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Hagen's Organic Butcher

Food & Wine

There’s a New Organic Butcher in Town

Media Release, September 2016

Consumers who appreciate top quality meat have a new outlet on the south side of Melbourne with leading meat supplier Hagen’s Organic Butcher now open.

The family-operated business was launched by Royce and Sue Hagen at Prahran Market in 1999 and is now run by their son Oliver Hagen. One of the first organic butchers in Victoria, the business went from strength to strength and now has five outlets in Melbourne, including shops in Richmond, Melbourne and Bentleigh.

“Opening at South Melbourne Market just made sense to us,” Oliver Hagen said. “We are at both other major markets in Melbourne and we have customers who shop at South Melbourne Market, but travel either to Prahran or the Queen Victoria Market just for our meat.”

The new store was constructed by Duo Build and designed by Projects of Imagination to create a timeless, old-world feel. An open serving space will encourage people to interact with their butchers, including manager Tim Hope-Hodgetts, while a classroom will allow Hagen’s to offer classes, possibly in collaboration with other Market traders.

“Our introductory classes will be a mix of cooking and butchery class, explaining all the different cuts of an animal in a demonstration then giving participants some hands-on experience.”

But while regular customers are attracted by the friendly staff, product knowledge and attention to detail, the high quality product keeps them coming back.

“I think what customers really notice is not just that the product is organic, ethically sourced or organically farmed, but the high quality of the product,” Mr Hagen said. “In the past, some people have used the term organic to hide behind inferior product. We bring nothing but the best from farmers who really care. People often ask if you can taste the difference and the answer is ‘no, not when you first switch’. You taste the difference when you have been eating organic for a while then try and switch back. That’s when it is noticeable.”

Hagens sources its meat from sustainable or organic producers around Australia, including Black Angus beef and Angus Charolais Cross beef from Carol and Nev Bredden of Creightons Creek (VIC); certified biodynamic wagyu beef from John and Trish Stewart from the Grampians (VIC); veal from the Peterson family in the Murray Valley (VIC); Milking Yard Farm chickens at Trentham (VIC); old breed Berkshire pigs from McIvor Farm at Tooborac (VIC); chickens from Enviroganic Farm (NSW) and Bendele Farm (QLD).

The butchery’s ham and bacon is nitrate-free and “naturally cured” without preservatives using a cure developed from celery extract. “We also hand make all our small goods and have a German master butcher on hand to help develop this further,” Mr Hagen said.

Hagens Organic Butcher is located at Stalls S1 and S2, South Melbourne Market, corner of Coventry and Cecil Streets, South Melbourne. The Market is open every Wednesday, Friday, Saturday and Sunday.

Since 1867, South Melbourne Market has been a treasured inner-city landmark and a favourite destination among locals and visitors. It is the quintessential village market, a place where people come not only to purchase fresh food, but to meet, eat, drink, shop, discover, share and connect. New stalls such as Hagens Organic Butcher are part of a plan by the Market operators, Port Phillip Council, to adapt to meet the needs of the community while staying true to its identity.

For further information, contact:
Greta Donaldson Publicity | (03) 9696 3234 | 0427 658 638

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