Australian Butchers‘ Guild Podcast

Kai Dennis and Jayden Hermon talk to us about their journey to qualifying for the World Butchers’ Challenge in Paris and why they would encourage others to consider pursuing a career in butchery. See omnystudio.com/listener for privacy information.

In this episode we chat with Jess Bartles about what it has been like carving out a career in a traditionally male dominated industry. The Tassie butcher explains how she has developed unique techniques to deliver the same great results as her peers with less need for brute strength.    Jess also gives insight on how butchers can harness social media to grow their business.   See omnystudio.com/li...

In this episode, we connect with Laura Ross, 2022 winner of the Australian Meat Industry Councils Apprentice of the Year in Victoria. Laura works in Ballarat for Sinclair Meats during the week and has ventured into her own farm kill business on the weekends. Laura talks about her journey to becoming a butcher and what she loves about the trade.  See omnystudio.com/listener for privacy information.

Grant Coleman talks to us about his career in the red meat industry, his passion for low and slow BBQ and his top tips for achieving both texture and tenderness.  See omnystudio.com/listener for privacy information.

Live fire grill master, David Olson from Live Fire Republic joins us for our latest podcast episode. From his culinary adventures worldwide to essential BBQ tips, this episode is one you don't want to miss! See omnystudio.com/listener for privacy information.

Mark Rogers from Stapleton’s Quality Meats talks to us about the importance of catering to diversity and knowing what keeps your customer coming back for more. See omnystudio.com/listener for privacy information.

Master craftsman Troy Wheeler has a taste for all things foodie in their suburban butcher shops. See omnystudio.com/listener for privacy information.

Michael Robinson, owner of Hungerford Meat Co in the Hunter Valley, talks to us about his journey from chef to butcher, his dedication to using high quality, locally sourced, sustainable meat, and his passion for charcuterie.     See omnystudio.com/listener for privacy information.

In this episode, Marcus Papadopoulo, the proud owner of Whole Beast Butchery, shares his journey to becoming a butcher, dry ageing techniques and the art of using the whole carcase. See omnystudio.com/listener for privacy information.

Listen in as we speak with Alan Waldon as he gives us some tips on how he turned a run-down butcher shop into a successful business and how his passion for food helped him on his journey to learn more about the meat he sold and now grows. See omnystudio.com/listener for privacy information.

Listen in to Micky Peacock as he talks about some of those secondary cuts of Australian beef and rare breeds of lamb that are making a comeback in market. See omnystudio.com/listener for privacy information.

Join me as I talk to my great mate Rob Constable. Rob wears many hats through the week and gives us some info on beef breeds and how to save yourself thousands of dollars in bank fees. See omnystudio.com/listener for privacy information.

Butcher, BBQer and game harvesting, Shannon Walker talks 'All Things Meat’ and opens up the floor on competition butchery. See omnystudio.com/listener for privacy information.

Meat the man behind The Naked Butcher. Gary Hine took a huge gamble, changing the way his butcher shop operated two years ago. With the pandemic, labour shortages and rising costs to operate a local butcher shop, Gary shut down the shop front and focused on running an online business model to service his customers. Hear his story in this Episode of The Australian Butchers Guild Podcast. See omnyst...

In this episode we catch up with one of the more innovative butchers in Australia, Brett Laws - aka @butcher_lawsy. Brett talks about his ideas on growing the range of products to make shoppers lives easier and a special guest appearance from the Australian Lambassador Sam Kekovich. See omnystudio.com/listener for privacy information.

Meat Tassie butcher Marcus Vermey, his butcher shop is located on one of the world's most pristine islands, known for outstanding produce. Tune in as Marcus tells us how his business has pivoted over the years adding a new dimension to how he engages and services his customers. See omnystudio.com/listener for privacy information.

Working towards buying your own shop?  Trent Geary explains his journey managing and supervising large chains before buying his first butcher shop in Illawong, NSW. Trent is a level-headed butcher who talks about dealing with landlords and suppliers as he shares his wealth of knowledge and experience in this podcast. See omnystudio.com/listener for privacy information.

Tom Bouchier is one of the 10 man team of butchers who successfully represented Australia at the recent World Butchery Challenge in Sacramento with Australia taking second place in the senior team competition. Tom was also one of six butchers named in the World Butchers Challenge “All Star” team from the competition in Sacramento. See omnystudio.com/listener for privacy information.

Meat “Son of a Butcher”, Matthew Papandrea an honest and humble young butcher who has attained a wealth of knowledge and experience in such a short time. Matty talks us through the development of their family’s butcher shop and how they manage running two businesses in one, Son of a Butcher and Joe Papandrea Quality Meats. See omnystudio.com/listener for privacy information.

Want to learn more about the Australian meat grading system? Join me as I catch up with MSA training facilitator Kelly Payne. Kelly travels around Australia educating industry and end users about the best Eating Quality System in the world and the advantages of using MSA graded beef and lamb in their businesses and the recent changes to the grading system. See omnystudio.com/listener for privacy i...

If you've ever thought about combining truck driving and butchery have a listen to this episode as Doug catches up with Perth butcher Larry Brewer to discuss  how his passion for trucks eventually became a reality. Larry talks about the highs and lows of selling his beloved Star Of The North butcher shop in Currambine, WA and then tackling some of Australia's most isolated and remote regions, sell...

In this month's episode, we catch up with butcher Andrew Morabito, one of the brilliant teachers at Granville TAFE in Sydney. His love for American low and slow cooking had him start up a winning low and slow BBQ team with his fellow work mates and he gives us some tips about preparing and selling these highly sort after cuts of beef and lamb. Andrew is also a wealth of knowledge when it comes to...

Meat Luke Leyson from Goodwood Meats South Australia. Goodwood Meats is a breeding ground for innovative and gifted butchers and is one of South Australia`s 'must visit' shops if you’re touring that region, Luke is one of those butchers who has a very positive attitude and outlook when it comes to butchery and the meat trade. Tune into the Australian Butchers Guild podcast and listen to Luke as he...

Come and 'meat' Scott Fittler, a butcher/farmer who has tried many ways to keep his customers happy and led the way with his value-added products in a hard country town. I’ve known Scott for nearly 20 years and back then Scott was one of several shops in Armidale but probably the only one who had a good range of value-added products in his window, he was certainly leading the way for the region an...

Are some of your customers asking some curly questions about farming practices or the meat industry, or want to know more about the provenance of the products you sell? Or are you looking for a different edge to what your competition has. Well stay tuned as Feather and Bone Providore owner Grant Hilliard explains how he built his niche business and became renowned for supplying ethically and susta...