In 1995, Nemer (Norm) Jabbour was just a clean-up boy at a small butchery in Ashfield, Sydney. It was at this young age he discovered the exciting yet challenging world of butchery. Jabbour’s pursuit for a deeper understanding and skillset in the meat industry set him apart from the rest. He made it his mission to become an apprentice and was then welcomed into the chaos of daily cuts, mincing, small goods and craftsmanship. It is here where the first foundations of Meat Station were established. After twenty years successfully running DeNovo Foods, Nemer decided it was time for a new challenge. In 2019, Jabbour founded Meat Station. And despite its growth, the master butcher and his team ensure the business still has a hands on approach with warmth and knowledge that means you’re not afraid to pick up the phone and ask anything. Doesn’t matter if you’re a restaurant, bar, butcher or in charge of the kitchen at home, Meat Station offers a personalised experience that’ll have you coming back for more than just quality meat.