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One Pork Belly, 5 Ways:⁠ Part 4 – Rolled pork belly with sesame, kombu and miso⁠ ⁠ This boneless pork belly has been butterflied flat, then layered with kombu and white miso. It’s then rolled, trussed and finished with sesame oil and toasted sesame seeds.⁠ ⁠ To prepare, simply roast in a preheated oven for 2.5 hours at 150°C. Allow the roast to rest for 10 minutes before slicing into thick pieces. We like to serve it with a chicken and miso broth and bonito.⁠ ⁠ Available in-store until 7 June
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meatsmith_melb
One Pork Belly, 5 Ways:⁠ Part 4 – Rolled pork belly with sesame, kombu and miso⁠ ⁠ This boneless pork belly has been butterflied flat, then layered with kombu and white miso. It’s then rolled, trussed and finished with sesame oil and toasted sesame seeds.⁠ ⁠ To prepare, simply roast in a preheated oven for 2.5 hours at 150°C. Allow the roast to rest for 10 minutes before slicing into thick pieces. We like to serve it with a chicken and miso broth and bonito.⁠ ⁠ Available in-store until 7 June
Smoked rare breed leg ham, Comté cheese, confit onion and garlic are encased in golden, flaky Pâté en Croûte pastry. Serve either at room temperature or gently warmed through, with mustard and cornichons on the side.⁠ ⁠ → Pre-order via the link in our bio.
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6mo ago
meatsmith_melb
Smoked rare breed leg ham, Comté cheese, confit onion and garlic are encased in golden, flaky Pâté en Croûte pastry. Serve either at room temperature or gently warmed through, with mustard and cornichons on the side.⁠ ⁠ → Pre-order via the link in our bio.
Watch Troy make a standing rib roast for Christmas lunch. A classic cut that’s simple to prepare and is always a showstopper when it lands on the table.
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8mo ago
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Watch Troy make a standing rib roast for Christmas lunch. A classic cut that’s simple to prepare and is always a showstopper when it lands on the table.
⁠One Pork Belly, 5 Ways: Part 3 – Rillons⁠ ⁠ Rare-breed pork belly, confit in its own fat until tender. Roast or pan fry, and serve with pickled mustard seeds spooned over the top. Available in-store until 7 June
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2mo ago
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⁠One Pork Belly, 5 Ways: Part 3 – Rillons⁠ ⁠ Rare-breed pork belly, confit in its own fat until tender. Roast or pan fry, and serve with pickled mustard seeds spooned over the top. Available in-store until 7 June
One Pork Belly, 5 Ways: Part 2 – Chicharrones⁠ ⁠ Rare-breed pork skin, dried and roasted until blistered and crisp, then seasoned generously with salt and ground fennel seed. Light, crunchy and ready to eat alongside an ice-cold beer. Available in-store now until 7 June
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One Pork Belly, 5 Ways: Part 2 – Chicharrones⁠ ⁠ Rare-breed pork skin, dried and roasted until blistered and crisp, then seasoned generously with salt and ground fennel seed. Light, crunchy and ready to eat alongside an ice-cold beer. Available in-store now until 7 June
One Pork Belly, 5 Ways:⁠ Part 1 – Glazed Ribs ⁠ A recipe from the Meatsmith Cookbook, these sticky pork ribs are braised with soy, Shaoxing rice wine, ginger and garlic. Finish with a generous drizzle of our housemade rib glaze and serve with fried Japanese eggplant and steamed rice.⁠ ⁠ → Our glazed pork ribs and housemade rib glaze are available in-store now, until 7 June
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2mo ago
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One Pork Belly, 5 Ways:⁠ Part 1 – Glazed Ribs ⁠ A recipe from the Meatsmith Cookbook, these sticky pork ribs are braised with soy, Shaoxing rice wine, ginger and garlic. Finish with a generous drizzle of our housemade rib glaze and serve with fried Japanese eggplant and steamed rice.⁠ ⁠ → Our glazed pork ribs and housemade rib glaze are available in-store now, until 7 June
A Decade of Meatsmith – ⁠ ⁠ In 2023 we published our first cookbook, Meatsmith: Home Cooking for Friends and Family. Celebrating our ethos of butchery and cooking through over 80 recipes, it’s as much about the exchange of knowledge and ideas as it is about eating and drinking well.⁠ ⁠ Chapters include: Something Casual, Salads & Vegetables, Comfort Food, Time to Kill, and Staple Recipes. ⁠ ⁠ See the link in our bio for more info, and to order a copy.
