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Whole Beast Butchery

Where cuts of meat are carved before your eyes — and you can buy Sydney's best pâté.
Lulu Morris
March 13, 2019

Overview

Marcus Papadopoulo of Whole Beast Butchery won't just cut a steak for you. He'll tell you where the animal came from, what it ate, how long it lived and how to cook it. Everything but what the animal's name was. Papadopoulo's philosophy is simple: treat the meat with respect, know the animal and its origin, and only use produce of the highest quality. Bucking tradition, there are no meat cabinets to be found in the butchery; instead, its open plan encourages guests to interact and ask questions.

Whole Beast focuses on just that, using every element of the beast including Papadopoulo's favourite cut: tongue. If you're looking for a specific cut, Papadopoulo will retrieve the body of the beast and cut the meat in front of your eyes, instead of merely picking a pre-cut slice from a cabinet. He also dry ages his meat, which allows the enzymes to break down the muscle fibre and for an increase in naturally occurring bacteria. These both influence the flavour of the meat, bringing the cut to what Papadopoulo refers to as its "highest potential".

Whole Beast also makes and sells terrines, black pudding, pickles and, arguably, the best handmade pâté in Sydney.

Images: Kimberley Low

Features

Information

Where

368 Illawarra Road
Marrickville

Hours

Tue

10am-6pm

  • Wed

    10am-6pm

  • Thu

    10am-6pm

  • Fri

    10am-6pm

  • Sat

    9am-3pm

  • Sun

    10am-3pm

  • Mon

    Closed

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