Craig’s Butchery is a business which is constantly evolving since it's establishment in 1991. Craig completed an apprenticeship at East Sydney College in which he passed with honours. Always looking to gain knowledge, Craig studied Smallgoods manafacturing at Granville College. Once again Craig topped the course by attaining an honours grade. Winning awards is no stranger to Craig with his produce picking up a ganet of prizes in sausage, smallgood and charcuterie manafacturing. In 2017 Craig spent 3 weeks in France researching and assessing the Fresh food industry. This inspired Craig to further develop a more tailored and informed approach to showcase his products. Craig invites you to come by, visit and maybe try his superior quality meats and service for yourself.
Ten customers discovered some interesting and tempting new cuts and enjoyed Craig's hospitality at at our Butchery Workshop recently.
NEW! Gift Cards for Christmas Gifts - $25. To book a workshop:
We have never made it easier to order all your meat needs for EASTER. From Free Range Turkeys, Riverlea Free Range Pork, Ducks, Craig's Own Smoked Leg Hams, Stuffed Turkey Rolls and much much more!