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Anthony Puharich

Anthony Puharich knows meat. He has an established reputation as one of Australia’s leading butchers and entrepreneurs. Few people share his knowledge and passion for all things meat. Anthony’s expertise and enthusiasm has seen him regularly appear in Australian media – culminating in his own Lifestyle FOOD program – Ask the Butcher.

Anthony has an unmatched understanding of the people and produce that are the backbone of Australia’s meat industry. He holds a unique position in the Australian food chain, connecting the best meat producers in the country with the best chefs. Anthony and his family have created one of the most successful wholesaling businesses in Australia, Vic’s Premium Quality Meat, which he established with his father Victor Puharich in 1996. It has since become the country’s leading distributor of quality meat, servicing many of Australia’s finest restaurants. The success of the business was driven by combining his father’s artisanal butcher skills (Victor is a fourth generation butcher and has worked in the industry for over 40 years) with Anthony’s passion for produce and keen business acumen.

In August 2009, Anthony opened one of the world’s finest boutique butcheries, Victor Churchill in Woollahra. Designed by Anthony and Dreamtime Australia, the store set a new benchmark around the world for meat retailing – attracting a number of accolades including the 2010 International Interior Design Award for retail stores, held in New York. Victor Churchill was competing against international retail behemoths like Hermes and Louis Vuitton, yet walked away with the top gong. It has also become a destination for international food royalty and celebrities, receiving praise from the likes of Anthony Bourdain, Fergus Henderson, AA Gill, Hugh Jackman and Oprah Winfrey.

Anthony opened his second retail outlet, Vic’s Meat Market in October 2014, the first and only butcher located at the famous Sydney Fish Market, Pyrmont. The primary motivation behind creating this new retail butcher shop was to be able to offer premium quality meat to a wider demographic and audience, complimented with honest, friendly customer service from knowledgeable staff who share a passion for meat. Vic’s Meat Market is also home to KONG a two tonne custom built American style Barbecue which uses native Australian ironbark and apple wood to produce a wide variety of tasty smoked meats like pulled pork and Texas style beef brisket for delicious sandwiches sold daily. To further enhance your meat experience at Vic’s Meat Market, we also offer a Wagyu and Penfolds Grange tasting experience at our Wagyu bar where you can try some of Australia’s highest quality Wagyu beef and pair it with a choice of eight (8) different vintages of Penfolds Grange by the glass.

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