The Meat-Inn Place

The Meat-Inn Place are a Melbourne-based Low and Slow Butcher shop providing trending meats such as Briskets, Baby back ribs, Tri tip steaks and a large array of smoker cooked American-style BBQ meats, grills and accessories. As well as having generational experience and a local following, this butcher shop was voted Melbourne's best butcher by the Herald Sun. The Meat-Inn Place has grown every year since beginning in Lilydale, in Melbourne's eastern suburbs and now delivering all over Melbourne.

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Making Smart Meat Choices: Which Meat is Best for Your Health?

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John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment […]

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Is Brisket and Silverside the Same Thing?

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John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

Is Brisket and Silverside the Same Thing? Read More »

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What Other Products Do Butchers Sell Besides Meat?

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John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

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Brown Sugar vs. White Sugar for BBQ Rubs: Pros, Cons, and Perfect Applications

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John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

Brown Sugar vs. White Sugar for BBQ Rubs: Pros, Cons, and Perfect Applications Read More »

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Decoding Organic Meat Labels: Your Butcher’s Guide

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John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

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The Best Smokers for Beginners As We’ve Tried Them: A Buyer’s Guide for Newbies

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The Best Smokers for Beginners As We’ve Tried Them: A Buyer’s Guide for Newbies In This Article Add a header to begin generating the table of contents Scroll to Top I’ve smoked meat, fish, and vegetables for years as a butcher, so I’ve seen it everything when it comes to smokers. I’ve used a variety

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What Cooking Equipment You can Use for Low and Slow Cooking

What Cooking Equipment You can Use for Low and Slow Cooking

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What Cooking Equipment You can Use for Low and Slow Cooking Low and slow cooking need not be complicated. All you have to do is browse your kitchen and you’ll be surprised to find the right and appropriate kitchen equipment and tools you need to create the perfectly tasty and mouth-watering meal!  In This Article

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