Peter Bouchier

We had a great night at the AMIC Australian Meat Excellence Awards last week with a few members of the team. Every product we entered received a medal, with our Free Range Dry Cured Streaky Bacon taking out a 🏆Champion award, and Gold across bacon, ham and smallgoods.

We're getting into the Olympic spirit by celebrating our own Gold Medalists! Get the 'All The Golds' meat pack online with a huge 25% off for the duration of the Paris Olympics.

Nothing pairs better that a Peter Bouchier steak and Entrecôte's Secret Herb Butter Sauce. Of course some frites on the side are essential! 📷: @entrecotemelbourne feat. Peter Bouchier porterhouse steak #bastilleday #frenchflair #steakandfrites #melbournefood

We partner with suppliers that share our commitment to excellence and ethical practices, so you can enjoy every bite with confidence.

We suddenly have a craving for ribs and hot dogs today... Check out this delicious recipe for pork ribs on our website, link in bio! #instafood #porkribs #usafood #independenceday

Need something delicious for school holiday lunch? This is a great recipe that can adapted depending on the childrens’ preferences. The grown-up version uses our beautiful cevapcici polpette, however, any of our meatballs work perfectly for a mild variation.

Premium Quality is the foundation of our business, and it is what our customers expect. From the product itself, to our customer service and the presentation of our stores and our packaging. It's “Quality In, Quality Out”. #premiumquality #butchersofdistinction #artisanatwork

Use our beautiful, sliced pastrami with a generous spread of our new Peter Bouchier Mustard for a delicious deli-style treat you can make at home.

Warm up with our Free Range Chicken Korma. A satisfying meal that is perfect for busy weeknights. Simply heat and serve with rice. Pick up in store, or order online.

Slow cooking dishes should now have a permanent spot on your meal plan until at least September! Try this recipe for Persian Lamb Shanks, link in bio!

High Tea Chicken Sandwiches | 40th Anniversary Recipe Collection | A Spring Carnival favourite, there is nothing like a chicken sandwich. Remember to refrigerate the mayo immediately after use as it is made with raw eggs. Link in bio #peterbouchier #recipesharing

Carpaccio with Parmesan Cream|The mix of salty, rich, sharp and clean flavours make this dish an ideal match to light red wines or textural whites. We’ve added some easy-to-make sauces, a parmesan crème fraiche and a spring onion gel, so good you’ll use them in other dishes too.

Honey Soy Miso Chicken Fried Rice | 40th Collection | We love to add a little extra soy, honey and miso to our bestselling marinated chicken marylands and further marinate them while we make this old-fashioned Chinese-takeaway-style fried rice. A Friday night favourite.

It’s not AFL Finals without our limited edition footy franks in store!! Pick up a few packets to enjoy over the weekend. They’re also great to have in the fridge for the school holidays. Get them while they last. #grandfinal #aflgrandfinal #footyfranks #hotdogs

Beef Taco Lettuce Wraps | 40th Collection | A fast and healthy midweek meal that is guaranteed to have them asking for seconds. You can serve them with Mexican beans, butter-fried mushrooms and some hot chilli sauce. Just make sure you brown the meat to get a rich, deep flavour.

BBQ Lamb Chops with Grilled Red Pepper Salad |40th Collection | Chump chops are a tasty cut of lamb centred around some bone. The old expression, 'the closer to the bone, the sweeter the meat', really rings true in this dish, served with a punchy and slightly sweet pepper salad.

Asian Pork Chop with Grilled Pineapple | 40th Anniversary Recipe | There are a number of steps to this delicious pork dish but they are all worth it. The result is a very aromatic meal, with a different flavour combination to what would traditionally be served with a pork chop.

Scotch Fillet Roast | 40th Anniversary Recipe Collection | Scotch fillet is often overlooked as cut for a roast. However, it has a beautiful flavour, and is very tender, with just enough fat to make it succulent. It's a Bouchier family favourite.