With a focus on quality and offering something different, Cabassi & Co Artisan Butchers also runs an in-store kitchen, where chefs carve up rolls of wagyu, lamb and pork for lunchtime crowds to enjoy at the bar. Patrons can even buy a piece of steak from the butcher and take it over to The Butcher’s Kitchen side of the shop to be cooked up for lunch. The shop’s prize offerings include Bangalow pork, certified-Meat Standards Australia Tasmanian lamb and free-range grass-fed wagyu beef from owner Peter’s own farm. The gourmet butcher also includes the state’s largest Dry Age Room, which sees Himalayan salt blocks soak moisture out of the meat for 28 days before it’s ready to serve.