Sir Loin Breier Butcher Deli

I, Robert Breier started my career in butchery on my 16th birthday. I was fortunate to get an apprenticeship with a Launceston family business called Dornaufs for seven years. Prior to that, during the school holidays, I worked at Launceston City Council Abattoir – Killafaddy.
After my time at Dornaufs I travelled overseas and then worked in the mines in the Northern Territory. On my return to Tasmania I worked for Doug Oliver of Oliver’s Meats for twelve months. In 1987 I brought my own business. It was called Discount Meats in Elizabeth Street owned by the Hinds family. It was a traditional butcher shop as they all were in that era. Steak, chops and sausages and the sausage range was limited to beef, pork and beef and tomato. Twenty seven years later I now make over 40 different types of sausages.
From the late 80’s to present time my butcher shop has evolved into a One-Stop-Shop, from prepared meals to wine, beer and vegetables. The range is phenomenal. I produce a range of foods with top quality produce all sourced locally. To back this statement up I have the Awards to prove it.
It all started with work experience in small Bavarian villages with my grandfather and uncle where I gained German Smallgoods skills. When the 90’s hit Sir Loin Breier Butcher Shop totally changed. We had butcher’s work plus a chef.
The Awards
Sausage King 2000 Tas Gold Gourmet – duck, venison & port
2000 Bronze – traditional pork
National 2001 Bronze – duck, venison & port
2001 Gold – Continental spicy Italian
2001 Bronze – Traditional pork
2001/2002 National Bronze – spicy Italian
Sausage King Tas Gold Gourmet – pork, leek & ginger
Australian Find Food Awards
2002 Aust Bronze – bacons
Best Tasmanian Bacon
2002 Best Tasmanian Bier Sticks
From 2002 Sir Loin Breier was fortunate to have Stella Laker join the team. Stella started and owned Posh Nosh in Launceston. Her talent and experience complemented the business. In producing products such as pate’s, pies, terrines, dips, pesto’s, pasties, prepared meals and a whole dining experience.


And the awards keep coming:
Fine Food Award 2011
Gold – Chicken & leek pie
Gold – crayfish pate
Silver – Spanish chorizo
Bronze – bacon
The Butchery is still evolving with new techniques and using old proven practice such as dry aging beef and lamb on the bone to enhance the flavour and quality of the products we make and sell. We take great pride in what we do.