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539
posts
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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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3mo 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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4mo 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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2mo ago
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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9mo ago
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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10mo ago
meatsmith_melb
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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3mo 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.⁠
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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9mo ago
meatsmith_melb
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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meatsmith_melb
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. ⁠
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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meatsmith_melb
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.
New to the cabinets – Shio Koji Pork Scotch⁠ ⁠ Koji is a white mould used in Japanese cooking and brewing to make soy sauce, miso, and sake. It’s prized for its ability to deepen and enhance flavour.⁠ ⁠ For this rare breed pork scotch, we’ve used shio koji – a seasoning derived from koji – as a marinade. It gently tenderises the meat and brings depth alongside garlic and spring onion. Rolled in toasted sesame seeds, it’s best slow-cooked and served with steamed rice and wok-tossed gai lan. Any leftovers are excellent stirred through noodles.⁠ ⁠ Each rolled pork scotch weighs approximately 800g and serves three to four people. Available for pre-order via the link in our bio.
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12mo ago
meatsmith_melb
New to the cabinets – Shio Koji Pork Scotch⁠ ⁠ Koji is a white mould used in Japanese cooking and brewing to make soy sauce, miso, and sake. It’s prized for its ability to deepen and enhance flavour.⁠ ⁠ For this rare breed pork scotch, we’ve used shio koji – a seasoning derived from koji – as a marinade. It gently tenderises the meat and brings depth alongside garlic and spring onion. Rolled in toasted sesame seeds, it’s best slow-cooked and served with steamed rice and wok-tossed gai lan. Any leftovers are excellent stirred through noodles.⁠ ⁠ Each rolled pork scotch weighs approximately 800g and serves three to four people. Available for pre-order via 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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3mo ago
meatsmith_melb
"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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5mo 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.⁠
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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11mo ago
meatsmith_melb
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.
Pickled pork, like corned beef, is a traditional method of preservation that also intensifies flavour. We pickle pieces of rare breed pork leg with bay and coriander seeds, ready to be simmered low and slow for just over an hour.⁠ ⁠ It's a dish suited to the new crop of cabbage that's in season now. We serve our pickled pork with roughly chopped cabbage that's sautéed with bacon, garlic and wine. It's a warming dish that can be on the table in just over an hour - perfect for the cooler weather this weekend. ⁠ ⁠ Our pickled pork is back in stock today, and you'll find this recipe via the link in our bio.
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12mo ago
meatsmith_melb
Pickled pork, like corned beef, is a traditional method of preservation that also intensifies flavour. We pickle pieces of rare breed pork leg with bay and coriander seeds, ready to be simmered low and slow for just over an hour.⁠ ⁠ It's a dish suited to the new crop of cabbage that's in season now. We serve our pickled pork with roughly chopped cabbage that's sautéed with bacon, garlic and wine. It's a warming dish that can be on the table in just over an hour - perfect for the cooler weather this weekend. ⁠ ⁠ Our pickled pork is back in stock today, and you'll find this recipe 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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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. ⁠
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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meatsmith_melb
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! 🧑🏻‍🍳💚
Our Head Chef Aaron Starling has fond memories of turkey at Christmas with his grandparents in the English countryside. This whole turkey ballotine is Aaron’s ode to those times. ⁠ 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
Our Head Chef Aaron Starling has fond memories of turkey at Christmas with his grandparents in the English countryside. This whole turkey ballotine is Aaron’s ode to those times. ⁠ 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.⁠

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

Meatsmith Specialty Butcher & Wine Merchant (@meatsmith_melb) has 44.0K Instagram followers with a 1.98% engagement rate over the past 12 months. Across 232 posts, Meatsmith Specialty Butcher & Wine Merchant received 21.5K total likes and 137K impressions, averaging 92.8 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 44.0K Instagram followers as of May 2026.
What is Meatsmith Specialty Butcher & Wine Merchant's Instagram engagement rate?+
Meatsmith Specialty Butcher & Wine Merchant's Instagram engagement rate is 1.98% over the last 12 months, based on 232 posts.
How many likes does Meatsmith Specialty Butcher & Wine Merchant get on Instagram?+
Meatsmith Specialty Butcher & Wine Merchant received 21.5K total likes across 232 posts in the last 12 months, averaging 92.8 likes per post.
How many Instagram impressions does Meatsmith Specialty Butcher & Wine Merchant get?+
Meatsmith Specialty Butcher & Wine Merchant's Instagram content generated 137K total impressions over the last 12 months.