Vegans may have taken over the news headlines lately, but it is the traditional butcher that is a family favourite in most households.
Beachmere Butchery owners Andrew and Fiona represented Beachmere in the finals at the “Butcher Wars” in Sydney recently. Open to the public over a weekend, and as part of the Meatstock BBQ festival and the Low & Slow Cooking Show, each contestant had to break down a side of lamb and a pig in 30 minutes.
Andrew cut and dressed the meat, displayed and presented for sale as part of the challenge and was invited back to enter the State against State competition later in the year which will raise funds for charity.
Andrew and Fiona said the event, which a lot of locals followed on facebook over the weekend, was a great opportunity.
“We learnt a lot – just new ways of doing things sometimes. We met some great people, learnt some new skills and were really impressed by the level of expertise and talent across the range of butchers participating and competing.”
“In Beachmere we smoke our own meats: hams, bacon, honeywurst and kabana and we make our own jerky, which is becoming increasingly popular. It was great to see what other butchers do as well.
“We shared our own knowledge too, with the growing demand for prepared meals. Our range includes Madras Goat Curry, Chicken Carbonara and the ever popular Curried Sausages – especially when we make our own popular range of sausages,” Andrew said.