Stocking a full range of Beef, Lamb, Pork, Chicken and Game, from everyday to gourmet. Check out www.vermeys.com.au We are committed to supplying quality Tasmania meat that is free range and has no added hormones, steriods or growth promotants. Vermey's Quality Meats selection includes free range for life pork from small local producers as well as Scottsdale pork bred free range, Cape Grim Beef, free range pasture fed Tasmanian beef and lamb, and sustainably produced RSPCA approved Nichols Poultry. Vermey's also stock a variety of game meats that are usually harder to come by, such as quail, duck, venison, mutton birds, rabbits (wild and farmed) and wallaby. As all our sausages are handmade using quality ingredients, we can easily make sausages to order for people with special dietary requirements at Vermey's Quality Meats. Our Service
All the butchers at Vermey's Quality Meats work hard to ensure our meat is of the highest standard, so that you receive consistently tender, juicy and tasty meat. All our stock is personally approved on arrival. At Vermey's are always happy to trim, slice, dice and tie meat to your specifications. There is no need to settle for what is in a pack at Vermeys. It is your choice how much meat you would like and how you would like it cut. All the butchers at Vermey's love food, are passionate about meat and are good home cooks. They can help give you cooking advice to create a delicious meal. Family History
Marcus Vermey is a third generation butcher. His father Bill was even born above the family butcher shop in Holland. Marcus' father together with his grandfather, established Vermey's Quality Meats in Sandy Bay in 1964. Marcus purchased and commenced running Vermey's Quality Meats on the 1st of July 1997. By that stage he had already proven himself a top quality butcher by winning the Australian Work Skills Competition in 1992-93 and participating in an Australian Meat and Livestock Corporation exchange to Japan in 1995. He is the Tasmanian Chairman for the Australian Meat Industry Council and on the committee for the National Australian Meat Industry Council. Marcus Vermey helps teach master classes at the Agrarian Kitchen. Rodney Dunn in his book ' the agrarian kitchen' described Marcus Vermey as '..my go-to man for all things meat.' (page 267 Acknowledgments, 'the agrarian kitchen by Rodney Dunn published by Penguin) Come and see what you think if you are in Hobart.
