Australian Butchers' Guild

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Australian Butchers' Guild

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Independent retail butcher network brought to you my Meat & Livestock Australia.

Helping to bridge the knowledge gap from farm gate to plate by providing insights, knowledge and inspiration on Australian beef, lamb, goat and veal.

30/10/2026

Looking for a new lamb value-added idea?

Give Rod Leaver's Indian Spiced Lamb Leg a try! It's one of the most popular value-added recipes in our Australian Butchers' Guild catalogue, and a great way to bring something different to your meat cabinet.

Packed with aromatic Indian-inspired spices, it's a delicious, ready-to-cook option for customers looking to add some variety to their meals.

Recipe 👉 shorturl.at/sSCQp

Edge Hill Butchery

30/10/2026

28/10/2026

🥩 From classic meat pies and sausage rolls to individual Beef Wellingtons, pastry products are a great way to get creative with your value-added range, offer customers something delicious and convenient and boost your margins.

🥐 Butchers, what pastry products are you making and selling in your shop? We'd love to see your creations! Share your ideas and photos in the comments below. 👇

26/10/2026

Stop boning out those lamb bellies!

Looking for a simple summer winner? Transform lamb belly into tasty lamb lollipops and create a value-added product your customers will love. Add your most popular crumb or seasoning, and you've got a quick, easy-to-cook meal that's guaranteed to be a hit with the kids.

Perfect for the BBQ, shallow fry, oven or air fryer, lamb lollipops are packed with flavour, fun to eat and ideal for busy families looking for something different at mealtime.

🥩 Value-add with ease
☀️ Perfect for summer entertaining
👨‍👩‍👧‍👦 A family favourite the kids will love

Recipe 👉 shorturl.at/HgksM
How to 📽 shorturl.at/NbeXV

23/10/2026

Proud of your trade? Join a community that's proud to support it.

The Australian Butchers' Guild is dedicated to supporting independent butchers, apprentices and industry professionals across Australia. Whether you're looking for value-adding ideas, industry insights, cutting demonstrations, business resources or networking opportunities, the Guild is here to help you grow.

Best of all, membership is completely FREE for everyone to join.

🔪 Access industry resources and insights
🥩 Discover new value-adding opportunities
🤝 Connect with butchers across Australia
📈 Support your skills, business and career growth
💬 Share your views and feedback through BizChat
🛍️ Free point-of-sale materials to support your business
✅ Free membership for all

Be part of a growing community of butchers passionate about their craft and committed to the future of the industry.

Join the Australian Butchers' Guild today. It's free, it's valuable, and it's built for butchers.

👉 www.australianbutchersguild.com.au/join/

21/10/2026

🥩 WELCOME ABOARD, TROY!

We're excited to welcome a familiar face as the newest Australian Butchers' Guild Ambassador: Troy Wheeler from Melbourne's Meatsmith!

Many of you will already know Troy, who has spent more than 20 years in the industry, starting out as an apprentice in country NSW before making his mark in Melbourne.

In 2015, Troy teamed up with acclaimed chef Andrew McConnell to launch Meatsmith, bringing together traditional butchery skills, great produce and a fresh approach to the retail butcher shop.

Troy's passion for the craft, his innovative approach to retail and his commitment to developing the next generation of butchers are just a few of the reasons we're so pleased to have him on board. 👏

Meatsmith

19/10/2026

Thai beef skewers are a great way to bring fresh flavours to your cabinet while giving customers a convenient, ready-to-cook meal option.

Perfect for a quick midweek dinner or a weekend barbecue, they're an easy way to add variety and make the most of your beef cuts.

Recipe 👉 shorturl.at/V53Gz
How to 📽 shorturl.at/bkFXC

Butchers, are you already making something similar? We'd love to hear what flavours are proving popular with your customers! 👇

16/10/2026

Breaking down a beef carcase is a true demonstration of a butcher’s skill. From identifying and separating each primal to creating a diverse range of cuts, every decision requires knowledge, precision and craftsmanship to maximise yield and get the greatest value from every carcase.

14/10/2026

Butchers, when was the last time you rolled and tied a brisket? 🥩🔪

Corned or fresh, a beautifully rolled and tied brisket is a great example of traditional butchery skills in action.

Are you still preparing these in your shop? Do you have a preferred rolling and tying technique?

Better yet, show us your skills! Share your photos or tips in the comments below. 👇

🎥 Watch the video to see how it's done.

https://youtube.com/playlist?list=PLjKviAZ9ZNF_APHVDjNnRxe5_aVuNXgV-&si=wk3JEIq3N-5Ee5tY

13/10/2026

We had a huge 2 days judging the finalists who were competing for a spot in the young butcher team at the 2028 WBC.
Big shout out to the Australian Butcher Team manager Meat at Billy's Bill Gibney, Shannon Walker, Stu Louttit and Brett Laws, thanks for putting on great show at the Brisbane Food show. 💪🔪🔪🔪🔪

Big Congratulations to all the competitors who gave there all over the past couple of days. 🏆

Address

Level 1, 40 Mount Street
North Sydney, NSW
2066

Telephone

+61294639333

Website

http://www.australianbutchersguild.com.au/

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