Vic's Meat

Victor and Anthony Puharich come from a long line of butchers, going back to Victor’s great-grandfather. Vic’s is the classic immigrant story, arriving in Australia in the 1970s as a 17-year-old he had nothing but his trade, a great work ethic and the clothes on his back. He married, built up a good business as a suburban butcher and had three children. When his eldest, Anthony, told his father he wanted to come into the family business, Vic was at first hesitant, wanting “a better life” for his son. But Anthony wanted a better life for the whole family – and he had a plan. Soon Vic’s Meat was established as a wholesale business and Anthony and Vic started supplying Sydney’s best restaurants. Chef Janni Kyritsis still recalls a young Anthony rocking up to MG Garage in his Porsche with an emergency delivery of beef fillets! Today Vic’s Meat’s three production sites supply restaurants and the general public across Australia and their two retail stores in Sydney, and one in Melbourne, are world class!

Discover Vic's Meat

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Cook With Vic's Meat

I love visiting Victor Churchill in Woollahra (like an upmarket meat boutique) and the more casual (though just as good) Vic’s Meat Market at Sydney Fish Market.

Scroll down to see some of my cooking videos and recipes using Vic’s Meat.

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Chicken Stock

A good chicken stock is the base for great soups, risotto, casseroles and many other dishes. Make it from fresh wings, necks or frames and taste the difference.

White Pork with Garlic Sauce

I love this simple, tasty way of preparing pork belly. Belly is a fatty cut, which gives it great flavour and mouth feel, while boiling makes it tasty and tender.

Albóndigas (Spanish Meatballs)

Albóndigas likely arrived in Spain with the Moors and would originally have been made from lamb, though today beef is more common. I love them made with either.

How To Cook Steak With Anthony

Talking meat with Anthony Puharich

How do you cook a perfect steak?

Use the 6-2-2 method to cook steak perfectly. Cook for 6 minutes on the first side, 2 minutes on the second side, then rest in a warm place for 2 minutes before serving.

Should we be eating more meat?

While it may seem odd for a butcher to say this, we should be eating less meat, but better quality. Smaller portions of better quality meat is more satisfying than a big slab of overcooked average quality meat.

Like everything, meat is becoming more expensive. If we're going to eat good quality meat, where are the bargains?

The bargains are in the less common cuts of meat, like lamb shoulder, beef cheeks, rump cap, brisket and oyster blade. They have more flavour and texture and are very versatile.

We all love a good barbie. What's your top tip for barbecuing meat?

For me, the quintessential barbecue cut is T-bone steak – you get the best of both worlds, the more textured sirloin on one side and the more tender eye fillet on the other, and the bone keeps it really juicy.