Tucked away from the bustle of Hall Street is this excellent Sydney butcher. The guys from Field to Fork love to chat all things meat — whether it’s what you’re going to be cooking up at home, or about the meat in the fridges.

This Miranda-based butcher puts an emphasis on provenance and transparency, to help support Australian livestock farmers. Along with showcasing meats, it also shares its support of specialty farms, including the Gourmet Goat Lady and Bergalia Beef.

This slick shopfront beholds one of the best butchers in Sydney. Service comes with a smile, and the black-tie and navy apron-sporting butchers are more than happy to talk you through the plentiful carnivorous goods. 

Open since 2000, this Cronulla-based butcher is all about offering affordable, quality meats. The classic Sydney butcher offers hormone-free whole chooks, easy-to-cook skewers, thick rib-eye steaks, tender lamb backstraps and a range of sausages. 

This Bondi butcher focuses on grass-fed beef, and has been serving up organic meat and poultry to the Bondi community for 21 years. Alongside all the different beef cuts, you’ll also find lemon, thyme and garlic seasoned chooks and French veal saucisson.

Ever wanted to enjoy sous vide (meat that’s been vacuum-packed and carefully cooked in a water bath) at home? Ribs & Roast is an Australian-owned company, which wholly focuses on pre-cooked restaurant quality sous-vide meats.

Whether you want to go all-out with hunks of pasture-fed yearling prime rib or keep it simple with classic barbecue-ready skewers, Meadow Meat’s fridges are always stocked with plenty of options. 

Whether you’re after comfort cooking favourites like bone-in lamb legs and pork shoulder roasts, or weeknight dinner staples like whole chooks and lamb chops, this Botany Road butcher is a meaty winner. 

Located within the Pacific Square shopping complex, Peters Meats has been serving the Maroubra community for over 30 years. This is the place to go to level-up your weekend barbecue game.

This locally-owned Sydney butcher prides itself on its German-style sausages. Head butcher Jason Douglas was an apprentice here before taking over the shop over 20 years ago, and his  bratwurst are all made using traditional methods.