Vic's Meat

Vic's Meat - Anthony & Victor Puharich
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
Follow @vicsmeatmarket and @vics.meat on Instagram
 
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Visit Vic’s Meat to find out more

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
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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
Play Video about White Pork with Garlic Sauce

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)
Play Video about Albóndigas (Spanish Meatballs)

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.

Steak Sandwich

Beef & Veal

Whether as a steak, roast, sando or braise, beef is a versatile meat that’s easy to cook, especially with these simple recipes.

Minced Pork & Prawn Soup

Pork

Pork is great for BBQs, as chops and bacon, in dumplings, soups and roasts. Here are some of my favourite pork recipes.

Grilled Lamb Cutlets with Romesco Sauce

Lamb

Sunday roast, shish kebabs, shepherd’s pie and tagines; lamb is delicious and versatile. Here are some of my favourite lamb recipes.

Chicken in Half Mourning - raw

Poultry

I love chicken, duck and quail and always have some in my freezer for quick meals! They taste great and work across so many cuisines.

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.

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What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
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We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
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The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
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I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
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Thank you for stocking our pantry with such authentic ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
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I am absolutely loving these boxes! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
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Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
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Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
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I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
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