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{{ statusLine }} · Mon–Fri 8am–5:30pm, Sat 8am–4pm
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99 Rawson Street, Auburn NSW 2144. Four hundred metres from the station.
Marinated skewers over charcoal
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99 Rawson Street, Auburn
Mon–Fri 8am–5:30pm · Sat 8am–4pm · Sun 9am–12pm
Directions
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Weighted 55% chicken skewers, 25% beef, 20% pork — the split Auburn backyards have bought for thirty years.

Chicken 55% Beef 25% Pork 20%
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From the May 2026 price list. Prices subject to change — see in store for the latest.
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Or bring the list to the counter and we will pull the trays and boxes while you wait.
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Chicken75°C
Pork63°C + 3 min rest
Lamb63°C
Beef, slicedTo taste
Probe the thickest point, away from the skewer. Mince and paste lines are cooked through, never pink.

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Allergen lines are drafted from current label copy and need recipe-level confirmation against FSANZ allergen labelling before print.
The five blocks show how sweet the marinade is: one block takes direct heat, five needs indirect only.
How it is sold

Marinated lines are mixed in-house, packed into sealed trays and boxes, and sold frozen. Nothing on this list is cut or weighed to order at the counter.

Storage and cooking

Keep frozen at or below −18°C. Thaw in the fridge overnight, not on the bench, and cook within 24 hours of thawing. All lines are raw and must be cooked thoroughly before eating.
Visit the shop

99 Rawson Street, Auburn.

Four hundred metres from Auburn station, on the western side of Rawson Street. Marinated lines are sold pre-packed in trays and boxes — call ahead for anything over five kilos.

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Closed on public holidays. Today is highlighted.
Getting here

One-hour street parking on Rawson Street, metered during trading hours.

Auburn Central parking sits 250m away — about a three minute walk with a full esky.

Saturday between 9 and 11 is the busiest hour of the week. Come before nine or after two.

Contact
(02) 9749 4929
Counter and wholesale enquiries
99 Rawson Street
Auburn NSW 2144
Australia
99butchery.com.au
ABN 15 454 674 773
Auburn station is a four minute walk. Rawson Street parking is one hour, metered.
99 Butchery shopfront from the footpath
Trade

Bulk boxes for restaurants, clubs and caterers.

Every line on the price list is available by the box. Standing weekly orders are packed on a fixed day and held for pickup. Pricing is quoted per account — volume, frequency and cut specification all move the number.

Formats 1kg boxes across all marinated lines · 48-stick skewer boxes · 20-stick trays · 10-cutlet lamb boxes
Lead time 48 hours on standing orders. Same-week for anything under ten boxes, subject to the cutting schedule.
Labelling Trade cartons carry batch date, cut, marinade code and allergen declaration. Private-label runs on request.
Call the counter — (02) 9749 4929
Request a quote
Prototype form — not wired to a mailbox. Replies within one trading day once connected.
Our story

Everything we sell starts in a tub the night before.

The cuts are ordinary. Chicken thigh, spare rib, pork neck, beef flank. What makes them worth the drive to Auburn is what happens between the cut and the counter, and that part has not changed in thirty years.

The kitchen at 99 Butchery — lemongrass being cut, trays of chops
01 — The base

Fish sauce, sugar, garlic, shallot. Every marinade on the board is a variation on those four, and the proportions are the only thing the shop has ever kept to itself.

Lemongrass is cut the same morning it is used. It loses its top note within a day of being bruised, which is why the honey and lemongrass lines are mixed in small batches rather than made up for the week.

02 — The letters

The codes on the price list are the oldest interface in the business. S is spicy, L is mild, X is honey and lemongrass, Y is satay, G is garlic. A regular asks for XDF and gets honey lemongrass drumstick fillet without another word spoken.

They are kept on the new site deliberately. Thirty years of shorthand is an asset, not a legacy problem to be tidied away.

03 — The sugar problem

A sweet marinade is harder to cook than a dry rub. Honey caramelises at a temperature well below the point at which chicken thigh is safe to eat, so a hot grill gives you a black skewer and a raw middle.

That is the whole reason the cooking guides exist, and why every pack will carry a code that opens them.

To be supplied by the family

Founding year and founder's name · who mixes the marinade today · the year the shop moved to 99 Rawson Street, if it moved · one or two customer names or stories with permission to print. The copy above is written to be true without them; it gets considerably better with them.
Auburn NSWEst. Sydney
99 BUTCHERY
MARINATED PRODUCTS
Visit
99 Rawson Street, Auburn NSW 2144
(02) 9749 4929
Mon–Fri 8am–5:30pm · Sat 8am–4pm · Sun 9am–12pm
Closed public holidays
eBest delivery f
99 Butchery · ABN 15 454 674 773 Prototype · Prices from the May 2026 list
My list for the counter
99 BUTCHERY
99 RAWSON ST AUBURN NSW 2144
(02) 9749 4929
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PRICES FROM MAY 2026 LIST. SUBJECT TO CHANGE — CONFIRM AT THE COUNTER.
NOTES FOR THE COUNTER
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· · · SHOW THIS AT THE COUNTER · · ·