Victor Puharich
Victor Puharich comes from a long line of butchers. His grandfather, father and brothers were all butchers in Croatia, where he was born. However, it was not until Vic arrived in Sydney in 1971 and began working with his brother for a meat exporter that he knew being a butcher was what he wanted to do in life.
After working in the butchering industry for more than 20 years Vic opened his own butcher store on Oxford Street, Sydney in 1996. In 1999 Vic and his son Anthony decided to change the direction and grow Vic’s Premium Quality Meat from a retail shop to a meat wholesaler. Getting bigger required a willingness to change and to invest. In 1999, Vic’s Premium Quality Meat moved to a new purpose-built building in Mascot, with state-of-the-art cool rooms, cutting floors and packing rooms, as well as a dedicated dry-age beef room, for specialist beef products for restaurants.
Victor, a master butcher was inducted into the Food Hall of Fame in October 2007 <hyperlink to http://www.vicsmeat.com.au/files/media/SydneyMag_Food_Hall_of_Fame_09_07.pdf>. Victor, after so many years in the meat industry, still loves to butcher meat to the highest of standards and to share his knowledge and passion with his customers.
Victor Puharich comes from a long line of butchers in Croatia, where he was born.
Vic opened his own butcher store on Oxford Street, Sydney in 1996. In 1999 Vic and his son Anthony grew Vic’s Premium Quality Meat from a retail shop to a meat wholesaler. Vic’s Meat moved to a purpose-built building in Mascot, with state-of-the-art cool rooms, cutting floors, packing rooms and a dedicated dry-age room.
Victor was inducted into the Food Hall of Fame in October 2007. He still loves to butcher meat to the highest of standards and share his knowledge and passion with his customers.
