Established in 2017, our independent, family-run business are purveyors of the finest quality of meat. Where dedicated carnivores, locals and not-so locals come for our extensive 100 plate range of gourmet creations, ranging from succulent chicken to a magnificent rib of beef.
Have a large gathering or event coming up? Our expert butchers are happy to help and can advise you on the best cuts for every occasion. Just provide us with details of your upcoming occasion and we can help you select a mouth-watering menu that will be the talk of the town! We perceive you, our customers, as a community who enthusiastically share an enjoyment of the very best, seasonal produce.
We are delighted to be a preferred supplier to many top chefs who care passionately about the quality of the meat they buy. They are very particular, so we know this means our meat is top quality and delicious.
Here, at The Blue Rock Butchery, we’re proud to serve only the best seasonal produce, sourced from local farms who focus on animal welfare and sustainability. By supporting our local farmers, we can guarantee you the freshest, quality cuts. During the summer months, we also stock delicious fresh local fish and seafood.
We are also actively involved in our local neighbourhood, supporting a variety of sporting and community clubs with fundraisers and donations.
Meat is a treat and if you want the best, come and see us.
Co-founder of The Blue Rock Butchery, Aarran started his apprenticeship at the age of 15 and has been in the meat industry for over 30 years, including wholesale and retail.
Classically trained and bringing an English style of butchering to the business, he has also had the privilege to hone his skills with some of the best butchers in Perth, like Paddy and Johnny Ottobrino.
Lorrel is a co-founder of The Blue Rock Butchery and is the glue that keeps the business running like clockwork on a daily basis.
When she’s not looking after the financial and administration operations of the business, Lorrel ensures the household runs just as efficiently, keeping the boys in line.
A chip off the old (butcher’s) block, Mick is quickly learning the ropes about how the business runs and looks after the daily changing display of the cabinet which has over a 100 plate range.
He’ll soon be taking his first steps into learning the art of Butchery under the guidance of his dad.