Ray loves his meat but branch­ing out

Pas­sions meet: Di­verse in­ter­ests for Mun­dub­bera butcher

Central and North Burnett Times - - OVER 50S -

HAVE you ever tried mango with meat?

Ray Sorensen swears by it.

The bar­be­cue is where the butcher and mango grower’s two pas­sions com­bined.

“Mangoes are nice when you take a slice off and put them on a steak,” Mr Sorensen said.

“Take the cheek part off and grill it.”

Mun­dub­bera meat lovers would be fa­mil­iar with Mr Sorensen, 52, who has been work­ing at the butch­ers since 2007.

He loved meet­ing cus­tomers and hav­ing the op­por­tu­nity to build re­la­tion­ships with reg­u­lars in the com­mu­nity.

He’s also happy to give

Mangoes are nice when you take a slice off and put them on a steak.

ad­vice to help make the per­fect meal.

For a sweet and ten­der cut of meat that is not too ex­pen­sive, Mr Sorensen rec­om­mended the y-bone.

“You can fry it or grill it and a lot of people use it in casseroles,” he said.

With lamb, he said to go big and grab a leg for a nice roast and when the weather cooled to opt for osso buco for hearty win­ter stews.

Mr Sorensen is proud of Mun­dub­bera Butcher’s award win­ning sausages.

He said the se­cret to a good sausage is the fat ra­tio.

“You need just enough fat to keep the mois­ture in there,” Mr Sorensen said.

“A lot of people put too much fat and wa­ter into them and then when you cook them they just bust.”

Mr Sorensen’s in­ter­est in an­i­mals and meat started at an early age and when he fin­ished school at 15 he de­cided to be­come a butcher.

Orig­i­nally from Dar­ling Downs, he came to the North Bur­nett for work.

Look­ing for a change, Mr Sorensen stepped away from the butcher’s block and headed to an or­chard.

The switch was not too much of a stretch be­cause agri­cul­ture ran in his blood; his grand­par­ents had a property with sheep, cat­tle and grain.

“I was a bit sick of it (butcher­ing) and wanted to have a look at how the other half of the world lived,” Mr Sorensen said.

“It was a bit dif­fer­ent and broad­ened the mind a bit.”

Mr Sorensen now jug­gles his two in­ter­ests, work­ing as a butcher more than five days a week and tend­ing to 500 mango trees the rest of the time.

He has owned an or­chard, just out­side of Mun­dub­bera, since 2003.

The trees were dor­mant af­ter a suc­cess­ful sea­son, where he sent al­most 2000 cases of fruit to mar­ket.

De­spite be­ing kept busy with fruit and meat, Mr Sorensen made sure to take time out from his busy sched­ule to un­wind.

“Sun­day I go to church down the bot­tom there (the pub) and have a few beers,” he joked.


SLICE OF LIFE: Ray Sorensen is a butcher by trade and a mango grower by pas­sion.

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