Hudson Meats Cammeray

This is a great place to get a good range of good quality fresh meat. Beef, Pork, Chicken, Lamb, filleted, kebabs, marinated, sliced, diced — the range is good and the quality is amazing.
I particularly love the marinated lamb with garlic and beans.
The only reason I am not giving this the 5^th star is that they are quite pricey — I definitely could not afford to get dinner from here everyday… but I would visit regularly and am very pleased that there is a sister store in Surry Hills.

«Yeah, I work here, but I can’t afford to buy here!»
So joked our jovial, tattooed butcher as we gasped at the $ 100 bill in front of us. This was going to be one special birthday bbq! Though, to be fair, $ 100 amongst 6 is still cheaper than going out to a restaurant, but not by much!
Oh but the meat! It all looks (and tastes!) absolutely divine. The aged t-​bones we bought (all $ 70 of them!) were succulent, melt-​in-​your-​mouth affairs. The chicken, spinach and pine nut sausages were a delightful combination — though I wonder if we shouldn’t have opted for a classic pork sausage. Good ones are hard to find in Australia (having lived in England), and I reckon these guys have got game.
As Nicki says, this isn’t your average fluorescent lit butchers. It’s more like a gourmet deli, with a eye-​catching array of foodstuffs, cook books and the tell-​tale green glint of San Pellegrino. All this makes it way too easy to lose your masterchef-​inspired mind and drop waaay too much money here. But for a special occasion, Hudson Meats is the place to beat.

I’m not the biggest meat fan — not a veggie (or a vegetarian) but I tend to go for the salmon rather than the steak… well, always. Then I walked into Hudson Meats. There is a slight meat smell but not the overpowering spurge inducing smell you get in most butchers. In fact, I’m not sure you’d even realize this was a butcher when first walking in as there are so many luxury food products to pass before you get to the meat counter (more about these in a bit). When you do make you’re way to the counter you see nothing but fine cuts of meat.
The «Paddock to Plate» and the fact that the lads can tell you exactly which farm each type comes reassures you that quality and freshness is guaranteed. Variety is key here too — they have Cape Grim Grass Fed Beef from Tasmania, Dry Aged Beef, Lamb from Cowra, Pork from Byron Bay, Barossa Chickens, Italian Prosciuttos, Spanish Jamón and Artisan handmade Salamis.
If you’re stuck with ideas on how to cook your slab of meat then there are plenty of ideas on the shelves — Italian sauces, seasoning ‘rubs’, premium brand curry pastes, pasta and cheeses. Vanilla bean paste, saffron and organic chocolate-​coated ginger are some of the other specialty items Hudson sells.
Quality ain’t come cheap so meat-​eaters and foodies set a budget before you enter!