Meat At Billy's

Ashgrove

Customers come from far and wide to shop at Ashgrove’s Meat at Billy’s – and for good reason. The award-winning butcher is second to none when it comes to quality of meat, diverse range of products, knowledgeable staff and good old-fashioned service.

Since opening his first store in Ashgrove in 2009, Billy has not only built a staunchly loyal customer base and something of a mini-meat-empire but established his business as something of a community pillar, lending support to all kinds of local groups and causes.

Meat at Billy’s Ashgrove

More than a butcher shop, Meat at Billy’s stocks a wide range of compatible foodstuffs and products, including local cellar door Clovely Estate Wines. Some, like the JackaLope Slow Food rubs, are made by one of Billy's butchers and even the honey is produced from beehives on the rooftop of the shop.

Meat at Billy’s Ashgrove

Otherwise all products sold at the shop are carefully sourced from local independent producers and small scale farms.

Billy’s butchers are big fans of and experts on and the low and slow-cooked BBQ method of meat cooking (charcoal/smoked), so here’s the place to find American style cut ribs including pork belly and St Louis ribs as well as must try Wagyu sirloin rib fillets and Cape Grim Beef Short Ribs. You can also buy bags of smoking chips and charcoal to ensure they are cooked to perfection.

Meat at Billy’s Ashgrove

Dry aged beef is another house specialty, with Meat at Billy’s latest creation the dry aged beef burger. Popular with punters are the exotic sausages, such as North African Lamb Merguez, Truffled Pork & Porcini Mushroom, Thai Green Chicken Curry or Lamb, Fig and Walnut.

Meat at Billy’s Ashgrove

Meat at Billy’s is also known for its ready made, easy to cook gourmet dinners – think Salt Bush lamb Leg, Lemon and Garlic Chicken Roast, Lebanese Lamb Kofta Kebabs, Yakitori Pork and Cherry Tomato skewers, Chicken Kilpatrick or delicious stir fries like Pork and Honey.

Shelves are lined with all manner of pantry items such as wasabi Mustard, Chipotle or Red Onion Jam, Handcrafted Maple Syrup, Picklehead Pickles, Blend Smoked Honey, Dr Kim’s Fermented Kimchi, Kosher Salt and Cous Cous.

Meat at Billy’s Ashgrove

This is also the place to pick up hard-to-find stuff like Honeycomb Tripe, Corned Wagyu Silverside, Goat Loin and Rack, Lamb Brains, Spatchcock, Haggis and Black or White Pudding, and deli items such as Farmhouse terrine, Prosciutto, pancetta, marinated feta, Truffle salami, pate and Poached Pear Rillette.

Meat at Billy’s Ashgrove

There’s even top of the range ‘Made in Japan’ kitchen knives for sale, or bring your own knives in to get sharpened by Troy from 'A Wicked Edge Sharpening', who has a knife-sharpening service at Meat at Billy's on a nominated Saturday morning once every 3 months.

Meat at Billy’s also has on online shop, with delivery to Brisbane homes and offices within a 10km radius. All orders over $100 are free. Save time - shop here online.

Meat at Billy's  

241 Waterworks Rd

Ashgrove

Mon-Fri 6-6.30

Sat 6-5

Sun 6-4

33662912

Map

241 Waterworks Rd Ashgrove

Top Things To Do In Brisbane This Week

Arthur Boyd: Landscape of the Soul is a must-see major art exhibition
Central American figurative artist Carlos Barrios returns to Mitchell Fine Art
Brisbane Night Market is celebrating all things Burgers and Beers
Queensland's Government House will open to members of the public
Meet the world's great resorts at Brisbane's #1 international ski travel show
Be inspired, be informed and be empowered at Brisbane's Modern Woman Expo coming to BCEC in June
Ponies, people watching, fashion & fine jewellery combine at the 2019 McLaren Polo by the Sea
Cooly Rocks On is Australia’s coolest rock 'n' roll nostalgia festival celebrating the 50s, 60s and 70s
Brisbane’s biggest bi-annual sustainability festival is set to hit Chermside's 7th Brigade Park

Arthur Boyd: Landscape of the Soul

Arthur Boyd: Landscape of the Soul is a must-see major exhibition of one of Australia's most significant artists and it's free to visit
Arthur Boyd editor's pick