Vic’s Meat Market, Pyrmont

What’s a butcher doing at a fish market is a question you might ask yourself if you haven’t already been to Vic’s Meat Market at Pyrmont.

Opened in September 2014, the business is a venture by Victor and Anthony Puharich, the owners of the glam Victor Churchill butchery in Woollahra.

Photography © by Gourmantic – Copyright: All rights reserved.

Here at the fish market, you won’t find the Woollahra vibe but an array of quality meats that will make you forget you’re in a fish market. The shop is well laid out and starts with a section displaying a solid range of BBQ tools as well as BBQ condiments.

The meat is grouped by animal starting with lamb, then beef, a selection of wagyu and pork. You’ll also find poultry and sausages. Open fridges display a selection of packaged meats as well as charcuterie.

The prices offer good value and the cuts of meat we sampled ensure that Vic’s Meat Market is essential shopping at the Sydney Fish Market.

If you can’t wait to get home to cook your meat, follow your nose to Kong’s Cave on the left of the butchery for American barbecue dining in a casual setting featuring beef brisket sandwiches, burgers and chicken wings.

Vic’s Meat Market
Bank St, Pyrmont 2009
www.vicsmeatmarket.com.au
Hours: Mon to Sun 8am – 5pm

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Vic’s Meat Market, Pyrmont was last modified: January 13th, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

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