We created Meatsmith with the home cook in mind, and ten years on, that idea still sits at the heart of what we do.

My business partner, Andrew McConnell and I, met in a butcher shop, and the first conversations around starting Meatsmith grew from a shared passion for quality, provenance and the art of real butchery. Equally important was a belief in having close relationships with the people whose produce we would be stocking – the farmers and producers who shared similar values to ours around ethical animal husbandry and working with rare breeds.

The support shown from our local and wider communities over the last decade has been amazing. We have formed strong relationships with many of our regulars, and we wouldn't be here today without them. I am truly grateful for not only the support from our community, suppliers, and producers. But our staff, past and present, that helped shape our business into what it is today.

Since opening our first store in Fitzroy in 2015, followed by St Kilda in 2017, Brighton in 2020 and Balwyn in 2021, the aim has remained the same: to provide all the essentials for a good meal and to make life easier for the home cook, whether novice or expert.

Over the next eight weeks, we're marking that time with A Decade of Meatsmith. We'll be revisiting some of the products, dishes and techniques that have shaped our business over the past 10 years. Every fortnight, we'll share a few of these special items, alongside the simple recipes and methods to bring them to the table.

- Troy Wheeler, Head Butcher & Co-Owner

A Decade of Meatsmith: shop and celebrate from 12 Jan to 8 March 2026