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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What’s Your opinion?
Good Butcher for a Side of Beef in Canberra?
Oldest to Newst
imarty said :
in ye olde days, my old man used to take me with him to the abattoirs at homebush (where now stands the olympic stadia) to buy his meat for his shop. presumably, this is still done in some form, with folk enlisted to buy from abattoirs for shops / distributors; and yes, there is a lot of most excellent quality meat available domestically.
ask your local butcher how they select the bodies they butcher and sell.
shauno said :
I have used Jordos for ages now and never had an issue. The butchers at Bungendore is also awesome and well worth a 20 minute drive from fyshwick to get great quality meat, I go there on the way home to Braidwood.
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.
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.
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.
shauno said :
Wow ! Thanks for sharing mate.
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.
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.
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.
ljcm1968 said :
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.
You mean if they’ve just used bleach to give it a scrubdown? Seems reasonable to me.
astrojax said :
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.