Hill Street Butcher sources meat and poultry from local Tasmanian growers. Our meat is grass fed and raised free-range, and is always chemical and hormone-free. In most cases we know the farmer who grew the meat, and these relationships allow us to provide the best quality locally grown meat, at the best possible price.

Head butcher Gary and his team of experienced butchers are available to give advice and personalised cuts of meat. We believe that the art of traditional butchering is something to be respected and preserved, and this expert service is available to customers to in our New Town store.

our beef

Tasmanian, hormone free and grass fed: thats the way we like our beef. And that is all we will sell at Hill Street. We know that our North West Coast beef is as good as it can be. We also source veal from boutique growers in the South.

our pork

The paddock-bred pigs from Scottsdale are famous for producing tasty, tender pork after living happy lives in the north of the state. Hill Street is proud to stock only Scottsdale fresh pork, and to use this meat for our excellent legs of Hil Street ham.

our poultry

We ensure that all our chicken is of high quality and raised humanely.  We stock only Nichols and Marion Bay (free-range and Tasmanian) and La Ionica (Victorian, barn-raised, non-cage and processed chemical-free) in our stores.  We source duck meat from Luv-a-Duck in Victoria, as we know they can uphold our standard of excellence at Hill Street. 

our game

For the tradtionalist and the adventurous we supply a range of wild game meats sourced for us by Bruny Island Meats, including wallaby, rabbit and hare.

our butcher

Gary McCarthy comes from a long line of butchers and did his apprenticeship in his family's butchery in Princes Street in Sandy Bay before working for a range of well-known Hobart butcher and again running his own butchery in Mornington for several years.  A period at the Wursthaus in Cambridge allowed him to gain skills in smallgoods and sausage-making and he brought all this experience to Hill Street in April 2011 when he set up our own in-house butchery at our New Town store.  Ask Gary about a special cut of meat you need our how to cook a particular dish.