In a space that’s more designer boutique than family butcher, there isn’t a piece of fake parsley in sight at Victor Churchill’s top-notch chop shop.

Brass sausage-link handles open the door into a world of meat so unique and never-imagined that all newcomers get that bewildered “deer in the headlights” look for the first few minutes before acclimatising.

On the Chook Cam Wall, 15 security cameras keep a glass eye on the daily special, a scene only the very observant might recognise from Louis Vuitton’s 2008 autumn window displays.

 “The best butcher shop in the country.” – Matt Moran

A wall of Himalayan salt bricks keeps humidity away from Australia’s most valuable animal flesh. Dazzling fridges are stuffed with incredibly hard to source produce like the aptly named “Lardo”, pure pig fat cured in a cave somewhere in Italy.

Aging meat rotates slowly around a glass cool room and shelved poultry sits proudly like Manolos on a socialite’s shoe rack.

At least four attendants are on hand to help select the perfect 18-month-aged Kurobuta Prosciutto. A half-dozen more helpers are busy manning the antique Berkel slicers, which are far superior to the modern electric slicers that transfer heat to the meat.

A lot of clients have to work so hard to afford the meat they don’t have time to cook it – which is why the hot and cold kitchen produces ready to eat or heat meals every day. Try Honey Roast Lamb with Croquant vegetables for $20.50.

Known as the Bvlgari of butchers, Victor Churchill is now owned by Australia’s largest meat wholesaler, which has more hats on the books than a milliner, Vic’s Premier Meat.

Where: 132 Queen St, Woollahra NSW. (02) 9328 0402, www.victorchurchill.com.au

Did you know: James Churchill opened his butcher shop on Queen Street in the 1870s, delivering meat with five horses and carts.

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