WE AREN’T JUST GREAT BUTCHERS. WE’RE ALSO PRETTY GOOD FARMERS.
LOCAL PRODUCE. LOCAL FARMERS. YOUR LOCAL BUTCHER.
Our meat is good. Our customers tell us so. And they keep coming back. We also have some of the best chefs in the region source their produce from us. We also have people drive a long way to buy our meat and smallgoods. That makes us immensely proud.
We bought the shop back in the 1990s when it was called Spa Centre Meats. We changed the name to Daylesford Meat Co. and put a spotlight on our own beef and lamb that we raise on our farm out past Malmsbury. We wanted our customers to taste our quality meat firsthand.
We also source the best local pork and chicken and hand-make a large range of traditional smallgoods and smoked meats in store. With our home delivery service and staff who share our values of good service and sound advice, we are quite proud of what we have to offer.
OUR FARM
It all starts here. We aim to breed and raise the best quality livestock so that we can produce what we believe to be some of Australia’s best meat for you and your family.
The grass is thick and lush on our farm at Green Hills. You’ll find it about 20 minutes down the road from Daylesford, on the other side of Malmsbury where the rich volcanic soil grows lush green pasture. Here, our prime lambs and cattle are free to graze. We spend a lot of time with our stock. This means they are used to people and are very calm. They enjoy the pasture and chew their cud resting in the shade of the old pine trees. We are very proud of the humane way our stock travel only a few kilometres for processing. Less stress means better meat. So, when you buy meat from The Daylesford Meat Co. you know it’s local, grass-fed and always delicious.
Green Hills Natural Beef and Lamb is now some of the most sought after meat in the country gracing the menus at leading restaurants across Victoria and Interstate. You can have it delivered directly to your door by ordering today on our website or dropping into our shop in Daylesford.
OUR HISTORY
Matt and Ron Layfield are son and dad. Business partners, they are men passionate about the meat business. They love breeding and raising livestock and have an eye for quality, knowing which animals are best in the markets. Hardworking and passionate community members, you’ll find them at the local footy club in winter and out in the paddocks and around the markets throughout the year.
Ron has been part of the butcher shop since the 1990s and had a vision for a place to showcase the meat we are so proud of. In 2014, we changed the name to The Daylesford Meat Co. to reflect our paddock to plate philosophy.
OUR STORE
We smoke our own bacon whole with our own secret blend of herbs and spices.
Our Smallgoods AND CHARCUTERIE
On some days, the smell of woodsmoke mingles with the aroma of spices, filling our Daylesford store with the most delicious and mouth watering tang of our traditional smallgoods. Juicy hams, thick smoky bacon, old fashioned kabana, authentic Strasbourg, terrines, chorizo and even Yorkshire-style pork pies. Ask for a taste and pick your favourite.
The Traditional Bull Boar Sausage
We make the world-famous traditional bull boar at the Daylesford Meat Co. It is a pork and beef sausage made with garlic, red wine and sweet spices. It was first made on the goldfields in the 1800s by Italian speaking Swiss immigrants from the Ticino region of Switzerland. It is so important to the cuisine of our region that it was officially recognised by the Slow Food Ark of Taste. Serve them grilled or use the spiced minced meat as the basis of an incredibly aromatic ragu. For our favourite ragu recipe, click here.