In Conversation with Vic Meat Supply
We caught up with Terry from Vic Meat Supply to discuss his family-owned business at Queen Victoria Market and the 30 years of dedication that took him on a journey from apprentice to owner.
Can you tell us a bit about yourself and Vic Meat Supply?
I started when my dad used to pick up the fat and bones around Queen Vic Market back in the seventies. I was with him, as a little kid, running around and helping where I can. Then I became an apprentice butcher because I liked the market. I married the boss’s only daughter and have been here ever since. About 30 years ago, I started our own family business and whilst I’m not an apprentice anymore, I am still happily married, with our three kids. Everything’s good.
Can you describe your sourcing process for meat products?
I deal with a few wholesalers, just a handful. It helps to keep the process minimal and the quality great. They ring me up and ask me what I’d like to use that day. At 3am every morning, the meat is delivered fresh to us at Queen Victoria Market.
What sets Vic Meat Supply apart from other meat suppliers?
The way we set ourselves apart from everyone else is our specialty in barbecue meats. Our range of barbecue products is perfect for spring and summer. During winter, we adapt by switching over to casseroles and other types of meat. Everyone at the market does their own thing, and I’m proud to specialise in quality lamb and beef.
With the weather warming up and BBQ season here, do you have any product recommendations for customers?
Because we specialise in barbecue meats, customers should check out our sausages, hamburgers, butterflied legs of lamb and more. In addition, we also have marinated meats that are quick and easy to cook on the barbecue. Simply put them on for five or ten minutes on either side and you’re ready to go! Lamb is also beautiful during the springtime, especially cuts like baby lamb. It’s beautiful, soft and tender. We process it all in our shop – preparing the meats, ensuring the quality, all of that.
Are there any particular times of the year when you see increased demand for specific types of meat?
The best time of the year for us is summer. I like summer because during the season, everybody gets together to enjoy a barbecue. I find that people love cooking outdoors, when possible. With our specialisation in barbecue meats, many people come to us for chops, hamburgers, sausages and more. They are all quick and easy. We get quite busy during that time of the year, whereas in contrast to winter, it slows down for us.
How has being on Queen Vic Market Online impacted your business?
Queen Vic Market Online has integrated well into our business. We get a few customers that are regulars online. Some of our customers come in to see what’s on offer but then there are others who ring beforehand to see if certain meats are available before heading down. There are also those who may not decide to get it online that week, if they do come in – but then they might order online the following week. For us, it’s nice to put a face to the orders we receive through the online platform.
What do you love most about being a trader at Queen Victoria Market?
The reason I like it is because I like talking to people. There are always friendly people who come into the market. I’ve served customers of three generations, including the mother, her daughters and when those daughters have kids, their little kids also come in here. It’s good because of the connection I build talking to people from all walks of life.
Explore Vic Meat Supply at Queen Victoria Market on Tuesday and Thursday through to Sunday in the Meat and Fish Hall, Shop 18 or shop their range of meats on Queen Victoria Market Online.
