Meatstock Butcher Wars Focus: Felice's Place Gourmet Butchers

Answered by: Felice Marandola

How did you get into the butcher business? Felice's Place is a small family run business with over 50 years' experience. Our method is simple and safe. Grass-fed, free range and chemical free. We prepare tasty meat the traditional way. Twenty-eight days dry age on the bone so you get the most mouth-watering, succulent and tender meat.

If you had to choose, what would be your favourite cut of meat and why? Scotch fillet - I like the fat and tenderness that runs through it.

What will make you the winner at the Butcher Wars? Have you been doing anything to prepare for the comp? My love and passion for the ethnically farmed meats. Taking 100% pride in the cut and presentation of every type of meat. Respecting the animal and using all parts to develop a variety of dishes.

Which bands/artists are you keen to catch at Meatstock? The Fumes.

What else are you looking forward to at Meatstock? The atmosphere and vibe - spreading the word of butchery and working alongside like-minded experts in the industry.