Northside Brisbane Butchers

[gnome]

With the price of meat the way it is I thought I'd ask here if someone had a favorite butcher on the northside (Taigum) for collar butt, pork ribs and the best BBQ cuts. I just paid $14.99/kg for collar butt at Jack Purcells which I think is a bit of a rip off and his ribs were $18.99/kg but I'm new to a lot of these cuts so maybe it is a fair price. Any recommendations would be appreciated.

[Card Shark]

Have you tried the Superbutcher near the gateway? They have some good sale items form time to time. Huge selection too including dry aged! CS

[beermee]

I'm on the Southside, so don't have any northside recommendations....

But, I just dropped a Kamado off to a bloke at Hendra and stopped in at SuperButcher (eagle farm) on the way home - they have loads of Beef Ribs at the moment, but I refused to pay the $12.99kg! I got a little rump cap though for $12, some flank steak and skirt steak. Pork ribs were $18kg and not very big at all. Loads of steak as always though (which is what they specialise in).

Gary

[Card Shark]

Best pork ribs I've bought up there was at the West End market on a Saturday from a small Asian butcher. Large, thick and meaty, almost US in size and likely one they grew. A second would be Schultes Meat Tavern on the Warrego just past Gatton.

IMHO, USA style pork ribs is line of meat that's really missing locally and nationally. It's here in name but rarely comparable in size or thickness. Perhaps a new export opportunity for the yanks or an import for the big 2... You'd reckon pork ribs would have to take off here with a better sized proportioned product, especially for the growing market that BBQ! CS

[gnome]

Northsiders need to get a butcher on board... anyone know anyone?

[ghent]

I'm from North Brissy and must agree that it's hard to find a decent butcher out this way.
Super Butcher is great for beef, especially steaks and roasts however when it comes to pork I find their in house 'House of Straw' brand quite underwhelming. Far too often I see pale and undersized belly and collar butt pieces on display which makes me think it's not quite as 'happy pig' farmed as they claim. The Meat-ting Place at Everton Park has great pork but you do pay the price there, have also had great results from the bloke on Shaw Road at Wavell Heights.
Haven't found anywhere with anything decent in the ribs department - all sooooo thin and tiny!

[sluggerdog]

Meatland at Northlakes seems to have some quality items. Only been open a few months as far as I know.

http://www.meatland.com.au/

I haven't checked out their ribs etc as yet but have had some quality steaks and chops in the past.

[Smoker]

Gents I know its already been discussed but seeing it was a while ago just wanted to ask if there are any new ideas for a good butcher who sells American style cuts on the Northside of Brisbane

[james585]

I'd been searching high and low on this front too and think I've found my butcher. Picked up a 3kg (trimmed) brisket from Chop Shop at Keppera last Friday. While I was there I saw full racks of spares (never seen these any where), enquired about the spares and they need 4-5 days notice to get them in. Butchers also knew what I was talking about when I asked about pork butt. Best bit is you can order online and pick up later.

Most importantly the brisket was good....

[gindemon]

Hey all

I've been playing the butcher game here on northside of Brissie for the last year and a half. And it's been a fun game! (not)

Firstly:

I'm not affiliated with any of the butchers. Even for competition stuff, I pay for everything. In fact, I don't even really get any discount at any joints that I get meat from, so I can say with an honest heart I'm not biased.

Superbutcher Eagle Farm:

I have gotten all cuts of competition meat from them at one time or another. Even done some US style cookups out there with my offset. The guys in there know what a boston butt is. If they're confused, tell em you want the same boston butt that Matt from Hudson Corner gets. Skin off, shoulder blade in, everything else off. It'll end up being 3-4kg. And it's fine in terms of a boston butt for pulled pork. They often have smaller pigs in which actually make sweet tender pork shoulder. Pale flesh and definitely fresh. And they charge anywhere from $7-11/kg depending on who you get and how much you talk up being a part of the low and slow scene. So it's CHEAP!

