Butcher chops your questions
AS the number of local butchers dwindle in Australia, Sydney butcher Anthony Puharich is stepping in to fill the void. Pay TV’s Ask The Butcher is touted as a ‘‘farm gate to dinner plate’’ experience with Puharich adding his expertise to the serving.
Puharich started Vic’s Premium Quality Meats with his father some 20 years ago and developed the Sydney retail shop into an international meat wholesaler.
They also took over Victor Churchill Butcher Shop, which was established in 1876, and won the 2010 International Interior design award, handed out in New York, for retail stores.
The pair supply meat to restaurants all over the country including Moo Moo, at Broadbeach.
In Ask The Butcher, Puharich discusses the types and cuts of meat, how they should be prepared and what complements them best at the dinner table.
He calls on some of Australia’s best known chefs, including Peter Gilmore, Matt Moran, Shannon Bennett, Kylie Kwong and Neil Perry, to help the viewer make the most informed choices.
Puharich blames major supermarket chains for the decline in the number of local butchers.
He hopes the series will encourage consumers to revisit their local butcher, knowing that the workers in their blue stripe aprons have more to offer than what’s on display in the refrigerated cabinet.
‘‘Over the last 15 to 16 years I have seen this industry change significantly,’’ says Puharich.
‘‘Major supermarkets started to dominate and your local neighbourhood butcher shop fell out of favour.
‘‘Coles and Woolies serve a purpose and it’s convenience.
‘‘You see a wall of meat and that’s it, no one is there to help you or steer you in the right direction.’’
Ask The Butcher is billed as a show about everything you ever wanted to learn or could possibly want to know about meat.
Puharich says he used his own experience with customers, and that of his staff at the Victor Churchill store, to address some of the more commonly asked questions in the series.