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Good Butcher for a Side of Beef in Canberra?

By 11 February 2011 32

Recommendations sought for a quality butcher selling sides of beef in the Canberra region.

Most import factors in order: Quality, Butchering skill, sausage taste and texture, and finally price.

No point getting cheap meat that is just that – cheap budget quality meat.

Do any butchers here in Canberra hang their beef for the 3-4 week period (preferably longer)?

Anything less than 10 days and you might as well get your meat from styrofoam package.

Obviously the butcher needs to have space and the right cool room to make sure you don’t get sick.

Thanks

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32 Responses to
Good Butcher for a Side of Beef in Canberra?
Holden Caulfield 12:33 pm
11 Feb 11
#1

I’m not sure if the Lyneham Meat Centre at Lynheam Shops ticks all the boxes for you, but IME their stuff tastes good.

imarty 1:01 pm
11 Feb 11
#2

Any reason for a whole side? You’ll get a lot of stuff you don’t really need.
If it’s just steaks you’re after you’re better off asking your butcher to hang a whole t-bone or rump for you and buying sausages and mince.
I’m sure Jordo will be along soon!

neanderthalsis 1:16 pm
11 Feb 11
#3

imarty said :

Any reason for a whole side? You’ll get a lot of stuff you don’t really need.

You’re obviously not a fan of nose to tail eating and the simply unctuous meals that can be made from some of the cheaper and lesser known cuts.

neanderthalsis 1:18 pm
11 Feb 11
#4

miz 1:20 pm
11 Feb 11
#5

Moppity Meats http://www.moppitymeats.com.au/
Meat from farm near Young – I can attest to the sides of lamb, but imagine that the beef would similarly excellent.

rosscoact 1:59 pm
11 Feb 11
#6

Jordo, while a fine butcher doesn’t hang his meat.

If I were going to look for aged beef I would go to either Griffith Butchery or the butchers in the Canberra Centre.

If however I was looking for the best beef around I would and do go to the Farmers markets and buy some of the highland cattle beef sold by a farm whose name I forget.

If you have enough fridge space age it yourself, you just need to keep the humidity around the 80% mark

astrojax 2:26 pm
11 Feb 11
#7

the butcher just opened in dickson shops seems the biscuit – i’d be going in and asking him, he seems to have his meat well sourced and his snags aren’t at all bad. he doesn’t make black puddings or brawn, but these days that’s just sad but not at all surprising. otherwise, check out ecomeats at belconnen markets..?

pink little birdie 2:26 pm
11 Feb 11
#8

Cameron at Kambah meatways hangs his meats and has won the NSW/ACT Sausage competition for several years running.
His meat is always delicious and if you want really specific meat he will order it and prepare it as requested.
He has the best lamb chops ever!!! :-)

Jordo 2:45 pm
11 Feb 11
#9

Whoa peeps are into their meat this month! Hi imarty.

Rosso Rosso Rosso you need some schoolin son.

Check out http://www.jordoschopshop.com/carcases.html

Peace

mouthface 2:53 pm
11 Feb 11
#10

Griffith Butchery is the place to go. The guy’s name is Richard, he’s my local butcher. Top quality meats, ages his beef, has lots of organic produce, knows his stuff and seems to have really good relationships with small quality providers. Probably the best in Canberra.

imarty 2:55 pm
11 Feb 11
#11

neanderthalsis said :

imarty said :

Any reason for a whole side? You’ll get a lot of stuff you don’t really need.

You’re obviously not a fan of nose to tail eating and the simply unctuous meals that can be made from some of the cheaper and lesser known cuts.

I am actually and agree there’s some great cuts included in a side if you know what you’re doing but there’s also a lot that’s only good for casserole or roasting. You also get a lot of trimmings meaning lots of mince and sausages. Also from the total weight of the side about 1/2 is fat and bone.
You’d only end up with about 15% if that as good eating quality steaks.
+1 for Cameron @ Meatways and Jordo @ Wanniassa

Belles 3:21 pm
11 Feb 11
#12

I would highly recommend Andys in Spence. (Actually called Spence Butchery and Delicatessen)

He has put meat aside for us to hang longer if we want more aged beef and hangs his meat for a decent amount of time to start with.

If you are after a specific cut he will do that for you aswell, and you can always put something on order to pick up.

If you live northside its definately worth the while to go and see him. I am fussy about my meat and all my food and can happily say that you will not be dissapointed.

http://maps.google.com.au/maps/place?cid=18072870936508414039&q=Butcher+Spence++ACT&hl=en&gl=au

qbngeek 3:52 pm
11 Feb 11
#13

Lindbecks in Quangers. They have always done whatever I am after. They have been there forever and a day and they are a local legend.

anonymoose 5:32 pm
11 Feb 11
#14

There’s a new butchers that’s opened up in Dickson near Commonwealth bank. Not sure about the name but I highly recommend

ljcm1968 10:38 pm
11 Feb 11
#15

Thanks for all the response, didn’t think that I would see so many so quickly.