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A Decade of Meatsmith – ⁠ ⁠ In 2023 we published our first cookbook, Meatsmith: Home Cooking for Friends and Family. Celebrating our ethos of butchery and cooking through over 80 recipes, it’s as much about the exchange of knowledge and ideas as it is about eating and drinking well.⁠ ⁠ Chapters include: Something Casual, Salads & Vegetables, Comfort Food, Time to Kill, and Staple Recipes. ⁠ ⁠ See the link in our bio for more info, and to order a copy.
Our gochujang roasted sesame sauce might just be one of our best kept secrets.⁠ ⁠ Starting with a classic Korean gochujang recipe, we build extra depth with toasted sesame, shaved onion and roasted garlic.⁠ ⁠ Watch here as Troy prepares a batch, before slathering it over a pork scotch and grilling it on the hibachi. Our gochujang sauce is equally good brushed onto beef flank steak, spooned over roast chicken, or stirred through cold soba.⁠ ⁠ It’s the kind of condiment that’s great to have on hand, turning simple weeknight dinners into something flavourful and satisfying. 
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Our gochujang roasted sesame sauce might just be one of our best kept secrets.⁠ ⁠ Starting with a classic Korean gochujang recipe, we build extra depth with toasted sesame, shaved onion and roasted garlic.⁠ ⁠ Watch here as Troy prepares a batch, before slathering it over a pork scotch and grilling it on the hibachi. Our gochujang sauce is equally good brushed onto beef flank steak, spooned over roast chicken, or stirred through cold soba.⁠ ⁠ It’s the kind of condiment that’s great to have on hand, turning simple weeknight dinners into something flavourful and satisfying. 
A delicate pork boudin blanc sausage enriched with aromatic black truffle, nestled inside buttery brioche. To prepare, pan fry gently in butter until golden brown on both sides. Serve with sauce gribiche, a classic French cold sauce – we have jars available in-store now.⁠ ⁠ → Pre-order via the link in our bio.
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6mo ago
meatsmith_melb
A delicate pork boudin blanc sausage enriched with aromatic black truffle, nestled inside buttery brioche. To prepare, pan fry gently in butter until golden brown on both sides. Serve with sauce gribiche, a classic French cold sauce – we have jars available in-store now.⁠ ⁠ → Pre-order via the link in our bio.
Pork farce, seasoned with fresh sorrel and pain d'épices, is stuffed into a duck neck, before being cooked and smoked. To prepare, grill on the BBQ or pan-fry, then serve with pickled mustard seeds (available in-store) and pickled walnuts.⁠ ⁠ A hearty sausage, one is plenty for two people to share.⁠ ⁠ → Pre-order via the link in our bio.⁠
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Pork farce, seasoned with fresh sorrel and pain d'épices, is stuffed into a duck neck, before being cooked and smoked. To prepare, grill on the BBQ or pan-fry, then serve with pickled mustard seeds (available in-store) and pickled walnuts.⁠ ⁠ A hearty sausage, one is plenty for two people to share.⁠ ⁠ → Pre-order via the link in our bio.⁠
Vibrant and piquant, chimichurri is one of those condiments that instantly transforms a dish. Here Troy makes a flavour packed steak sandwich using our chimichurri. And, here is our recipe for Chipa, the South American cheese bread he’s made it with: Ingredients 220g tapioca flour 300g sharp cheddar, shredded 30g parmesan, finely grated 84g butter, melted and cooled 2 eggs (approximately 110g) 30ml whole milk ½ tsp salt 1 tsp baking powder Method Preheat the oven to 190°C and line a baking tray with baking paper. In a large bowl, combine the tapioca flour, salt and baking powder. Add the cheddar and parmesan, mixing well with your hands. In a separate bowl, whisk together the melted butter, eggs and milk. Pour the wet ingredients into the dry ingredients and mix until a dough forms. The dough should be soft but firm enough to roll into balls. If it feels too sticky, add a little extra tapioca flour, one spoonful at a time. With damp hands, roll the dough into 8 balls and place them evenly spaced on the tray. Bake for 20–25 minutes, or until golden and puffed, then serve warm with grilled porterhouse steak and our housemade chimichurri. ⁠
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3mo ago
meatsmith_melb
