Stanmore Went Nearly Three Decades Without a Local Butcher. Then Meaty’s Moved In

What’s for dinner? It’s a constant, vexing question, but the answer might just lie in the fridge at Meaty’s Butcher. A cursory glance at the different cuts, kebabs, sausages and ready-made meals available at the local butcher will have your meal planner filled for the next month.

Meaty’s opened on the quiet Percival Road just across from revered suburban restaurant Sixpenny in May.

It’s run by three mates – Lucas Robinson, Matt Derrick and Cameron Sherwood – who spent the last seven years working together at Field to Fork. Sherwood also recently did a short stint at Marrickville’s beloved Whole Beast Butchery.

The three young butchers (Robinson is only 24) are bringing locally sourced and sliced meat back to Stanmore.

“There hasn’t been a butcher in Stanmore for, I’ve been told, 28 years,” Robinson tells Broadsheet. “There were three butchers along this strip at one point, and it seems like everyone’s been dying for a butcher to come back.”

The former W Cakes & Desserts space has been transformed into a shiny new meat emporium, complete with classic black-and-white checkerboard flooring, a street-facing cool room and a large central butcher’s block, which the team will use to break down a whole cow each morning.

At Meaty’s, the plan is to use every bit of the animal. It cuts down on waste, but also keeps things affordable.

“It’s a lot cheaper to buy them whole, so we can charge a lot less and still make money,” says Robinson. “You can’t really compete with the supermarkets, but if it’s only a couple dollars more [expensive than the supermarkets and] the quality is that much better, why wouldn’t you?”

The meat is all grass-fed, grass-finished and hormone-free. Suppliers include Wilberforce and Certified Meat Co. Beef, lamb and pork come direct from Cowra, while MS4+ beef is being provided by Little Joe.

Beyond classic cuts, the boys are offering house-made beef tallow and chimichurri. Plus, they prepare their own chimichurri-stuffed porchetta and family-sized pulled lamb and mint pies.

“We’ve been selling a ridiculous amount of pies, actually,” says Robinson.

You’ll clock Meaty’s on the menu at local stalwart The Salisbury Hotel. There are brisket burgers, sausages of the day and a weekly special, which encourages the team’s culinary creativity.

Meaty’s
98 Percival Road, Stanmore
0411143719

Hours:
Mon to Fri 8am–6.30pm
Sat 8am–4pm
Sun 8am–3pm

@meatysbutcher
www.meatysbutcher.com