Welcome
OUR HALLMARK
What sets us apart
is, without question, our commitment. It’s a commitment
to provide excellence. That commitment directs
everything we do. We are a boutique butcher. We offer
you helpful service, hand sourced products, expert food
advice and friendliness. Old fashioned interest in your
needs. We will remember that you like double cut lamb
chops. We might suggest that you slow roast a Berkshire
pork belly.
Our meats are all - and always - of the highest
calibre. Terry Wright has been in the industry for more
than 50 years. By now, he is rather good at what he
does. He is also rather known for that. He regularly
reports on current trends and is asked to offer his
insights on television and radio.
Of course our Wagyu is scored the highest gradings.
Our sausages are no less spectacular. That is what
gourmet butcher means when you commit to it. Ask and you
will receive is our credo. Test us. We really are here
to serve.
OUR HERITAGE
Terry Wright’s roots stretch deep into Sydney’s history, with a
great grandfather who drove hansom cabs through the city’s
colonial by-ways. In the late 19th century, his father, George
Frederick Wright, was one of many who took up the meat trade,
running shops across the suburbs in Maroubra, Drummoyne, Balmain
and Randwick. These were the days of ice houses, cool rooms and
carcases hung in the open air, attended by boys waving swatches
of gum leaves to keep off the flies.
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