This is no ordinary butcher shop. Led by butcher Marcus Papadopoulo, Whole Beast specialises in sustainable nose-to-tail butchery, carving dry-aged cuts to order and using the remainder of the animal to make everything from red-skinned hot dogs to slices of smoked pastrami.

Amina Latypova, Papadopoulo’s partner, ensures nothing goes to waste by creating affordable ready-made freezer meals (family-size bolognese lasagne for $30, mini kids’ meals such as chicken mushroom risotto from $5), specialty items (bacon toffee cookie dough) and condiments (smoked chilli jam, lime cucumber cordial).

Fans of Whole Beast’s food truck, Tony Eats will find its special burger sauce (“Even if I knew what was in it, I couldn’t tell you,” says butcher Nick Topalidis) and whole hot-smoked trout in the smallgoods fridge. Good luck getting out without buying more than you planned.

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