O TYM ODCINKU
Part 2 with Jack from Bellmere Butcher, and this one's all snags. Jack had Facebook for Marketplace and nothing else until Blake, a meat marketing bloke, talked him into a month of videos. The first few were average. Then they filmed a sausage he'd dreamt up during COVID called the Counter Lunch: rump steak, hot chips and pepper gravy. Over 3 million views on the first proper video.
The comments went both ways and Jack couldn't care less, but Megan lost three days of sleep trying to reply to every one. Knuckles reckons the keyboard warriors are doing him a favour, every bad comment just pushes it further. What mattered was the door: every bugger walking in wanted rump steak, hot chips and pepper gravy sausages. Twelve months on, they've dropped a new flavour every single week, over 100 of them.
Jack explains what goes on behind it. Gravy made days ahead, $500 a week on hot chips with no margin in it, people driving six hours through the night and turning up to a window that only fits eight to 10 flavours. His plea: ring ahead and they'll make it for you. The new shop should take it to 20 or 30 flavours with its own kitchen and chefs.
His favourite? He eats that many he goes back to a plain snag, but right now he's on a jalapeño craze, especially the pork jalapeño ones made for Alpha Fest.
⚠️ Explicit content. Follow Bellmere Butcher for the weekly sausage drop, and if you're travelling, ring ahead.
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