News

Best Butchers Burger and Smallgoods Winners – Sausage King 2021

10
Nov

We are very excited to share with all our clients this exciting news. Yet again, we have been chosen winners at the regional AMIC Sausage King, Best Butchers Burger and Smallgoods competition for a number of our products. This time it is our Bateau Bay store to be selected.

Here are some of our winning products and categories:

Category: Traditional Australian Beef
(Bateau Bay)

Thick Beef

Category: Traditional Australian Pork
(Bateau Bay)

Traditional Thick Pork

Category: Poultry
(Bateau Bay)

Turducken

Category: Australian Lamb / Open Class
(Bateau Bay)

Lamb Merguez

Category: Continental
(Bateau Bay)

Italian Pork & Fennel

Category: Gourmet / Open Class
(Bateau Bay)

Wagyu Beef

Category: Best Butchers Beef Burger
(Bateau Bay)

Angus Beef

Category: Best Butchers Beef Burger
(Bateau Bay)

Wagyu Beef

Category: Best Butchers Gourmet Burger
(Bateau Bay)

Lamb, Rosemary & Garlic

Category: Leg Ham on the Bone
(Bateau Bay)

Leg Ham Bone In

Category: Boneless Leg Ham
(Bateau Bay)

Nugget Ham

Category: Boneless Leg Ham
(Bateau Bay)

Boneless Leg Ham

Category: Bacon Rasher
(Bateau Bay)

Traditional Smoked Bacon

Category: Cooked Product
(Bateau Bay)

Chilli Cheese Kabana

Category: Cooked Product
(Bateau Bay)

Cabanossi

Come visit us to pick up our winning product for some meal inspiration and cooking. We also wanted to share with all our valued customers that as a Gold winner we are now off to the State finals, wish us luck!

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Your meat will be delivered Cryovaced, which is a superior form of packaging that allows fresh goods to be kept fresher for longer.There are some effects of using Cryovac packaging, but we believe these few are outweighed by the advantages. Specifically, the meat will change to a darker red colour while in the packaging due to the lack of exposure to oxygen.

The meat will also sweat while in the packaging and this can result in an unpleasant smell when you first open the packaging ( this is not an indication of the freshness of the meat).

To overcome both of these effects all you need to do is when you’re ready to at your meat, simply remove it from the packaging and leave it out for 10-15 minutes. When out of the packaging and exposed to oxygen again the meat will slowly return to the usual red colour.

Once you have removed the meat, simply rinse out the bag and throw it in the bin and the smell will disappear too.

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