The Butcher And The Chef
03/07/2026
Introducing... Meat Facts Nobody Asked For.
Because apparently the internet needed one more opinion... so we asked Barry.
Meet Barry Beef.
100% Australian. Grass-fed. Grass-finished. Quietly confident. Has seen more BBQ disasters than he'd care to admit.
Barry's here to settle the great meat debates, bust a few myths, and help you cook a better steak without making you feel like you've just failed MasterChef.
Episode #1: Why your steak needs to rest.
Spoiler: Cutting into it the second it comes off the grill is... a choice. 😬
Watch what happens, have a laugh, then never make Barry cry again.
If enough people enjoy this, Barry will be back for Episode #2.
So tell us...
👇 What meat fact should Barry tackle next?
Wrong steak temperatures?
Wagyu myths?
Why supermarket mince isn't the same?
Do you really need to rest chicken?
Or something completely different?
Drop your ideas below. Barry's taking notes.
(Well... someone else is. Barry doesn't have pockets.) 😏
Turns out... it wasn't my therapist's office.
It was The Butcher & The Chef.
Probably because my body wasn't asking for a counselling session...
It was asking for a proper steak. 🥩😂
Grass-fed. Grass Finished. Properly raised.
Cheaper than therapy, too.
17 wins from 19 games. 🔥🏉
Safe to say The Saints had plenty to celebrate on home turf at Rat Park.
We were proud to be part of the day supporting Saint Augustine's College, serving up true free-range pork straight from the spit, turned into our famous pulled pork burritos.
The sun was shining, the crowd was hungry, and the burritos disappeared almost as quickly as the Saints racked up the wins.
A huge thank you to everyone who stopped by for a feed, a chat and to support a cracking day of local sport.
Who grabbed a pulled pork burrito? 🌯👇
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