100 Recipes
Two from each butcher. Real quantities, real cuts, real cook times — written by people who break down the animal themselves and know exactly which piece you want.
100 Recipes · 50 Butchers · 220 Pages
Butcher's
Cook Book
Volume Three.
Third Edition Coming Soon
Australia's butchers, in their own words, cooking their own food. Volume Three lands 2027.
50Butchers
100Recipes
220Pages
About the book
Not a chef's book.
A butcher's book.
The idea turned up over a couple of beers at a Meatstock festival, and it was a simple one. Butchers know more about meat than anybody. So why isn't there a cookbook by them?
Two volumes later, The Butcher's Cook Book has become a proper record of the Australian trade — fifty butchers an edition, two recipes each, and the story of how they got there. The dishes they cook at home for their own families. Hot and fast or low and slow. Every cut named properly, because that's the point.
We've been putting butchers in front of a crowd since 2016. What keeps surprising us is the range of skill and character in the trade — people who are quick with a joke, know every customer's name, and care more about a well-trimmed rack than most of us care about anything.
These are the ones who'd rather do it right. That's who ends up in the book.
No one knows meat better than your local butcher.
What's inside
Three things, done properly
50 Butchers
A full profile on every one. Where they trained, how they got their shop, what they'd argue about at the counter. The bios are the part readers tell us they love most.
220 Pages
Full-colour throughout on heavy matt art stock, with a laminated cover and flaps. Built to sit on a bench and get splattered, not to look pretty on a shelf.
First in line
Know when Volume Three lands
Drop your email in and we'll tell you the day it's available — and where your nearest stockist is.
Beauty — you're on the list.
Something went wrong. Email us at hello@thebutcherscookbook.com and we'll add you.
No spam, no third parties. Two or three emails a year at most.
Get a copy
Two ways to buy
Order online
Delivered anywhere in Australia. Volume Two is available now; Volume Three opens for pre-order once the print run is confirmed.
$45.00 Plus $12 postage Australia-wide
Online Store Opening SoonSign up above and we'll email you the moment it's live.
Buy from a butcher
The best way. Every shop in the book stocks it, so you're buying it from someone who's actually in it — and they'll talk you through their recipes while you're there.
Find a StockistFifty shops across every state.
Where to buy
Stockist list coming soon
Every butcher in the book sells it over their own counter. The full searchable list goes live alongside Volume Three. In the meantime, ask your local butcher — if they're in the book, they've got it behind the counter.
Beyond Australia
One format, many countries
Fifty butchers, two recipes each, 220 pages. It works anywhere there's a trade worth documenting. Australia is where it started.
Australia — Live
United Kingdom
New Zealand
United States
Butcher, distributor or publisher interested in an edition for your country? Get in touch.