Gary's Quality Meats in Prahran, Victoria | Grocers

Gary's Quality Meats

Locality: Prahran, Victoria

Phone: +61 3 9826 0815

Address: Shop 515 Prahran Market, 163 Commercial Road 3141 Prahran, VIC, Australia

Website: http://www.garysqualitymeats.com.au/

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25.01.2022 Hello dear friends! This Saturday 18th January we are hosting a pop up tent along side Q Le BAKER Maker & Monger Market Lane Cafe Hagens Organic Butcher & Blackhearts & Sparrows Wine Purveyors to raise money for those affected by and fighting the bush-fires. We will be offering tasty treats like an authentic butchers cheese burger, a gourmet jalapeno hot dog, mushroom burger and other delicious snacks. We'll be there from 11am-3pm or till sold out with all the proceeds going direct to the appeal. Please stop by to show your support and say hello to the gang!

24.01.2022 Free-range Housemade Black Pudding! Made out of our freerange Greta Valley Pork, this new addition is made using traditional methods, which produce the highest quality product! Have you tried our black pudding?... #blackpudding #meat #Freerange #garysmeats #butcher

24.01.2022 Scotch Fillets MB+4! I think these scotches need one more shot, with that fantastic marble! Coming from @capegrimbeef in Tasmania these are all freerange and grassfed, with a marble grade of 4+ these are full of flavour and really something special!... Scotch Fillet has a few names, what do you call them? #scotch #steak #meat #garysmeats #Freerange #grassfed

24.01.2022 Have you heard about Gary's lamb classes?!? If you were considering booking a class you had better make a move as there are now limited spots left! Call 9826 0815 to book now :D

23.01.2022 Hello friends! A very exciting event coming up in Melbourne this month where you may catch a few familiar faces! If youre interested in hospitality or simple have a love for good food then please check out the link below!

23.01.2022 The Gin Pig! Something new and unique, @garysqualitymeats has teamed up with @ginpigfarmer at Yarra Valley Berkshires and @fourpillarsgin for a whole new take on how we look and taste pork! Yarra valley Berkshires all being freerange Berkshire pork has a close relationship with @fourpillarsgin and created what is now famous as the Gin PigTM. Adding the spent gin botanicals to the feed the pigs.... The result is an infused pork with the combined flavours of juniper, coriander..., cardamom, star anise, lavender, lemon myrtle, occasionally some turmeric and ginger. Everyone here @garysqualitymeats is very excited to bring you this new producer! While stocks last.... Tell us what you think of this very special pork? #berkshire #fourpillars #yarravalleyberkshire #garysmeats #Freerange #butcher #meat #flavour

22.01.2022 Pork Cutlet! Being both freerange and grassfed this pork cutlet is from Greta Valley Pork in Wangaratta, the black Berkshire breed is a rare breed and carries more fat for a richer flavour! How do you cook your pork cutlets?... #pork #cutlets #Freerange #berkshire #garysmeats #butcher

22.01.2022 Breaking the Beast! Gary breaking down the Forequarter of beef! Takes alot of practice to take down this, though the results are worth it!... The fourquarter Gary is Breaking is from Habbies Howe in Victoria all being freerange and grassfed! Can you name some of the cuts here? #garysmeats #Freerange #beef #breaking #meat #butcher #prahranmarket

21.01.2022 Just like a rope! Smoked and air dried chorizo, made in house with Spanish paprika and our own Jamon with the added freerange Berkshire pork from Greta Valley, giving that rich and intense flavour! What do you use chorizo in?... #chorizo #sausage #meat #flavour #garysmeats #Freerange

21.01.2022 We're back on board for this years Moevember! Come check out how the mo's are stacking up in week one! We're proud to be 4th year Mo Bro's and are aiming to raise more money than last year to support the fight against men dying too young.

20.01.2022 Freerange Greta Valley Pork Cutlets! Being all a black Berkshire breed, this freerange Pork is bred and raised by our friends Kim and Brian in Wangaratta! Pork cutlets are tender and that higher fat content from Berkshires give the pork a full and fantastic flavour!... How do you cook your cutlets? #cutlets #pork #freerange #garysmeats #butcher #meat

19.01.2022 Dry Aged Sirloin Steak! At a marble score of 4+ this sirloin has been aged for 6 weeks in our aging room, which both tenderises and intensifies the flavours of the meat! All from @capegrimbeef in Tasmania this beef is all freerange and grassfed!... What is your favourite cut of aged beef? #aged #beef #butcher #meat #garysmeats #Freerange

