Craig’s Butchery is a progressive business which was established in 1991. Craig brought with him a wealth of experience: a four year apprenticeship at Lindfield, in which he passed with honours. While working in Canada and the USA, Craig encountered meat and service that was far from acceptable. He gained valuable experience working in a high turnover shop before starting his own business. Craig promises to provide superior quality and service.
Craig wins 3rd Prize for his Full Rasher Bacon in the Bacon Excellence awards!
Just to let you know that the lamb shanks with the Indian spice mix that you sell was sensational! Chris was very pleased with himself for making the delicious dish. We thought that the mix with the spinach (or silverbeet) would go well with any meat type.
Cheers, Jenny Meaney.
The Easter weekend was spent with my family doing what I love but in the simplist form, wood fired cooking! Chicken, Beef, Lamb, Sausages and Bacon were all cooked on our camp fire. Hot coals were taken away from the fire and added to a separate cooking area where we had a grill set up. Chicken legs were basted in oil, crushed garlic, mixeded herbs, lemon juice, salt & pepper then cooked very slowly on the wood grill. Comments from the children were " yum Dad" and "more please Dad" unfortunatley there was no more left.
Ten customers discovered some interesting and tempting new cuts and enjoyed Craig's hospitality at at our Butchery Workshop recently.
NEW! Gift Cards for Christmas Gifts - $25. To book a workshop:
Whether your heading away camping like us or having a family food fest at home pop in for all your Easter meat needs. We can vacuum pack your meats so they will not spoil. We are taking orders for Ham, Turkeys, lamb Roast, Ducks and Steaks.
You can order easily online or over the phone!