A friend at work mentioned Lachlan Valley Meats in Griffiths, but he has only bought steaks. Has anyone used them and are they the same as the Griffith Butchery? I’ll try and get over to Jordo as many seem to sing his praises.

Cheers

trickyxr 9:57 am
12 Feb 11
#16

Jordos chop shop is way over priced

dusty 9:32 am
13 Feb 11
#17

To answer your question, Lachlan Valley is not the same as Griffith Butchery. You couldn’y actually get much more different.
Different in every way, if you want quality meat head to Griffith, if you want roughly butchered supermarket meat meat go to Lachlan Valley, if you want well aged and tasty/ tender go to Griffith. I recommend his snags too, no horrible plastic skins- so try them when you’re there.

ljcm1968 11:13 pm
16 Feb 11
#18

Thanks guys for all you inputs

rosscoact 9:35 am
17 Feb 11
#19

Jordo said :

Whoa peeps are into their meat this month! Hi imarty.

Rosso Rosso Rosso you need some schoolin son.

Check out http://www.jordoschopshop.com/carcases.html

Peace

Sorry mate my mistake, can I get a US style brisket for the weekend?

ohpiem 9:51 am
17 Feb 11
#20

miz said :

Moppity Meats http://www.moppitymeats.com.au/
Meat from farm near Young – I can attest to the sides of lamb, but imagine that the beef would similarly excellent.

+ 1 for Moppity Meats. Also can only attest to the quality of their sides of lamb, but would hope their beef was similarly tasty… if only I had a deep freeze I would order in a flash. They deliver to Canberra once a month, so you need to get in contact with them first to find out their next delivery date and do a bit of advance planning.

honestjoe 9:17 am
07 Apr 11
#21

astrojax said :

the butcher just opened in dickson shops seems the biscuit – i’d be going in and asking him, he seems to have his meat well sourced and his snags aren’t at all bad. he doesn’t make black puddings or brawn, but these days that’s just sad but not at all surprising. otherwise, check out ecomeats at belconnen markets..?

My neighbour went into The Butcher at Dickson and was nearly sick with the smell of chemicals. I know preservatives are banned as they are highly carcinogenic – I dont know what it was but I would walk out again if you smell chemicals in a meat shop.

johnboy 9:28 am
07 Apr 11
#22

You mean if they’ve just used bleach to give it a scrubdown? Seems reasonable to me.

troll-sniffer 11:50 am
07 Apr 11
#23

ljcm1968 said :

A friend at work mentioned Lachlan Valley Meats in Griffiths, but he has only bought steaks. Has anyone used them and are they the same as the Griffith Butchery?Cheers

Ummmm… I used to buy whole scotch fillets from a bulk butcher in Dickson but they closed down, so when I passed by Lachlan Meats last year and saw a blackboard special for whole scotch fillets I bought one, just a shade under $50 I recall.

I won’t elaborate about the horrendous quality of the butchering, with sub-hide fat still encompassing and permeating the meat and impossible to remove with my non-professional knives, the toughness and the awful taste, but after attempting to prepare and cook several steaks over the best part of a week, I wrapped up what was left and dumped it in the bin. I trust the microbes of Mugga are finding it more palatable than I did.

shauno 5:18 pm
22 Feb 12
#24

Dragging up an old thread.

Any one know where to buy a steak sourced from the farms in ACT on the Uriara road. Looks like some nice cattle on those farms the black ones maybe Angus not sure.

zllauh 12:42 pm
20 Dec 13
#25

Hi Mate,

Found out this mob in Dickson who seem to have a local farm nearby and they source their produce from the same.

http://lostriverproduce.com.au/

My 2 cents.

shauno 1:32 pm
20 Dec 13
#26

Yea the place at Dickson is good opposite tradies club. They will even age beef 40 days or more if you ask them to, Plus as a bonus you can pick up a few veges they sell now to if you cant be bothered going to the supermarket.

zllauh 11:16 am
31 Mar 14
#27

shauno said :

Yea the place at Dickson is good opposite tradies club. They will even age beef 40 days or more if you ask them to, Plus as a bonus you can pick up a few veges they sell now to if you cant be bothered going to the supermarket.

Wow ! Thanks for sharing mate.

gazket 12:38 pm
31 Mar 14
#28

Unfortunately all our young good meat is exported the after the restaurants have their pick the butchers get left to pick through the old sheep and old beef full of gristle and slime.

damien haas 3:26 pm
31 Mar 14
#29

I have always found the butcher at the Evatt shops to be very good.

I used to also enjoy the meat from the butcher at the Kaleen Shops (the one with the Supabarn), alas it seems to have decreased in quality somewhat. Some sausages i bought from there last week were inedible – too salty. i suspect they used to make their own (their italian sausages were amazing), and now buy them in.

imarty 5:18 pm
31 Mar 14
#30

Gazket , not sure if you’re trolling or just an ignorant idiot.
Yes we export a lot of high quality beef however this is mainly older grain fed product.
There’s still a hell of a lot of very very good quality meat available domestically.

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