Their pork ribs are pretty shit. They'll do a whole bone in belly for you if you ask em in advance, but will charge belly prices which might be $10-14/kg. Still, if you want to feed the masses with rib meat then cook a whole belly like you'd cook ribs and then slice it up into fingers.

Their beef is variable and I would shy away from their regular beef ribs, for the simple fact that they're too overpriced for the quality of rib you get. Their 1824 ribs or other quality special ribs however have been some of the best beef ribs I've ever BBQd. Well worth the $13-16/kg I have paid. Their brisket has been spot on for me at times, and other times a bit shit. The speckled brisket and wagyu brisket they get in on occasion have both cooked up amazing for me. The regular skinny brisket they have up the back shelf I would shy away from.

Their chicken isn't overfed and bulked up and we've gotten our chicken for Bangalow last year (where we got 1st) and Port Mac this year (where we got 3rd) from them, and it's been separated into the cuts we wanted fresh there. If you want something, ask em. It'll be fresh and good tbh.

Their lamb is always full of win and I'd buy 100% of the lamb I eat at home from them.


CostCo, North Lakes

I use them for ribs for competition, since there is more meat on them and you san sort through the bin to pick up the good looking ones. That's pretty much it for CostCo.


Kurty's Butcher, Stafford Shopping Centre

What a gem in the middle of the most ghetto neighbourhood in the most ghetto suburb on the north side of Brisbane. These guys only sell free range and high quality meat. Think Lilydale chicken, Cape Grim beef, and Bangalow Sweet Pork which is Berkshire heritage breed pork. They'll cut you a boston butt but it needs some explaining, and they won't be shy about charging you $18/kg for it including the skin and the hock which you won't need. Be prepared to pay close to $100 for a pork shoulder. But it'll be delicious!! If you're feeding the family, refer back to superbutcher and the $30 4kg shoulders.........


Rosalie Meats, Rosalie

Same deal at Kurty's. Used them for Bangalow Sweet Pork. Expensive But incredibly knowledgeable. And great for a yarn. Good if you want the best of the best out of your cuts, as the owner / head butcher certainly knows exactly what he's talking about. He'll get you in absolutely anything. Wagyu briskets, name your marble score. Any secondary cut of beef. He butchers his own Berkshire pigs (several of them every week and if he knows he needs to fill a big order he'll order in more pigs for the week). If money isn't an option, this guy is my number one pick.


Hope that all helps.

[Mckimms]

I go to Clayfield markets on cnr of Sandgate & Junction rds to buy my op ribs.

I'll be checking out super butcher for a nice roast I'll be doing in the weekend.

I've heard good things about a butcher at Ashgrove - meat at Billy's I think it's called.

Another is a butcher is the gasworks section at Newstead but I'm sure they'd be overpriced.

Rode meats has nice quality meat, friendly service but it's expensive.

[james585]

I've ordered a Cape Grimm brisket from a butcher in Keppera. They ordered a box so have three others available 4-5kg @ $16/kg. Available Friday, pm me for the name of the butcher.

[Grill Pro Australia]

This is always an interesting topic.

I really think it comes down to "You Get What You Pay For"

I caught up with Richard Gunner ( Meatman ) last week & we had this same discussion.

Cheaper Butchers may be able to supply really good quality on occasions, but consistency will be their biggest problem.

The more expensive butchers will always have better consistency, but their meat will cost you more.

American cuts have always been an issue in the 3 years that I have been involved in this industry, but thanks to the dedication of some butchers like Richard from FEAST! butcher shops in Adelaide, Anthony from Vic's Meat in Sydney, Derek from Nicholson & Saville in Sydney, Garry from Gary's Fine Meats in Melbourne & Peter Bouchier also in Melbourne these secondary cuts are getting easier to get hold of.

Back in March when we had US Pitmaster Andy Groneman in Adelaide, we took him up to Richard's Meat works and Andy showed Richards butchers how to correctly carve up a side of Beef & a Pig to get Brisket, Pork Shoulders & Pork Ribs.

In my opinion, the better quality butchers will always be ahead of the field with quality & consistency.

Cheers, Dave