< PreviousI n T r o D ucTI on 11 auto running head IN TRODUC TION MEATSMITH An introduction by Troy Wheeler Andrew and I actually met in a butcher shop. He’d recently moved into the same neighbourhood as the shop I was managing and was out food shopping with his kids. I was interested in the Melbourne restaurant scene and so knew who Andrew was. I was a fan of his work. His restaurants, such as cumulus Inc., Supernormal and cutler & co., seemed to have a particularly Melbourne style that spoke to me. We struck up a conversation over the counter that first day and whenever he came into the shop after that, or if I ate in one of his restaurants, we’d continue the chat about food, cooking and butchery. one day, Andrew told me he was putting a dry-ageing room into his pub, Builders Arms Hotel, and asked if I’d come in to share some butchery skills and my experience assessing and grading meat with him and his staff. I jumped at the chance. I’d wanted to experience the inner workings of a restaurant for a while so it seemed like the perfect opportunity to tick that box. I felt I could offer something while also learning about how restaurants work, plus I’d get to meet, connect and talk food with like-minded people – all reasons why I’d moved to Melbourne in the first place. I grew up in a small country town, left school at 15 and did my apprenticeship in the town’s family-run butcher shop. It was a hard job but I loved it. I loved the direct feedback and the sense of building a rapport with the community; making products that people take home and who then come back to you, saying: ‘that was amazing – what else have you got?’ I also became fascinated by how different meat would have different flavours and textures, depending on the breed of the animal, where they were raised or the food they ate. The meat we generally sold in the butcher came from an abattoir, so we had no information about its provenance or breed but, as country butchers, we often processed whole animals farmers had raised themselves for their own consumption. It was while working with these animals that I began to notice there were distinct differences between cattle from different properties. The meat from cattle that spent time grazing in an orchard, for example, tasted different to meat from animals that grazed exclusively on pasture. Different breeds presented different attributes of flavour and texture. I wanted to learn more, and to do that I needed to move to Melbourne. I lined up some work at a butcher in the city, said my farewells, packed everything up and drove to Melbourne on a Saturday morning. When I rocked up to check that everything was good for me to start at the butcher on Monday, the guy who’d promised me the job told me there was no work for me after all. I was gutted but, as it turned out, it was one of those turning-point moments that life can throw your way. I’d heard from a friend about a butcher called Peter Bouchier. He’d had a good experience working there so, immediately after being told I didn’t have a job, I headed straight there to ask for work. Peter didn’t have anything for me, but he must have seen something in me and offered me a position regardless. I started the following Monday and worked for him for the next 13 years, until I left to open Meatsmith. At this stage of my life I was a simple country kid who hardly cooked. I wasn’t really into food – it was mostly about fuel. I didn’t drink wine either, only beer. But Peter and his wife Sue would take me out for dinner and I began to warm to the idea of restaurants and learning about – and enjoying – wine. My eyes were also opened by the customers who frequented Peter’s shop. Many of them were well-travelled people who ate out all the time. They’d tell me about the restaurants they’d gone to and what they’d eaten. Hospo industry people (Andrew being one of them) shopped there too and we had several regulars who were food writers. HG.Meatsmith_Pages_FINAL_HG.indd 11HG.Meatsmith_Pages_FINAL_HG.indd 1127/6/23 9:58 am27/6/23 9:58 am 1 ∕3 1 ∕8 HG.Meatsmith_Pages_FINAL.indd 10HG.Meatsmith_Pages_FINAL.indd 1015/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt10 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt11 I n T r o D ucTI on 11 auto running head IN TRODUC TION MEATSMITH An introduction by Troy Wheeler Andrew and I actually met in a butcher shop. He’d recently moved into the same neighbourhood as the shop I was managing and was out food shopping with his kids. I was interested in the Melbourne restaurant scene and so knew who Andrew was. I was a fan of his work. His restaurants, such as cumulus Inc., Supernormal and cutler & co., seemed to have a particularly Melbourne style that spoke to me. We struck up a conversation over the counter that first day and whenever he came into the shop after that, or if I ate in one of his restaurants, we’d continue the chat about food, cooking and butchery. one day, Andrew told me he was putting a dry-ageing room into his pub, Builders Arms