One night, shortly before deciding to leave my job as an employed butcher and start a business of my own, I had a dream. In that dream, there was the finest looking black bull I had ever seen, grazing in a green valley.
Black breeds of cattle have always been synonymous with succulent, well-marbled and evenly-proportioned cuts of meat. Was this a sign of something to come?
Not long after that sleepless night, I found myself with the opportunity to build a brand new butcher shop in Sydney’s leafy Potts Point, an affluent inner city suburb that had been without a local butcher for six years.
Its name, I decided, would be the Black Bull Butchery and so it was that from an eclectic mix of circumstance, destiny, location, ambition, persistence, experience and a dream, that the Black Bull Butchery was born.
