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.

GOURMET SAUSAGES

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.

884000

KG beef supplied

176800

chickens supplied

176800

kg pork supplied

We have been in business for over 17 years so we know a fair bit about the meat you put on your table.

How much do we know about it?

This much!

309400

kg lamb supplied

 

When you go to the big supermarkets and you can't really work out the price per KG, let alone find basic cuts of meat?

Well, we show you exactly what you're paying for and we offer all of the cuts of meat you need.

DONT YOU JUST HATE IT...

CONTACT US

Free recipes using our quality products

Beef

Goulash

Ingredients:

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

Cooking Instructions:

Step 1

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.

Step 2

Heat remaining oil in pan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned.

Step 3

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.

Step 4

Serve goulash with sour cream, fettuccine and chopped fresh parsley.

Pulled Pork

Ingredients:

 

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

Cooking Instructions:

Step 1

Using a sharp knife, make slits in pork. Insert garlic slivers into pork. Rub all over with spices and seeds. Season.

Step 2

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.

CONTACT US

60B VICTORIA ST

KERANG, VICTORIA

 

PHONE (03) 5452 1933

 

 

 

LIKE US ON FACEBOOK TO STAY UP TO DATE WITH RECIPES, GIVEAWAYS AND COMPETITIONS.