Do you know your silverside from your topside? Or your chump from your chop? Lucky for you, Hudson Meats do. The boutique butcher is already well known to Sydney meat connoisseurs, and they’ve finally moved south, opening their first Melbourne store in Toorak.
Embracing a paddock-to-plate philosophy, Hudson Meats works directly with farmers to ensure their produce can be traced back to the pasture. “It’s a two way street,” says co-owner (and former chef) Colin Holt. “Our customers want to know the provenance of their produce and our farmers want to know that their hard work is appreciated.”
Quality produce is paired with quality service, led by butcher Micah Hewitt. The new store in Toorak’s Tok H Centre stocks a range of premium meats, smallgoods and condiments. Gippsland Beef, Piper Street Food Co. charcuterie and Myrtleford Butter Factory are just a few of the Victorian producers on the shelves.
Holt and Hewitt also have a few tricks up their sleeve. They plan to host a series of interactive events for Melbourne’s meat-lovers. Keep an eye out for butchery experience classes on breaking down and handling meat, salami nights, sausage classes and the chance to meet and greet local producers.
After years of working in prominent Sydney restaurants – including Claude’s and Bistro Moncur – Holt holds a meat cleaver in one hand and a saucepan in the other. When the first Hudson Meats store opened in 2007, he wanted to close the gap between the quality of produce served in restaurants and what was available to everyday shoppers.
To spice up your kitchen repertoire, Holt recommends a few of his favourite Tasmanian producers: Robbins Island grass-fed Wagyu beef, Flinders Island lamb and pasture-fed wallaby. He’s also passionate about nose-to-tail eating. “We’ve got to appreciate every part of the animal, not just the prime cuts,” says Holt. “We can’t be wasteful – it’s as simple as that.”