G.McBean Family Butcher

G.McBean Family Butcher Follow Gary and his team to be in the know about all cuts of meat, from Greta Valley Free Range Pork Remember to try some of the amazing dry aged organic beef.

Gary McBean is a fourth generation butcher who grew up in a butcher shop. He is a Master Butcher and an expert in choosing, cutting and preparing meat. In 1975 Gary established his own business known as Gary’s Quality Meats which became a thriving retail and wholesale operation due to Gary’s expertise and commitment to a quality product and top class service. When you visit Gary’s butcher shop you

can see the new purpose built cool room for dry aging beef. It has a see through wall so you can view the meat being hung and aged.

18/08/2026

Part 4 | Beef Breakdown⁠
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Gary bones and rolls a set of ribs.

Stay tuned for our fifth and final part where we show you where the best, prime cuts come from.

07/08/2026

In collaboration with Prahran Market, Melbourne | Longest-Running Food Market In Aus, this Saturday we’re celebrating the versatility of the humble spud.⁠
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Our ⁠Shepherd’s Pie — slow-braised saltbush lamb shoulder, root vegetables + rich gravy beneath a golden mashed potato topping.⁠
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Available in-store tomorrow until sold out. Don’t be a spud.

Just four Masterclasses are remaining for the year!⁠⁠This is your chance to hone your skills in the kitchen, and they ma...
30/07/2026

Just four Masterclasses are remaining for the year!⁠
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This is your chance to hone your skills in the kitchen, and they make a wonderful gift as well.⁠
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Our next Masterclass is August 15 – spots are limited and moving fast. Reserve your spot through our bio.

22/07/2026

Part 3 | Beef Breakdown ⁠
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Tomahawk and rib eye steaks. Stay tuned for Part 4, where Gary bones and rolls a rib eye roast.

12/07/2026

Bastille Day special.

Wagyu flat iron steak, fries, chimichurri served medium. $25 until sold out.

In-store this week from Tuesday until Sunday only.

30/06/2026

Part 2 | Beef Breakdown⁠
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From a whole body of beef to the counter. Rib eye, brisket, chuck, short rib – nothing wasted, everything considered.

26/06/2026

Pork Cotoletta⁠
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Stopped into G.McBean Family Butcher and grabbed a couple of really nice pork chops for this one. People think pork is just for roasting, but it’s one of the most versatile proteins you can cook with. Done properly, it stays juicy under high heat and gives you that contrast – really crispy outside, soft in the middle.⁠
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Thin, crumbed, fried whole, then sliced for the table. Bit of lemon, Kewpie on the side. That’s all it needs.⁠
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Serves 4⁠
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2 large pork chops, about 400g each from G.McBean Family Butcher⁠
3/4 cup plain flour, seasoned⁠
2 eggs, beaten⁠
1 1/2 cups panko breadcrumbs⁠
3/4 cup grated pecorino⁠
1/4 cup flat-leaf parsley, finely chopped⁠
Olive oil for frying⁠
1/2 small green cabbage, finely shredded⁠
2 tbsp olive oil⁠
1 tbsp lemon juice⁠
Lemon wedges and Kewpie to serve⁠
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Pound pork between baking paper to about 1cm thick. Pat dry.⁠
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Set up your crumbing station. Flour, then egg, then panko mixed with pecorino and parsley. Coat in that order, pressing the crumb on firmly.⁠
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Heat olive oil to 170-180°C, about 5-7mm deep. Fry 3-4 minutes each side, basting with hot oil as it cooks. You want it deeply golden.⁠
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Rest for 5 minutes. Toss cabbage with olive oil, lemon, salt and pepper.⁠
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Slice and serve with cabbage, lemon and Kewpie.

22/06/2026

Part 1 | Gary breaks down a whole body of beef.⁠
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This is where it starts. Before the cuts, before the counter – this is the craft behind everything at G. McBean. ⁠
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Stay tuned for Part 2.

10/06/2026

Bún Thịt Nướng⁠
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I started this one with some quality pork shoulder from my go-to butchers, Gary and Ash at .⁠
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takes on flavour so well, especially with something like lemongrass. Even a quick 30-minute marinade goes a long way.⁠
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This is one of my favourites because it’s really fresh, really balanced — the char, the herbs, the crunch. Light, but still filling.⁠
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Serves 4⁠
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Pork skewers⁠
500g pork shoulder or neck from ⁠
2 tbsp caster sugar⁠
2-3 tbsp fish sauce⁠
1 tbsp oyster sauce⁠
1 lemongrass stalk, finely chopped⁠
4 cloves garlic⁠
2 red shallots⁠
1/2 tsp black pepper⁠
2 tbsp vegetable oil⁠
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Nuoc mam⁠
125ml warm water⁠
60g caster sugar⁠
60ml fish sauce⁠
Juice of 1-2 limes⁠
3 cloves garlic⁠
2-4 bird’s eye chillies⁠
Spring onion oil⁠
6 spring onions, finely sliced⁠
80ml neutral oil⁠
Pinch of salt⁠
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To serve⁠
600g cooked rice vermicelli⁠
2 carrots, julienned⁠
2 Lebanese cucumbers, julienned⁠
200g bean sprouts⁠
Mint, coriander, Vietnamese mint⁠
60g roasted peanuts⁠
Lime wedges⁠
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Pound lemongrass, garlic and shallot into a rough paste. Mix through the sugar, fish sauce, oyster sauce and pepper. Coat the pork and marinate for at least 2 hours.⁠
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Thread onto skewers and cook over high heat, turning often, until caramelised and lightly charred – about 6-8 minutes.⁠
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For the nuoc mam, dissolve sugar in warm water, add fish sauce, lime juice, then garlic and chilli. Taste and adjust.⁠
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Pour hot oil over sliced spring onions, and add a pinch of salt. Do this while the pork is still hot.⁠
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Place vermicelli in the bowl, veg and herbs on top, skewers over. Spoon over spring onion oil and nuoc mam. Peanuts and lime to finish. Mix before eating.

Address

Shop 515 Prahran Market, 163 Commercial Road
Prahran, VIC
3141

Opening Hours

Tuesday 6am - 5pm
Thursday 6am - 5pm
Friday 6am - 5pm
Saturday 6am - 5pm
Sunday 7am - 3pm

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