We are the owners of Masons of Bendigo (2012 state winners of The Golden Plate Awards) and since opening last March, we have been proud to use and associate ourselves with Pat and James from Meats on Brooke. Throughout our combined 40 years of hospitality experience we have never met such passionate, committed butchers. Not only do they whole dry age their beef (look it up and see how many other do) but they know the farms (mostly local when possible) that rear the meat, what they are fed and how they are treated. This all results in the amazing products we are fortunate to use. Their store is immaculately presented & have regular inspections to maintain a high standard. There are not enough James' and Pat's around, we need to support and encourage these amazing people. So many diners have made the trip to Inglewood after sampling either their beef, lamb, quail, duck or whatever else we showcase on our menu, to cook and present at their own dinner tables. Nothing to fault!

We had the best Xmas meat ever everyone should try the dry aged beef Easy to see why they supply so many good restaurants with their quality products. The staff are he best around couldn't ask for better service. Th shop is so clean and tidy. Good example for other butchershops and shops in general.

The best meat we have had in years,the 21 day dry aged process is not available any where else in the area.The freindliest country style service and the cleanest shop around.We go there all the time everyone around should go try. Don't drive past call in you will be very surprised