TWO FIRES.
ONE STANDARD.
BUTCHERY · CULINARY CRAFT · FIRE
SUTBUL Butchery & Fire Lab was founded by Jordan Roberts and Chef Anthony Shin — two different disciplines brought together by one shared standard.
TWO FOUNDERS.
TWO DISCIPLINES.
CHEF ANTHONY SHIN
CULINARY DEVELOPMENT · PRODUCT INNOVATION · QUALITY
Chef Anthony Shin began his culinary training at Le Cordon Bleu. He then spent fifteen years as a Senior Lecturer at TAFE SA, training and mentoring the next generation of hospitality professionals — during which he also gained experience in Michelin-starred restaurants in London and Birmingham, and worked at University College Birmingham.
At SUTBUL, Anthony leads culinary development, product innovation and quality standards. His role is to bring the discipline of a professional kitchen into every meat product, marinade, sausage, smoked product and Fire Lab creation.
DISCIPLINE FIRST. FLAVOUR ALWAYS.
JORDAN ROBERTS
SOURCING · COMMERCIAL STRATEGY · BRAND
Jordan Roberts is the founder of SUTBUL House, the Korean charcoal BBQ restaurant on Glen Osmond Road.
His experience spans hospitality operations, premium meat sourcing, wholesale, international trade, brand development, and commercial growth.
At SUTBUL Butchery & Fire Lab, Jordan leads sourcing, commercial strategy, wholesale development, brand and expansion. His role is to connect premium Australian produce, Japanese Wagyu and Korean meat culture with both professional kitchens and home consumers.
QUALITY HAS TO WORK IN THE REAL WORLD.
BEYOND THE
BUTCHER SHOP.
SUTBUL Butchery & Fire Lab was created to build something beyond a traditional butcher shop. It is a modern meat company where professional butchery, premium sourcing, Korean food culture and fire-led product development come together.
THE FIRE LAB
WHERE BUTCHERY MEETS THE KITCHEN.
The Fire Lab is the heart of SUTBUL — a space where professional culinary knowledge, practical butchery and real-world restaurant experience come together. From marinades and sausages to smoked meats, jerky and ready-to-cook products, every idea is developed, tested and refined with one question: Does it deserve the SUTBUL name?
START WITH GOOD MEAT.
TREAT IT WITH RESPECT.
DEVELOP IT WITH PURPOSE.
PROVE IT OVER FIRE.
FROM THE BLOCK
TO THE TABLE.
Our work spans premium sourcing, professional butchery, Korean BBQ, hot pot, marinades, smoked products and chef-developed foods.
AUSTRALIAN WAGYU
JAPANESE A5 WAGYU
KOREAN BBQ & HOT POT
MARINATED PRODUCTS
SMOKEHOUSE
FIRE LAB
BUILT FOR HOME.
BUILT FOR THE TRADE.
SUTBUL serves both retail and wholesale customers. For professional kitchens and food businesses, we provide custom cutting, portioning, whole-primal supply, foodservice packaging and chef-developed products designed for real service environments.
CUSTOM CUTTING
PORTION CONTROL
WHOLE PRIMALS
VACUUM PACKING
FOODSERVICE
PRODUCT DEVELOPMENT
WE ARE NOT HERE
TO SIMPLY SELL MORE MEAT.
We want to create products we believe in, standards we can repeat, and a meat culture that connects the butcher block to the table. As SUTBUL continues to grow, Butchery & Fire Lab will remain the foundation for sourcing, production, innovation and quality.
EVERYTHING CARRYING THE SUTBUL NAME MUST PASS ONE SIMPLE TEST.
“IF WE WOULD NOT PROUDLY SERVE IT,
WE WOULD NOT PUT THE SUTBUL NAME ON IT.”
TWO FOUNDERS.
TWO DISCIPLINES.
ONE STANDARD.
SUTBUL
BUTCHERY & FIRE LAB
MEAT. FIRE. CRAFT.