From humble beginnings in Sydney to representing Australia on the global stage, Garreth Gorringe is redefining what it means to be a modern butcher. With years of dedication, precision, and a deep respect for the craft, Gorringe has carved his way into the elite ranks of the Australian Butchery Team. In this feature, he opens up about his journey, the passion that drives him, and his hopes for the future of butchery.

Listen in as we chat with the AMIC National Apprentice of the Year, Lewis Lack. Lewis talks about his 1st prize trip on the study tour to Paris, tagging along with the Australian Butcher Team, visiting some amazing butcher shops and the WBC competition. 

The 2025 Paris World Butcher Challenge (WBC) was a spectacular event, showcasing the finest butchery skills from around the globe. Tom Bouchier, a key member of the Australian Butcher Team, shares his insights on the competition, reflecting on the team's performance and the overall experience.

Lachy Kerr from Cleaver & Co Craft Butchery is dedicated to providing ethically sourced, high-quality beef and lamb. Since 2016, he has ensured all products come from local farms, using traditional butchery techniques to offer a variety of cuts. Lachy's commitment to sustainability and transparency connects consumers directly with producers.

Jamie Waldron has carved out a niche as a butcher who is deeply committed to sourcing beef and lamb from small-scale, local farmers. His shop, J. Waldron Butchers, is more than just a place to buy meat; it's a testament to the values of sustainability, quality, and community. Listen in as Jamie goes from working in hospitality to a successful retail butcher shop owner growing from strength to strength. 

Join me as I catch up with the talented butcher from Victor Churchill's Melbourne, Bernard Holbery. We explore the artistry and dedication behind the evolving craft of butchery. Bernard shares his insights on creativity, pride, and passion for food, and how butchers are redefining the industry by sourcing diverse products, embracing heritage breeds, and pushing the boundaries of innovation.

Lachlan Marshall, affectionately known as "The Meat Marshall," is a butcher from Sydney who has gained viral fame through his unique and entertaining approach to butchery. Known for his epic steak-eating challenges and engaging social media presence, Lachlan has captivated audiences with his passion for meat and his larger-than-life personality. His journey from running a local butcher shop to becoming a social media sensation is a testament to his dedication and creativity in the culinary world.

Imagine having access to fresh, high-quality meat at any hour of the day! That is the innovative approach Tanya and David Funnell, owners of Chop Butchery, are taking with their groundbreaking fresh meat vending machines. With 12 butcher shops spread across Sydney's metro and coastal areas, the Funnell's are revolutionizing the way shoppers buy meat.  In our latest podcast episode, Tanya and David share how these vending machines provide unmatched convenience for customers, especially after-hours. No more last-minute dashes to major retailers—just fresh meat available whenever your customers need it. It's a game-changer for butchers and their customers!  

In this episode, Heidi Wright from Wright Social shares invaluable tips on enhancing your social and engagement presence with customers and peers. Heidi`s expertise has helped numerous agricultural businesses effectively connect with their target markets.

Ben Barrow reveals how crafting smallgoods from beef and lamb can give your business a competitive edge. We explore the importance of adapting to the evolving needs of today`s independent butcher customers. 

In this episode I catch up with Son of a Butcher, Matthew Papandrea and Meatsmith, Justin Wade to talk about all thing's meat. Two of Australia`s premium innovative butchers discuss the opportunities that help build their success and what the next 12 months have in store for them.

Meat the butcher behind Meat@Billys; Marketing and branding are so important to any business, listen in as we catch up with Bill Gibney as he explains how effective it has been for one of Queensland top butcher shops. 

Winner of the 2022 World Butchers Apprentice Matt Tyquin and Veteran butcher Paul Klooster join us to discuss the ongoing impact of taking out top prize in the “Olympics of meat” and how the industry has evolved into an art form. 

Kai Dennis and Jayden Hermon talk to us about their journey to qualifying for the World Butchers’ Challenge in Paris and why they would encourage others to consider pursuing a career in butchery.

In this episode we chat with Jess Bartles about what it has been like carving out a career in a traditionally male dominated industry. The Tassie butcher explains how she has developed unique techniques to deliver the same great results as her peers with less need for brute strength.    Jess also gives insight on how butchers can harness social media to grow their business.

In this episode, we connect with Laura Ross, 2022 winner of the Australian Meat Industry Councils Apprentice of the Year in Victoria. Laura works in Ballarat for Sinclair Meats during the week and has ventured into her own farm kill business on the weekends. Laura talks about her journey to becoming a butcher and what she loves about the trade. 

Grant Coleman talks to us about his career in the red meat industry, his passion for low and slow BBQ and his top tips for achieving both texture and tenderness. 

Live fire grill master, David Olson from Live Fire Republic joins us for our latest podcast episode. From his culinary adventures worldwide to essential BBQ tips, this episode is one you don't want to miss!

Mark Rogers from Stapleton’s Quality Meats talks to us about the importance of catering to diversity and knowing what keeps your customer coming back for more.

Master craftsman Troy Wheeler has a taste for all things foodie in their suburban butcher shops.

