50 Years in Business
50 Years in Business
We’re very proud to be the most awarded Butcher shop in Australia and we’re very passionate about what we do.
With over 50 years collective experience in the industry and over 200 awards, we pride ourselves on stocking and supplying only the highest-grade Australian meats in our award-winning shops.
All our Sausages are made daily using fresh herbs, with only natural casings and are naturally gluten free and preservative free. We’ve perfected our sausage recipes using far less fat than other butchers – only a modest 12% compared to the usual high fat content.
Our award-winning top-quality Beef is locally sourced and grass fed. Our dry aged Steaks are aged in our specially designed Himalayan salt brick Dry ageing room for 21 days.
Tender Gourmet Lamb too is locally sourced and always free range and grass fed. Our Chicken is the highest quality and guaranteed chemical & hormone-free. So, the meat you eat is always as healthy as it is tasty! Gourmet pre-made meals and sauces are preservative free and are made fresh, daily from only the very best ingredients.
We also have a wide selection of gourmet and traditional salads to choose from which are also freshly made. All the staff at Tender Gourmet pride ourselves on our fantastic customer service, product knowledge and supplying the highest quality produce. Tender Gourmet Butchery has stores in Hornsby, Bondi Junction, Eastgardens and Macquarie Centre in Sydney.
Leading Australia's International Team
The Australian Steelers to 3rd place at the World Butchers’ Challenge in Belfast, Northern Ireland in 2018. The team was captained by the owner of the Tender Gourmet Butchery, our very own Adam Stratton!
Team members 2018 (from left to right): Nick Dagg from Gourmet Market Meats, Luke Leyson from Goodwood Quality Meats, Tom Bouchier from Peter Bouchier, Colin Garrett from Colin’s Butchery, Paul Brady from Tender Gourmet Butchery Macquarie, Sydney and Captain, Adam Stratton from Tender Gourmet Butchery Hornsby.
In The Media
Adam Stratton and his team are no strangers to the spotlight. Here are some of their recent appearances:
“Chefs are often considered the rockstars of the culinary world. Well, it’s about time butchers were considered part of that same group. They’ve earnt it. ”
— ROD SLATER, WBC CHAIR