beloved Terry Wrights’ butchery. The fancy fit-out features an imported rotisserie from France and a purpose-built dry age display, which customers can use as a personal dry age fridge for up to four weeks.
Along with reviving the traditional butchery service, The Village Butchery offers ready-to-cook or pre-cooked meals and home delivery via their online store. You can explore their range online here.