Pitmaster Equipment & Rubs
Butcher Cleavers, Thermal Temp Probes, Ironbark Chunks & Rub Tins. Every cut is individually vacuum-sealed in sub-zero cryovac pouches with guaranteed thermal integrity.
Butcher Master Hand-Forged Cleaver 7-Inch is one of our most requested cuts in the pitmaster equipment & rubs range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 650g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Dual-Probe Bluetooth Instant Meat Thermometer arrives exactly as a butcher would portion it for their own kitchen. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 300g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Sourced as part of our pitmaster equipment & rubs allocation, the australian ironbark smoker chunks (10kg bag) is a genuine butcher's favourite. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 10kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Pitmaster Texas Gold Brisket Dry Rub Tin (300g) is one of our most requested cuts in the pitmaster equipment & rubs range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 300g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Sourced as part of our pitmaster equipment & rubs allocation, the heavy duty meat vacuum sealer machine pro is a genuine butcher's favourite. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 2.8kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Insulated Heavy Duty Cold-Chain Thermal Delivery Box (60L) arrives exactly as a butcher would portion it for their own kitchen. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1.8kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
About Pitmaster Equipment & Rubs
What steel should I look for in a butcher knife?+
High-carbon stainless steel is the standard choice for butcher and kitchen knives — it holds an edge well, resists corrosion, and is easier to sharpen than pure carbon steel while avoiding the softness of lower-grade stainless blades.
How often should I sharpen my knives?+
A honing steel should be used before most cutting sessions to realign the edge, while an actual sharpening (on a whetstone or with a sharpening service) is typically needed every few months depending on use frequency — the honing steel alone does not sharpen a blunt blade, only maintains an already-sharp one.
What is the difference between a vacuum sealer bag and a standard zip bag for freezing meat?+
Vacuum sealing removes air from around the meat before sealing, which significantly reduces freezer burn and extends safe freezer storage time compared to a standard zip bag, where trapped air causes ice crystals and oxidation over time.
Do you sell equipment separately from meat orders, or only as add-ons?+
Equipment items can be ordered on their own or alongside a meat order — they're listed as standard products in our catalog, not exclusive add-ons.
How do I maintain a magnetic knife bar safely?+
Wipe it down regularly to prevent grease buildup, ensure it's mounted securely into a wall stud or solid backing (not just plasterboard), and position knives with the spine facing outward where practical to reduce the risk of a blade slipping off the magnet edge-first.