ABOUT US

Macelleria-“The Butcher That Cooks For You”

From the age of 6 I remember watching my father and uncle break down a cow to feed 11 hungry children (5 brothers and 5 sisters) and I prayed that I would never have to do that and find a real job!

The “real Job” lasted about 6 years of my professional career and my obsession with fine produce started just over 20 years ago. Quite frankly I had been trained from a very tender age to become fussier than your average human when it comes to selecting fresh produce and figured the best answer would be to just run my own businesses and feed myself and others.

Macelleria literally means “Butcher Shop” and what we offer is Australia’s most desirable meat restaurant and a unique eating experience of uncompromising quality.

At Macelleria we strive to be the best experience in real food and people.

When you dine at Macelleria you will experience:

  • Uncompromised quality
  • Food that is great and healthy
  • The provenance and traceability of our food
  • An ethical approach
  • Personalisation
  • Our expertise and how we share it

We look forward to seeing you dine with us to experience the Macelleria difference for yourself!

Peter Zaidan
(Chief Meatologist)

OUR PRODUCE

Cape Grim Beef

Cape Grim Beef

Since the first steak was sold at Macelleria, it was very evident to us that Cape Grim had to be the first choice of Australian Beef to offer our customers. It ticks all the boxes for us which include unrivalled taste/flavour,ethical production and traceability.

Here is the Cape Grim Story in a little more detail:

The Cape Grim Beef Story
Cape Grim is on the north-western most tip of the Tasmanian mainland and hosts the world’s most pure air.
Tasmania is renowned for its pristine wilderness but you might not know it’s home to the purest air on earth.
In the North-Western corner of Tasmania 40° 41′ South, those world-famous Roaring Forties whip away any trace of pollution as they blow across the Southern Ocean. Combined with low levels of development and its sheer distance from other land landmasses, Cape Grim’s air quality is pretty unique – and the local baseline air pollution station readings prove it.
As the Bureau of Meteorology and CSIRO staff whom monitor the station can tell you, air quality comes down to carbon particles and the particle count at Cape Grim is unbelievably low. While the average cubic centimetre of air contains 5000 to 500,000 particles, Cape Grim boasts a meagre 10 to 600.
The station is one of 25 in the world and the only one in Australia. Samples of the atmosphere from Cape Grim were first taken over 20 years ago and are sent all over the globe for scientific use as THE benchmark for air quality.
More information about the Cape Grim Baseline Air Pollution Station can be found at the following websites for the CSIRO and the Bureau of Meteorology.

Tajima Wagyu Beef

Tajima Wagyu Beef

BREED PROFILE:
Wagyu
Wagyu Beef was introduced into Australia in 1991. Wagyu is described as the highest quality beef in the world, and is renowned for its distinctive marbling and flavour. Wagyu beef also contains a higher percentage of Omega 3 and Omega 6, and its incr eased marbling enhances the ratio of healthier mono-saturated fats compared to regular beef.
Tajima Cross bred Wagyu beef was launched by Andrews Meat Industries in 2007. The brand has flourished both domestically and internationally and is now offered to restaurants across the country and is seen on high end restaurant and hotel menus in over 15 different countries.

Tajima is the most famous of all the Wagyu bloodlines, originating from the Hyogo prefecture in Japan. They are generally smaller framed with slower growth rate but produce excellent meat eating quality with a large eye muscle and superior marbling. They are thought to be ideal for the production of F1 or Crossbred cattle.

Careers with Macelleria

The hospitality industry has an un-wanted reputation for short-term employment and we are doing our best to change this. We try as hard as possible to create jobs that people enjoy.  We want people to feel a part of the Macelleria family and to settle down and build a career with us.  We’re always on the lookout for talented, passionate people to join us in a range of positions and we’d love to hear from you. Everyone is well rewarded, receives a huge amount of training and is given the chance to forge a career at the right pace. Some positions do have some minimum requirements and please understand that we will only employ people that are eligible to work in Australia.

Waiter/Waitress

If you are a people person, love good food & drink and enjoy working in a thriving environment, we would love to hear from you.

Relevant experience in a similar role, passion, expertise and a warm personality is essential to delivering the Macelleria experience.

Bar Staff

We are seeking skilled and talented bartenders that love a seriously good drink.  Please contact us if you have previous experience in a similar thriving bar/lounge/restaurant environment.

You will need a keen eye for detail, creative flare, passion, expertise and a big personality to provide the Macelleria guest experience.

Chef/Cook

If you have a genuine love for food and have previous relevant experience in a thriving restaurant kitchen environment, we would love to hear from you.

As a key member of the kitchen team, excellent culinary skills are a must, catering qualifications are desirable but not essential. A passionate approach, attention to detail, creative flare and personality is essential in delivering Macelleria’s unique quality products and great guest experience.

