Most accounts suggest that meat tray raffles began in Britain during World War II. The mechanism was a little different from the raffles that have become traditional in Australian pubs and clubs. In Britain, during wartime rationing, it was a community thing. People pooled their meat rations to create a meat tray, which was raffled to raise funds for the war effort. The lucky winners enjoyed a feast.

In Australia, too, meat raffles were held in the early 1940s. Generally, these were to raise money for the Australian Comforts Fund, an organisation originally established during World War I to provide extra “comforts” such as food, clothing and entertainment to Australian troops. Butchers, rather than the community, usually donated the meat. The term “meat tray”, however, seemed not to be in use until 1946, when Mrs Miller, of Maryborough Street, Bundaberg, carried off the prize in the Ambulance Raffle, drawn at the Paramount Theatre.

Meat tray raffles gained popularity through the 1950s, particularly in country towns where the proceeds often went to support a local sporting team. They became regular events at pubs and clubs, particularly on a Friday night. It was also a way to sell more drinks, as patrons needed to be present to claim their meat tray prize. And the local butcher gained some kudos as a team sponsor by donating the meat.

It’s a tradition that continues to this day, even in city clubs and pubs. However, it’s not limited to Friday nights, and chances are the meat is no longer donated. There are many butchery businesses selling made-to order meat trays for community events and pub raffles, with variations including breakfast trays, seafood trays, roast trays and even vegetarian trays. As of 2026, the going price seemed to be $2 for one ticket or $5 for three tickets, to win a tray valued at up to $300.

Meat tray raffles have largely replaced the traditional chook raffle. It’s a sign of the times. These days, how many people roast their own whole chicken? But most of us are not averse to slapping a sausage and a bit of steak on the barbecue.