Hotel, and asked if I’d come in to share some butchery skills and my experience assessing and grading meat with him and his staff. I jumped at the chance. I’d wanted to experience the inner workings of a restaurant for a while so it seemed like the perfect opportunity to tick that box. I felt I could offer something while also learning about how restaurants work, plus I’d get to meet, connect and talk food with like-minded people – all reasons why I’d moved to Melbourne in the first place. I grew up in a small country town, left school at 15 and did my apprenticeship in the town’s family-run butcher shop. It was a hard job but I loved it. I loved the direct feedback and the sense of building a rapport with the community; making products that people take home and who then come back to you, saying: ‘that was amazing – what else have you got?’ I also became fascinated by how different meat would have different flavours and textures, depending on the breed of the animal, where they were raised or the food they ate. The meat we generally sold in the butcher came from an abattoir, so we had no information about its provenance or breed but, as country butchers, we often processed whole animals farmers had raised themselves for their own consumption. It was while working with these animals that I began to notice there were distinct differences between cattle from different properties. The meat from cattle that spent time grazing in an orchard, for example, tasted different to meat from animals that grazed exclusively on pasture. Different breeds presented different attributes of flavour and texture. I wanted to learn more, and to do that I needed to move to Melbourne. I lined up some work at a butcher in the city, said my farewells, packed everything up and drove to Melbourne on a Saturday morning. When I rocked up to check that everything was good for me to start at the butcher on Monday, the guy who’d promised me the job told me there was no work for me after all. I was gutted but, as it turned out, it was one of those turning-point moments that life can throw your way. I’d heard from a friend about a butcher called Peter Bouchier. He’d had a good experience working there so, immediately after being told I didn’t have a job, I headed straight there to ask for work. Peter didn’t have anything for me, but he must have seen something in me and offered me a position regardless. I started the following Monday and worked for him for the next 13 years, until I left to open Meatsmith. At this stage of my life I was a simple country kid who hardly cooked. I wasn’t really into food – it was mostly about fuel. I didn’t drink wine either, only beer. But Peter and his wife Sue would take me out for dinner and I began to warm to the idea of restaurants and learning about – and enjoying – wine. My eyes were also opened by the customers who frequented Peter’s shop. Many of them were well-travelled people who ate out all the time. They’d tell me about the restaurants they’d gone to and what they’d eaten. Hospo industry people (Andrew being one of them) shopped there too and we had several regulars who were food writers. HG.Meatsmith_Pages_FINAL_HG.indd 11HG.Meatsmith_Pages_FINAL_HG.indd 1127/6/23 9:58 am27/6/23 9:58 am 1 ∕3 1 ∕8 HG.Meatsmith_Pages_FINAL.indd 10HG.Meatsmith_Pages_FINAL.indd 1015/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt10 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt11 HG.Meatsmith_Pages_FINAL.indd 13HG.Meatsmith_Pages_FINAL.indd 1315/6/23 8:32 am15/6/23 8:32 am INTR OD u CTION 12 1 ∕3 1 ∕8 These customers all contributed to my education; passing on cooking tips and food knowledge, telling me about dishes they’d eaten on a recent trip to Italy or local producers who were growing amazing mushrooms or making great cheese. It really started something. I began researching, buying cookbooks, doing some cooking myself and going out to restaurants all the time. I went overseas and visited butcher shops and markets and restaurants, all the while soaking up as much information as I could. It became a passion. I certainly was given the opportunity to develop as a butcher while working for Peter but what I’m really grateful to him for was how he helped instil in me an ethos about and a love for food that’s guided me to where I am today. Any early conversations I had with Andrew about opening a butcher shop were all about me doing my own thing. But it was more hypothetical than a reality. I was comfortable where I was, well paid and treated respectfully, and the work I was doing with Andrew at Builders Arms was like a fun side hustle. But it also opened my eyes to other possibilities and, the more I thought about it, the more it made me realise I wanted to give it a crack. I came to realise that I didn’t want to regret not trying it. Andrew, a chef and restaurateur, had never thought about opening a butcher shop. But while talking about the possibility of me opening my own business, we came to recognise that we worked well