Vibrant and piquant, chimichurri is one of those condiments that instantly transforms a dish. Here Troy makes a flavour packed steak sandwich using our chimichurri. And, here is our recipe for Chipa, the South American cheese bread he’s made it with: Ingredients 220g tapioca flour 300g sharp cheddar, shredded 30g parmesan, finely grated 84g butter, melted and cooled 2 eggs (approximately 110g) 30ml whole milk ½ tsp salt 1 tsp baking powder Method Preheat the oven to 190°C and line a baking tray with baking paper. In a large bowl, combine the tapioca flour, salt and baking powder. Add the cheddar and parmesan, mixing well with your hands. In a separate bowl, whisk together the melted butter, eggs and milk. Pour the wet ingredients into the dry ingredients and mix until a dough forms. The dough should be soft but firm enough to roll into balls. If it feels too sticky, add a little extra tapioca flour, one spoonful at a time. With damp hands, roll the dough into 8 balls and place them evenly spaced on the tray. Bake for 20–25 minutes, or until golden and puffed, then serve warm with grilled porterhouse steak and our housemade chimichurri. ⁠
One Pork Belly, 5 Ways:⁠ Part 5 – Pork crépinette⁠ ⁠ A traditional crépinette made from seasoned pork wrapped in caul fat, and flavoured with parsley, porcini, nutmeg and confit garlic. Pan fry until browned and serve with braised peas and crisp pancetta.⁠ ⁠ Available in-store until 7 June
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One Pork Belly, 5 Ways:⁠ Part 5 – Pork crépinette⁠ ⁠ A traditional crépinette made from seasoned pork wrapped in caul fat, and flavoured with parsley, porcini, nutmeg and confit garlic. Pan fry until browned and serve with braised peas and crisp pancetta.⁠ ⁠ Available in-store until 7 June
Leftovers are one of the best things about Christmas. Together with our friends from SHADES, we’ve put together three of our favourite ways to use up leftover Christmas ham:⁠ An epic Christmas sandwich, a ham and Comté Pithivier, and a Tartiflette, a comforting dish made with ham lardons, potatoes and cheese. ⁠
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Leftovers are one of the best things about Christmas. Together with our friends from SHADES, we’ve put together three of our favourite ways to use up leftover Christmas ham:⁠ An epic Christmas sandwich, a ham and Comté Pithivier, and a Tartiflette, a comforting dish made with ham lardons, potatoes and cheese. ⁠
Yesterday we hosted some dear friends to officially open the festive season here at Meatsmith. ⁠ ⁠ We feasted on glazed & Beechwood-smoked hams, @troythebutcher’s suckling pig roast and our new rum baba with @ramarrofarm’s alpine strawberries. Thank you to everyone who helped us toast the occasion.⁠ ⁠ Peruse our festive range and order through the link in our bio.
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9mo ago
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Yesterday we hosted some dear friends to officially open the festive season here at Meatsmith. ⁠ ⁠ We feasted on glazed & Beechwood-smoked hams, @troythebutcher’s suckling pig roast and our new rum baba with @ramarrofarm’s alpine strawberries. Thank you to everyone who helped us toast the occasion.⁠ ⁠ Peruse our festive range and order through the link in our bio.
The glaze on the Meatsmith Plate incorporates bone ash made from beef bones sourced through our butchery.⁠ ⁠ The bones were calcined, milled into a fine powder and incorporated into the glaze by @cone11ceramics, drawing on a traditional ceramic practice that has largely been replaced by synthetic alternatives. ⁠ ⁠ It’s a small detail, but one that speaks to many of the ideas behind the collaboration: respect for materials, traditional methods, and finding value in what already exists.⁠ ⁠ → The plate is available for pre-order now via the link in bio, with collection or delivery in late June.
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2mo ago
meatsmith_melb
The glaze on the Meatsmith Plate incorporates bone ash made from beef bones sourced through our butchery.⁠ ⁠ The bones were calcined, milled into a fine powder and incorporated into the glaze by @cone11ceramics, drawing on a traditional ceramic practice that has largely been replaced by synthetic alternatives. ⁠ ⁠ It’s a small detail, but one that speaks to many of the ideas behind the collaboration: respect for materials, traditional methods, and finding value in what already exists.⁠ ⁠ → The plate is available for pre-order now via the link in bio, with collection or delivery in late June.
