The Sunday Morning Herald: Hudson Meats could be mistaken for a gourmet boutique. Shelves of pasta, cabinets of cookbooks, fridges of fine cheese and baskets of fresh fruit and vegetables are elegantly displayed in a chic, cutting-edge interior.
The meat counter has all the hallmarks of a high-class restaurant menu: grass-fed beef, Spanish jamon, toulouse sausages, aged Tasmanian ox, organic chooks, Byron Bay pork and Flinders Island lamb. Welcome to the world of the new butcher.
This year’s winner of best butcher in The Foodies’ Guide To Sydney awards, Hudson Meats is at the leading edge of a constant and conspicuous upgrade in Sydney’s butcher shops over the past decade.
These new-wave butchers don’t just sell meat, they sell the story – where the animal came from and how it was grown – and the means to turn meat into a meal.
Butchers go boutique [The Sunday Morning Herald]
Butcher’s Boutique
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It’s really neat to see these new kind of butcher shops (boutiques), lot’s of cool stuff to check out.