When you see Cabassi & Co’s dry-ageing room featuring a Himalayan salt wall and linen-clad chefs flipping burgers, you’ll know this isn’t an ordinary butchery. Then again, owner Pete Cabassi isn’t an ordinary man.

The former footy player runs a Wagyu farm, owns a gourmet butcher (Kobe’s in White Hill) and manages an extensive global supply chain of Wagyu producers, suppliers and restaurateurs (he’s also served marbled sirloin steaks to G20 world leaders). Cabassi & Co is his second retail venture, serving as a gallery for his full-blooded Wagyu beef range.

Focussing on bringing the full Wagyu ‘tongue to tail’ experience to local epicureans, Cabassi spared no expense. The Himalayan salt blocks draw moisture from large joints 28 days before they’re served. Trays are filled with Bangalow pork cuts and lamb from Tasmanian Royal.

Chefs carve up lamb roasts and pork loins to hungry customers at Cabassi & Co’s dining arm, The Butcher’s Kitchen. Essentially, Cabassi & Co is aimed at consumers wanting more than just cheap snags for a Sunday barbeque. That said, Cabassi’s spiced pork sausages and Wagyu steaks would certainly make your Grand Final barbie one to remember. After all, they were good enough for President Obama.

Updated: September 8th, 2017

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