Vic’s Meat Market has arrived at the Sydney Fish Market in Pyrmont and is comprised of a butcher, smoking station and wagyu bar. Already equipped with a deli, fruit and vegetables and fresh bread, the addition of Vic’s Meat rounds out the market experience.
“The Meat Market is about all the things that have contributed to the reputation we have built,” says Anthony Puharich, who, with his father Victor, is behind boutique butcher Victor Churchill in Woollahra, as well as wholesaler, Vic’s Meat. “It’s about access to the best quality meat in Australia, and we want people to feel that this is where they can regularly shop.”
Pulled pork smoked for 10 hours and spicy slaw rolls come out of the Yoder smoker (custom built in Kansas and manned by pit boss and barbeque expert Wes Griffiths). From November there will be beer and cider on the deck. Designed by Paul Kelly Designs, the wagyu bar is by appointment only and serves premium wagyu matched with Penfold’s Grange. The butcher section acts as a walk-in cool room, where you’ll find the comprehensive range of meats that Vic’s is famous for, from the lean and green range (organic and grass fed) to the wild selections (changing seasonally). There’s even a pick’n’mix-type set up where you can make your selection of biltong and jerky varieties and pay by weight. Finally, there is a gloriously fleshy and primal display of whole beasts where you can order a side of beef and have it broken down just how you want it, while you wait.
“People should know that meat doesn’t come from a packet. There needs to be someone there that can help you. You need to be able to ask questions,” says Puharich.
Vic’s Meat Market
Sydney Fish Market, Bank Street, Pyrmont
(02) 8570 8570
Butcher market 9am–5pm
Smoker takeaway from 11am–sold out