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.