If butchery’s an art, Victor’s a masterful artist

VICTOR Bonacci will step into the respected role of resident butcher at this year’s Seymour Expo as veteran butcher Bob Dewar hangs up his cleaver after three final shows.

Meat the boss: Victor Bonacci from Victory Meats in Broadford. Picture: Chloe Smith

VICTOR Bonacci has a big apron to fill.

The experienced meat smith from Broadford will step into the respected role of resident butcher at this year’s Seymour Expo as veteran butcher Bob Dewar hangs up his cleaver after years of running workshops at the event.

The pair will co-host one session together each day, “as a bit of a send-off,” Victor said.

“It will be nice for the people who have come to the expo to see him for years. He has been quite helpful and guided me on which direction to go with the demonstrations.”

Victor runs Victory Meats at Broadford.

He bought the small business 12 years ago and built it into a 15-employee operation that has a retail shop and supplies multiple restaurants, hotels and festivals. Victory Meats also processes beef and lamb carcasses for local farmers to sell at farmers’ markets.

“I was taught a real old-school style of butchery,” said the 42-year-old, who completed his four-year butchery apprenticeship at William Angliss Institute when he was a teenager.

“There is nothing I haven’t done. From breaking a whole beef carcass down to being delivery driver for the day. You just do what needs to be done.”

He will run demonstrations throughout the three-day event, illustrating how to break down pork and beef joints and sides.

Cattle producer Stephen Koch of Atriem Murray Greys at Tallarook will join Victor to break down a Murray Grey forequarter.

“Steve’s particular on the temperament of his cattle,” said Victor, who is a firm believer in the idea that low-stress on-farm practices produce higher quality carcasses. “When we go look at his cattle before they are sent to the abattoir, we can actually walk among them without them being scared.”

Victor said he hoped to share his skills and expertise with the public.

“What I’m looking forward to is to actually give people a full insight about butchery, which is not just chopping an animal’s head off and putting it in a window.

“I want them to understand that butchery is a skill as much as being a carpenter, plumber, or electrician.

“It is an art to use an animal from nose to tail.”