Vic's - The Chef’s Butcher

Vic's - The Chef’s Butcher Family-run butcher honouring over five generations of tradition. Proudly serving Australia's most celebrated chefs, restaurants, and you.

Ready to spice things up?Our Lamb Rogan Josh is comfort food with a passport. Slow-cooked Australian lamb neck, gently s...
12/06/2026

Ready to spice things up?

Our Lamb Rogan Josh is comfort food with a passport. Slow-cooked Australian lamb neck, gently simmered with fragrant spices, tomatoes and yoghurt until it's fall-apart tender and packed with flavour.

Rich, warming and deeply satisfying, it's the kind of dish that makes you go back for "just one more spoonful" several times over.

Serve it with fluffy basmati rice, warm naan and good company. Or keep it all to yourself!

Cook it yourself with the recipe via the link in our bio

Head in-store or online to shop our full lamb range.

30 years of Vic’sSome people build businesses. Others build lives.Victor Puharich built both.1am starts, cold rooms, sha...
12/06/2026

30 years of Vic’s

Some people build businesses. Others build lives.

Victor Puharich built both.

1am starts, cold rooms, sharp knives, hard work, and long days.

60 years of learning that there are no shortcuts. The kind of knowledge that can only be earned through a lifetime of doing.

Long before Vic's Meat existed, there was a young boy growing up in Makarska, Croatia. In a small village called Puharić.

A fourth-generation butcher. Victor helped his father, learning skills passed down through generations.

At 17, Victor boarded a ship bound for Australia. Alone.

Like so many migrants, he arrived with little more than a trade, a strong work ethic and a determination to build a better future.

He met his wife in Australia and together they built a family.

Nothing came easily. Victor worked multiple jobs, doing whatever was required to create opportunities for his children.

For 20 years he worked at Andrews Meat Industries.

Then came a leap of faith.

Together with his entrepreneurial son Anthony, he started a business built on
a simple belief: if you work hard enough, care enough and never compromise on
quality, anything is possible.

What followed was 30 years of growth beyond anything either could have imagined.
But success was never what defined Victor.

It was his work ethic. The pride he took in his craft. The respect he earned. And the example he set for everyone around him.

Victor became a mentor, a teacher and a trusted friend.

Generations of young butchers learned from him.

The respect Victor commands throughout the Australian meat industry is difficult to put into words. Spend five minutes with him and you understand why.

Humble. Generous. Honest. Hard working.

The kind of man people never forget.

Last year, after more than six decades in the trade, Victor officially retired.

At least on paper.

Every Saturday morning, you'll still find him at our Mascot outlet store, working alongside his eldest grandson, talking with customers and doing what he loves.

Being a butcher.

Some people spend a lifetime searching for their purpose. Victor found his early.

30 years. 30 moments.

Please take note of our King’s birthday long weekend trading hours. We hope to see you in-store soon😀
06/06/2026

Please take note of our King’s birthday long weekend trading hours.
We hope to see you in-store soon😀

Congratulations ! What a team, what a burger!!! You’ve set the bar dangerously high. No.10 in the world!!   🍔💪
05/06/2026

Congratulations ! What a team, what a burger!!! You’ve set the bar dangerously high. No.10 in the world!! 🍔💪

Meatballs. The MVP of comfort food.No fuss. No pretending. Just juicy, flavour-packed goodness that somehow makes every ...
04/06/2026

Meatballs. The MVP of comfort food.

No fuss. No pretending. Just juicy, flavour-packed goodness that somehow makes every dinner taste better.

One of our favs? Meatballs with Green Polenta.

These meatballs are made with a blend of premium beef and pork mince, creating a rich, tender and flavour-packed dish. Served in a classic tomato sugo with red wine, cherry tomatoes and fresh herbs, the sauce is rich, balanced and deeply comforting. Paired with creamy green polenta enriched with milk, butter and parmesan, and finished with kale and English spinach, it's the perfect meal for a cosy night in.

Find the recipe in the link in our bio.

Shop in-store or online for all the ingredients.

Feeling the chill? It's the perfect excuse to slow things down.Picture a pot gently simmering away all afternoon, fillin...
02/06/2026

Feeling the chill? It's the perfect excuse to slow things down.

Picture a pot gently simmering away all afternoon, filling the house with the rich aroma of slow-cooked beef, vegetables and hearty stock. The kind of meal that warms you from the inside out and brings everyone to the table.

To make it easy, we've bundled together everything you need to create a comforting winter feast:

• Beef Chuck
• Beef Outer Blade
• Marrow Bones
• Carrot & Leek

All for $45.

