Vic’s Premium Quality Meat was established by Victor and Anthony Puharich in 1996, and over this time has become Australia’s leading distributor of premium quality meat.
The father and son team are a formidable pair, combining artisanal skills (Victor is a fourth generation butcher and has worked in butchery for over 40 years) with business acumen (Anthony is a university graduate in Finance and Economics).
They both have a tangible commitment to quality produce. Renowned for their work with traditional methods of dry-ageing and their state-of-the-art facilities in Mascot, Sydney. Vic’s Premium Quality Meat are respected for what they do as much as the producers and chefs they work with, supplying meat to 80% of the top restaurants in Australia and selling over 20 tonnes of meat per day.
To best service the needs of our customers, we have two facilities in Australia. Our facility in Laverton North, Melbourne provide cutting, packing and distribution services. Our purpose built premises in Mascot, Sydney offers a state-of-the-art cutting, pick, packing and distribution service.
To compliment this, our online ordering systems provides our customers a fast and easy way to order premium quality produce.
We only work with the finest suppliers to bring you premium quality meat, poultry, game & gourmet products. Rest assured that, when you order through us, you are ordering the best quality.
Some of our products include the world famous Blackmore Fullblood Wagyu, rare breed Kurobuta Pork, Rangers Valley beef, La Ionica Poultry, and much more. We work with only the best suppliers to bring you Australia's largest range of small goods and our state of the art dry ageing room is the largest and most up to date in Australia.