together, and possessed complementary skills and similar ideas about what we thought a butcher shop could and should be. The first conversations about Meatsmith started not just from a shared passion for quality, provenance and the art of real butchery, but in the lessons we’d learned along the way in our separate careers. Though we came at it from different angles as a butcher and a chef, we shared the same ethos. We believed in having close relationships with the people whose produce we would be stocking, the farmers and producers who shared similar values to ours around ethical animal husbandry and working with rare breeds. We wanted to source meat grown as close as possible to the shop and would always take animal miles into consideration, only working with farmers who could minimise the distance from the farm to the abattoir, reducing the stress on the animals caused by transport and processing. We’d also pay close attention to breeds, choosing animals that have the genetics and attributes that allow them to thrive in the conditions where they’re being raised. We decided early on that if we couldn’t access meat that met our criteria, we wouldn’t stock it. When it came to the actual shop, the overarching idea with Meatsmith was for it to provide all the essentials necessary for creating a good meal. It was never meant to be an emporium but we’d have everything – from wine and condiments to potatoes and garlic, even a few knives, some quality cookware and gadgets like meat thermometers – so that if you dashed in at the last minute after you’d forgotten that you’d asked people over for dinner, you’d still be able to pull together something impressive. This would be regardless of whether people were looking for something quick and easy early in the week (our chicken schnitzels and lasagne are consistently among our best sellers) or they came to buy something more ambitious like game birds or goat meat or pig’s trotters to impress at a weekend dinner party. What Meatsmith is ultimately about is making life easier for the home cook, whether they’re novices or experts. It’s sharing the knowledge we’ve picked up along the way that helps makes eating and drinking at home so enjoyable. That approach is reflected in this book. We wanted to share the relaxed way we like to approach cooking and entertaining when we’re not on the job. And, just like in our butcher shops, we want to share information with the people in our community – cooking tips, shortcuts, how to make a burger that won’t fall apart and end up in your lap. I discovered my passion for food in a butcher shop and from there learned to truly love cooking for family and friends. This book is a way to share that. HG.Meatsmith_Pages_FINAL.indd 12HG.Meatsmith_Pages_FINAL.indd 1215/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt12 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt13 HG.Meatsmith_Pages_FINAL.indd 13HG.Meatsmith_Pages_FINAL.indd 1315/6/23 8:32 am15/6/23 8:32 am INTR OD u CTION 12 1 ∕3 1 ∕8 These customers all contributed to my education; passing on cooking tips and food knowledge, telling me about dishes they’d eaten on a recent trip to Italy or local producers who were growing amazing mushrooms or making great cheese. It really started something. I began researching, buying cookbooks, doing some cooking myself and going out to restaurants all the time. I went overseas and visited butcher shops and markets and restaurants, all the while soaking up as much information as I could. It became a passion. I certainly was given the opportunity to develop as a butcher while working for Peter but what I’m really grateful to him for was how he helped instil in me an ethos about and a love for food that’s guided me to where I am today. Any early conversations I had with Andrew about opening a butcher shop were all about me doing my own thing. But it was more hypothetical than a reality. I was comfortable where I was, well paid and treated respectfully, and the work I was doing with Andrew at Builders Arms was like a fun side hustle. But it also opened my eyes to other possibilities and, the more I thought about it, the more it made me realise I wanted to give it a crack. I came to realise that I didn’t want to regret not trying it. Andrew, a chef and restaurateur, had never thought about opening a butcher shop. But while talking about the possibility of me opening my own business, we came to recognise that we worked well together, and possessed complementary skills and similar ideas about what we thought a butcher shop could and should be. The first conversations about Meatsmith started not just from a shared passion for quality, provenance and the art of real butchery, but in the lessons we’d learned along the way in our separate careers. Though we came at it from different angles as a butcher and a chef, we shared the same ethos. We believed in having close relationships with the people whose produce we would be stocking, the farmers and producers who shared similar values