19.01.2022 Oathodox Easter! Easter's not finished yet, what better way to celebrate Easter but with loukaniko sausage for this week only! With the assistance of @sweetgreekshop how can it get better!... What are your plans this Easter? #Easter #loukaniko #sausage #butcher #garysmeats

18.01.2022 Aged Rib Eye! This Rib Eye has been aged for 6 weeks in our aging room and is all from @capegrimbeef in Tasmania, the most north western point, at a marble score of 4+ this steak is sure to please! How do you cook your rib eye?... This one's home is now @boss747_ #ribeye #scotch #steak #meat #garysmeats #Freerange

16.01.2022 Pretty cool article about our Ash on Farm Online National! Well done Ash

13.01.2022 Slicing the marble score 4+! These are so highly marbled you could mistake them for Wagyu! Coming from @capegrimbeef in Tasmania these scotchs are at a marble score of 4+! Bred and raised in some of the cleanest air in the world with the added benefit of being both freerange and grassfed!... Have you tried the marble score 4+? #marble #capegrim #butcher #garysmeats #Freerange #steak

13.01.2022 Wagyu on the Bone! These skewers are made from thin cut marrow bones with a cube of @robbinsislandwagyu on the end! Makes us think of something a cave man might create! ... The marrow adds a little something more to the traditional skewer also giving a unique flavour! Have you tried these 'wagyu on the bone' skewers? #wagyu #marrow #garysmeats #butcher #meat

12.01.2022 Jamon made from our Freerange Pork! This Jamon has been aged for 2 years and is mad from all our own Greta Valley freerange Black Berkshire pork! Making this Jamon within Australia from Australian pork allows us to keep the meat on the bone, how it should be done traditionally! Have you tried our Jamon?... #garysmeats #Freerange #jamon #butcher #meat #berkshire

12.01.2022 Freerange Jamon! This Jamon is made with all our own freerange Greta Valley Pork, using traditional curing methods taking 6 months and further high drying! How do you prepare your Jamon?... #jamon #garysmeats #freerange #grassfed #meat #butcher

11.01.2022 Saltbush Lamb Cutlets! All from the Flinders Rangers in South Australia this Dorper Lamb feeds on the natural Saltbush! What would you marinate these cutlets in?... #cutlets #saltbush #Freerange #meat #lamb #garysqualitymeats

11.01.2022 Who likes smokey sticky sweet and spicy delicious BBQ? We're thrilled to say that the Yaks BBQ festival has finally come around again and your friendly neighbourhood butcher Gary will be there! Much like the previous years Gary will be performing a pork break down demonstration tomorrow and the beef on Sunday! Not to mention the next generation butcher Ash (Gary's daughter) will be competing in the butcher battle steak off tomorrow! Other than our beloved butchers demonstrations there will be a number of smoking teams competing and pop up stalls where you can satisfy all your BBQ cravings. So if you love BBQ as much as we do then come down to The Flemington Racecourse this weekend to support Gary and Ash! Looking forward to seeing you all there

11.01.2022 Wagyu Rib Eye MB +9 At a marble score of 9+ this Wagyu Rib Eye is from @robbinsislandwagyu in Tasmania and offers a rich and intense flavour! Bred and Raised in the most North Western point in Tasmania, these cattle live in some of the Cleanest air in the world, with also being a full blooded breed, this will not disappoint!... #wagyu #ribeye #steak #garysmeats #butcher #marbl

09.01.2022 The Ham Guide: GINPIG In collaboration with Four Pillars Gin Distillery, Yarra Valley Berkshires, Oakwood Smallgoods and Garys Meats this Christmas we have brought you something truly different in best kind of way, the GINPIG Christmas Ham. Beginning at Four Pillars Gin in Healesville the spent gin botanicals are added to the Berkshire pigs feed which infuses the pork with a combined flavour of juniper, coriander, cardamom, star anise, lavender, lemon myrtle and occasionall...y some turmeric and ginger. At Yarra Valley Berkshires the pigs are bred and raised entirely free range and it is in their humble opinion, that the best pork you have to have the best breed of pig, give them a beautiful stress-free life with an abundance of healthy food and exercise. Garys Meats has a passing knowledge of four generations and his children will make it the fifth. Here the Berkshire pork is prepared and sold exclusively from the store. What butchering is to us if finding a way to tempt everyone into experiencing what is unknown to us. The final step is Oakwood where the craft of smallgoods making is returning. Traditional time-honoured techniques and carefully sourced ingredients come together to create high quality artisan smallgoods. Here the hams are cooked and smoked

