Meat Raffle Ideas That'll Have Them Queuing at the Door
2 September 2026
The meat raffle is the backbone of Australian pub culture and it's making a comeback in the US and UK. But there's a difference between "we have a meat tray" and "people come here specifically for the meat raffle." Here's how to be the second one.
Partner with a local butcher
This is non-negotiable. A sad cling-wrapped tray from the supermarket is not a prize — it's a consolation. Find a butcher who'll do you a deal on a weekly tray in exchange for the exposure. Put their name on the draw page. Tag them on socials. They get marketing, you get a prize that actually looks good.
Tier your prizes
Don't just do one tray. Do three: - 1st: The showstopper — premium cuts, $80+ value - 2nd: The solid win — sausages, chops, mince. $40 value - 3rd: The "at least you won something" — a dozen eggs and a loaf of bread
Three prizes means three moments of excitement. Three chances for someone to win. Three reasons to buy more tickets.
Theme nights that work
- -Steak Night: All beef, all premium. Charge more per ticket.
- -BBQ Pack: Everything you need for a Sunday barbie — snags, burgers, onions, sauce.
- -Christmas Mega Raffle: Turkey, ham, prawns. Go big in December.
- -Seafood Friday: Swap meat for a seafood platter once a month. People lose their minds.
- -Veggie Option: Add a fruit & veg box as a prize. You'll be surprised how many people want it.
The display matters
Put the prize on a table near the entrance. Let people see it when they walk in. A well-presented tray with a little sign ("Tonight's raffle — tickets $2") sells more tickets than any announcement.
Pricing that works
$2 per ticket, 3 for $5 is the classic. It works because the $5 option feels like a deal, and $5 notes are easy. Don't overthink it.
The golden rule
Start at the same time every week. Draw at the same time every week. People will plan their Friday around it. That's the goal.