The ultimate celebratory roast, this suckling pig is a true centrepiece of the festive table. It’s stuffed with brandy and Madeira-soaked prunes and apples, mustard greens and a pork farce made with green peppercorns and pistachios.⁠ ⁠ Roasted low and slow, the oven does all of the hard work, meaning minimal preparation and more time for Champagne. ⁠ ⁠ View our full Christmas range at the link in our bio and place your order now.⁠ Arrange Victoria-wide delivery or pick up from 16 December to 24 December.⁠
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9mo ago
meatsmith_melb
The ultimate celebratory roast, this suckling pig is a true centrepiece of the festive table. It’s stuffed with brandy and Madeira-soaked prunes and apples, mustard greens and a pork farce made with green peppercorns and pistachios.⁠ ⁠ Roasted low and slow, the oven does all of the hard work, meaning minimal preparation and more time for Champagne. ⁠ ⁠ View our full Christmas range at the link in our bio and place your order now.⁠ Arrange Victoria-wide delivery or pick up from 16 December to 24 December.⁠
"My business partner, Andrew McConnell and I, met in a butcher shop, and the first conversations about Meatsmith grew from a shared passion for quality, provenance, the art of real butchery and the joy of cooking for friends and family.⁠ ⁠ Since opening our first store in Fitzroy in 2015, we've followed with St Kilda in 2017, Brighton in 2020 and Balwyn in 2022. Over the next eight weeks, we're marking that time with A Decade of Meatsmith. It's a series in which we'll revisit some of our favourite products and producers that have shaped our business over the past 10 years. There will be specialty cuts, as well as new techniques and recipes to cook at home, making for a memorable summer ahead."⁠ ⁠ — @troythebutcher - Meatsmith Head Butcher & Co-Owner⁠ ⁠ Learn more through the link in bio.
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7mo ago
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"My business partner, Andrew McConnell and I, met in a butcher shop, and the first conversations about Meatsmith grew from a shared passion for quality, provenance, the art of real butchery and the joy of cooking for friends and family.⁠ ⁠ Since opening our first store in Fitzroy in 2015, we've followed with St Kilda in 2017, Brighton in 2020 and Balwyn in 2022. Over the next eight weeks, we're marking that time with A Decade of Meatsmith. It's a series in which we'll revisit some of our favourite products and producers that have shaped our business over the past 10 years. There will be specialty cuts, as well as new techniques and recipes to cook at home, making for a memorable summer ahead."⁠ ⁠ — @troythebutcher - Meatsmith Head Butcher & Co-Owner⁠ ⁠ Learn more through the link in bio.
There are few cuts as adaptable as pork belly. Rich and generous, it can become the centrepiece of dinner on a cold evening, a moreish snack to pass around with drinks, or something to keep in the fridge for an easy weeknight supper.⁠ ⁠ Over the next two weeks, we’ll be showing how Troy took one whole pork belly and turned it into five different dishes. Here’s a little preview.... All five of these additions are available in-store now, until 7 June
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2mo ago
meatsmith_melb
There are few cuts as adaptable as pork belly. Rich and generous, it can become the centrepiece of dinner on a cold evening, a moreish snack to pass around with drinks, or something to keep in the fridge for an easy weeknight supper.⁠ ⁠ Over the next two weeks, we’ll be showing how Troy took one whole pork belly and turned it into five different dishes. Here’s a little preview.... All five of these additions are available in-store now, until 7 June
Festive orders are open. ⁠ ⁠ Our award-winning range of smoked hams, hero roasts, condiments and sides is available to order now. ⁠ ⁠ Whether cooking for a crowd or planning something more intimate, we’ve selected a range of exceptional produce that will make this Christmas one to remember. There’s also a range of dishes from our team that captures the festive spirit, drawn from the meals they return to each holiday season.⁠ ⁠ View our full Christmas range at the link in our bio and place your order now.⁠ Arrange Victoria-wide delivery or pick up from 16 December to 24 December.⁠
