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 […]
Buy Wagyu for Gifting Online with Fresh Melbourne Delivery Read More »
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 »
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 »
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
Too Busy to Shop In-Store? Let the Butcher Come to You Read More »
Reasons Why You Should Use a Meat Delivery Service As a full-time mom to two rowdy and always very hungry kids, stocking up my pantry tops the list of things to do for the week. On top of bringing them to school and their extracurricular activities, I am tasked to do the groceries whenever needed,
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Best Low and Slow BBQ Classes in Melbourne Meat smoking dates back centuries. In reality, there is proof that people have been smoking meat since the 17th century BC. Meat was originally smoked as a way to preserve it for later use. Today’s smokers focus more on flavour and texture than on preserving food, especially
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