A grilled tomahawk steak resting in a cast-iron pan with roast potatoes and fresh rosemary

Winner 2025 · Finalist 2026 · Outstanding Butcher

Butchers in Flemington.

Sausages made here, not bought in. Beef aged up to 42 days. Any cut, any weight, to order.

Call 03 9376 6271

OpenMon to Sat · 8 to 6
Sunday · 9 to 4

Find us308 Racecourse Rd
Flemington VIC

The counter

Cuts and smallgoods, made here.

There is no cart and no online ordering. This is what is in the cabinet, so you know what you are coming in for.

The front cabinet at Mathews Artisan Butchers, lined with house-made pork, ham and cured smallgoods — The front cabinet, 308 Racecourse Road.

01
Dry-aged & Wagyu beef

Dry-aged in the salt room up to 42 days, and Australian Wagyu from Score 7 to 9+: scotch fillet, eye fillet, striploin and the showpiece tomahawk.
02
Maltese sausages & Bull-Boar

Grandfather Nicolas' Maltese sausages and the Mazzit, alongside Bull-Boar, pork and fennel, and free-range chicken varieties, all made on site.
03
Free-range pork & ham

Free-range pork and porchetta, the famous Mathews ham smoked over eight hours, house bacon and rare-breed guanciale.
04
Lamb, poultry & deli

Marinated lamb, FREPA-accredited free-range poultry, and a deli of cured meats, cheeses and pantry staples to round out the plate.

See the full range

After something that is not in the cabinet? Ring the shop and we will cut it for you.

The old way

Why it costs what it costs.

People ask, so here is the answer, plainly. The difference is the work, and the work happens in this building.

Winner 2025 and Finalist 2026, Outstanding Butcher, North West Melbourne Local Business Awards

Forty-two days in the salt room

A purpose-built Himalayan salt-brick dry-aging room sits behind the back wall. Beef hangs in it for up to 42 days, then it is bark-trimmed, weighed and cut to order.
Whole carcases, broken on the block

Not boxed cuts trimmed from a tray. Whole animals come in and are broken down here, by hand, on the block out the back.
Sausages linked this morning

The Maltese sausages, the Mazzit and the Bull-Boar are made on site, most mornings, on the bench. The ham is hand-pickled and smoked for over eight hours.
We know who raised it

Australian Wagyu scored 7 to 9+, rare-breed Berkshire free-range pork, FREPA-accredited chicken, and lamb from Victorian and NSW producers we have dealt with for years.

A vintage photograph of Nicolas Bonnici beside an old refrigerator hung with the family's Maltese sausages — Nicolas Bonnici, where it began.

Our Story

Three generations, one block.

Mathew is the third generation to wear the apron, after his father David and his grandfather Nicolas. He grew up perched on the old butcher's block out the back of his father's shop, watching the Maltese sausages and the sweet blood sausage, Mazzit, being made. Both are still made by hand here today.

Read the full story

Visit the shop