East Blaxland Butchery has been feeding the Blue Mountains community for over 50 years.

 

My name is Scott Evans, and I took over the business on 28 December 2015.

 

In December 2025, we proudly celebrated 10 years as owners, marking the beginning of what we call 'The Evans Era'.

 

Born and raised in the Mountains, my journey into butchery started with an apprenticeship at Hazelbrook Butchery, followed by years working across the region.

After spending two and a half years at East Blaxland Butchery, I was proud to take over the reins from the previous owner.

​

Our focus is simpler helping families eat well with confidence and ease. We understand how busy life can be, so we aim to make food planning simpler with quality cuts, practical advice, and ready-to-go options you can trust.

​

Alongside premium Australian beef, pork, lamb, and chicken, we’re award-winning sausage makers and known as Western Sydney’s home of low and slow.

 

We specialise in American-style cuts like brisket, ribs, tomahawks, and more.

​

To make things even easier (and tastier), we have a qualified chef on board creating great bakes, hearty pies, and sweet treats, perfect when you want something delicious without the extra effort.

For those who love to learn, we also run masterclasses, sharing skills, tips, and inspiration to help you get the most out of every cut, whether you’re building confidence or sharpening your cooking game.

​

We proudly work with trusted Australian producers who prioritise animal welfare, sustainability, and quality.

Most of all, we love getting to know our customers and helping them feel good about what they’re feeding the people they care about.

This is more than a butcher shop -  it’s a place built on quality, people, and passion.

 

Welcome to 'The Evans Era'

​