About the shop
A neighbourhood butcher’s counter: whole animals from farms nearby, cut by hand, with a deli at the far end.
Where our meat comes from
We buy whole and half animals from a few farms near Springfield and break them down by hand behind the counter. That is how we can cut to order, and why nothing goes to waste: the trimmings become sausages, burgers and stock.
- Ask at the counter which farm a cut came from.
- Beef is hung in our cold room before it is cut.
- Sausages, burgers, pies and stock are made here.
- Bones and fat for your dog or your stock pot, just ask.
Sample sourcing details.
Butchery classes
Learn to break down a lamb, tie a roast or make sausages, at the counter after closing with one of our butchers. Small groups, aprons and knives provided, and you take home what you cut.
A whole lamb, from carcass to cuts
Thursday evenings, three hours
$145
Sausage making
Saturday afternoons, two hours
$85
Tying and carving a holiday roast
December evenings, two hours
$75
Example prices and times. Up to eight people a class, from age 16.
Behind the counter
Sample team and bios.
Tomás Reyes
Head butcher
Breaks down every carcass that comes through the door, and will talk you through any cut.
Hannah Moreau
Deli and cheese
Runs the deli end of the counter and bakes the pies.
Ben Adeyemi
Butcher and classes
Makes the sausages and teaches the evening classes.
What customers say
“I told them twelve people and a slow oven. The rib roast came tied, with a note on timings taped to the paper.”
Sample customer
Christmas rib roast
“The BBQ box fed the whole street party, and they swapped the burgers for extra sausages without a fuss.”
Sample customer
BBQ box
“Ordered on Thursday, picked up on Saturday morning, sliced ham and cheese from the deli on the way out.”
Sample customer
Saturday collection
Order for collection
Call or email by Thursday and collect on Saturday. We confirm every order by phone, and you pay when you collect.