Vic’s Meat Market is comprised of a butcher, smoking station and wagyu bar, brought to you by Anthony Puharich and his father, Victor. The two are behind boutique butcher Victor Churchill in Woollahra, as well as wholesaler Vic’s Meat.

Pulled pork smoked for 10 hours and spicy slaw rolls come out of the Yoder smoker (custom built in Kansas). There's beer and cider on the deck and 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's 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.