Since opening their butchery on Eden's Imlay Street in December last year, word quickly spread about the Whiters' dedication to only the finest quality meat.
Word travelled all the way to Canberra, and now the Whiters have tongues wagging all over the top end of town.
As of Monday September 9, the menu at the National Australian Press Club features Towamba Valley scotch fillets, locally sourced lemon myrtle pearls and Far North Queensland crocodile along with other top quality produce provided and sourced by Whiters Butchery owners Fred and Sheena Whiter.
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With a lifetime of butchery experience under their belts, the Whiters know good meat like the back of their hand. Not only when it's local, but even when it comes from as far away as Far North Queensland.
"I can source anything, but it has to be quality," said Ms Whiter, proudly stating the first thing she does when sourcing products is to find out the story behind it.
"I find out everything. The story makes all the difference, where it's from, the way it's reared, what it consumed - that's all part of it. The art of butchery goes way beyond the slicing of the meat.
"We are really fussy - but you have to be, you need to be able to taste the passion in the grower."
According to the Whiters, the Press Club may just be the beginning of the butchery's a-la-carte journey.
"We have others interested - but that's something we're not ready to confirm just yet," said Ms Whiter.
Ms Whiter said they were open to more local produce options.
"Everything tastes better when it's local," she added.