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L & L MASTER BUTCHERS CELEBRATED IN HUNT FOR BEST AUSSIE BACON

August 8th, 2019

In what could be deemed Australia’s tastiest competition, L & L Master Butchershave been named as producing some of the best bacon in Victoria, just in time for International Bacon Day on August 31. L & L Master Butchers bacon was announced 1st in the 2019 Australian Pork Mark Bacon Awards in the Short Cut […]

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L & L Master Butcher’s Beef Brisket Pastrami: Home-Smoked to Perfection

August 6th, 2019

Delicious beef brisket pastrami that is truly home-smoked to perfection takes a little time and effort, but the end result is more than worth following the process. By starting with artisan quality beef brisket with untrimmed fat, you know that you are off to a great start. You will also need kosher salt or top […]

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Artisan Cut Wagyu Beef for Steak Lovers in Australia: Available at L&L Master Butchers

July 16th, 2019

Wagyu beef will virtually melt in your mouth due to its high degrees of tenderness and moisture from its highly marbled texture. This marbling is finely and densely distributed monounsaturated fat in the meat. When you grill, broil or roast an artisan cut of Wagyu beef, this marbling absorbs into the muscle tissues, resulting in […]

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Gluten-free Italian Salsiccia from L & L Butchers: A Perfect Option for Sausage Lovers

July 2nd, 2019

Specialty gluten-free Italian Salsiccia sausage is made of fresh pork and bacon, tomatoes and cheese that are refined and seasoned with fennel and other aromatic Italian herbs and spices. Every regional locale and village in Italy has a unique recipe, which is highly praised throughout the area as the very finest. Sausage making in Italy […]

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The Best Choice for Chicken Schnitzels in Melbourne: Available at L&L Master Butchers

June 17th, 2019

The chicken schnitzel and its creative variations are staple items on any fine quality pub menu today across Australia. Regular pub and restaurant patrons may debate the ideal features of the perfect schnitty. However, as long as each variety includes a tender, juicy free-range chicken breast, a crispy crust or panko-crumbed coating and plenty of […]

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Your Ultimate Guide to Different Lamb Cuts from L&L Master Butchers

June 4th, 2019

With more than 40 combined years of experience in the butchery profession, Luke and Lee of L&L Master Butchers along with their expert staff offer the ultimate quality of free range, premium artisan meat cuts. With these supreme cuts of meat and the expert advice of these award-winning butchers, you will be prepared to create […]

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Kabana Sausages from L&L Master Butchers: What’s the Secret Behind the Delicious Flavour?

May 20th, 2019

Cabanossi is a variety of dry sausage that has similarities to mild salami and is made from beef and pork. In Victoria, Australia, this delicious sausage is known as Cabana or Kabana. It is lightly seasoned to the preferred degree and then smoked, and Kabana is commonly sold in long, thin-shaped sausages of 12 to […]

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Best Aussie Recipes that You Can Do for Saltbush Lamb Cutlets

May 6th, 2019

Saltbush lamb cutlets are a true delicacy when prepared expertly to enhance their tender, juicy and flavourful qualities. Especially when lambs are raised as free-range animals, grazing on pure, fresh grasslands, the resulting cuts of meat are exceptionally fragrant and delicious. Lamb cutlets can be prepared using many different favourite Aussie recipes for a delightful, […]

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Standing Beef Rib Roast: A Knockout Dish for Entertaining Guests

April 23rd, 2019

A fragrant and flavourful standing beef rib roast is a sure knockout dish for entertaining holiday guests during any season of the year. It is also a favourite entrée for weekend gatherings of family and friends. This meal is frequently requested at elegant resorts and casual sports clubs, and many restaurants list it as the […]

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Butterflying Lamb Legs: Why Precision Matters

April 8th, 2019

A butterflied leg of lamb has been boned, sliced open and flattened to make a roast. When the process is done expertly by professional butchers or chefs, they may use a combination of knives, including a short, curved knife with a stiff blade and a highly curved Tojiro knife. The purpose is to form a […]

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