Behind the Counter
A UK-trained Master Butcher and three industry awards. The craft comes first here.
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From Phillip Island Farm to Counter
Hill Top Farm Meats began as a farm-gate operation on Phillip Island before moving to the shop at 35 Coghlan Road, Cowes. Paul Joseph, the Master Butcher behind it, brought his training from Britain and a straightforward philosophy: source well, cut properly, sell what you can stand behind.
The cattle are raised on their own Phillip Island farm. The sausages are made on-site. The pies are baked in the kitchen. There is no third-party supplier or branded display fridge. When a customer asks where something came from, there is always an honest answer.
The Australian Butchers Guild has named Hill Top 'Greatest Butcher on your Block' three years running. Paul keeps a copy of the certificate somewhere. The real evidence is the repeat custom and the queue on weekends.
Paul Joseph, Master Butcher