Melbourne chef Andrew McConnell and butcher Troy Wheeler have collaborated to create Meatsmith, targeting both consumers and the restaurant industry.
Opening to the public on 13 October at 273 Smith Street Fitzroy, Meatsmith, designed by architectural and design practice Herbert & Mason, commenced wholesale trade in August this year.
McConnell and Wheeler have committed to partnering with producers that raise ethically reared breeds and will specialise in on-site butchery, thanks to Wheeler’s 17 years’ experience as a butcher.
Wheeler and McConnell met three years ago during the renovation of another of McConnell’s businesses, Builders Arms Hotel in Fitzroy. Since then, Wheeler has managed all butchery at the Builders Arms Hotel and has conducted extensive training and butchery demonstrations for the chefs in McConnell’s team. Wheeler has also managed another Melbourne butcher, Peter Bouchier, for the past 11 years.
The retail offering at Meatsmith will include a range of cooked and cured meats, artisanal smallgoods and charcuterie. Meatsmith will also house a food store for quality larder items like premium oils, salts, spices and house-made sauces. The lamb shoulder made famous at another of McConnell’s Melbourne diners, Cumulus Inc, will also be available, along with parfait, foie gras, pickles and a selection of boutique wines.
