The Range

Cuts and smallgoods, made with intent.

A showcase, not a shopfront. Everything below is cut on the block or made by hand in the shop. There are no prices on this page, and no cart. For custom cuts, weights, special orders or anything you do not see, the best thing is to call or come in. We will sort you out.

We work with farms we trust, suppliers we have known for years, and the same recipes the family has used for three generations. Nothing on this page is sourced lazy.

01

Dry-aged and Wagyu beef.

Beef is the centrepiece. Out the back, a purpose-built Himalayan salt-brick dry-aging room runs cuts up to 42 days. Bark trimmed, weighed, packed, ready to cook. Alongside that, Australian Wagyu from leading producers, scored 7 through 9+ for marbling.

A taste of what we cut

  • 42-day dry-aged Gippsland Angus T-bone
  • Australian Wagyu scotch fillet (Score 9), striploin (Score 9+), eye fillet (Score 7)
  • Grass-fed scotch, rib-eye, sirloin and the showpiece tomahawk
  • Free-range aged Florentine, the long thick T-bone the Tuscans cook blue
  • Slow cuts: brisket, osso bucco, beef ribs, ox tail

Dry-aging is not a label. It is a room you can see from the counter.

A grilled tomahawk steak resting in a cast-iron pan with roast potatoes and fresh rosemary
Tomahawk, one of the showpieces from the block.

02

House-made sausages and smallgoods.

The sausages are the family signature. Made on-site, by hand, in natural casings, with recipes that go back to Nicolas.

What we make in-house

  • Maltese sausages, the grandfather's recipe. Free-range pork with salt, pepper, coriander, garlic and parsley. The Maltese tradition eats them raw on fresh bread with cheese. Up to you.
  • Mazzit, the sweet Maltese blood sausage. Few butchers still make it. We do.
  • Bull-Boar, a Victorian gold-rush recipe out of Ticino. Free-range pork and beef with red wine, cloves and nutmeg.
  • Pork and fennel, Sicilian-inspired, white wine and fennel seed in a free-range pork casing.
  • Boerewors, the South African farmer's sausage, all-spice and coriander.
  • Chorizo, Spanish-style with paprika and vinegar.
  • Saucisse à la truffe, free-range pork, white truffle and Parmesan.
  • Free-range chicken sausages with chive, parsley and garlic. Beef and lamb in pork or halal casing.
  • Charlie's little sausages, a kid-sized free-range pork sausage that has been a Kensington and Flemington favourite for years.

Made in the morning. Sold the same day where we can.

03

Free-range pork, ham and cured smallgoods.

Free-range pork sits on rare-breed Berkshire-cross pigs from Freeland, raised ethically and hormone-free. We use it across the board.

What we cure, smoke and roll

  • Mathews Famous Free Range Ham, hand-pickled, slow-cooked and smoked for over eight hours
  • Free-range porchetta, rolled and tied on the bench, sized to feed a table
  • Free-range hot-smoked guanciale from rare-breed Berkshire
  • Free-range bacon, short-cut and streaky
  • Pork cuts: belly, neck (for pulled pork), loin chops, rib-eye roast, spare ribs, mince and fillets
  • Mathews Famous Pork & Fennel Sausage Rolls, made in-house with free-range pork, fennel seed and the rest of the family kitchen

The ham is a benchmark. Order it ahead at Christmas.

The front cabinet at Mathews Artisan Butchers, lined with house-made pork, ham and cured smallgoods
The front cabinet: ham, porchetta and cured smallgoods.

04

Lamb, poultry and the deli.

Lamb is sourced from leading Victorian and NSW producers. Poultry is FREPA-accredited free-range. The deli rounds out the plate with a small, considered selection of cured meats, cheeses and pantry staples, not a supermarket aisle.

What we cut and bring in

  • Lamb: frenched racks, cutlets (plain, crumbed, or marinated in mint and rosemary), Mathews carré d'agneau (parsley, garlic, bacon, red onion), shoulder, shanks, loin chops, leg, dice and mince
  • Poultry: whole free-range chicken, marylands, thighs, breast fillets, marinated thighs in soy, pepper and garlic, panko or garlic-and-parsley schnitzel
  • Cured and deli: Fabbris free-range mild and chilli salami, Prosciutto di San Daniele, Cacciatore, Princi Spanish-style chorizo, Grana Padano, Montefiore mozzarella
  • Pantry: a tight shelf of Italian basics worth carrying, tomatoes, passata, pasta, olives and a house-mixed Mediterranean olive blend

The deli is small on purpose. We carry what pairs with the meat, not everything we could fit on a shelf.

Custom cuts, orders, anything else.

For custom cuts, weights, larger orders, Christmas hams, porchetta or anything you do not see here, the best thing is to call. We will set it aside or make it to order.

Call for custom cuts Visit the shop