to ours around ethical animal husbandry and working with rare breeds. We wanted to source meat grown as close as possible to the shop and would always take animal miles into consideration, only working with farmers who could minimise the distance from the farm to the abattoir, reducing the stress on the animals caused by transport and processing. We’d also pay close attention to breeds, choosing animals that have the genetics and attributes that allow them to thrive in the conditions where they’re being raised. We decided early on that if we couldn’t access meat that met our criteria, we wouldn’t stock it. When it came to the actual shop, the overarching idea with Meatsmith was for it to provide all the essentials necessary for creating a good meal. It was never meant to be an emporium but we’d have everything – from wine and condiments to potatoes and garlic, even a few knives, some quality cookware and gadgets like meat thermometers – so that if you dashed in at the last minute after you’d forgotten that you’d asked people over for dinner, you’d still be able to pull together something impressive. This would be regardless of whether people were looking for something quick and easy early in the week (our chicken schnitzels and lasagne are consistently among our best sellers) or they came to buy something more ambitious like game birds or goat meat or pig’s trotters to impress at a weekend dinner party. What Meatsmith is ultimately about is making life easier for the home cook, whether they’re novices or experts. It’s sharing the knowledge we’ve picked up along the way that helps makes eating and drinking at home so enjoyable. That approach is reflected in this book. We wanted to share the relaxed way we like to approach cooking and entertaining when we’re not on the job. And, just like in our butcher shops, we want to share information with the people in our community – cooking tips, shortcuts, how to make a burger that won’t fall apart and end up in your lap. I discovered my passion for food in a butcher shop and from there learned to truly love cooking for family and friends. This book is a way to share that. HG.Meatsmith_Pages_FINAL.indd 12HG.Meatsmith_Pages_FINAL.indd 1215/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt12 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt13 I n T r o D ucTI on 15 HOSPITALITY An introduction by Andrew McConnell Mention hospitality, and many people, particularly those like me who work in the industry, immediately think restaurants. opening Meatsmith reminded me that hospitality can be many things. As much about attitude as industry, hospitality is about conversations and community, exchanging information and ideas, as well as feeding and watering people well. It’s also about helping people feel better about themselves, whether that’s having friends over for a leisurely summer lunch in the backyard or pulling out all the stops with dinner in a restaurant. Hospitality’s definitely part of your local butcher shop too; all those conversations about quick-fix solutions for weeknight dinners or ideas for what to cook for that big family gathering on the weekend. I’d always been fascinated by the art of butchery but until Troy and I struck up a friendship and he worked with us at Builders Arms Hotel, it had never even crossed my mind that I would open a butcher shop. once we started that conversation though, we began to see that by bringing our different skills, backgrounds and experience to the project – his in butchery and retail, mine in restaurants – there was the opportunity to create something really interesting. A third element also came into play once we discovered the similar way we both like to cook and entertain friends and family at home. The professional skills Troy and I brought to the table were vital to the structure of Meatsmith but it was this third more personal element that really came to inform how we wanted the shop to function: as a valuable resource for the home cook. We wanted the shop to be a place where you could explore and that would unfold the more you got to know it. We never intended Meatsmith to be a one-stop shop but, the way it panned out, it has the convenience of one if you’re in a bit of a rush. It can help fill the gaps and I suppose there’s a level of hospitality in that; the convenience of it. You can obviously buy meat but there are also pantry staples and wine. We also decided to stock certain knives we loved and our favourite pans and grills. In the beginning it felt kind of self-indulgent, throwing all the things we personally like to cook with and to eat and drink into our own shop. But the more we looked at it, the more it felt like the right destination. In our early discussions, Troy and I talked about the traditional butcher shops of Europe, particularly in France; the kinds of shops that are part of people’s daily routine and so also a part of the community. They are places you could talk cuts of meat or about roasting a chicken, or just