Imagine having access to fresh, high-quality meat at any hour of the day! That is the innovative approach Tanya and David Funnell, owners of Chop Butchery, are taking with their groundbreaking fresh meat vending machines. With 12 butcher shops spread across Sydney's metro and coastal areas, the Funnell's are revolutionizing the way shoppers buy meat.

In our latest podcast episode, Tanya and David share how these vending machines provide unmatched convenience for customers, especially after-hours. No more last-minute dashes to major retailers—just fresh meat available whenever your customers need it. It's a game-changer for butchers and their customers!

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In this episode, Heidi Wright from Wright Social shares invaluable tips on enhancing your social and engagement presence with customers and peers. Heidi`s expertise has helped numerous agricultural businesses effectively connect with their target markets.

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Ben Barrow reveals how crafting smallgoods from beef and lamb can give your business a competitive edge. We explore the importance of adapting to the evolving needs of today`s independent butcher customers.

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In this episode I catch up with Son of a Butcher, Matthew Papandrea and Meatsmith, Justin Wade to talk about all thing's meat. Two of Australia`s premium innovative butchers discuss the opportunities that help build their success and what the next 12 months have in store for them.

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Meat the butcher behind Meat@Billys; Marketing and branding are so important to any business, listen in as we catch up with Bill Gibney as he explains how effective it has been for one of Queensland top butcher shops.

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Winner of the 2022 World Butchers Apprentice Matt Tyquin and Veteran butcher Paul Klooster join us to discuss the ongoing impact of taking out top prize in the “Olympics of meat” and how the industry has evolved into an art form.

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Kai Dennis and Jayden Hermon talk to us about their journey to qualifying for the World Butchers’ Challenge in Paris and why they would encourage others to consider pursuing a career in butchery.

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In this episode we chat with Jess Bartles about what it has been like carving out a career in a traditionally male dominated industry.

The Tassie butcher explains how she has developed unique techniques to deliver the same great results as her peers with less need for brute strength.

Jess also gives insight on how butchers can harness social media to grow their business.

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