At Choice Cut Butchers we offer a range of beef, lamb, pork and chicken. We have all your basic traditional cuts
as well as a large range of gourmet products. Chicken and beef mignon, home made Kiev and schnitzel, moisture infused beef roast, marinated steak, boned & rolled seasoned chickens, butterflied Greek lamb legs, beef wellingtons, lamb burgers, Dave's ripping rissole and chicken cheese & bacon burgers!
We also offer stock processed for meat purposes, butchering and packaging.
TRADITIONAL, HARD TO FIND CUTS
Pepper Pig, herb & garlic, tomato & onion, steak cheese & onion, lamb honey rosemary, lamb sun dried tomato basil capsicum & baby spinach, sweet herb & caramelized onion, Thai chicken, chicken Kiev and cheese & vegemite.
not all available all of the time but done on a rotation - contact us to see what we are making fresh today!
Osso Bucco, gravy beef, chuck steak, blade steak, scotch fillet, eye fillet, rump, porterhouse and T-bone to name a few.
TALK TO US ABOUT OUR VERY POPULAR TRAILER OVENS FOR SELF CATERING YOUR NEXT BIG EVENT
HIGH QUALITY PRODUCe AT VERY COMPETITIVE PRICES
TRADITIONAL CUTS AS WELL AS A LARGE RANGE OF GOURMET PRODUCTS
Free recipes using our quality products
2 tablespoons extra virgin olive oil
1 brown onion, chopped
1.5kg beef chuck steak, trimmed, cut into 3cm pieces
2 tablespoons tomato paste
2 1/2 tablespoons sweet paprika
1/3 cup Massel beef stock
2 red capsicums, cut into 2cm pieces
400g can diced tomatoes
500g cup mushrooms, sliced
1/3 cup light sour cream
Barilla Fettuccine, cooked
Fresh parsley, chopped, to serve
Heat 1/2 the oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to slow cooker.
Heat remaining oil in pan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned.
Return beef to pan. Add tomato paste and paprika. Cook for 1 minute or until beef is coated. Add stock. Bring to a simmer. Transfer to slow cooker. Add capsicum and tomatoes. Season. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours), adding mushroom in the last 30 minutes of cooking time.
Serve goulash with sour cream, fettuccine and chopped fresh parsley.
2kg pork shoulder, skin scored
4 garlic cloves, quartered lengthways
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoons chilli powder
1 teaspoon fennel seeds
1 brown onion, thinly sliced
Using a sharp knife, make slits in pork. Insert garlic slivers into pork. Rub all over with spices and seeds. Season.
Arrange onion over base of slow-cooker. Place pork over onion. Cook, covered, on low for 8 hours or until pork meat falls off the bone. Transfer pork to a clean board. Discard skin and as much fat as you like. Shred with 2 forks. Add as much cooking liquid as you like to moisten pork.