The Home Butchery Co. in Bairnsdale, Victoria | Butchers shop

The Home Butchery Co.

Locality: Bairnsdale, Victoria

Phone: +61 419 460 781

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25.01.2022 To all our participants from Deer Butchery Courses, Aldi have the gas smokers we use on special from Sat 27th October. They are a great bit of kit for those keen to make some smoked products

25.01.2022 3 nice little pigs from mossi-face. Should eat real nice

25.01.2022 Soooo, in the process of updating my phone and trying to download some photos I have managed to wipe pretty much the last 2 years worth of contacts. So please if you are one of my customers feel free to pm or text me 0419460781 with your contact details. Needless to say I will be writing them down in the future!

24.01.2022 Thanks to everybody who has already registered their interest in our deer butchery course. We are able to offer a few places on the following dates: Saturday May 5th Saturday June 2nd Saturday June 30th. Location: Bruthen Mechanics Hall, Main St Bruthen, from 10am-4pm. Lunch and Tea and Coffee are provided as part of the $120 cost. ... If you would like to participate please contact us to book your spot. Damian & Emma 0419460781 See more

24.01.2022 In our courses we teach basic boning and slicing with a boning knife, as well as mincing, sausage filling and small goods. You can do a lot knife, but for those wanting to go the next step at home, a mincer and sausage filler are a great investment. We use the bench top models which are more affordable and very handy. If youre in the market for a sausage filler or mincer, check out My Slice of Life in Wangaratta. They have a complete range of home Butchery gear on offer and have generously offered a 10% discount on initial orders for participants of our deer Butchery courses. So if youre due for an upgrade or a complete new setup contact US for the discount coupon code! We still have a handful of spots at our April 27 course, contact Damo on 0419460781.

24.01.2022 Another day, another beast done. New rig coming along nicely. Makes working on these warmer days so much easier !

24.01.2022 My first butchery comp, from back when I was at TAFE.

24.01.2022 For those interested in our deer Butchery courses or deer Butchery in general, we thought we would run a series of how to posts on getting geared up with affordable, reliable home Butchery equipment. We have also managed to setup a couple of offers with suppliers, for previous and upcoming course participants ... 1. Knives! We like to use a 6 boning knife for pretty much everything. Theyre easy to sharpen and can be used in all aspects of meat preparation; skinning, gutting, boning and slicing. Theyre also generally pretty affordable. We have them available at the courses (@$25ea) in black handled, yellow (great for not losing in the bush) and pink (so he wont steal your knife). A lot of people struggle with the sharpening side of things; well aim to do a sharpening video in the near future. Keep an eye out for our next posts on Mincers, Sausage Fillers, Smokers and Seasonings. Thanks to all those whove booked into courses so far, there are still some spots available. Damo & Emma

22.01.2022 Bound for the east gippsland field days. Hope to see you all Friday or Saturday and answer any and all of your home butchering questions. Site N22

21.01.2022 And it wouldnt be a Thursday without a few turkey snags made for local business "ledoux turkeys"

21.01.2022 *Deer Butchery & Small Goods Courses* Hi All, With some cooler weather coming up well be running another set of Deer Butchery days in Bruthen in April & May. ... * Saturday the 27th of April, 10-4pm * Saturday the 11th of May, 10-4pm, and * Saturday the 25th of May, half day Venison Smallgoods Course. The full day course includes field dressing, basic cuts, sausage making and small goods (Cheese Kransky & Cabana). Cost is $120pp which includes a Smorgasbord lunch at the local Bullant Brewery and samples of venison cuts and small goods to try at home. Our half day (10-1pm) Venison Small Goods Course includes Kransky, Cabana and Salami making, with a run down on where to source affordable equipment, as well as safe small good making practices. Cost is $80pp including morning tea. All courses will be held at the Bruthen Mechanics Hall. To book a spot please call or text Damo on 0419460781. Damo & Emma

21.01.2022 One of three dexters I started cutting up today. Only half the size of a normal animal but the meat looks exceptional

19.01.2022 Prosciutto all carved up and vac packed. Will def be making more of these bad boys next winter!

19.01.2022 Some of my handy work on a 418kg steer today. Dont worry Pete, Ill show you how its done one day.

19.01.2022 Another big salami pig done this morning

18.01.2022 Couple of lambs to start the day off

15.01.2022 Both spit rotisserie’s going out on hire this weekend with one customer going the whole boneless lamb option.

15.01.2022 Just for something a little different today I did a whole boned and rolled pig for the spit and then this arvo I cracked open my first panchetta. Pretty happy with both!

