​East Blaxland Butchery has been operating as a retail shop in the Mountains for over 50 years. My name is Scott Evans and I'm the proud owner of the Butchery for over 6 years now. Taking over on the 28th of December, 2015. 

 

I've lived in the mountains all my life, growing up in Mount Victoria and going to school in Lithgow. Leaving school at the end of year 10 with my school certificate and not much else I moved to the mid mountains and started an apprenticeship at Hazelbrook Butchery. There I was mentored and learned from multiple butchers over 6 years. Following this I moved to a shop in Blaxland for a few years before then working at East Blaxland Butchery for 2 and a half years before taking over the business from Lester and Michelle, the Previous owners. 

Since ownership of East Blaxland Butchery I've been delighting our customers with quality products ever since.

​

We sell all the standard cuts from Australian beef, pork, lamb and chicken and has access to a large range of game meats.

We have won multiple awards for our large range of gourmet sausages and have built a reputation for being Western Sydney's home of low and slow.

Low and slow has been growing over the last decade in Australia. It's appeal is in the taste.

The look on people's faces when they try brisket for the first time - their eyes roll back in their head and they say it's amazing

​

Our passion resides in 'Low and Slow', it's no surprise our butchery stocks anything and everything you could need for slow and low cooking, including smokers, meat rubs, sauces, seasonings, thermometers, wood and pellets.

We specialise in American style cuts including beef ribs and brisket, pork ribs, pork butts, rump caps, tomahawks, tri tips and more.

Check out our shop for the largest range of rubs, sauces and accessories in the Blue Mountains region when it comes to barbecuing.

​

We have a talented staff with the aim to provide a 'point of difference'  come meet with us today to see our large range of meats and additional cooking accessories.

​

We are proud to source our meat from amazing Australian producers, working closely with suppliers and farmers, visiting farms and keeping an active interest in their approach to animal husbandry. We love to be reassured of their accountability and impact on the environment as well as the health of their livestock.

​

The suppliers we source our meats from all keep the animals health, safety and well-being at the top of their priorities. Providing a tasty and tender eating experience for our customers. 

 

Working with producers such as:

 

• Stone Axe Full Blood Wagyu

• Rangers valley

• Robbins Island 

• Cape Grim

• Wanderer 

• 36 degrees south

• Bindaree Beef

• Bangalow Sweet Pork

​

We love having a chat and speaking to people about their cooking experiences. Whether it is their first Porchetta roast on the spit, a slow roasted lamb shoulder or a big brisket that is smoked for 14 hours, we have the knowledge and skills to assist you in any of your cooking adventures.