Answered by: Shaun
How did you get into the butcher business? After failing school and many other jobs I started farming beef cattle for the love. From here we now run a butcher/cafe/deli and an online butcher.
If you had to choose, what would be your favourite cut of meat and why? Sirloin/New York steak. It packs a heap of flavour, you need to cook it right and you have to chew.
What will make you the winner at the Butcher Wars? Have you been doing anything to prepare for the comp? Head Butcher Ardi — 30 years' experience serving high end customers and upholding the traditional roots of butchery. Providing quality produce and creating. A shopping experience for each and every customer.
Which bands/artists are you keen to catch at Meatstock? The Beards.
What else are you looking forward to at Meatstock? The whole experience of a festival that signifies my life around meat.