If you are interested in a career with Macelleria please email your CV and contact details to shaikat@macelleria.com.au

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OUR MENU

EDUCATION

Macelleria Meat and Wine Masterclass

2 hour hands-on Interactive butchery, cooking and wine pairing class with our Head Chef, Head Butcher and our Sommelier.  You will be treated to a 3 course set menu at Macelleria Newtown – $119

Macelleria Newtown 73-75 Enmore Road

pzaidan@macelleria.com.au

Grain vs Grassfed

Grain vs Grassfed

What is the difference between grassfed and grainfed meat?
Grassfed meat comes from animals that have only grazed on grass. They feed on a range of different types of grasses, depending on climate and region. In Australia, cattle and sheep are predominantly grassfed and account for, on average, approximately two-thirds of overall beef and sheepmeat production.
Grainfed meat comes from animals which are fed grass for most of their lives and then transition to grain-based diets for the remainder of their lives. The number of days during which they are fed a grain-based diet varies.
In Australia, grainfed animals are typically fed grain for the last 70 to 100 days of life. This type of feeding is also called grain finishing. Use of grain finishing depends on market requirements and seasonal conditions and represents, on average, a third of total production.
Grain feeding which involves 300 days or longer on grain-based diets represents a small percentage of overall production and is used to produce meat for niche markets only.

Why is grain feeding used?
Livestock are fed grain for several reasons, including to maintain a consistent meat supply, improve eating quality, meet specific needs for niche markets (e.g. for highly marbled meat), meet the energy needs of animals when pasture is limited (such as in drought conditions) and increase animal size.
What grains are used to feed animals?
Animals are fed a selection of grains not suitable for human consumption, including feed-grade wheat, barley, sorghum and triticale.
Grains are combined with lupins or field peas, by-products of cottonseed or canola, and silage or hay to deliver the necessary protein, carbohydrate, fat and roughage required to ensure nutritional requirements are met. These ingredients are different to those used in the US, where soy and corn predominate.
Is there a difference in omega-3 content between grassfed and grainfed meat?
There is no clear difference in the omega-3 content of grassfed and grainfed meat available for purchase in Australia.
The omega-3 content of meat depends on the alpha-linolenic (ALA) content of the feed. Grasses contain ALA, which ruminants convert into long-chain omega-3 fatty acids, including EPA, DPA and DHA. The amount of ALA and, consequently, the omega-3 content of meat, vary depending on the type of grass consumed. Hence, grasses with high ALA content produce meat with high omega-3 content whereas grasses with low ALA-content produce meat with comparatively lower levels of omega-3.
Grains used for feed contain low to no levels of ALA so, when animals transition to a grain-based diet, there is a decline in long-chain omega-3 levels. However, the extent of the decline will depend on the background diet, a factor which is often not considered in studies comparing grassfed with grainfed meat.
Since the ALA content of the background grass diet is highly variable, the difference between grassfed and grainfed is also variable. Hence, a grainfed animal fed a high ALA background diet may have higher levels of omega-3 than a grassfed animal fed a low ALA grass diet. For this reason, an average of random samples available for purchase in Australia provides a good estimate of the omega-3 content of meat, whether grassfed or grain finished.
Is grainfed meat more marbled than grassfed meat?
The production systems commonly adopted by Australia’s retail meat producers means there is little difference in marbling between grassfed and grainfed cattle.
Marbling refers to the fat found inside the muscle (intramuscular fat) and increases as animals get fatter, irrespective of feed type. It’s a simple equation: the longer cattle stay on a nutrient-rich diet, the fatter they become and the higher their marbling.
Since the nutritional content of grain-based feeding regimes is prescribed and food is more easily available, growth tends to be faster in grainfed than grassfed animals, so you might expect grainfed animals to have higher marbling. However as grain feeding in Australia is usually of short duration, it has little impact on marbling.
An Australian study comparing meat from grassfed and 80-day grainfed cattle found very similar total amounts of fat (as fatty acids) in the fully trimmed muscle. However, when animals were fed grain for a longer time period (150-200 days), total fat content increased.
With limited marbling, the major determinant of fat content in Australian cattle is therefore separable fat, which is found either on the outside of meat (selvedge fat) or between muscles (intermuscular fat). When trimmed of all separable fat, fat content can be as low as 2% to less than 6% for raw beef, and 3% to less than 7% for raw lamb, depending on the cut.
Is Wagyu beef high in fat?
Wagyu is a breed of cattle famous for its highly marbled meat. However, it is not so much the type of breed, but the duration and type of feed which determines the overall fat content.
Hence, meat from Wagyu beef fed for 300 or more days on a grain-based diet will be highly marbled and higher in fat compared to meat from grassfed Wagyu, which will have levels of marbling comparable to other breeds fed similar diets.
References:
Food Standards Australia and New Zealand, NUTTAB 2010 online searchable

MEDIA

Just Open: Macelleria, Bondi

Bondi Butcher fires up the BBQ

Macelleria - goodfood

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CONTACT & LOCATE US…

Macelleria Bondi
Address: G09/180 Campbell Parade, Bondi Beach
Phone:(02)93006388
Opened 7 days 11am-9:30pm

Macelleria Newtown
Address: 73-75 Enmore Rd,Newtown NSW 2042
Phone: 02 9557 0465
Opened 7 days 12:00 PM Until Late
Fully licensed- No BYO

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