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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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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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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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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 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
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.
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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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
⁠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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⁠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
Four dishes and one very good snack, all from a single bird. ⁠ – Half chicken ballotine with chorizo verde⁠ – Chicken and green peppercorn paupiette⁠ – Chicken Kyiv⁠ – Chicken Broth – And crispy potato wings ⁠ This week only, we’re doing a short run of the first three dishes (the ballotine, paupiette and Kyiv) across all our stores, ready to cook at home.⁠ ⁠
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Four dishes and one very good snack, all from a single bird. ⁠ – Half chicken ballotine with chorizo verde⁠ – Chicken and green peppercorn paupiette⁠ – Chicken Kyiv⁠ – Chicken Broth – And crispy potato wings ⁠ This week only, we’re doing a short run of the first three dishes (the ballotine, paupiette and Kyiv) across all our stores, ready to cook at home.⁠ ⁠
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 nod to the classic coq au vin, this comforting family-sized pie features chicken and mushrooms slowly cooked in a rich Jura wine sauce, then tucked into buttery shortcrust pastry. It’s rich and full of flavour – we like it served with braised peas and lettuce (you’ll find the recipe on page 222 of our cookbook).⁠ ⁠ To cook the pie, simply bake in a 175ºC oven for around 40 minutes, until golden and bubbling.⁠ ⁠ Coq au Vin Jaune pie⁠ 1.2 kilo each (serves four) – $50⁠ ⁠ → Find our Winter Series collection at our link in bio or visit us in-store to find out more
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A nod to the classic coq au vin, this comforting family-sized pie features chicken and mushrooms slowly cooked in a rich Jura wine sauce, then tucked into buttery shortcrust pastry. It’s rich and full of flavour – we like it served with braised peas and lettuce (you’ll find the recipe on page 222 of our cookbook).⁠ ⁠ To cook the pie, simply bake in a 175ºC oven for around 40 minutes, until golden and bubbling.⁠ ⁠ Coq au Vin Jaune pie⁠ 1.2 kilo each (serves four) – $50⁠ ⁠ → Find our Winter Series collection at our link in bio or visit us in-store to find out more
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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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.⁠
Our housemade lasagne – rich Bolognese, whipped ricotta, black pepper and plenty of grated parmesan on top.⁠ ⁠ Watch it come together here – layer by delicious layer. It’s dinner sorted in 45 minutes. Just heat through and serve.
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Our housemade lasagne – rich Bolognese, whipped ricotta, black pepper and plenty of grated parmesan on top.⁠ ⁠ Watch it come together here – layer by delicious layer. It’s dinner sorted in 45 minutes. Just heat through and serve.
Cheese kranskies – the people’s sausage.⁠ Ours are flavoured with cheddar, smoked over German beechwood, and have that iconic snap.⁠ ⁠ Try them hot – straight from the smoker – this Saturday at our Fitzroy store, alongside a tasting with @sailorsgravebrewing Saturday 23 August, 12–2pm Meatsmith Fitzroy - 273 Smith Street, 3065
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Cheese kranskies – the people’s sausage.⁠ Ours are flavoured with cheddar, smoked over German beechwood, and have that iconic snap.⁠ ⁠ Try them hot – straight from the smoker – this Saturday at our Fitzroy store, alongside a tasting with @sailorsgravebrewing Saturday 23 August, 12–2pm Meatsmith Fitzroy - 273 Smith Street, 3065
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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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. ⁠
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. ⁠
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
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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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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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.
"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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"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.

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

Meatsmith Specialty Butcher & Wine Merchant (@meatsmith_melb) has 44.6K Instagram followers with a 2.22% engagement rate over the past 12 months. Across 224 posts, Meatsmith Specialty Butcher & Wine Merchant received 23.5K total likes and 304K impressions, averaging 105 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 44.6K Instagram followers as of June 2026.
What is Meatsmith Specialty Butcher & Wine Merchant's Instagram engagement rate?+
Meatsmith Specialty Butcher & Wine Merchant's Instagram engagement rate is 2.22% over the last 12 months, based on 224 posts.
How many likes does Meatsmith Specialty Butcher & Wine Merchant get on Instagram?+
Meatsmith Specialty Butcher & Wine Merchant received 23.5K total likes across 224 posts in the last 12 months, averaging 105 likes per post.
How many Instagram impressions does Meatsmith Specialty Butcher & Wine Merchant get?+
Meatsmith Specialty Butcher & Wine Merchant's Instagram content generated 304K total impressions over the last 12 months.