Meatsmith

Unfortunately, the St Kilda store is closed today. Visit our Hampton St store if you’re Bayside.

On Father’s Day, we want to spend time with those that matter most, that means gathering with loved ones around the family table. ⁠

For this, Meatsmith and Morning Market join forces to bring you an impressive spread you can pick up in-store. They’re making and baking a decadent duck and potato pie, to be followed by a deeply chocolatey Devil’s Food Cake with whisky caramel. Each serves six generously, ensuring the whole family can tuck in.⁠
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Pre-order now via the link in either bio and collect from any Meatsmith or Morning Market store in the lead up to Father’s Day.

Famous for being juicy and tender, Sommerlad chickens are the most similar variety to the French Bresse breed found in Australia. It takes commendable husbandry to do these birds justice and we're delighted we have found a new supplier of them.

When the celebrated Sommerlad producer, Milking Yard Farm, closed last year, Lauren & Lachlan Mathers of saw an opportunity. They took the entire flock of Sommerlad chickens and moved them to their farm in Barham on the border of New South Wales and Victoria. There, the farming legacy of Bruce and Ros Burton continues, with these chooks grazing on grubs, greens and grains in pastures.

These delicious chickens will only be available for celebrations over the Easter long weekend - from Tuesday, 4 April to Saturday, 8 April.

Lamb Boulangère is our newest and most simple addition to our recipe archive. Make it with just four components: our -precooked slow roast lamb shoulder, slices potatoes, cream and chicken stock.

Find the recipe via the link in archive.

Celebrate Easter with a black garlic-stuffed lamb saddle. Deboned, seasoned and rolled, it’s a simple roast that is easy to carve.

We prepare our rolled and trussed lamb saddle using Gundagai Lamb and stuffing it with fermented black garlic and fresh rosemary.  Serve with a hot and golden potato gratin and a jus made with our lamb sauce and the lamb's resting juices. 

Pre-order now via the link in bio.

Our house-made lasagne is a weeknight favourite and can be on the table in less than 30 minutes. Made with our slow-cooked pork & beef bolognese and layers of fresh ricotta, pasta and parmesan, it’s warming and oh-so satisfying.

A paupiette is a traditional butcher's preparation, hailing from the north of France. For these, meat is butterflied, stuffed, trussed and tied to create a super flavoursome roast that is easy to cook and carve. 

This Easter, Troy has created a green olive and saltbush paupiette to crown your celebrations. For this, we debone whole local lamb legs, and stuff them with olive tapenade and fresh saltbush before trussing, ready to roast. It's deeply savoury, delicious and will generously serve five people.

Pre-order for Easter via the link in bio.

Rick Bacon - our Fitzroy head butcher 🥩

We think taco night makes the perfect excuse for quesadillas the next day. They're an ingenious way to make use of any leftovers - enhancing the tender shredded meat with melted Oaxacan cheese and toasting between corn tortillas.

Our lamb barbacoa collaboration with ensures there’s many an opportunity for quesadillas. Until the end of March, pick up a set in store or have one delivered straight to you.

This week, we received a whole body of beef from , farmed passionately and locally in South Gippsland - and, we couldn't be more excited about it. Pronounced choo-leh-tah, this hard-to-find beef is produced from mature aged dairy cows. It's a style of beef farming with a long tradition in Spain's Basque region and creates incredibly flavoursome beef that lends itself to dry-ageing and slow cooking.

The rib-eye sets always eat best with age, so they've gone straight into the dry-ageing room - watch this space, they'll be ready in 6-weeks. This weekend, there is a range of cuts (in all stores) that are perfect for slow cooking right now.

New to our shelves is jarred Zhoug, made by Northcote Middle Eastern restaurant, . It's a Yemeni condiment that's packed with pickled Shifka chillies, garlic, cumin, coriander and parsley, and made to top barbecued meat cuts.

To welcome Tahina's Zhoug to our shelves, we are marinating whole boneless Bannockburn chickens in this delicious sauce, ready to be thrown on the grill. Pick one up from any of our stores this weekend then cook for around 30 minutes over coals. We're serving it shawarma-style, in pitas with Sarafian hummus, pickled onions and the last of the season's ripe tomatoes.

Dry-aged by us for 6 weeks, the bone-in steaks are tender and flavoursome. Order yours for collection to enjoy this weekend.

The mid-week is made for steak sandwiches. The star of ours are marinated minute steaks, a cabinet staple. For these, Gippsland beef porterhouse is sliced into thin steaks, and marinated in Dijon mustard, garlic, capers, fresh parsley, tarragon and olive oil. 

