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A Decade of Meatsmith

A Decade of Meatsmith

Until mid March, we're marking A Decade of Meatsmith with 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.

Chicken Liver Paté

Confit duck legs

8-hour Slow Cooked Lamb Shoulder

Ranch dressing

Meatsmith: Home Cooking for Friends & Family

Sailors Grave x Meatsmith Mid 4-pack

Martins Potato Rolls

Cornichons

Zuni pickle

Chimichurri

Housemade Mortadella 200g

Provençal Terrine 150g

The Meatsmith Barbeque Box

Meatsmith Butcher's Sausages, 7PC

Chorizo Verde Sausage

Lamb, Black Garlic and Sorrel Sausages, 5pc

Chicken and green peppercorn sausages, 5PC

Beef, Jalapeño and Cheese sausages, 5PC

Frankfurts 400g

Gippsland Pasture Raised Beef Flank Steak 400g

Meatsmith housemade mustard

Gippsland pasture raised beef burger 4pc

Gippsland pasture raised beef rib-eye 1kg

Gippsland pasture raised beef porterhouse steak 2pc

Gippsland pasture raised beef scotch fillet 2pc

Sailors Grave South East Draught

Sailors Grave Drowned Man IPA

Ramarro Farm Seasonal Veg Box

Ramarro Farm salad mix

Quartz Hill Olive Oil

Meatsmith Cooler Bag

Meatsmith Wax Canvas Tote

Lamb shoulder wrapped in vine leaves

Lamb shoulder wrapped in vine leaves

Explore the technique

Confit Duck Leg Waffles

Confit Duck Leg Waffles

Explore the technique

Chicken Liver Parfait & Pickled Blackberry Paris-Brest

Chicken Liver Parfait & Pickled Blackberry Paris-Brest

Explore the technique

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