For even more depth of flavour, add Vic's Beef Stock for just $8 and transform your stew, soup or braise into something truly exceptional.

Whether it's a hearty beef stew, a nourishing soup or a slow-cooked family dinner, this pack is made for winter.

Available in-store only at Vic's Bondi Junction, Chatswood Chase and Chadstone.

30 years of Vic’sBefore long fed Angus became fashionable, Rangers Valley was pursuing something far more ambitious.When...
01/06/2026

30 years of Vic’s

Before long fed Angus became fashionable, Rangers Valley was pursuing something far more ambitious.

When Marubeni Corporation, one of Japan's largest and most successful trading houses, invested in Rangers Valley, their ambition was clear.

To produce the finest Black Angus beef in the world.

The Japanese understood that extraordinary beef begins before feeding programs and genetics. They searched for the ideal location and found it in the pristine microclimate of Rangers Valley, near Glen Innes, NSW.

Every decision was made with meticulous attention to detail. Genetics. Nutrition. Animal welfare. Feeding programs. Nothing was left to chance.

The cattle were raised here, fed here, perfected here and shipped back to Japan. The Australian market was never the focus.

When the Japanese market softened in the early 2000s, Rangers Valley began looking beyond export and for opportunities within Australia.

They needed a partner who could help establish the brand with Australia's leading chefs.

In stepped Vic’s.

Vic and Anthony immediately recognised the extraordinary quality. The marbling and consistency were unlike anything Australia had seen.

Long fed Angus. Exceptional marbling. Unrivalled consistency.

Late last year, Marubeni exited Australia, ending one of the most remarkable chapters in Australian beef production. Businesses change. Industries evolve. But some standards are so exceptional they become part of history.

Rangers Valley was one of them.

For more than three decades, Rangers Valley produced what was widely regarded as the finest Black Angus beef in the world. It became the benchmark.

For almost 30 of those years, Rangers Valley and Vic’s helped shape the way an entire generation of chefs thought about marbling, consistency, and quality.

There is every chance we will never again see a producer pursue quality with the singular focus, patience and uncompromising standards that defined Rangers Valley. Patience, discipline and meticulous pursuit of perfection for which Japan has long been renowned.

Their contribution to Australian beef will never be forgotten.

30 years. 30 moments.

It's a classic for a good reason and it's our deli special for this week.The one, the only, the mighty BLT!   Crispy gri...
01/06/2026

It's a classic for a good reason and it's our deli special for this week.

The one, the only, the mighty BLT!

Crispy grilled middle bacon, fresh tomato and butter lettuce with aioli on ciabatta.

Feel like avocado? Easy, make it a BLAT for an extra $2!

Order ahead via the link in the bio. Only at .

Feed the crew, the Vic’s way!Whether it’s office lunch, a team celebration, a last-minute spread you forgot to organise,...
29/05/2026

Feed the crew, the Vic’s way!

Whether it’s office lunch, a team celebration, a last-minute spread you forgot to organise, or a family gathering, picnic, party or long lunch with friends… we’ve got you covered.

Freshly made to order and packed with deli favourites worth fighting over.

Choose our Deli Sandwich Box for an easy crowd-pleaser, or build your own feast straight from the À La Carte Menu.

All we ask? Give us 24 hours notice before pickup.

Feed the team without the fuss. Contact us for your next gathering https://www.vicsmeat.com.au/blogs/our-retail-stores/vic-s-chadstone

or browse our catering menu https://cdn.shopify.com/s/files/1/0365/9327/0916/files/VICS_2026_Chadstone_Catering_Deli_menu.pdf?v=1779082477

Some days call for restraint. National Burger Day is not one of them. 🍔Today, we're celebrating perfectly cooked beef, m...
28/05/2026

Some days call for restraint. National Burger Day is not one of them. 🍔

Today, we're celebrating perfectly cooked beef, melted cheese, a soft bun and absolutely no regrets.

Whether you're a classic cheeseburger loyalist or believe every burger should be stacked a little higher than necessary, today is your day.

So, let's grab a Vic's Burger Kit, fire up the grill and dig in.

The kit is packed with premium ingredients and everything you need to create the ultimate burger experience at home.

Available in-store and online.

Happy National Burger Day!

Address

10 Merchant Street
Mascot, NSW
2020

Opening Hours

Monday 7am - 2pm
Tuesday 7am - 2pm
Thursday 7am - 2pm
Friday 7am - 2pm

Telephone

+61293176900

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