We recommend either grilling over charcoal or a quick sear in a cast iron skillet before being rested and sliced ready for a crusty ciabatta roll, and all the trimmings. To complete, we add our Zuni pickle for acid, lashings of caramelised onion for sweetness, peppery rocket and as much house-made mustard as you dare.

It's a go-to meal for everything from mid-week ease to a cook-up with mates on the weekend. Find the recipe in our archive.

New to the cabinets is a house-made brisket & jalapeño pie. For this, pieces of marbled O'Connor brisket are cooked in our smoker before being braised in a velvety gravy, spiked with jalapeños. Our chefs crimp this braise inside buttery shortcrust pastry for a generous pie that serves one.

Juicy, smoky baby back pork ribs may take hours to cook, but they are well worth the wait. It's the perfect slow cook to savour this long weekend and the technique is simple to follow.

For these, rare breed Berkshire pork ribs are covered with with a paprika & mustard seasoning, before being smoked over wood chips and slicked with Fancy Hanks BBQ sauce. When they're pull-apart tender, they're ready to serve as the centrepiece of a shared table with friends. Serve with a brightly dressed coleslaw, pillowy rolls and plenty of condiments including our own ranch dressing.

Find the recipe in our archive.

Every month this year, we're releasing a new sausage. It gives us the opportunity to flex our sausage skills, try out some favourite seasonings and bring you new recipes. The flavours will be seasonal and made to suit the food we like to cook as the weather changes.

The first of our monthly sausages is a smoky, paprika-spiked fresh chorizo. Inspired by the spicy, garlicky sausages of the Iberian peninsula, it's a deeply savoury and versatile Berkshire pork sausage. We use fat generously to ensure juiciness and season with paprika, nutmeg and dry sherry. The resulting sausage can be enjoyed in a multitude of ways - from an easy Argentinian style Chori-pan to flavourful pasta dishes.

Every month this year, we're releasing a new sausage. It gives us the opportunity to flex our sausage skills, try out some favourite seasonings and bring you new recipes. The flavours will be seasonal and made to suit the food we like to cook as the weather changes.

The first of our monthly sausages is a smoky, paprika-spiked fresh chorizo. Inspired by the spicy, garlicky sausages of the Iberian peninsula, it's a deeply savoury and versatile Berkshire pork sausage. We use fat generously to ensure juiciness and season with paprika, nutmeg and dry sherry. The resulting sausage can be enjoyed in a multitude of ways - from an easy Argentinian style Chori-pan to flavourful pasta dishes.

Preparing for weekend cooking: porterhouses, Asado-cut beef short ribs, luganega coiled sausages or our house made Beef Wellington 🥩

Smoky lamb barbacoa to celebrate 10 years of lands in all stores this Friday.

In Mexico, lamb barbacoa is made only on special celebrations, as it takes days of preparation. The lamb is marinated in a selection of chillies and fragrant spices before being cooked slowly underground. 

Our lamb barbacoa is a little more straightforward to prepare and can be on the table in 30 minutes. It’s included in a set for five to enjoy along with our pickled onions, 15 corn tortillas, habanero & pineapple hot sauce and corn totopos.

Secure a set via the link in bio 🌮

Thank you for having Troy on last Saturday! They spoke about how to construct the perfect charcuterie board. Top tips included plenty of variety (think bresaola, mortadella & guanciale), crisp sourdough for texture and seasonal fruit and vegetables. Right now, we’re favouring pickled plums and grilled padron peppers. You can hear the interview via the listen app 📻

For the whole month of March, we're helping La Tortilleria celebrate 10 years of locally-made, authentic corn tortillas. Together, we're bringing you a smoky, spiced Oaxacan-style lamb barbacoa set that is the perfect excuse to gather your pals, roll up your sleeves, and make some tacos.

For our slow-cooked barbacoa lamb, smother locally reared lamb shoulders in a complex mixture of smoky chipotle, ancho & guajillo chillies, cumin, Mexican oregano and garlic. It creates a luscious adobo sauce for the lamb that is cooked by our kitchen overnight, ready to make into juicy, spicy tacos at home. 

Order now for delivery or collection from March 3. Link in bio.

Doors open at all stores from 9am - we have juicy dry-aged t-bones, plenty of rare breed roasting cuts and all the house made condiments & smallgoods you could need 🥩

Nothing better for this weather — pasture-raised eye fillet carpaccio with Grana Padano and marinated artichokes

A seriously good wine from an exceptional Australian winemaker, Steve Pannell. He's twice been awarded the Jimmy Watson memorial trophy and is known to be one of Australia's most influential winemakers. These accolades are largely due to his foresight in seeing the potential for growing unconventional grape varieties in the McLaren Vale. Its hot and dry landscape means Spanish varietals thrive and can be grown successfully without irrigation.

