CityLife Edge Hill
Step Inside and be Surprised
Words by Stacey Carrick | Photo by Catherine Coombs
Step inside the iconic Edge Hill Butchery and you could be excused for thinking you were in inner city Melbourne and not our eclectic village in Cairns.
You will be welcomed by Julie Leaver and her daughter Natalie, the mainstays of the front of house service team, while her husband Rod concentrates on the smooth running of the cutting room.
The rustic modern fitout of the shop reflects the past, utilising materials reminiscent of the ‘40s and ‘50s to create an ambient feel.
Upon entering the store, you will discover the treasure trove of goodies, ranging from gourmet cheeses and condiments from the finest dairies and providores to Cairns’ largest selection of Wagyu Beef.
The butchery has a German-designed dry ageing cabinet on premises, which is temperature and humidity controlled, delivering the finest dry aged cuts available.
The shop sells locally made wine, port and liqueur and is one of only two butchers in Queensland to stock alcohol. These products are perfect for our tropical climate and can be paired with many cuts of meat.
The Edge Hill Butchery, which was established in 1935 and taken over by Rod and Julie more than five years ago, has been named Regional Retailer of the Year by the Australian Meat Industry Council three times.
They have won numerous local, state and national prizes for their sausages and wagyu beef and bourbon burgers.
The butchery currently holds the title for Queensland’s best pork sausage and will compete at a national level next year.
They have won accolades for Queensland’s best gourmet sausage and gourmet burger and have competed at a national level for the past three years.
The Edge Hill Butchery team works closely with their suppliers to ensure the best possible quality and the broadest range of premium quality meats are always available.
“Our motto is to surprise and delight, so that is our focus when you visit our store,” Julie said.
“We are a boutique, destination store. People drive to our store specifically for specialised items.
“We even provide produce for people on luxury superyachts who love our wagyu and high-end steaks.
“We are a small family business. We keep our finger on the pulse when it comes to ordering and merchandise and we visit our suppliers regularly.
“It’s exciting to have a range of handcrafted sausages and we’re always on the lookout for new condiments and produce.
“We have a huge variety of items, including easy meal options, gluten free pasta, spice rubs, gelato and chocolate.”
The team loves having a shop in the beautiful suburb of Edge Hill.
“Edge Hill is friendly and relaxed,” Julie said.
“It’s great getting to know families and building relationships with them.
“Our secret to success is to really know our products and our customers and offering friendly old-fashioned service.
“We’re happy to give people cooking tips and dinner ideas.
“I love interacting with people on a daily basis.”
Edge Hill Butchery