Beef­ing up niche mar­kets in Cen­tral Queens­land

Central and North Burnett Times - - NEWS -

NORTH Bur­nett has be­come the Cen­tral Queens­land hotspot for small scale abat­toirs, and they are paving the way for niche beef pro­duc­ers.

While there are no butch­ers or meat­works in Rock­hamp­ton or Glad­stone that will kill a beast and re­turn the car­cass, butch­ers in Eidsvold, Biggen­den and two in Monto all carry out the ser­vice.

Monto Meat’s butcher Matthew Dahtler does or­ganic beef and pig pro­cess­ing as well as goats and sheep.

“We are all do­ing the same thing (the butch­ers in the North Bur­nett), but all in slightly dif­fer­ent ways,”

TOP SER­VICE: Monto Meat’s Matthew Dahtler. he said.

“It is very rare to have four butcher-abat­toirs within 100km, while they don’t have any in Rock­hamp­ton or Glad­stone.”

Dave Dwyer owns a butcher shop in the beef cap­i­tal of Australia, Rock­hamp­ton, but the clos­est thing to lo­cally pro­duced beef he can get is trucked up from Biggen­den and pro­cessed in Bris­bane and is al­most the same price as Vic­to­rian beef.

“Cen­tral Queens­land beef gets pro­cessed in Bris­bane and you wouldn’t know where it goes af­ter that,” he said. “No butcher can get any­thing killed lo­cally in this place.

“We could send it to the North Bur­nett but the cost of get­ting it down there is too much.

“None of the meat­works (in Rock­hamp­ton) do kills for lo­cal butch­ers and the cost of set­ting up a small abat­toir is too much.”

Or­ganic beef pro­duc­ers Grant and Carly Burn­ham have a prop­erty just out­side of Monto and said hav­ing the meat pro­cess­ing ser­vices of Mr Dahtler close at hand was a mas­sive help in start­ing up their busi­ness.

“Other peo­ple who do what we do al­ways com­ment on how unique it is for us that we have a lo­cal butcher-abat­toir who can help us,” Mrs Burn­ham said.

She said they could also re­quest the cuts they wanted.


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