MICHAEL ROBINSON
Michael has come to the butchery via some of the world’s best kitchens. His training as a chef, and the subsequent decade spent as head chef, have been fundamental in bringing a unique approach to the butchery.
Michael began his cooking career training at The Bathers Pavillion, Balmoral, before heading overseas to work at renowned restaurants La Trompette, London and Ortolan, LA. Upon returning to Australia in 2007, Michael joined Justin North at Sydney’s Becasse (2 hats) where he worked for five years as joint Head Chef before launching Becasse group’s Quarter 21 (one hat) as Head Chef. During his time at Quarter 21, Michael developed their charcuterie range, alongside many of the traditional pâtés and terrines that graced their menus.
Looking for a much-needed tree change Michael made the move to the Hunter Valley in 2014, where he took the role of Head Chef at Margan restaurant. It was working here he had the opportunity to work with many of the region’s best producers, while further developing his interest in dry-ageing and charcuterie.
Michael has always had a passion for meat and charcuterie, so it seemed natural that the next step was a butcher shop. When the opportunity arose to take over the shop at Branxton, it enabled him to continue working with local, small farms and producers, sourcing quality ethically produced animals. The shop also allows him to further develop his dry ageing, curing and fermenting range, whilst bringing back a ‘whole carcasse,’ traditional approach to the shop.
PRODUCERS
ALBION FARM
Region: Woodville, Hunter Valley NSW
Produce: Berkshire pigs and Angus cattle
Raised: Pigs – pecan-finished, free-range, pasture raised. Cattle – grass-fed
The butcher says: “Gerard Coren’s a genius! Alongside the pecans, he’s now planted a huge American black walnut plantation – nuts so hard that no one can crack them except the pigs (not even the cockatoos) – which is brilliant for the pigs’ diet and fat content. With a love for ethical farming, coupled with one of the first established farms in the Hunter, Gerard’s in the process of converting the land to completely regenerative with a variety of beasts that we will be incorporating into the butcher’s cabinet as we can! The forward thinker!“
LITTLE HILL FARM
Region: Mount Vincent, Hunter Valley, NSW
Produce: Chickens, both heritage breed (Joyce’s Gold) and Ross/Cobb
Raised: Pasture-raised
The butcher says: “Little Hill Farm produce excellent chickens – these are the birds we sell whole in the cabinet for your next roast. Little Hill is a small farm, however they do also grow veg, lamb and cattle – the chickens are a part of a lovely cycle. We work with the by-products of their chicken production by making use of all their offal to make our parfaits and pâtés. It’s lovely to be able to respect and use the whole animal.”
HUNTER RIVER ANGUS AND LAMB
Region: Dalwood, Hunter Valley, NSW
Produce: Angus cattle and Dorper sheep
Raised: Pasture-fed supplemented with some grass-oat shoots for surviving the drought
The butcher says: “We have been working with Hunter River for a number of years now, after Kevin came into the shop with a couple of lambs to show us. Over the years, we have watched as he has increased his operation. It’s nice to be working with a farmer directly to have the exact specifications that we think work best for us and, therefore, for you.”
MANNING VALLEY NATURALLY (Australian Beef Producers)
Region: Manning Valley, NSW
Produce: British breed cattle
Raised: Grass-fed
The butcher says: “Manning Valley are one of our bigger producers, helping us to stock the dry-age cabinet with their MSA grass-fed British breed cattle. The consistency in their product and their marbling is perfect for this.”
BREAK OUT RIVER BEEF
Region: Cowra, NSW
Produce: Dorper sheep
Raised: Mixed-feed
The butcher says: “You can’t really go past this lamb for the flavour and the quality of the carcass. The fat cover is always excellent, the muscles are well developed and they have excellent intramuscular marbling. This is seriously tasty lamb!”
GUNDOEE ORGANIC WAGYU
Region: Duneedoo, NSW
Produce: F1 Wagyu cattle
Raised: organic, grass-fed
The butcher says: “I’ve been working with Rob for over 10 years, from back in my chef days at Becasse. Rob was one of pioneers of grass-fed Wagyu in Australia. His concern for his animals and the natural growth of the animals is second to none. It’s a respect you can taste.”
NEAR RIVER PRODUCE
Region: Hollisdale, NSW
Produce: Berkshire and Wessex Saddleback pigs
Raised: Pasture-raised
The butcher says: “Andrew and Therese Hearne run a mixed farm with both vegetables and their pigs. We get in whole pigs and you will find them in the butcher’s cabinet but you will also see them used across some of our charcuterie range when available.”
KALUDA BEEF
Region: Lochinvar, Hunter Valley, NSW
Produce: Pure Hereford cattle
Raised: Pasture-raised
The butcher says: “The Herefords have a strong history in the Hunter Valley and it’s lovely to see them back into the butcher’s cabinet. We’re pleased to have a taste of old Australia in the store. I’m sure Claude would be pleased.”
