Grange Meat Co. Launches Premium Craft Butchery Service in Melbourne

In this episode of Global Economic Press, Alex Brady discusses the innovative launch of Grange Meat Company's premium craft butchery service in Melbourne. This new initiative combines traditional artisanal techniques with modern innovations to elevate the standard of meat preparation and sustainability in Victoria's culinary landscape. The service features a 40-day dry aging program that enhances flavor profiles, emphasizing ethical sourcing and sustainable practices such as free-range farming and humane processing techniques. Matthew Ongarato, Head Butcher at Grange Meat Company, highlights the intricate process of craft butchery, which transforms entire animals into perfect cuts of meat, each with its own unique flavor and cooking requirements.

The newly launched service offers expert preparation of specialty cuts like lamb neck and beef cheek, customized wholesale solutions for Melbourne's top restaurants, and sustainable butchery practices that focus on minimal waste. Grange Meat Company has established direct partnerships with local Victorian farms to ensure all meat products meet strict ethical and quality standards. The company's commitment to sustainability is evident in its use of energy-efficient equipment and practices. For more information about Grange Meat Company's premium butchery services, visit Grange Meat Co.