Meaty’s Butcher Stanmore
By Bruce China Lin
There is a new kid on the block along Percival Road Stanmore.
In 2026 Meaty’s Butcher will come on board to fuel SUFC players and be a feature on home game days.
Established in May 2025 three workmates joined forces and decided that the residents of Stanmore and the surrounds were urgently in need of a local butcher serving quality products with impeccable service after an absence of nearly thirty years. Lucas Robinson, Cameron Sherwood and Matthew Kerrick who honed his knife skills in England will practice traditional service with a dash of imagination in their heritage listed shop.
Meaty’s saw the perfect fit with the University club to expand their business. “The University is close but just out of our customer base. We want to let people know we are here. I know some people involved in rugby and they said Sydney Uni rugby is a great club to be associated with. So we are happy to come on board and work together,” said Robinson.
Setting up a new business in today’s economic uncertainty did not dissuade the three amigos. In fact it was the challenge that they were waiting for. “ It took a few months of renovations to set up. It was not without setbacks. We opened up a week earlier than expected which was good. But there were some sleepless nights, “ said Robinson.
The vibe of Stanmore was the lure for the young entrepreneurs . “We liked this area. We saw some shops in other areas but they were not big enough. When we were setting up there was a lot of local interest. People were always coming up to us. Local people have now come to support us along with the local pubs for the wholesale part. We are more than happy,” says Lucas Robinson in between running an ad hoc anatomy class on a hindquarter of prime beef.
But the notion of traditional service is a priority for the business.”We want to be an inner west staple, for people to come in for a chat buy good meat and food,” said Robinson.
The mention of old school values with a touch of style strikes you immediately upon entry to the double brick tiled shop. A glassed in cool/aging room immediately strikes customers. Here you can view various cuts of meat and sausages hanging. A refrigerated display will showcase Meaty’s chorizo stuffed porchetta and trays of brisket smash burgers in between steaks and racks of lamb. Black and white chequerboard floor tiles and a metal rail with hooks to hang a side of meat is all on show.
A feel good smell from the rear smoker have stacked inside slabs of juicy pastrami and lamb slowly infusing with heat and smoke. The salivating smells are enough to cause the nearby Stanmore railway station to initiate a collective tools down once the meat is finished cooking. The custom built enormous wooden slab is the main feature of the shop. Customers can see for themselves how fore and hindquarter carcasses are broken down before their eyes.
If a succulent Chinese meal is not your cup of tea then a two inch thick piece of pasture fed sirloin sliced before your eyes is eye catching. The butchery practices the notion that nothing off the carcass is wasted. Matthew Kerrick is passionate about the nose to tail butchery they practice, ” We get fresh carcasses every few days and make everything from scratch with our stocks, burgers,hams,sausages and beef tallow,”
SUFC will have Meaty’s on board to exclusively supply post training BBQ meats, game day raffled meat trays along with player food packs. An added feature in the pipeline will be a food van outside the TAG grandstand entrance for supporters to buy some of the Meaty’s products at home games. With a blanket 15% discount on all Meaty’s products to anyone associated with SUFC you cannot complain.
They say the way to a man’s heart is through his stomach. Meaty’s appears on a mission to achieve this with SUFC in 2026.
Please welcome Meaty’s to SUFC and show your support. Up the Students!