Feather and Bone Providore

Feather and Bone Providore Whole animal butchery sourcing direct from ethically-managed farms. Buy online or in-store. Est 2006. It's the only way we can look the animal in the eye.

We source whole, pasture-raised livestock directly from farms that are committed to sustainable soil, plant and animal health. That means holistic, regenerative agricultural practices and no chemical fertilisers, pesticides, herbicides, growth promotants or prophylactic antibiotics. All animals are raised outside on pasture, ruminants are entirely pasture-fed and everything we source and sell is i

dentified by the farm, breed and variety. We strive for transparency and respect at every step in the cycle - at the farm, from us, to you.

21/08/2026

After 20 years we’re just getting started!

21/08/2026

After 20 years we are just getting started!

20/08/2026

Resting and temperature are the two things that make or break a steak.

Cooking an oyster blade over charcoal, pull it at around 48 degrees, it’ll rise to 51 as it rests. A little flame gives good sear, too much will char it, and there’s no need to keep turning. Turn once, leave it alone.

Read the steak as it goes: juices pooling on top and a gentle spring when pressed.

Then rest it somewhere warm and let it finish on its own. Those surface juices reabsorb as it settles and you can’t over-rest it, so don’t stress.

Comment “temperature” below and we’ll send you our guide to cooking the perfect steak every time.

Welcoming Fenella to our team, a 5th generation butcher from England who works at both our Marrickville & Waverley shops...
19/08/2026

Welcoming Fenella to our team, a 5th generation butcher from England who works at both our Marrickville & Waverley shops. She came to Australia on a short holiday … and 230 days later we’re thrilled she decided to stay! Pictured here with her favourite cut of meat, pork loin cutlets - she loves the combination of pork fat + crackling. Deesslish.

13/08/2026

Resting your steak is important.

It really changes how much flavour ends up in the meat or on your board.

Why it matters:

1️⃣ Heat drives the juices toward the centre and out. Resting lets them settle back through the muscle instead of pouring out the second you cut.

2️⃣ Carryover is real. A steak keeps climbing 1 to 4°C after it leaves the pan, so pulling at 49°C only lands you at a true medium-rare once it has rested.

3️⃣ Slicing early costs you twice. The juice on the board is flavour you paid for, and what’s left behind cooks drier than it needed to.

4️⃣ Give it 5 to 10 minutes. Enough for the muscle to relax, not so long that it goes cold.

5️⃣ Rest it on a warm plate or a warm surface, never a cold one. A cold plate pulls heat straight out the bottom and undoes the work.

6️⃣ With dry-aged meat there is less moisture in there to begin with, so keeping what’s there matters more.

Save these steps for the next time you are cooking a steak at home.

Enough with the sausage teasers. Available today. Our:▪️Cacio E PEP▪️Smoked PEP au PoivreBoth with their own unique flav...
10/08/2026

Enough with the sausage teasers.

Available today.

Our:

▪️Cacio E PEP
▪️Smoked PEP au Poivre

Both with their own unique flavour profiles

Both taste really good!

We've got limited supply, so order in-store or online.

07/08/2026

Yesterday we prepared the first batch of our ‘Smoked Pep Au Poivre” sausage.

In the smoker this morning.

And let us tell you, it’s pretty good!

Two PEP-Y sausages.

Two ticks of approval.

Should we do a limited drop?

05/08/2026

What happens when you combine Pastured Pork, Parmesan, PEP pepper, Salt and stuff it all into a pork casing.

Well,

You get our ‘Cacio E PEP’.

This tastes so good we might have to do a small batch for sale 👀

03/08/2026

When we say whole animal butchery, this is what we mean.

A customer asks for diced lamb.

So our team heads into the cool room and starts breaking down a carcass, cutting to order, exactly what’s needed and nothing more.

It keeps us close to the craft, and it’s why the eating is better.

22/07/2026

Something fishy is happening at Feather and Bone.

We’re proud to be partnering with Andrew from AFISHONADO, who will be supplying fresh, seasonal seafood to our customers each week

Andrew’s ethos mirrors our own. He sources direct from the fishermen, with quality and provenance always the priority.

We can’t always predict what will land on the counter, but that’s the beauty of it. Whether it comes from the farm or the sea, you’ll know it was sourced with care

Address

Unit 8, 10-14 Lilian Fowler Place, Marrickville/Cadigal/Wangal Land
Sydney, NSW
2204

Opening Hours

Monday 9am - 4pm
Tuesday 9am - 4pm
Wednesday 9am - 4pm
Thursday 9am - 4pm
Friday 9am - 4pm
Saturday 8am - 4pm

Telephone

+61298182717

Website

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