Meatsmith, the much-anticipated specialist butcher on Smith Street by chef-restaurateur Andrew McConnell (Builders Arms, Cumulus Inc. et al) and ex-Peter Bouchier butcher Troy Wheeler, is due to throw open the meat lockers next Tuesday.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The scale of the operation is staggering. It's part wholesaler (already supplying at least 10 restaurants), part commercial kitchen, part shop.
Out front: cuts of rare-breed beasts, pre-marinated and corned meats, smallgoods – salamis, potted foie gras and kidneys – and ready-to-eat dishes such as the Cumulus slow-cooked lamb shoulder. They'll also be selling wines, Japanese and Spanish knives, and likely dinner trim.
To the rear they're prepping every bit in giant fermenters, smokers, ovens and dry-ageing storerooms. Brace yourself for a sausage party, Melbourne.
273 Smith Street, Fitzroy, meatsmith.com.au