Michael Robinson, owner of Hungerford Meat Co in the Hunter Valley, talks to us about his journey from chef to butcher, his dedication to using high quality, locally sourced, sustainable meat, and his passion for charcuterie.

In this episode, Marcus Papadopoulo, the proud owner of Whole Beast Butchery, shares his journey to becoming a butcher, dry ageing techniques and the art of using the whole carcase.

Listen in as we speak with Alan Waldon as he gives us some tips on how he turned a run-down butcher shop into a successful business and how his passion for food helped him on his journey to learn more about the meat he sold and now grows.

Listen in to Micky Peacock as he talks about some of those secondary cuts of Australian beef and rare breeds of lamb that are making a comeback in market.

Join me as I talk to my great mate Rob Constable. Rob wears many hats through the week and gives us some info on beef breeds and how to save yourself thousands of dollars in bank fees.

Butcher, BBQer and game harvesting, Shannon Walker talks 'All Things Meat’ and opens up the floor on competition butchery.

Meat the man behind The Naked Butcher. Gary Hine took a huge gamble, changing the way his butcher shop operated two years ago. With the pandemic, labour shortages and rising costs to operate a local butcher shop, Gary shut down the shop front and focused on running an online business model to service his customers. Hear his story in this Episode of The Australian Butchers Guild Podcast.

In this episode we catch up with one of the more innovative butchers in Australia, Brett Laws - aka @butcher_lawsy. Brett talks about his ideas on growing the range of products to make shoppers lives easier and a special guest appearance from the Australian Lambassador Sam Kekovich.

Meat Tassie butcher Marcus Vermey, his butcher shop is located on one of the world's most pristine islands, known for outstanding produce. Tune in as Marcus tells us how his business has pivoted over the years adding a new dimension to how he engages and services his customers.

Working towards buying your own shop?  Trent Geary explains his journey managing and supervising large chains before buying his first butcher shop in Illawong, NSW. Trent is a level-headed butcher who talks about dealing with landlords and suppliers as he shares his wealth of knowledge and experience in this podcast.

Tom Bouchier is one of the 10 man team of butchers who successfully represented Australia at the recent World Butchery Challenge in Sacramento with Australia taking second place in the senior team competition. Tom was also one of six butchers named in the World Butchers Challenge “All Star” team from the competition in Sacramento.

Meat “Son of a Butcher”, Matthew Papandrea an honest and humble young butcher who has attained a wealth of knowledge and experience in such a short time. Matty talks us through the development of their family’s butcher shop and how they manage running two businesses in one, Son of a Butcher and Joe Papandrea Quality Meats.

Want to learn more about the Australian meat grading system? Join me as I catch up with MSA training facilitator Kelly Payne. Kelly travels around Australia educating industry and end users about the best Eating Quality System in the world and the advantages of using MSA graded beef and lamb in their businesses and the recent changes to the grading system.

If you've ever thought about combining truck driving and butchery have a listen to this episode as Doug catches up with Perth butcher Larry Brewer to discuss  how his passion for trucks eventually became a reality. Larry talks about the highs and lows of selling his beloved Star Of The North butcher shop in Currambine, WA and then tackling some of Australia's most isolated and remote regions, selling fresh meat out of a 22-wheel mobile butcher shop.

In this month's episode, we catch up with butcher Andrew Morabito, one of the brilliant teachers at Granville TAFE in Sydney. His love for American low and slow cooking had him start up a winning low and slow BBQ team with his fellow work mates and he gives us some tips about preparing and selling these highly sort after cuts of beef and lamb. Andrew is also a wealth of knowledge when it comes to smallgoods, heading up classes for butchers who want to learn more about how to develop their own range, that have a point of difference to the mass produced products that the major retailers stock.  

Meat Luke Leyson from Goodwood Meats South Australia. Goodwood Meats is a breeding ground for innovative and gifted butchers and is one of South Australia`s 'must visit' shops if you’re touring that region, Luke is one of those butchers who has a very positive attitude and outlook when it comes to butchery and the meat trade. Tune into the Australian Butchers Guild podcast and listen to Luke as he talks about his career in the meat industry and the opportunities, he has taken to display his talents and skills by competing at Butcher War`s at Meatstock and successfully applying for a position in the Australian Butchery Team who will be heading to compete in the World Butchery Challenge in Sacramento later this year.

Come and 'meat' Scott Fittler, a butcher/farmer who has tried many ways to keep his customers happy and led the way with his value-added products in a hard country town. I’ve known Scott for nearly 20 years and back then Scott was one of several shops in Armidale but probably the only one who had a good range of value-added products in his window, he was certainly leading the way for the region and had a big battle on his hands with the growing number of supermarkets that were moving into town. Scott had an ace up his sleeve, he was growing his own cattle and putting some of them through his business which was an attraction for many of his shoppers.

Are some of your customers asking some curly questions about farming practices or the meat industry, or want to know more about the provenance of the products you sell? Or are you looking for a different edge to what your competition has. Well stay tuned as Feather and Bone Providore owner Grant Hilliard explains how he built his niche business and became renowned for supplying ethically and sustainably grown pasture fed meat.