09.01.2022 After Boning the Aged Sirloin here is the final shot! This sirloin has been aged in our aging room which draws out moisture and tenderises the meat! At a marble score of 4 + and being from @capegrimbeef in Tasmania these sirloin steaks are full of flavour!... @paulhsarjue How many could you finish? #sirloin #steak #meat #garysmeats #porterhouse #Freerange

09.01.2022 Aging Tomahawks! In our aging room these Tomahawks hang for up to 6 weeks, which both increases flavour and tenderness! Often ranging in weight of 1-2kg these are a very decent meal! How aged do you like your steaks?... #aged #meat #beef #garysmeats #Freerange

09.01.2022 Dry Aged Wagyu Rib Eye! This Rib Eye is all from @robbinsislandwagyu in Tasmania, being a full blooded Wagyu with a marble score of 9+! Aged for 6 weeks in our aging room, which both intensifies flavour and tenderises the meat!... Have you tried our aged Wagyu? #wagyu #aged #steak #meat #marble #garysmeats #ribeye #beef

09.01.2022 Hunters Sausage and Saucisson Sec! Fresh from the smokehouse, using all our own freerange Greta Valley Pork and smoked through traditional means ! Have you tried these two?... #saucissonsec #sausage #meat #pork #flavour #garysmeats #Freerange

07.01.2022 @meat_ash preparing the Rib Eye for aging! Here @meat_ash and butchers daughter @garymcbeanbutcher about to prepare the Rib Eye for the aging cabinet! This Rib Eye is from Habbies Howe in Victoria and is bred and raised in freerange pastures and fed on grass!... Have you tried any of Habbies Howe Beef? #meatash #butcher #ribeye #meat #garysmeats #Freerange

05.01.2022 Dry Aged Rib Eye! Aged for 6 weeks in our aging room, drawing out moisture which both tenderises and deepens flavour! From @capegrimbeef in Tasmania this beef is bred and raised in the cleanest air in the world!... Have you tried our aged Rib Eye? #ribeye #steak #meat #flavour #yum #garysmeats #Freerange

05.01.2022 Scotch Fillet MB +4! Before the weather turns, light up those BBQs and grill up some steak! All these scotch fillets are from @capegrimbeef in Tasmania and have been graded 4+ in marble, which gives the steak most of its flavour!... What is your favourite steak on the BBQ? #steak #bbq #meat #butcher #garysmeats #Freerange #scotch #ribeye

04.01.2022 Marble score 4 + Scotch Fillet! This scotch fillet is from @capegrimbeef in Tasmania and has a marble score of 4+ which brings a rich and full flavour! What are you cooking this Easter?... #scotch #fillet #marble #garysmeats #butcher #capegrim

03.01.2022 New Product! Free-range Cappocollo made from all our own Greta Valley Pork scotch, cured for a year, using traditional methods, together the best out of the pork! Have you spotted this one in our window?... #cappocollo #Freerange #pork #garysmeats

02.01.2022 Our very own Ash was interviewed earlier this week by Ella Mittas from fully booked women about how she came to work in the meat industry! Check it out below

02.01.2022 Boning Out Aged Meat! Tough work, though it pays off for an incredible product! Using all @capegrimbeef at a marble score of 4+ this Sirloin on the bone is a perfect piece for aging, both increasing flavour and tenderness! @capegrimbeef is located in Tasmania in some of the Cleanest air in the world, fed on grassfed and free-range!... @paulhsarjue What cut of meat do you like aged the most? #meat #butcher #aged #beef #capegrim #steak #sirloinsteak #sirloin #garysmeats

02.01.2022 Aged Marble Score 4+ scotch! This @capegrimbeef scotch fillet has been aged for 6 weeks and is at a marble score of 4 +, with the added benefit of being both freerange and grassfed this beef is of the highest quality! What would you grade this scotch as?... #capegrim #Freerange #garysmeats #butcher #meat

01.01.2022 Cutting the Dry Aged Rib Eye! This Rib Eye had been aged for a total of 6 weeks, giving that rich and intense flavour of beef and further tenderising the meat! All from @capegrimbeef in Tasmania, this cattle is bred and raised in some of the cleanest air in the world!... Have you tried our Dry Aged Rib Eye? #ribeye #steak #butcher #garysmeats #freerange

01.01.2022 Butchers Daughter @meat_ash breaking down the lamb! Here @meat_ash is breaking down one of our Saltbush Dorper Lambs from South Australia! All freerange this lamb is a all season breed which means spring lamb year round! Can you break a lamb like @meat_ash ?... #meatash #meat #butcher #garysmeats #lamb #Freerange