15.01.2022 Beautiful Hereford heifer from this arvo.

14.01.2022 Got given a vintage meat axe today from a customer. Used back in the day for splitting cattle.

13.01.2022 Both spit rotisseries going out on hire this weekend with one customer going the whole boneless lamb option.

13.01.2022 The "meat wagon" coming along nicely

12.01.2022 Keeping myself busy in the lead up to xmas

11.01.2022 Productive little morning

10.01.2022 An update on our pig since salami day. Prosciutto all salted and covered in spice rub to hang for the next 10 months or so and salami are coming along nicely, with a good covering of white mould developing. If your interested in learning how to make any or all of these or could do with some help on your next salami session, give Damian a call. 0419460781

08.01.2022 Some quality beef from earlier today.

08.01.2022 Hi Folks, With the weather warming up and a bit of a pre-Christmas rush on the local home Butchery side of things, well be pushing our next Deer Courses out until April 2019. Its a little too warm over the summer/early Autumn months to safely process meat (and eat it) outside of the Coolroom. From April onwards, well be running full day courses, plus half day courses for small goods (the best part). In the meantime, were working on packaging a line of our own sausage and small goods pre-mixes that we use during the course, for those wanting to make the exact same thing at home after a hunt. Well also post some DIY steps, including the best equipment to get kitted up, and how to use the pre-mixes at home

07.01.2022 Knocked a couple of lambs over today for a spit roast. Before and after photos attached. Makes the end carving job so much easier!

06.01.2022 Thanks to all who attended one of our four Deer Butchery Courses. The sausage tying may have been a bit rough but we hope everyone enjoyed learning how to get basic cuts through to making venison small goods. Shout out to the Bullant Brewery for keeping everyone well fed! Weve had some great feedback including making a small deer butchery booklet, and splitting the course into full and half day options (deer butchery basics, deer small goods). Next courses will be in September. Dates posted shortly. Feel free to PM us any interest or questions. Damo & Emma

05.01.2022 *Deer Butchery & Small Goods Courses* Hi All, With some cooler weather coming up we’ll be running another set of Deer Butchery days in Bruthen in April & May. ... * Saturday the 27th of April, 10-4pm * Saturday the 11th of May, 10-4pm, and * Saturday the 25th of May, half day Venison Smallgoods Course. The full day course includes field dressing, basic cuts, sausage making and small goods (Cheese Kransky & Cabana). Cost is $120pp which includes a Smorgasbord lunch at the local Bullant Brewery and samples of venison cuts and small goods to try at home. Our half day (10-1pm) Venison Small Goods Course includes Kransky, Cabana and Salami making, with a run down on where to source affordable equipment, as well as ‘safe’ small good making practices. Cost is $80pp including morning tea. All courses will be held at the Bruthen Mechanics Hall. To book a spot please call or text Damo on 0419460781. Damo & Emma

04.01.2022 We are seeking expressions of interest in a hands on *DEER BUTCHERY* course. The 6 hour course would include: - Field dressing and skinning - Carcass breakdown - Boning and slicing - Mincing and sausages... - Smoking and smallgoods (Kransky and Cabana) Cost: $120 including lunch (and taste samples of products made on the day). Date and venue TBD in Bairnsdale and/or surrounding areas. Please text 0419460781 (we are having issues with Messenger!) Damian & Emma See more

04.01.2022 Its that time of year again... 3 more pigs for salami done this morning.

03.01.2022 Just a few venison snags and cabanas made yesterday, then cryvaced up our salami today!

03.01.2022 And a big arse steer

02.01.2022 *Deer Butchery Course* The Home Butchery is running our next Deer Butchery Course on Saturday September 22nd, 10am-4pm at the Bruthen Mechanics Hall, Bruthen. The 6 hour course includes: Feild dressing & skinning.... Carcass breakdown. Boning & slicing. Mincing & sausages. Smoking & small-goods (Cheese Kransky & Cabana!!) Cost: $120 including lunch at the Bullant Brewery in Bruthen (and plenty of smallgood sampling on the day). Call or text 0419460781 or FB Messenger to register. For those who already know the basics, well also be holding a half day Venison Smallgoods courses (post to follow shortly). Damo & Emma

02.01.2022 Cut up 2 ripping pigs last week 95 & 106 kg dressed. Cut up absolutely beautiful and the lads I did them for wanted to have a crack at hams and bacon in their smoker. So heres a few photos of the end products.

02.01.2022 Some things can only be made while the better half is away... Black pudding