Heinz Butcher

The sign on the front of the shop says it all: «Made on the premises by… German Master Butcher». In a world where the supermarket’s get all their meat pre-​cut and sausages pre-​made by some faceless factory worker, it’s good to know that Heinz is still out there making wurst for all us meat-​lovers.
The range here is fantastic, with the selection including an impressive variety of organic chicken, duck and eggs. Add to that a singular collection of smoked meats – (done in Heinz’s own smoker out the back) like ‘Kassler’ (a wood smoked pork loin), smoked hocks (great for soups), hams and more — some interesting cold cuts (‘Tongue Wurst’ anyone?) — and, drumroll please, the BEST German sausages in town — and you have a butcher with a difference.
Heinz makes his sausages to authentic recipes, without any fillers, and you can really tell. The ‘Thuringer Bratwurst’ is absolutely exquisite. No wonder in Germany sausages can be used as currency.

Looking for ways to liven up your grocery shopping? GO TO HEINZ! There is nothing more exciting than standing in front of the cabinet in Heinz Meats, oggling the huge range of cooked sausages, smoked meats and salamis, then choosing a selection to take home and try (you may find yourself delving into the bag, unwrapping that brown paper and sneaking a taste before you get there). Highly recommend their hot beer sticks, whole bacon (very salty, be warned) and weisswurst. Yum yum yum. Check it out.

Being of central asian/​slavic descent
I could never be a full flung vegetarian or forgo Meaty goods without some measure of guilt.
What would Grandma say if I suddenly refused her chicken necks?
How would I show my face at the next family meat fest?
Thankfully I have Heinz Meats on my side,
this little butcher has the best and biggest supply of european deli and continental meats I have seen.
Everything to impress the family with, from mouthwatering sausages like the Knackwurst, Weisswurst and Frankfurter’s
to Black Pudding, Red Wine Calabrese, or the South African Boerwurst.
My favourite has to be the Kreinsky sausage, so rich it pretty much cooks in its own juices
and boasts lovely aromas of garlic, paprika and caraway.
The butcher Flemming is an affable and somewhat intimidating chap.
(Watch him «De-​Bone» something and you’ll see.)
With an encyclopedic knowledge of meat he’ll steer you towards the cut best suited to your needs.
The best bit about this place is that Heinz is as close to natural as you can get,
Flemming makes his own casings and there are no fillers or substitutes in any of the meat goods
(YA HEAR THAT COLES?)
With a central and bustling location such as Stanley St parking can be a doozy, (Saturday is also their busiest day.)
But it is well worth it for the delicious goods inside.
Welcome to the wonderful world of meat.