Make no misteaks about Bobby.
With eight years at Rockpool Bar & Grill and 10 years at Vic’s Premium Quality Meat under his belt, our Head Butcher Bobby Matic is armed with a wealth of meaty knowledge.
WHAT WAS IT LIKE AT ROCKPOOL?
As Rockpool Bar & Grill’s butcher, Bobby brought in and aged all meat for the lauded restaurant. He learned about flavour more than anything during his time there, constantly tasting the food the chefs were cooking. Joining Vic’s Meat Market for a challenge and to get back to dealing with customers, we’re thrilled to have him part of our team!
MAKING ENDS MEAT
Bobby fell into butchery by chance and hasn’t looked back since. What appeals to him is knowing the meat, the provenance, and the farms.
PASTURE FED OR GRAIN FED?
While he doesn’t completely shun one or the other, he reckons he eats pasture fed steaks and grain fed steaks on a 2:1 ratio. For him, it’s a matter of taste. The flavour of grain fed beef is on the richer side, whereas pasture fed beef is a bit cleaner.
MOST UNDERRATED CUT OF MEAT
Hanger steak – it’s packed with flavour and so textural.
EATS AT HOME
Whether it’s Schnitzels, spinach curries or a good old spag bol for his kids, Bobby likes to mix it up at home.
BOBBY’S FAVOURITE CUT OF MEAT
He can’t go past a rib eye, searing it in his wood fired BBQ. For Bobby, a rib eye is the perfect combination of flavour and fat, while still being lean enough.
When he’s not working his magic at Vic’s Meat Market, you’ll find him at the beach with his family, setting up the BBQ and settling down there for the entire day.
Next time you’re picking up meat at our Butcher, don’t be shy to say g’day to Bobby.