Welcome to Victor Churchill

New Cooking Class
Let’s Cook Meat

Have you always wanted the ‘know how’ to cook that perfect Wagyu steak, grain fed sirloin or pasture fed rib eye? Or have you wondered how to achieve that perfect light and crunchy pork crackling without overcooking the meat? These plus many other meat cookery techniques and “do’s and don’ts” have been placed into an hour class at Victor Churchill. Come along and enjoy a glass of wine whilst sharing this knowledge and taste the amazing products cooked during this class.

When: Various weeknights 6:30pm

Cost: $145 per person

To Book: askthebutcher@victorchurchill.com.au

MORAN FAMILY LAMB – NOW AVAILABLE!

Victor Churchill is proud to be the exclusive supplier of Moran Family Lamb. Available in store from Saturday 25th June, this amazing quality lamb is a wonderful addition to our range of produce at Victor Churchill.

The Moran family farm ‘Green Hills’ is located on top of the Great Dividing Range on the Central Tablelands, around 33km south of Bathurst in between Blayney and Oberon.

Here the lambs are fed on pasture and oats, grown on the property with no additives or hormones and the animals consume water directly from the streams that run down from the mountains.

All of the lambs are born and raised on the farm to ensure full traceability from birth to market. The farm is also dog free ensuring happy, stress free animals roam the hills during their growth enjoying the abundant feed and shelter in the pristine countryside.

Himalayan Salt Brick Wall

Victor Churchill is proud of its amazing Dry Aging Room located in the middle of the Woollahra Store. This climate controlled room is where we age all our beef. The most amazing feature of the Dry Age Room is the Himalayan salt brick wall that lines the back of the room. These aesthetically peaceful blocks are harvested in the Khewra mines in Pakistan and are valued for their amazing properties. Salt bricks play a vital role in the aging of our beef by purifing the air and absobing the moisture from the room as well as infusing the meat with a beautiful salty flavour.

There are a number of amazing qualities attributed to Himalayan rock salt including the release of negative ions which are known to be beneficial to the human body including reinforcing collagen, strengthening the function of autonomic nerves and strengthening the body’s immune system. The salt contains 84 trace elements and is considered to be one of the most pure salts in the world.

Our Dry Age Room is temperature controlled between 2-4 degrees Celcius (35.6 – 37.4 degrees Fahrenheit) with most of our beef being aged for 21 – 28 days. The key effects of dry aging are the concentration of flavour and the breaking down of the connective tissue in the muscles resulting in more tender meat. All the beef at Victor Churchill is dry aged so come in and try the beef from a range of suppliers and you will taste the difference.