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9mo ago
meatsmith_melb
Festive orders are open. ⁠ ⁠ Our award-winning range of smoked hams, hero roasts, condiments and sides is available to order now. ⁠ ⁠ Whether cooking for a crowd or planning something more intimate, we’ve selected a range of exceptional produce that will make this Christmas one to remember. There’s also a range of dishes from our team that captures the festive spirit, drawn from the meals they return to each holiday season.⁠ ⁠ View our full Christmas range at the link in our bio and place your order now.⁠ Arrange Victoria-wide delivery or pick up from 16 December to 24 December.⁠
Turns out if you make great meat, people will carry it anywhere. Especially if you give them a great bag.⁠ ⁠ Ten years of @meatsmith_melb. Eight bags. One very loyal canvas habit.⁠ From the original green tote to a shopper shaped like a sausage (yes, really), we've been alongside every market run, every dinner party, every suspiciously large meat order. With original branding by @studio_round, its featured on cooler bags with @blachford, wax cotton shoppers, ham bags, mini totes, and now the heaviest drop yet: a 24oz custom market bag built to last another decade.⁠ ⁠ Happy 10th anniversary Meatsmith. It's been a cut above. 🔪🥩⁠ A decade of custom tote bags:⁠ ⁠ 10yr anniversary market tote / mini tote bag charm / the OG Meatsmith green tote / cooler bag with @blachford / folded reusable RPET shopper with @blachford / foldable sausage shopper / waxed cotton market bag / drawstring ham bag⁠ ⁠ Every mini tote gets a free slice of Mortadella⁠*, just ask your friendly butcher.⁠ ⁠ #customtotebags #brandedmerch #custommerchandise #hospitalitybranding #melbournehospitality⁠ ⁠
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3w ago
meatsmith_melb
Turns out if you make great meat, people will carry it anywhere. Especially if you give them a great bag.⁠ ⁠ Ten years of @meatsmith_melb. Eight bags. One very loyal canvas habit.⁠ From the original green tote to a shopper shaped like a sausage (yes, really), we've been alongside every market run, every dinner party, every suspiciously large meat order. With original branding by @studio_round, its featured on cooler bags with @blachford, wax cotton shoppers, ham bags, mini totes, and now the heaviest drop yet: a 24oz custom market bag built to last another decade.⁠ ⁠ Happy 10th anniversary Meatsmith. It's been a cut above. 🔪🥩⁠ A decade of custom tote bags:⁠ ⁠ 10yr anniversary market tote / mini tote bag charm / the OG Meatsmith green tote / cooler bag with @blachford / folded reusable RPET shopper with @blachford / foldable sausage shopper / waxed cotton market bag / drawstring ham bag⁠ ⁠ Every mini tote gets a free slice of Mortadella⁠*, just ask your friendly butcher.⁠ ⁠ #customtotebags #brandedmerch #custommerchandise #hospitalitybranding #melbournehospitality⁠ ⁠

Meatsmith Specialty Butcher & Wine Merchant (@meatsmith_melb) Instagram Stats & Analytics

Meatsmith Specialty Butcher & Wine Merchant (@meatsmith_melb) has 45.1K Instagram followers with a 2.27% engagement rate over the past 12 months. Across 214 posts, Meatsmith Specialty Butcher & Wine Merchant received 24.4K total likes and 371K impressions, averaging 114 likes per post. This page tracks Meatsmith Specialty Butcher & Wine Merchant's performance metrics, top content, and engagement trends — updated daily.

Meatsmith Specialty Butcher & Wine Merchant (@meatsmith_melb) Instagram Analytics FAQ

How many Instagram followers does Meatsmith Specialty Butcher & Wine Merchant have?+
Meatsmith Specialty Butcher & Wine Merchant (@meatsmith_melb) has 45.1K Instagram followers as of August 2026.
What is Meatsmith Specialty Butcher & Wine Merchant's Instagram engagement rate?+
Meatsmith Specialty Butcher & Wine Merchant's Instagram engagement rate is 2.27% over the last 12 months, based on 214 posts.
How many likes does Meatsmith Specialty Butcher & Wine Merchant get on Instagram?+
Meatsmith Specialty Butcher & Wine Merchant received 24.4K total likes across 214 posts in the last 12 months, averaging 114 likes per post.
How many Instagram impressions does Meatsmith Specialty Butcher & Wine Merchant get?+
Meatsmith Specialty Butcher & Wine Merchant's Instagram content generated 371K total impressions over the last 12 months.