In an interview with head-butcher, Matt, we recently we uncovered why those in-the-know now add Daylesford Meat Co to their travel itineraries.

What do you think sets you apart from regular butchers? 

We only stock ethically-farmed, quality meat. We get our free-range pork from award-winning McIvor Farm. We produce own lamb and beef from Green Hills Farm, our property in Malmsbury. We also stock an extensive range of other products from local producers.

Locals rave about the quality of your beef. Why is that? 

All our beef is aged for 21 days. This ensures that the flavour is maximised and the meat is really tender. You won’t find any better beef than ours.

What else do the locals love to buy from you? 

Our pork pies and terrines are all hand-made here and fly off the shelves. We also have one of the best selections of cheeses in the region. Perfect for grazing platters by the fire.

Buying meat for some people can be quite intimidating. What’s your advice for helping people select the perfect cut? 

We pride ourselves on our service. We’re an amiable bunch. People often come in and say they’re having a dinner party and bring in their menu.  We help them get just the right cut for that dish and amount of people they are catering for. It’s important always to ask. Let us know your budget, and we’ll get you sorted.