After suffering a water-skiing injury and losing the mobility in his left arm early in his butchery career, Marc Edwards has never let that get in his way. His injury forced him to look at specialising in something different back in the 80`s and making intricate value-added products was not possible, so he went about making a name for himself as a 'Sausage King'. Marc`s customers travel from miles away to buy from his huge variety of sausages that are available each week. Marc gives us some tips on how he makes every sausage from scratch and how he produces so many flavour combinations. Marc has also won many awards in the AMIC Sausage King competition and Royal Agricultural Society (RAS) Food Awards in Sydney.

If you're ever in South Australia, drop by and say G`day to Trevor Hill owner of Bruce`s Meats. Trevor joins me today to talk about the challenges he and many butchers face running a business today and we discuss the 'value' of Value Adding in your business.  We also give you an update on this year’s iconic Summer Lamb campaign and the next Greatest Butcher On Your Block campaign.

If only you all had a young butcher like Sarah Wadland in your shops, Sarah is just one of the many future faces of the butchery trade. The Wadland family have been in the meat industry for over a century, running about 30 retail butcher shops, wholesale division and today run a large wholesale outlet in North Strathfield. Sarah is a fourth-generation butcher who has the enthusiasm, personality and drive to continue to grow her own career in the industry and as a young butcher has earned huge respect from many of the industry people she has come in contact with.

In this episode I catch up with the captain of the Australian World Butchery team, 'The  Australian Steelers', Adam Stratton. Adam is an innovative and well known butcher who is going to share a few of his secrets about his business and how he keeps coming up with new and exciting value-added products that keep his customers coming back. Adam also has partnerships in other shops located around Sydney and will talk about how he deals with some of those difficult business decisions when it comes to landlords and leases.  Adam`s shop is on a one-way street with No parking and located about 100 meters away from the outside of a Westfield shopping complex. Most people would think twice before going into a shop outside a major shopping centre, but Adam had a vision and a plan and has continued to grow his business year on year, smart marketing and never saying no is a part of his business success.

Ever thought about working in the tropics? Not many butchers shops have their own back up power supply or have the flexibility to drop another coolroom over the fence for the festive season so they can store more meat for throughout that period and in case of cyclones and tropical stores cut off supplies. Julie & Rod Leaver have lived and worked in tropical Queensland all their lives. They are the proud owners of a unique award winning butcher shop called Edgehill Butchery in Cairns, the shop has a history that dates back to the early 1900`s. Imagine how hard it would have been to operate a butcher shop back in that period with the humidity, primitive utilities and infrastructure along with the constant threat of cyclones. Julie and Rod talk about how they have transformed the dated butcher shop into a modern shop where their lucky customers have access to some of Australia`s finest beef and lamb brands and how they encouraged their customers to support their value added range of products, plus what they have done to ensure they can operate under the tropical weather conditions that occur. Check out and follow Edgehill Butchery on Instagram and Facebook.

Father and son duo Barry and Craig Munro run Munro`s Quality Meats in Wilberforce NSW. Barry has just handed over the keys for the shop to his son Craig after owning the shop for 30 years. Barry talks about his career in the industry and how they have built their business.   Craig is well known on the MeatStock circuit and shares his experiences. Munro`s have some fantastic people working in their business not just butchers but also competition bbq ers  and a talented chef who will be creating some new lines for 2022.

Daniel McCarthy is the owner of A Cut Above Family Butchers  located near Geelong Victoria. Dan is one of the latest members of the  Australian Steelers butchery challenge team and is chomping at the bit to get a crack at winning back the winner’s trophy next year in Sacramento. Dan also explains about the challenges he has faced over the past few years and how he has managed to grow his business using social media and setting up his website ordering systems during this time.

This episode I chat with Victorian butcher and Australian Meat Industry Council state manager Rod Faulkner about the changes we have seen in the trade and where it is heading. and we also chat about the 2021 state Sausage King competition and how AMIC plans to run the remainder of their regional and metro events in Victoria.  Also a catch up with market analyst Stuart Bull on beef and lamb supply.

Are you struggling with employing butchers? Have you considered training an apprentice or two? Listen to Ben Barrow, head teacher for Meat & Allied Trades at South Western Sydney TAFE, explain the current government incentives available to employers and what TAFE retail butcher training has to offer in the state of the art facility in Granville. Plus a Queensland AMIC wrap up with Roger DeSailly and Ripley is back again with more market information.

Meet the “Butchers Of Distinction” owner Peter Bouchier. Peter and his family operate two of Melbourne`s high end butcher shops in the leafy suburbs of Toorak and Malvern. Hear how Peter built his business and his thoughts on where the butchery industry is heading. We also chat with Chris Kelly SA/WA AMIC State Manager getting the states updates and MLA Market Information Analyst Rip Atkinson joins us with some sheep and lamb meat news. If you would like any further information on this episode please contact us at butchers@mla.com.au

In our very first episode, we put the spotlight on legend butcher Darren O'Rourke from world renown butcher`s Victor Churchill and Vic`s Meats  and explore his life in the meat industry. The Australian Meat Industry Council's Stuart Fuller gives us the latest on The Sausage King program and we get the latest market insights from MLA's Steven Bignell.