Overview

In 1996 Anthony, a finance graduate and his father Victor Puharich, a fourth-generation butcher and one of Australia’s Master Butchers, opened Vic’s Premium Quality Meat; a small local butcher shop on Oxford Street in Paddington, Sydney. From day one they serviced local restaurants including Dietmar Sawyer’s Level 41, however because of his entrepreneurial nous and business acumen, Anthony determined that they either had to ‘get big’ or get out of the meat game. Over the next two decades Anthony and his family nurtured one of the most successful wholesaling businesses in Australia. Vic’s Meat has since grown to become the country’s leading distributor of quality meat, servicing many of Australia’s restaurants in Sydney (est.1996), Melbourne (est.2013) and Brisbane (est.2017). Anthony has forged close partnerships with Australia’s best producers, many of whom supply Vic’s Premium Quality Meat exclusively. “There are a lot of ethics and a strong ethos in terms of what we do as a family and as a business. Our business has grown to become one of the largest wholesalers of meat in Australia, despite that though, what is really important to us are our family values and continuing our traditions and family business.” Anthony Puharich CEO.