Sam Canning opened the first Cannings store in 2010 and the business has since grown to eight shops in total, the largest being the flagship Kew location. That rapid growth is thanks to the chain’s forward-thinking commitment to selling free-range, hormone- and antibiotic-free meat. Everything tastes great, and it all comes from farms that put animal welfare first.

When you step inside, there’s a large window where you can watch the butchers at work before you approach the counter to decide what’s for dinner tonight.

Try the bacon – which is cured in Sam’s special brine, then smoked in small batches over German beechwood – or a tender cut of eye fillet. If fish is more your style, Cannings stocks Ora King salmon, which is to seafood what Wagyu is to beef.

And speaking of beef, all Cannings beef is grass-fed – no grain, soy or corn-fed cattle allowed. And most of it comes from Tasmania’s renowned Cape Grim, which supplies steakhouses such as Rockpool, among many others.

Aside from the fresh cuts of meat and fish on display, Cannings stocks heaps of tasty odds and ends for your fridge and pantry. In the refrigerated section you’ll find a variety of ready-to-eat meals, such as Thai green curries and lasagne, while the dry-goods shelves are stacked with artisanal condiments, rubs, and salts (including a collaboration with Four Pillars).