Author: Carlos Tse
Recently, apprentice Butchers from TAFE NSW’s Granville campus visited Tova Estate, Craig Cook’s cattle farm in the Southern Highlands. Craig, a master butcher and accomplished business owner with decades of experience, welcomed the students and shared valuable insights into the art of butchery and sustainable farming. During the excursion, he provided inspiration and practical guidance, giving the apprentices a glimpse into the farm-to-plate journey and the dedication required to succeed in the meat industry.
Craig’s Early Years
Craig’s career began at just 16 as an apprentice at the David Jones Food Hall in Wollongong, where he mastered the fundamentals of the trade under expert mentorship. This early experience ignited his passion for butchery and honed his skills. By the age of 20, Craig had opened his first stores in Dapto and Wollongong, laying the foundation for The Natural Butcher brand. These early successes marked the start of Craig’s journey as both a skilled craftsman and a savvy business owner. While hosting TAFE Butchery students at his farm recently, Craig tells the apprentices, “If you stick to what you know, it really does make a difference.” And this is exactly what he did.
The Expansion of The Natural Butcher
In the late 1980s, Craig opened a new store in the newly established David Jones Food Hall in Sydney. His unwavering commitment to quality and customer service quickly won over local communities, fostering a loyal customer base. This growth enabled him to expand his business, and today, The Natural Butcher boasts 11 locations across Sydney and Newcastle. Each store offers premium cuts of meat, hot food, ready-made meals, and a range of dry-aged and specialty products, ensuring an exceptional experience for every customer.
Tova Estate: A Commitment to Excellence
Craig’s relentless drive to source only the highest quality products inspired him to explore new strategies to elevate his meat business and stay a cut above the rest. For years, he sourced his produce from external meat farms, but he decided to take greater control of his supply chain. This determination led him to manage his own beef production. He ventured to the Southern Highlands, where he acquired Tova Estate, a former racehorse farm. Craig transformed the land into fertile pastures, cultivating natural clovers and a variety of grazing grasses to support cattle farming. Since then, he has proudly guaranteed his customers fresh, premium produce, ethically farmed using sustainable techniques. By relying on natural manures and avoiding hormonal growth promotants or chemicals in the feeding process, Craig ensures his cattle are raised with care. With access to natural spring water and 100% grass-fed diets, he has achieved an even higher standard of beef. This hands-on approach allows Craig to deliver fresher, superior cuts of meat, crafted for his customers’ enjoyment.
Legacy and Inspiration
Legacy and Inspiration Craig Cook’s story is a testament to the power of passion, hard work, and innovation. His journey from apprentice to master butcher has inspired countless others, including the TAFE students who visited Tova Estate. Sharing his wisdom, Craig reminded them, “You don’t have to be the best, you just have to have a plan. And the plan is what you want it to be.” This philosophy has been key to his success, and his hands-on approach continues to leave a lasting impression on both customers and aspiring butchers alike.
What Does The Natural Butcher Offer?
Craig Cook’s stores offer a wide selection of premium meats, including his signature Platinum Grass-Fed Tova beef and lamb, Darling Downs Wagyu, Bangalow Sweet Pork from Byron Bay, and free-range poultry. Customers can also find hot food, ready-made meals, dry-aged beef, and dried meats, such as the popular Biltong. With 11 locations across Sydney and Newcastle, as well as an online store, The Natural Butcher continues to deliver exceptional quality and service. Craig Cook’s dedication to his craft has earned him the title of “The Best Butcher in Sydney”—a well-deserved recognition for his unwavering commitment to excellence. Visit one of his locations or explore the full range at Craig Cook.
Craig Cook with the apprentices on the Tova Estate.
Read more about Craig Cook here
