We introduce Rob and Rose Perry; the Tasmanian raised Directors of Casalinga Gourmet Meats. Rob grew up on the pastures of Flinders Island and crossed the Bass Strait as a teenager to start his butchery apprenticeship. Between his love for cars and his passion for butchery, he ultimately chose the latter. Meanwhile, Rose was working in an accountancy firm in Northern Tasmania, having already completed her studies. Their paths crossed in 1984 when they purchased their first business in Taroona, Hobart, a year after Rob completed his qualifications.

In 1991 they moved with their family to Launceston, where they purchased and refurbished a closed butcher shop and established the award-winning Beef Wellington. Later on, they relocated and upsized to bigger premises, taking the strengths of their prior business with them. After winning the National Meat Innovations Award with Meat and Livestock Australia (MLA), Rob spent time consulting and traveling across Australia, representing what was soon to be named Casalinga Gourmet Meats.

During his time with MLA, Rob led workshops that brought together meat enthusiasts to share ideas and innovative techniques for every day butcher products. This broadened experience and time on the road inspired Rob and Rose to go back into the butchery business, opening Casalinga Gourmet Meats in Launceston's CBD in 2006.

In addition, Rob and Rose have trained and mentored five apprentices through their butchery qualifications, recognising the vital role of skill development in this sector. We also believe in giving back to the community by offering work experience opportunities to individuals from diverse backgrounds.

Today, the small operation has exceeded their expectations, and the pair now use their success as an opportunity to mentor a team of employees into key roles within the business.