Feather and Bone
When you first enter this industrial work unit in the back streets of Marrickville, you’ll think you’ve taken a wrong turn.
Persist past the dismantled skeleton by the front door and you’ll find yourself in the retail area of Feather and Bone: butcher, providore and purveyor of quality ethical and sustainable meat, whose customers include Rockpool, Billy Kwong and Kitchen by Mike.
On the weekends, there’s a flow of home cooks collecting cut-to-order fillet, skirt steak, rump or rib-eye. On the same trip, you can get eggs, honey and chutneys from reputable local producers (think Malfroy’s Gold and Cornersmith), and see through the window to the cool room where whole carcasses wait for their turn on the butcher’s block.
At Feather and Bone you don’t just buy an excellent cut of meat – you can be assured the team knows the farmer that produced your chop or steak. And they know every aspect of the process the animal has been through, down to firsthand knowledge of the farm where it was raised.
The company has close relationships with every one of its suppliers, ensuring that it only support farmers committed to animal welfare and genetic diversity, starting at the root level of soil health.