Tim and Lea wanted something different when they picked the name for their shop and The Butchers Bullevard certainly qualifies.
The Butchers Bullevard, located near the Vernon St entrance, features a glass-walled sausage room where customers can see sausage making in progress and watch butchers trim cuts of meat to their exact requirements.
The Allens, who moved from Dubbo to take over the former Palms Butchery, have been inspired by the famous refit of Sydney’s historic Victor Churchill Butcher and their new shop gleams with glass, stainless steel, polished stone and glossy tiles. Pots of fresh herbs to go with the meat are displayed in stainless steel containers and selected sauces and chopping boards are displayed on timber shelves. “We just want it to be inviting,” said Tim, who is keen to bring new ideas to your average meat & 3 veg and how they display their meat.
The meat The Butchers Bullevard sells is grass fed & raised without hormones or antibiotics & the pork is free range as well.
The Allens source local & regional produce wherever possible, including Dorrigo’s Mayfield Farm pork, New England lamb & Bindaree Beef from Inverell & are about to start home deliveries.
The Butchers Bullevard opens seven days a week.