Chapter 1: Who is Peter Robinson and what is the Butcher Club?
Breakfast with Gary and Tim.
Great to have you with us and long-time listeners of this program will understand just how significant our next guest is to us because we love our meat. And Tim Watson thinks he's a bit of a guru when it comes to cooking on open flames and all sorts of things. So Peter Robinson from The Butcher Club joins us probably once a year.
Pete, you're wandering here and you tell us what's going on in the world of meat. Welcome. Ah, thanks, boys. Thanks for having me in. You're too kind. No, it's great to talk to you.
Chapter 2: What locations does the Butcher Club operate in?
And Tim's sitting there. He's dribbling down the side of his mouth. He's set up now to take advantage of some of your beautiful cuts. The Butcher Club, of course, up to 10 locations now, I believe. Is that right? Correct. Where can we find him?
Well, we're over the bridge. We're in Willey. So Willey, Richmond, Blackburn.
Chapter 3: How does the Butcher Club's rewards app work?
Forest Hill. Forest Hill. Thank you. Knox, Ferntree, Gully, Endeavour Hills, Casey, Mornington and Bayside, Frankston.
Yeah. So you are growing at a rapid rate. And the feedback we get in here is that it is the best meat you can possibly get. And you've got a new app that you've been developing as well.
Yeah, we do. Yeah, it's been up and going for about six months now.
Chapter 4: What special offers are currently available at the Butcher Club?
It's fantastic. Is it the Butcher Club app? Correct, yeah. So it's a rewards app. Oh, yeah, yeah. I think you talked about this last year. Yeah, we were just... Developing it. Yeah, developing it. So, yeah, that's really good. It's simple.
Chapter 5: What are the best-selling meats at the Butcher Club?
You jump on the App Store or Google Play if you've got the alternative phone. and it's a free app. You nominate your store, you get a barcode, and we run some fantastic specials every week. Right. Every week.
And then the loyalty program, so the more you buy, the better it is for you, I'd imagine.
It sort of basically just gives you access to one really huge special. And I'll give you an example. This week we're running some magnificent Angus Scotch fillet. Scan your code and literally $20 a kilo comes off the price.
Chapter 6: Where does the meat at the Butcher Club come from?
Really? Down to $39.99. That's worth doing. It's really good.
That is a great deal. That is a great deal. Is there a little spot there maybe that somebody could pop up and do a little pop-up cooking class as part of that app? Or is there something there that creatively we could get together with Pete or not? I think that's a great idea.
Would you rule that out or not?
Chapter 7: What meats are best to eat seasonally?
No, I think that's a great idea. Yeah, we can do anything, can't we? I think we can.
What about an in-store cooking display by Tim Watson?
Yeah, how about that?
And now we're starting to talk and then he can get there and the crowds will come in and the whiz can tell how he likes to cook a ribeye, how he likes to cook a sirloin.
I'd prefer to invite everybody down to my joint down here so that we can actually get the wood-fired oven and everything up and running and show people how to cook on the stove we've got down here or the barbecue we've got down here with the open flame. There is nothing like it, Pete. There is absolutely nothing like the preparation that goes into cooking on the open flame. Nothing like it.
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Chapter 8: How can cooking techniques enhance meat flavors?
It's almost disappointing once it's cooked, isn't it? Standing there having a beer.
Well, it's the whole sort of ceremony around it. You know, the preparation and the wood and getting the fire going and then having a beer or a glass of wine and just smelling the... The fat just sizzling away. Oh, Tim, what are you doing? He's starting to get hungry.
It's quarter to seven. There's nothing left. What are you doing about 11 o'clock?
Hey, you bought a, and Tim's down the beach, so he's going to miss out, but you bought a big, what is that?
Yeah. A big chunk that you bought in here. So it's called New York ribeye, and we don't. I haven't seen it here. I mean, it's obviously meat is meat. But it's basically the ribeye. So this particular section of the scotch fillet in the porterhouse, a small little section there where they've taken it off the bone and they leave all the tail piece on it. And they sell it as New York ribeye.
So they cut them nice and thick and they export all of these. And it's very big overseas. But I've never seen it in a store here. But this is in one big piece. Is that what you mean? One big piece, yeah.
So that's why you don't sell it in one big piece as well?
You can, but generally you would slice it and, you know, you'd cut them nice and thin.
How many will I get off that? That looks like a pretty fair chunk there. I reckon you'd get 10 or 12.
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