bemoan the bad weather. The timeless quality of those traditional European butchers led us to some non-negotiable criteria when we began looking for a retail space that would ensure Meatsmith would become part of its community. According to this ‘manifesto’, the space had to be in a high-density area, walking distance from a supermarket, close to a greengrocer, bakery and preferably a few other complementary stores like a fishmonger or a deli. It might seem like we were being neurotically specific but the idea of being part of the community was vital to the kind of business we wanted to run. This was reflected in the design of Meatsmith, not just in the use of marble, terrazzo and timber that echoed the European style we admired, but in the way we wanted to display things in the fridges and on the shelves. With Lucinda and Matthew from Herbert & Mason architects, we designed our own display fridges. unlike traditional high butcher counters that create a barrier between the customer and the butcher, our version had customers looking down into the cabinet, like in a jewellery store. This has created a friendlier dynamic in the shop, enabling us to have a better connection with our customers that encourages dialogue and makes the shopping experience more social. HG.Meatsmith_Pages_FINAL_HG.indd 15HG.Meatsmith_Pages_FINAL_HG.indd 1527/6/23 9:58 am27/6/23 9:58 am 1 ∕3 1 ∕8 HG.Meatsmith_Pages_FINAL.indd 14HG.Meatsmith_Pages_FINAL.indd 1415/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt14 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt15 I n T r o D ucTI on 15 HOSPITALITY An introduction by Andrew McConnell Mention hospitality, and many people, particularly those like me who work in the industry, immediately think restaurants. opening Meatsmith reminded me that hospitality can be many things. As much about attitude as industry, hospitality is about conversations and community, exchanging information and ideas, as well as feeding and watering people well. It’s also about helping people feel better about themselves, whether that’s having friends over for a leisurely summer lunch in the backyard or pulling out all the stops with dinner in a restaurant. Hospitality’s definitely part of your local butcher shop too; all those conversations about quick-fix solutions for weeknight dinners or ideas for what to cook for that big family gathering on the weekend. I’d always been fascinated by the art of butchery but until Troy and I struck up a friendship and he worked with us at Builders Arms Hotel, it had never even crossed my mind that I would open a butcher shop. once we started that conversation though, we began to see that by bringing our different skills, backgrounds and experience to the project – his in butchery and retail, mine in restaurants – there was the opportunity to create something really interesting. A third element also came into play once we discovered the similar way we both like to cook and entertain friends and family at home. The professional skills Troy and I brought to the table were vital to the structure of Meatsmith but it was this third more personal element that really came to inform how we wanted the shop to function: as a valuable resource for the home cook. We wanted the shop to be a place where you could explore and that would unfold the more you got to know it. We never intended Meatsmith to be a one-stop shop but, the way it panned out, it has the convenience of one if you’re in a bit of a rush. It can help fill the gaps and I suppose there’s a level of hospitality in that; the convenience of it. You can obviously buy meat but there are also pantry staples and wine. We also decided to stock certain knives we loved and our favourite pans and grills. In the beginning it felt kind of self-indulgent, throwing all the things we personally like to cook with and to eat and drink into our own shop. But the more we looked at it, the more it felt like the right destination. In our early discussions, Troy and I talked about the traditional butcher shops of Europe, particularly in France; the kinds of shops that are part of people’s daily routine and so also a part of the community. They are places you could talk cuts of meat or about roasting a chicken, or just bemoan the bad weather. The timeless quality of those traditional European butchers led us to some non-negotiable criteria when we began looking for a retail space that would ensure Meatsmith would become part of its community. According to this ‘manifesto’, the space had to be in a high-density area, walking distance from a supermarket, close to a greengrocer, bakery and preferably a few other complementary stores like a fishmonger or a deli. It might seem like we were being neurotically specific but the idea of being part of the community was vital to the kind of business we wanted to run. This was reflected in the design of Meatsmith, not just in the use of marble, terrazzo and timber that echoed the European style we admired, but in the way we wanted