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impressions
630K
likes
21.1K
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543
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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.
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4mo 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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5mo ago
meatsmith_melb
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.
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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meatsmith_melb
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.
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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meatsmith_melb
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.⁠ ⁠
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
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
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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3mo ago
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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.⁠
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.
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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.
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.
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. 
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
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. ⁠
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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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. ⁠
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.
"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.
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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6mo 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.⁠
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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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.⁠
New to our cabinets – Capretto saddle with apples, prunes and Calvados. ⁠ ⁠ We're receiving whole capretto from Meredith Farm Produce every week, and from those we've created four new cuts – each showcasing the versatility and character of this beautiful meat. ⁠ ⁠ ⁠The saddle includes both loins, and is the most tender cut of the animal.⁠ We’ve stuffed it with smoky, spicy chorizo for depth and richness; fresh thyme for a lift of herbaceous brightness; and apples and prunes soaked in Calvados, which bring sweetness and warmth.⁠ ⁠ Available only in store.
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New to our cabinets – Capretto saddle with apples, prunes and Calvados. ⁠ ⁠ We're receiving whole capretto from Meredith Farm Produce every week, and from those we've created four new cuts – each showcasing the versatility and character of this beautiful meat. ⁠ ⁠ ⁠The saddle includes both loins, and is the most tender cut of the animal.⁠ We’ve stuffed it with smoky, spicy chorizo for depth and richness; fresh thyme for a lift of herbaceous brightness; and apples and prunes soaked in Calvados, which bring sweetness and warmth.⁠ ⁠ Available only in store.
Comment 'recipe' and we'll send you the link! ㅤ This osso bucco from @meatsmith_melb ticks every single box. Cook the day before you’re planning to serve it to develop the flavour and double the recipe for the best pasta sauce a few days later. ㅤ Find loads more recipes from their beautiful cookbook, Meatsmith: Home Cooking for Friends and Family - a celebration of generous food designed to bring people together. ㅤ Happy cooking! 🧑🏻‍🍳💚
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Comment 'recipe' and we'll send you the link! ㅤ This osso bucco from @meatsmith_melb ticks every single box. Cook the day before you’re planning to serve it to develop the flavour and double the recipe for the best pasta sauce a few days later. ㅤ Find loads more recipes from their beautiful cookbook, Meatsmith: Home Cooking for Friends and Family - a celebration of generous food designed to bring people together. ㅤ Happy cooking! 🧑🏻‍🍳💚

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

Meatsmith Specialty Butcher & Wine Merchant (@meatsmith_melb) has 44.1K Instagram followers with a 1.90% engagement rate over the past 12 months. Across 227 posts, Meatsmith Specialty Butcher & Wine Merchant received 21.1K total likes and 186K impressions, averaging 93.0 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 44.1K 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 1.90% over the last 12 months, based on 227 posts.
How many likes does Meatsmith Specialty Butcher & Wine Merchant get on Instagram?+
Meatsmith Specialty Butcher & Wine Merchant received 21.1K total likes across 227 posts in the last 12 months, averaging 93.0 likes per post.
How many Instagram impressions does Meatsmith Specialty Butcher & Wine Merchant get?+
Meatsmith Specialty Butcher & Wine Merchant's Instagram content generated 186K total impressions over the last 12 months.