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Jacinta Andrew

stockyard steaks, stockyard wagyu steaks, vacuum sealed steak

Why Chilled Meat Delivery in Melbourne Beats Frozen Every Time

John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment […]

Why Chilled Meat Delivery in Melbourne Beats Frozen Every Time Read More »

beef brisket, rangers valley beef brisket, Melbourne beef brisket

Whole Brisket vs Half Brisket: Which Cut Should You Order for Your Smoker?

John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

Whole Brisket vs Half Brisket: Which Cut Should You Order for Your Smoker? Read More »

grilled tomahawk steak, tomahawk steak with meat thermometer

Craving a Giant Tomahawk Steak? Order Online and Fire Up the Grill

John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

Craving a Giant Tomahawk Steak? Order Online and Fire Up the Grill Read More »

meat display in butcher shop displaying Stockyard Wagyu and Brisket

Where to Buy Quality Meat in Melbourne

John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

Where to Buy Quality Meat in Melbourne Read More »

wagyu, beef, steak, wagyu steak vs kobe

The Difference Between Kobe and Wagyu—Which One is Better?

John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

The Difference Between Kobe and Wagyu—Which One is Better? Read More »

Why is Wagyu so expensive, Wagyu, Australian Wagyu

Why is Wagyu so expensive?

John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

Why is Wagyu so expensive? Read More »