to display things in the fridges and on the shelves. With Lucinda and Matthew from Herbert & Mason architects, we designed our own display fridges. unlike traditional high butcher counters that create a barrier between the customer and the butcher, our version had customers looking down into the cabinet, like in a jewellery store. This has created a friendlier dynamic in the shop, enabling us to have a better connection with our customers that encourages dialogue and makes the shopping experience more social. HG.Meatsmith_Pages_FINAL_HG.indd 15HG.Meatsmith_Pages_FINAL_HG.indd 1527/6/23 9:58 am27/6/23 9:58 am 1 ∕3 1 ∕8 HG.Meatsmith_Pages_FINAL.indd 14HG.Meatsmith_Pages_FINAL.indd 1415/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt14 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt15 HG.Meatsmith_Pages_FINAL.indd 17HG.Meatsmith_Pages_FINAL.indd 1715/6/23 8:32 am15/6/23 8:32 am INTR OD u CTION 16 1 ∕3 1 ∕8 We also brought a high level of customer service to Meatsmith that is directly informed by my restaurants. Then there are all the extras we make in-house that are based on recipes we use in the restaurants – marinades, dressings, pickles, vinaigrettes, sauces, jus, stocks – foundation, building-block recipes that allow our customers to achieve quality experiences at home. Some people are suspicious of such shortcuts. It’s the idea that they’re somehow ‘cheating’ if you don’t make them yourself. But, when you work in restaurants and are used to cooking something quick for yourself late at night after work, you become expert in the shortcut that doesn’t compromise quality. We do a slow-cooked lamb shoulder at Meatsmith based on a dish that’s been on the menu at Cumulus Inc. since it opened. You can take that home, slide it into the oven for half an hour and you’ve got a perfect 8-hour slow-cooked lamb shoulder. That’s a direct inside industry hack right there. We even encourage our customers to claim they did it all themselves. Why not? It’s hospitable to make things smoother, easier, better. And we live to make it easy for the home cook, to help connect the dots and to supply the knowledge, experience and confidence – as well as product and recipes – to make your experience at home the best it can be. The art of hospitality. It’s what we do at Meatsmith and it’s what we hope you get from this book too. Enjoy, and never be shy to take a shortcut if it gets you to the same (or a better) place. HG.Meatsmith_Pages_FINAL.indd 16HG.Meatsmith_Pages_FINAL.indd 1615/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt16 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt17 HG.Meatsmith_Pages_FINAL.indd 17HG.Meatsmith_Pages_FINAL.indd 1715/6/23 8:32 am15/6/23 8:32 am INTR OD u CTION 16 1 ∕3 1 ∕8 We also brought a high level of customer service to Meatsmith that is directly informed by my restaurants. Then there are all the extras we make in-house that are based on recipes we use in the restaurants – marinades, dressings, pickles, vinaigrettes, sauces, jus, stocks – foundation, building-block recipes that allow our customers to achieve quality experiences at home. Some people are suspicious of such shortcuts. It’s the idea that they’re somehow ‘cheating’ if you don’t make them yourself. But, when you work in restaurants and are used to cooking something quick for yourself late at night after work, you become expert in the shortcut that doesn’t compromise quality. We do a slow-cooked lamb shoulder at Meatsmith based on a dish that’s been on the menu at Cumulus Inc. since it opened. You can take that home, slide it into the oven for half an hour and you’ve got a perfect 8-hour slow-cooked lamb shoulder. That’s a direct inside industry hack right there. We even encourage our customers to claim they did it all themselves. Why not? It’s hospitable to make things smoother, easier, better. And we live to make it easy for the home cook, to help connect the dots and to supply the knowledge, experience and confidence – as well as product and recipes – to make your experience at home the best it can be. The art of hospitality. It’s what we do at Meatsmith and it’s what we hope you get from this book too. Enjoy, and never be shy to take a shortcut if it gets you to the same (or a better) place. HG.Meatsmith_Pages_FINAL.indd 16HG.Meatsmith_Pages_FINAL.indd 1615/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt16 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt17 HG.Meatsmith_Pages_FINAL.indd 19HG.Meatsmith_Pages_FINAL.indd 1915/6/23 8:32 am15/6/23 8:32 am 1 ∕3 1 ∕8 HG.Meatsmith_Pages_FINAL.indd 18HG.Meatsmith_Pages_FINAL.indd 1815/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt18 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt19 HG.Meatsmith_Pages_FINAL.indd 19HG.Meatsmith_Pages_FINAL.indd 1915/6/23 8:32 am15/6/23 8:32 am 1 ∕3 1 ∕8 HG.Meatsmith_Pages_FINAL.indd 18HG.Meatsmith_Pages_FINAL.indd 1815/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt18 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt19 Next >