Owner and operator Victor Bonacci will be back with talks and demos on the big four meats — beef, pork, lamb and chicken — as well as a venison breakdown.
Across the three days, he will break down a full cow, a whole lamb as well as the chicken and lamb.
His goal is to educate people on what goes into pulling apart a carcase.
“There’s so many secondary cuts people don’t realise,” he said.
He said that everyone from home kills to skilled butchers will enjoy the show.
“It (the demographic) is pretty much the right across the board,” he said.
“Home kills people to farmers that are doing their own lambs and people that are interested in general.
“I also do a sausage demonstration, which is just making sausages and going through the process, so people understand the binding process and how it all comes together.”
For people hoping to learn from the master himself, he encourages curiosity.
“Please come with any questions, no question’s a silly question,” he said.
“I’m miced up, there are two cameras on me, an overhead camera and a side camera so people can visualise what I'm looking at, and they can get that image.”
Victory Meats will collaborate with fellow exhibitor Secret Gardens Catering to great a ‘beast to feast’ experience for attendees.
Victor will cut a piece of meat off a carcase and Adrian Hensley from Secret Gardens Catering will cook it up and serve it to guests.
“Adrian and I have this little bit that's worked out really well,” he said.
“Where I will cut something, and he'll come in and grab it and will throw it on the BBQ and people try that cut.
“We’ve got a meat board with all smash burgers and different cuts of meat, ribeyes and flat iron, and we put that all out for people to try.
“We’ve been working really well with Adrian for quite a few years now.”
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