Our Story
Founded in August 2022 by Lee Robinson, Meat at Robinson’s has quickly become a beloved local butchery. Lee acquired Balcombe Birds, a specialty poultry store, and transformed it into a complete butchery, offering a diverse range of high-quality meats.
Lee began his apprenticeship 25 years ago under the guidance of Arthur Lackenby, an Englishman who specialised in smallgoods and smoked products. Many of these traditional methods have been carried on and evolved into Lee’s unique recipes. Arthur was a father figure and the inspiration behind Lee’s dream of creating a family-owned and operated business. Previously, Lee co-owned L&L Butchers in Bentleigh for seven years but decided to move on due to differing values with his partner.
Initially named "Robinson Poultry," the store rebranded to "Meat at Robinson’s" after six months due to overwhelming community demand, expanding its offerings to include sausages, Wagyu steaks, smoked meats, and ready-made meals.
Our Mission
At Meat at Robinson’s, our mission is to bring the best quality meats and value-added foods to the public. We support sustainable and ethical practices, sourcing from local Victorian farmers. Our commitment to these values extends to our customers through exceptional service and transparency.
Our Values
Quality
Integrity
Transparency
Variety
Community
Creativity
Our Products
We offer a wide range of products including:
Chicken, turkey, pork, lamb, and beef
Sausages, burgers, and kebabs
Low’n’slow BBQ cuts
On-site smoked smallgoods
Ready-made meals
Additional services include spit hire with meat preparation, home deliveries, special pork for salami season, and full carcass breakdowns for full sides and specialty cuts.
Local Sourcing
We proudly use local Victorian brands such as Bannockburn Free Range Chicken, Otway Free Range Pork, Cape Grim free-range beef, Free Range Lamb from central Victoria, and Free Range Numurkah Turkey. Our showcase Wagyu brand is Sher Wagyu from Ballan, and we also stock premier brands like Black Onyx.
Lee has been sourcing fresh produce for over 20 years, personally inspecting all deliveries to ensure quality and integrity. He also oversees all value-added products made in-store.
Our Team
Lee Robinson, the founder and owner, is involved in daily operations, purchasing, recruitment, marketing, and customer relations. His wife, Jacqui, was instrumental in setting up the business and now focuses on raising their two boys, Judd and Logan, who may one day continue the family legacy.
Our dedicated team includes:
Damon – Store Manager, oversees production, did his apprenticeship under Lee.
Joel – Apprentice, started part-time while at school.
Michelle – Crumbed items specialist, stayed on from Balcombe Birds.
Laoise – Part-time, popular for customer service, studying at uni.
Kim – In-house chef.
Harry & Julia – Customer service experts.
Kody – Up-and-coming apprentice.
Angus & Kate – Enthusiastic after-school assistants.
Community Involvement
Community is at the heart of Meat at Robinson’s. We regularly donate meat trays and gift vouchers for local fundraisers, supply sausages at cost for charity events, and maintain close relationships with local schools, kindergartens, and sporting clubs. We also hire junior staff from the community to help them develop valuable skills.
Buzz Walker - Google Review
“This is by far the best butcher I've ever been to, was very happy with the service, quality of meat and very reasonable prices. I had a friendly conversation with the boss who seems very switched on and business savvy and I look forward to speaking to him in the future.”
John - Google Review