This Tempranillo is a prime example of this. The grapes were dry grown, resulting in lovely fruit concentration. It is supple with ripe black plum and a delicate touch of lavender on the palate. As always, we love to serve lamb with a full-bodied Tempranillo. It's a perfect match for any of the Moffitts Farm lamb in our cabinets or our own aromatic lamb tagine.

New to our Meatsmith Kitchen range is an incredibly tender lamb tagine. Locally reared lamb shoulder is braised with Ras el Hanout spices, apricots, dates and preserved lemons. It's a delicate balance of sweet, savoury and aromatic. It's a deeply satisfying meal we serve with almond-studded cous cous and a flourish of fresh coriander.

This week, we welcome Wiltipoll lamb to our cabinets. Farmer, Patrick Francis, has a holistic approach to the way he runs his farm at the base of the Macedon Ranges: they follow a system that prizes the welfare of their livestock, the biodiversity of their land as well as the happiness of their farmers.

They farm a gently natured variety of an old English sheep breed, Wiltipoll, raised in an idyllic environment that is abundant with native wildlife. The sheep graze contentedly on pastures of brassica, chicory, plantain, lucerne and clovers - providing a full suite of nutrients with no need for added supplements, grains or hay. It's a system that is founded in regenerative farming - not just sustaining ecosystems but enhancing them.

Their approach and dedication is exactly what we aim to champion here at Meatsmith - a true testament to exemplary farming that puts animal, people and environment first with exceptional results. Their lamb is rich in colour, highly marbled and delicious for a range of dishes - from the every day to the celebratory.

is as synonymous with his hummus as he is with his wonderful recipes, referencing specific cuisines from the Middle East. 

He is a spectacular chef we are always inspired by, taking a twist on some classic dishes with delicious results, like this simple technique for a barbequed lamb rack. For this, he's shared his spin on Zhough, a zingy Yemeni sauce made with garlic, herbs and chilli. In his version, Tom suggests the addition of anchovies, which works amazingly well with this smoky, marinated rack of lamb.

Once the lamb is marinated, it's a dish that can be on the table in less than half an hour. We serve ours with a herby bulghur wheat salad like Tabouleh and charred spring onions.

Find the recipe via the link in bio.

We’ve reached out to our team to see how they make school nights a breeze. Here’s a few tips from us using cabinet staples -

Steak tacos -
"My kids love a DIY dinner. I cook a porterhouse to their liking then slice into bite-sized pieces. The kids love to make up tacos by piling the steak into corn tortillas with guacamole, cheddar, lettuce and fresh tomato."
- Anna, front of house

Schnitzel Katsu bowl -
"I make an easy katsu bowl by piling sliced chicken schnitzels onto sticky rice with steamed broccoli and Bulldog sauce. My son loves it."
- Chris, general manager

Lamb gyros wraps -
"I panfry a back strap and then slice it thinly to stuff into wraps with heaps of Tzaziki, red onion and Ramarro Farm salad mix. Dinner can be on the table in less than 15 minutes and it's a great way to stretch this cut a bit further."
- Rick, Fitzroy head butcher 

Toulouse sausage pasta -
"Kids love our Toulouse sausages as they're super savoury and garlicky. Slice them into 2cm portions, sear and braise with tomato sugo then serve over spaghetti for a cheats meatball pasta dish."
- Chris, butcher

Ca' del Bosco is one of Italy's most prestigious sparkling wine producers. It's celebratory, delicious and a wine well worth exploring for lovers of fine Champagne. 

Produced in Lombardy's Franciacorta region (known for its expert sparkling wine production), Ca' del Bosco Cuvée Prestige Edizione 44 is made with Chardonnay, Pinot Bianco and Pinot Nero. All of the grapes are acquired from select vineyards in the region, and after 25 months maturation on lees, it has a DOCG status. Produced in Lombardy's Franciacorta region (famed for its expert traditional method sparkling wine production), Ca' del Bosco Cuvée Prestige Edizione 44 is based around crisp and racy Chardonnay, with a little Pinot Bianco and Pinot Nero. 

Organically farmed and crafted with utmost attention to detail, there's a significant inclusion of mature reserve wines for complexity and savouriness - this is fizz with real finesse. Drink it with a plate of Prosciutto di San Daniele or Pâté Maison to start a meal.

Aylesbury duck & foie gras pithiviers are in all stores this weekend!

This lovely golden pie is made with circles of buttery puff pastry, and a filling of local Aylesbury duck, brandy, port and foie gras - making for a decadent pie that will warm and embrace you.

Host a lively dinner party with friends (just purchase a pithivier per pair). Simply bake your pithivier in a hot 190C oven, rest generously and serve with warmed red wine jus and a bitter leaf salad.