Episodi
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Imagine having access to fresh, high-quality meat at any hour of the day! That is the innovative approach Tanya and David Funnell, owners of Chop Butchery, are taking with their groundbreaking fresh meat vending machines. With 12 butcher shops spread across Sydney's metro and coastal areas, the Funnell's are revolutionizing the way shoppers buy meat.
In our latest podcast episode, Tanya and David share how these vending machines provide unmatched convenience for customers, especially after-hours. No more last-minute dashes to major retailers—just fresh meat available whenever your customers need it. It's a game-changer for butchers and their customers!
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In this episode, Heidi Wright from Wright Social shares invaluable tips on enhancing your social and engagement presence with customers and peers. Heidi`s expertise has helped numerous agricultural businesses effectively connect with their target markets.
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Episodi mancanti?
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In this episode I catch up with Son of a Butcher, Matthew Papandrea and Meatsmith, Justin Wade to talk about all thing's meat. Two of Australia`s premium innovative butchers discuss the opportunities that help build their success and what the next 12 months have in store for them.
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Kai Dennis and Jayden Hermon talk to us about their journey to qualifying for the World Butchers’ Challenge in Paris and why they would encourage others to consider pursuing a career in butchery.
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In this episode we chat with Jess Bartles about what it has been like carving out a career in a traditionally male dominated industry.
The Tassie butcher explains how she has developed unique techniques to deliver the same great results as her peers with less need for brute strength.
Jess also gives insight on how butchers can harness social media to grow their business.
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In this episode, we connect with Laura Ross, 2022 winner of the Australian Meat Industry Councils Apprentice of the Year in Victoria.
Laura works in Ballarat for Sinclair Meats during the week and has ventured into her own farm kill business on the weekends.
Laura talks about her journey to becoming a butcher and what she loves about the trade.
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Grant Coleman talks to us about his career in the red meat industry, his passion for low and slow BBQ and his top tips for achieving both texture and tenderness.
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Live fire grill master, David Olson from Live Fire Republic joins us for our latest podcast episode. From his culinary adventures worldwide to essential BBQ tips, this episode is one you don't want to miss!
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Mark Rogers from Stapleton’s Quality Meats talks to us about the importance of catering to diversity and knowing what keeps your customer coming back for more.
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Michael Robinson, owner of Hungerford Meat Co in the Hunter Valley, talks to us about his journey from chef to butcher, his dedication to using high quality, locally sourced, sustainable meat, and his passion for charcuterie.
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In this episode, Marcus Papadopoulo, the proud owner of Whole Beast Butchery, shares his journey to becoming a butcher, dry ageing techniques and the art of using the whole carcase.
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Join me as I talk to my great mate Rob Constable. Rob wears many hats through the week and gives us some info on beef breeds and how to save yourself thousands of dollars in bank fees.
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Meat the man behind The Naked Butcher. Gary Hine took a huge gamble, changing the way his butcher shop operated two years ago. With the pandemic, labour shortages and rising costs to operate a local butcher shop, Gary shut down the shop front and focused on running an online business model to service his customers. Hear his story in this Episode of The Australian Butchers Guild Podcast.
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