“We’re going to have to put up some extra shelving…Just for the trophies.”
That’s what Alexandra Hills Master Butcher Daryl Pattemore is saying after bringing home more Awards for his team-This time for sausages.
Pattemore’s Meats has, this week, built onto their National success and 2018 Best Ham win late last year, by scooping the regional pool in the Australian Meat Industry Council’s ‘Sausage King’ Awards.
The team at Pattemore’s Meats carried home 5 more trophies from the Awards, taking out:
1st prize-Best Beef Sausage
1 ST prize-Gourmet Open Class
2 nd Place-Gourmet Open Class
1 st Place-Best Kabana
2 nd place in the bacon Class
And, they also won two 1st places, again, in the Ham categories.
“These regional wins now mean we go into the finals which will be judged at the Ekka this year. I’m very proud of my team here.”
Daryl says it’s an eye for quality and constant engagement with customers that gives them the winning edge.
“We never stop listening to what our customers tell us, and we always look for ways to improve quality from the paddock to the plate.”
“Customers want consistency, quality and price and that’s one of the primary roles of your local butcher-To ensure they source well for their customers and that requires thinking ahead.”
Daryl says sourcing most of his meat from the Southern Downs is also part of his longer-term approach for customers.
“Then comes the prep…And we always say People that know best. So, we depend on the customers, the shoppers and their families, so we are always keen to hear feedback and then we get busy creating.”
Being a 5th generation Butcher Daryl, his 2 sons Tye & Kenneth and the team use closely guarded recipes and a special method that has been perfected over the years for prep.
“We treasure those traditional approaches and then build onto that tradition and proven taste with experimentation for new and more exciting varieties,”
‘We have to admit to creating some taste shockers at the testing stage-You know, things that sounded like a good flavour mix, but once they hit the mouth the story changes.”
“Those ones never made it to the cabinet…but when we get it right, we’re quick to put it to the wider taste test and if there’s a tick, then we roll it out to our customers.”
“It’s an old-fashioned approach, it’s called butchery-And it is today and more and more what people are demanding in the quality of their food.”